Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation
Fruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fermentation, focusing on the enzymes and microbes u...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/7/376 |
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| author | Nadiya Samad Clinton E. Okonkwo Mutamed Ayyash Ali H. Al-Marzouqi Oni Yuliarti Afaf Kamal-Eldin |
| author_facet | Nadiya Samad Clinton E. Okonkwo Mutamed Ayyash Ali H. Al-Marzouqi Oni Yuliarti Afaf Kamal-Eldin |
| author_sort | Nadiya Samad |
| collection | DOAJ |
| description | Fruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fermentation, focusing on the enzymes and microbes used, technologies, bioconversion products, and applications. The extraction and structural transformation of dietary fibers, oligosaccharides, and phenolic and other bioactive compounds have been made easier by enzymatic treatments. Microbial fermentation of fruit pomace produces a range of compounds such as prebiotics, organic acids, and polyphenols. Solid-state fermentation and enzyme immobilization allow the scalability and efficiency of these processes. The combination of enzymatic valorization and microbial fermentation may provide a sustainable approach to turn fruit pomace from waste into value-added food ingredients. |
| format | Article |
| id | doaj-art-48e3956cc63146c09818554d43004ee4 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-48e3956cc63146c09818554d43004ee42025-08-20T03:32:12ZengMDPI AGFermentation2311-56372025-06-0111737610.3390/fermentation11070376Valorization of Fruit Pomace by Enzymatic Treatment and Microbial FermentationNadiya Samad0Clinton E. Okonkwo1Mutamed Ayyash2Ali H. Al-Marzouqi3Oni Yuliarti4Afaf Kamal-Eldin5Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Food Science and Technology, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Food Science and Technology, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Chemical and Petroleum Engineering, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Food Science and Technology, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Food Science and Technology, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesFruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fermentation, focusing on the enzymes and microbes used, technologies, bioconversion products, and applications. The extraction and structural transformation of dietary fibers, oligosaccharides, and phenolic and other bioactive compounds have been made easier by enzymatic treatments. Microbial fermentation of fruit pomace produces a range of compounds such as prebiotics, organic acids, and polyphenols. Solid-state fermentation and enzyme immobilization allow the scalability and efficiency of these processes. The combination of enzymatic valorization and microbial fermentation may provide a sustainable approach to turn fruit pomace from waste into value-added food ingredients.https://www.mdpi.com/2311-5637/11/7/376fruitpomacevalorizationenzyme treatmentmicrobial fermentation |
| spellingShingle | Nadiya Samad Clinton E. Okonkwo Mutamed Ayyash Ali H. Al-Marzouqi Oni Yuliarti Afaf Kamal-Eldin Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation Fermentation fruit pomace valorization enzyme treatment microbial fermentation |
| title | Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation |
| title_full | Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation |
| title_fullStr | Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation |
| title_full_unstemmed | Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation |
| title_short | Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation |
| title_sort | valorization of fruit pomace by enzymatic treatment and microbial fermentation |
| topic | fruit pomace valorization enzyme treatment microbial fermentation |
| url | https://www.mdpi.com/2311-5637/11/7/376 |
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