Apple pomace, a bioresource of functional and nutritional components with potential of utilization in different food formulations: A review

Abstract

Apple pomace is a substantial by-product created during the production of apple juice. Apple pomace is commonly thrown away as waste, which harms the environment and could be hazardous to human health. Discussion of functional bioactives, current food applications, and pharmacological activities of apple pomace are the main objectives of this review paper, covered by using Google Scholar, Scopus, Web of Science and ResearchGate. It contains a variety of macro and micro nutrients and phytochemicals. Different earlier in vivo and in vitro investigations have showed a wide range of pharmacological activities related to apple pomace, due to its functional bioactives. Some technofunctional applications of apple pomace discussed were antimicrobial, enzymes and pectin extraction, civilization of microbial strains and xyloglucans components. To recover and utilize phytochemicals, apple pomace has the potential to be employed directly or with minimal processing in food systems. Therefore, apple pomace has been added to food products to boost their nutritional value and marketability. Apple pomace has also vast utilization, as a functional ingredient in a range of culinary applications. As an illustration, adding apple pomace to foodstuffs including bakery, confectionary, dairy and meat items has resulted in boosting their nutritional, pharmacological, phytochemical and health-promoting properties.