Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review
Venkidasamy B. Samynathan R. Ramasamy P. Santhosh Kumar M.P. Thiruvengadam M. Khayrullin M. Shariati M.A. Nile A.S. Nile S.H.
October 2024Elsevier Ltd
Food Bioscience
2024#61
Every year, the agricultural and food industries generate substantial amounts of food waste, which impacts the environment. This review discusses the potential of fruit pomace as a sustainable resource for the production of value-added products with enhanced functional properties and health benefits. Fruit pomace, a by-product of fruit processing, is rich in bioactive compounds with antioxidant, antimicrobial, and prebiotic properties. Synthesizing the literature from various sources, it examines extraction techniques, bioactive compounds, and cross-industry applications, providing practical insights and outlining future research directions for sustainable fruit processing practices. Fruit pomace bioactive compounds show promise in preventing diseases, such as inflammation, obesity, diabetes, cancer, and microbial infections. This review emphasizes extraction methods and therapeutic applications, highlighting their role in environmental impact mitigation through valorization. Efficient recovery methods can yield valuable bioactive compounds with diverse health benefits. Future research should prioritize sustainable approaches to maximize bioactive utilization of fruit pomace, aligning with waste reduction and resource conservation goals. Despite these challenges, leveraging fruit pomace for innovative product development underscores the need for further research and collaboration towards a sustainable and healthier food industry.
Animal feed , Bioactive compounds , Bioactivity , Bioenergy , Biowaste , Fruit pomace
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Department of Oral & Maxillofacial Surgery, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Tamil Nadu, Chennai, 600 077, India
Department of Prosthodontics and Implantology, Saveetha Dental College & Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Tamil Nadu, Chennai, 600077, India
Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, 05029, South Korea
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val, Moscow, 109004, Russian Federation
Kazakh Research Institute of Processing and Food Industry, Semey Branch of the Institute, 238«G» Gagarin Ave., Almaty, 050060, Kazakhstan
Department of Health Sciences, Amity University, Sector 82A, Punjab, Sahibzada Ajit Singh Nagar, 140306, India
Division of Food and Nutritional Biotechnology, BRIC-National Agri-Food Biotechnology Institute (NABI), Sector-81, Punjab, Mohali, 140306, India
Department of Oral & Maxillofacial Surgery
Department of Prosthodontics and Implantology
Department of Crop Science
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University)
Kazakh Research Institute of Processing and Food Industry
Department of Health Sciences
Division of Food and Nutritional Biotechnology
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