The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic ac...
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MDPI AG
2025-05-01
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| author | Anna Tama Monika Karaś |
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| description | Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. |
| format | Article |
| id | doaj-art-237e8b66ba4a473eb8ffe5798e8084c8 |
| institution | DOAJ |
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| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-237e8b66ba4a473eb8ffe5798e8084c82025-08-20T03:14:40ZengMDPI AGApplied Sciences2076-34172025-05-011510579010.3390/app15105790The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery IndustryAnna Tama0Monika Karaś1Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandEvery year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications.https://www.mdpi.com/2076-3417/15/10/5790fruit pomaceconfectionery industryfood wastebioactive compounds |
| spellingShingle | Anna Tama Monika Karaś The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry Applied Sciences fruit pomace confectionery industry food waste bioactive compounds |
| title | The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry |
| title_full | The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry |
| title_fullStr | The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry |
| title_full_unstemmed | The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry |
| title_short | The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry |
| title_sort | health promoting potential of fruit pomace and its application in the confectionery industry |
| topic | fruit pomace confectionery industry food waste bioactive compounds |
| url | https://www.mdpi.com/2076-3417/15/10/5790 |
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