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Turning Apple Pomace into Value: Sustainable Recycling in Food Production—A Narrative Review

Author

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  • Ahmed A. Zaky

    (Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland
    Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo 12622, Egypt)

  • Dorota Witrowa-Rajchert

    (Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland)

  • Małgorzata Nowacka

    (Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland)

Abstract

Apple pomace is a significant by-product generated during the making of apple juice. It is frequently discarded as waste, harming the environment and making it risky for people’s health. The primary goals of this narrative review are to discuss the composition, functional bioactives, extraction techniques, and current food applications of apple pomace. Given the immediate positive economic effects, higher yields from novel extraction techniques were determined to be paramount. In addition to bioactive substances, apple pomace has a high dietary fiber content that could be utilized in newly created formulations. Additionally, this pomace can be added to food products to increase their nutritional content and marketability. For example, adding apple pomace to bread, confectionery, dairy, and meat products has increased their nutritional value and phytochemical and health-promoting qualities. Furthermore, the limitations associated with using this by-product in those products are addressed in this investigation. It is expected that the data presented in this work will serve as a helpful reference for food industry professionals in proposing an economical and sustainable extraction method that will convert apple waste into a functional product with added value. Along with validating potential bioactivity, additional research is required to determine the stability of bioactive substances and the mechanisms that regulate them.

Suggested Citation

  • Ahmed A. Zaky & Dorota Witrowa-Rajchert & Małgorzata Nowacka, 2024. "Turning Apple Pomace into Value: Sustainable Recycling in Food Production—A Narrative Review," Sustainability, MDPI, vol. 16(16), pages 1-17, August.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:16:p:7001-:d:1456901
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    References listed on IDEAS

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    1. Marian V. Eberhardt & Chang Yong Lee & Rui Hai Liu, 2000. "Antioxidant activity of fresh apples," Nature, Nature, vol. 405(6789), pages 903-904, June.
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