Redefining Waste: Apple Pomace as a Resource for a Sustainable Food System

Abstract

Apple pomace a byproduct generated from the processing of apples into various food products.This fibrous residue consists of peels, cores, and seeds left after extraction of the primary juices and has traditionally been considered waste. However, in recent years, apple pomace has gained attention due to its rich composition of valuable nutrients, including dietary fiber, phenolic compounds, vitamins, and minerals.Research into apple pomace has focused on its potential applications in various industries, particularly in food, pharmaceuticals, and agriculture. It has been explored as a source of dietary fiber for functional foods, antioxidants for nutraceuticals, and bioactive compounds for pharmaceutical formulations. Additionally, apple pomace shows promise as a feedstock for biofuel production and as a source of pectin and polyphenols used in food processing and preservation.These pathways include production of biochemical (lactic acid, biobutanol, bioethanol, bio-succinic acid, acetic acid, pectin), functionalfoods (apple pomace enriched rice blends, bread, snacks, noodles), dermal formulations (quercetin-based) and bio based polymers(polyhydroxyalkanoates (PHA)). In this context, apple pomace bio refineries must be constructed to achieve total waste utilization wherein lifecycle assessment(LCA)studiesshouldbeimplemented.Efforts to valorize apple pomace align with sustainability goals by reducing waste and maximizing resource efficiency in the food industry.