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Open AccessFeature PaperReview

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

1
School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
2
Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021 Rio de Janeiro, Brazil
*
Author to whom correspondence should be addressed.
Processes 2020, 8(3), 319; https://doi.org/10.3390/pr8030319
Received: 5 February 2020 / Revised: 2 March 2020 / Accepted: 4 March 2020 / Published: 9 March 2020
(This article belongs to the Special Issue Screening of Bioactive Compounds from Food Processing Waste)
Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be recovered from apple pomace, or there is even a possibility of using apple pomace in the food systems directly or after minimal processing. Therefore, apple pomace can be utilized in food products to improve their health benefits and commercial values. This review focuses on the current food applications and influence of apple pomace on the characteristics of various food products. View Full-Text
Keywords: apple pomace; food processing wastes; bioactives; functional ingredients apple pomace; food processing wastes; bioactives; functional ingredients
MDPI and ACS Style

Lyu, F.; Luiz, S.F.; Azeredo, D.R.P.; Cruz, A.G.; Ajlouni, S.; Ranadheera, C.S. Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review. Processes 2020, 8, 319.

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