Upcycled Apple Pomace as an Innovative Ingredient in High-Moisture Meat Analogs: Sustainable Valorization for Food Production

This study evaluated the effects of apple pomace (AP) incorporation on the physicochemical, structural, and functional properties of high-moisture meat analogs from a sustainability perspective. AP, an abundant agro-industrial by-product rich in dietary fiber and polyphenols, was upcycled at inclusion levels of 0–20%. By transforming this food waste into a value-added ingredient, the study aligns with circular bioeconomy principles to reduce environmental footprints. Increasing AP content led to reductions in textural attributes such as hardness, cohesiveness, springiness, and chewiness. Integrity index and cutting strength also declined, particularly beyond 15%, due to the disruption of the protein-starch matrix by dietary fibers. In contrast, antioxidant activities (DPPH and ABTS) improved significantly with higher AP levels, reflecting polyphenol release during extrusion. These findings highlight a trade-off between enhanced nutritional functionality and reduced structural integrity. Moderate inclusion below 10–15% may therefore offer a balance between antioxidant benefits and acceptable texture. Overall, this research demonstrates the potential of sustainable AP valorization in developing senior-friendly and plant-based meat analog products. The outcomes not only provide practical formulation guidance but also contribute to resource efficiency, waste reduction, responsible consumption, and sustainable food production systems, and the advancement of a circular bioeconomy.