Valorization of apple pomace as a sustainable source of bioactive compounds for food applications

Abstract

Apple pomace, a major by-product of the fruit processing industry, is generated in large quantities and is often underutilized, posing environmental and economic challenges. However, this biomass represents a valuable source of bioactive compounds, including dietary fiber, phenolic compounds and pectin, which have significant potential for application in food systems. The valorization of apple pomace aligns with the principles of sustainable resource management and the circular economy by converting low-value waste into high-value functional ingredients. This paper provides an overview of the chemical composition of apple pomace, with a focus on its bioactive and nutritionally valuable constituents. Furthermore, the potential application of apple pomace in the development of food products is discussed. The utilization of apple pomace not only contributes to waste reduction and improved resource efficiency, but also supports the development of innovative and nutritionally enhanced food products.