The production of juices from fruits (apples, cranberry, orange, etc.) leaves behind 20–50% of the original fruit weight (pomace).
For example, apple pomace is the pressed by-product obtained after apple processing, including juice, cider, wine, distilled spirit, vinegar manufacturing, and jelly industrial processes. The solid pomace represents 20–35% of the fresh weight of the apple fruit. Apple pomace is a rich source of antioxidants, and particular polyphenols, which are able to scavenge free radicals, and can participate in unwanted side reactions resulting in cell damage.
Grape pomace is the by-product of the winemaking process, representing 20% of the processed grape weight. Wine grape pomace, the by-product of wine making, is a source of polyphenols, metals, and organic acids, and may be exploited for the production of functional beverages.
The fruit pomace can be used for the human consumption in processed food, for animal feed and can be used for the production of compost. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents.
Apple pomace can be used as supplement for increasing the moisture in: cake, muffins, buns, or bread, and can improve the properties of storage and health.
Fruit pomace
