Sustainable solutions for fruit processing industry: Exploring pomace as a functional ingredient for food innovation

Abstract

Fruits are globally recognized for their high nutritional content, making them an essential part of horticultural production. Despite their benefits, a significant amount up to 45% is wasted each year, posing serious concerns regarding food loss and environmental sustainability. This problem is particularly noticeable in the fruit processing industry, where large amount of pomace, a left-over from juice extraction, are produced. Although often discarded, fruit pomace is abundant in beneficial compounds such as dietary Fiber, antioxidants, phytochemicals, and other bioactives, making it a valuable yet underutilized resource. Pomace composition varies by fruit, often featuring high levels of phenolics, flavonoids, and dietary Fiber. Researchers are developing creative ways to convert this by-product into valuable resources, including functional food ingredients, eco-friendly materials, and sustainable packaging like edible containers. These strategies not only minimize food wastage but also improve nutritious content of processed foods, encourage eco-friendly sustainable practices, and reduce pollution in the environment. This review explores the potential uses of fruit pomace, emphasizing its health-promoting components and its relevance in the food sector. By exploring modern extraction methods and repurposing strategies, the fruit processing sector can advance towards a circular economy, addressing environmental and economic issues while opening new avenues for business and innovation.