Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1055/s-0043-111898 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Differences in physicochemical and functional properties of from-concentrate and not-from-concentrate apple pomace: an investigation based on different drying methods.
J Sci Food Agric
September 2025
Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China.
Background: Apple pomace (AP), a byproduct of apple processing, is nutrient-rich, and its properties are influenced by both the quality of the apples and the juice extraction process. Drying technology can enhance its economic utilization. This study compared the effects of industrial drum drying (ID) and laboratory hot-air drying, heat pump drying and freeze drying (FD) on the physicochemical, functional and structural properties of from-concentrate AP (FC-AP) and not-from-concentrate AP (NFC-AP).
View Article and Find Full Text PDFThe Most recent updates on pectin in Cancer therapy: A review.
Int J Biol Macromol
September 2025
Department of Pharmaceutical Organic Chemistry, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo, P.O. Box 11562, Egypt. Electronic address:
Pectin is a structurally diverse, plant-derived polysaccharide primarily obtained from apple pomace and citrus fruits. Its biocompatibility, modifiability, and multiple bioactivities have attracted increasing interest for potential applications in cancer therapy. This review summarizes modification techniques that enhance pectin's physicochemical and biological properties, elucidates its main anticancer mechanisms, and highlights recent advances (2020-2025) in its therapeutic potential.
View Article and Find Full Text PDFFostering sustainability: Enzymatic modeling of juice production pomace for advancing innovative ingredients in non-dairy infant food applications.
Food Chem
August 2025
Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal. Electronic address:
Apple pomace, a by-product of juice production, is often discarded despite its nutritional and bioactive potential. To reduce waste and add value, this study developed cookies for children enriched with enzymatically treated apple pomace using Rapidase Fiber, containing arabinofuranosidase, cellulase, and polygalacturonase. The phenolic profile, antioxidant capacity, and nutritional composition of apple pomace flour were assessed before and after enzymatic treatment.
View Article and Find Full Text PDFThe Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars.
Molecules
July 2025
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars' composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars.
View Article and Find Full Text PDFFruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber.
Food Sci Nutr
August 2025
For many years, dietary fiber (DF) has been an underestimated component of plant foods. Currently, there is a growing appreciation of its health-promoting properties, especially in relation to its effect on the digestive tract. For this reason, both raw materials and products with the highest possible DF content are sought.
View Article and Find Full Text PDF