Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation

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...

Full description

Saved in:

Bibliographic Details
Main Authors:	Nadiya Samad, Clinton E. Okonkwo, Mutamed Ayyash, Ali H. Al-Marzouqi, Oni Yuliarti, Afaf Kamal-Eldin
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Fermentation
Subjects:	fruit pomace valorization enzyme treatment microbial fermentation
Online Access:	https://www.mdpi.com/2311-5637/11/7/376
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Comparison of Preservatives for the Prevention of Microbial Spoilage of Apple Pomace During Storage
by: Ashley Harratt, et al.
Published: (2025-07-01)

From Waste to Worth: Using Fermented Orange Pomace in Sustainable Feed Production
by: Tamer Elsakhawy, et al.
Published: (2024-11-01)

Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine
by: LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia
Published: (2025-03-01)

Upcycling Wine Industry Waste: Dealcoholized Grape Pomace as a Platform for Bio-Based Material Innovation
by: Jorge Miguel Matias, et al.
Published: (2025-06-01)

Preservation of Malolactic Starters of <i>Lactiplantibacillus plantarum</i> Strains Obtained by Solid-State Fermentation on Apple Pomace
by: Marina Edith Navarro, et al.
Published: (2024-06-01)

Profiling protein hydrolysis and amino acid metabolism in camel and bovine milk fermented by Lactobacillus helveticus, L. bulgaricus, and Streptococcus thermophilus
by: Santhoshani Warakaulle, et al.
Published: (2025-05-01)

The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil
by: Miluska Cisneros, et al.
Published: (2024-11-01)

Apple and Grape Waste Pomace Fermentation and Co-Ferment Product Chemistry
by: Zhuoyu Wang, et al.
Published: (2025-03-01)

Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota
by: Mingzhu Liu, et al.
Published: (2024-12-01)

Use of Apple Pomace for Intensification of Biogas Production in the Anaerobic Digestion of Cattle Manure
by: Polishchuk V., et al.
Published: (2024-11-01)

Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition
by: Patrycja Skwarek, et al.
Published: (2024-12-01)

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace
by: Giulia Angeloni, et al.
Published: (2024-11-01)

Physical Properties of Selected Fruit Fibre and Pomace in the Context of Their Sustainable Use for Food Applications
by: Anna Pakulska, et al.
Published: (2024-10-01)

Fermented blueberry pomace supplementation improves egg quality, liver synthesis, and ovary antioxidant capacity of laying hens
by: Binghua Qin, et al.
Published: (2024-12-01)

The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
by: Anna Tama, et al.
Published: (2025-05-01)

Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review
by: Hiba Selmi, et al.
Published: (2025-05-01)

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds
by: Harsh Kumar, et al.
Published: (2024-01-01)

The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation
by: Wiktoria Liszkowska, et al.
Published: (2025-03-01)

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins
by: Anna Zbikowska, et al.
Published: (2024-10-01)

Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace
by: Maria Bianca Mandache, et al.
Published: (2025-02-01)

Valorization Pathway for Grape Pruning and Pomace Waste from the Wine Industry: Energy and Non-Energy Applications
by: José R. Ayala, et al.
Published: (2025-05-01)

Optimizing microwave-assisted extraction of ursolic acid from apple pomace using response surface methodology
by: Xiyun Sun, et al.
Published: (2025-06-01)

Fermented strawberry pomace enhances carcass characteristics and meat quality by regulating plasma biochemical indices and antioxidant capacity in aged laying hens
by: Wei Lan, et al.
Published: (2025-06-01)

Berries Pomace Valorization: From Waste to Potent Antioxidants and Emerging Skin Prebiotics
by: Anja Petrov Ivanković, et al.
Published: (2024-12-01)

The effects of dietary supplementation with red grape pomace treated with ozone gas on ruminal fermentation activities, nutrient digestibility, lactational performance, and blood metabolites in dairy ewes
by: Behzad Asadnezhad, et al.
Published: (2024-12-01)

Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (<i>Ribes nigrum</i>) Pomace
by: Aurelija Kairė, et al.
Published: (2025-05-01)

Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products
by: Chrysanthi Nouska, et al.
Published: (2025-06-01)

The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity
by: Agnieszka Wilkowska, et al.
Published: (2024-12-01)

Prospective applications of phenolic compounds in processing by-products of date fruits (Phoenix dactylifera L.)
by: Nagwa K.-E. M. Salih, et al.
Published: (2025-07-01)

Feeding citrus pomace fermented with combined probiotics improves growth performance, meat quality, fatty acid profile, and antioxidant capacity in yellow-feathered broilers
by: Yanchen Liu, et al.
Published: (2024-12-01)

Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions
by: Rudonja Nedžad R., et al.
Published: (2025-01-01)

Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines
by: Luciano M. Guardianelli, et al.
Published: (2025-07-01)

Valorization of Grape Pomace Extract Through Dextran–Grape Conjugates: A Sustainable Approach for Cosmetic and Dermatological Applications
by: Marisa Francesca Motta, et al.
Published: (2025-03-01)

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development
by: Vladimir S. Kurćubić, et al.
Published: (2024-12-01)

Pompan: A bread production alternative using apple pomace
by: Beatriz Coelho, et al.
Published: (2024-04-01)

The Use of Grape Pomace in Feeding Common Carp (Cyprinus carpio L.)
by: Mălina-Andreea Dănciug (Rotaru), et al.
Published: (2025-06-01)

Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint
by: Nikolina Golub, et al.
Published: (2025-04-01)

Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine
by: Yamin Du, et al.
Published: (2025-05-01)

Changes in Nutrients, Energy, Antioxidant and Carotenoid Levels of Dried Tomato (Lycopersicon esculentum) Pomage Treated with Aspergillus niger Solid-State Fermentation
by: Kerim Demirgül, et al.
Published: (2021-04-01)

VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT
by: ELENA-MIRELA SUCEVEANU, et al.
Published: (2020-06-01)