Fruit juice processing results in significant amount of bio-residuals, named “fruit pomace”. Fruit pomace contain a large amount of bioactive compounds including polyphenolics, dietary fibers, smaller amounts of proteins and minerals, and some remaining juices with acids, sugars, and other soluble substances. Disposal of pomace has been a burden for the juice industry since the direct disposal of pomace into soil or landfills can pose potential environmental problem, thus inhibited. Fruit pomace may be utilized for various value-added applications, including as functional food ingredient in a wide range of food products for promoting human health and extending product shelf-life, as fermentation substrates, extraction of the bioactive compounds, and making into biodegradable packaging materials. Through technology innovation, the tons of waste product from being a burden can be transformed to becoming a valuable source of revenue for the juice and wine companies. This presentation will report our studies in the recovery of the bioactive compounds from fruit pomace, and provide an overview on the bioactive compounds in various fruit pomace, economically feasible methods to dry wet pomace for long-term storage, and examples of utilizing pomace in different food products (from bakery goods to processed meat products) and as bulk material for developing biodegradable packaging materials.

Recovery and development of value-added applications of fruit juice processing byproducts

250th National Meeting (2015)

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