Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.

中文翻译：

---

酸樱桃副产品：成分，功能特性和回收潜力–综述

酸（酸）樱桃是一种工业水果，加工后会残留大量副产物。酸樱桃副产品由果渣（皮和果肉）组成以及果汁和IQF处理后残留的种子（坑，石头）。酸樱桃果渣的特点是酚类化合物含量高，并且种子具有很高的油脂产量，因为它们具有抗氧化，抗微生物和抗发炎的特性，因此对人体健康具有有益的作用。由于世界范围内酸樱桃的生产率不断提高以及人们越来越多地寻求从天然来源获得生物活性化合物作为功能性食品，酸樱桃副产品引起了人们的极大兴趣。因此，已经有许多关于酸樱桃果渣和酸樱桃种子的研究，特别是在最近的五年中。本综述总结了酸樱桃果渣和酸樱桃种子的化学，生物学，功能和技术特性及其目前和潜在的应用。