Possible uses of fruit pomaces in food technology as a fortifying additive - a review

Abstract

Fruit processing industry contributes to increasing amount of food waste by-products. Among them there can be distinguished fruit pomaces generated in wine, cider or juice making process. Those wastes consist of bioactive compounds and dietary fibre what encourages scientists to design novel products with fruit pomaces added. There were described several products formulated with fruit pomace fortification. The main target for commercial pomace usage, are bakery goods: breads, muffins, biscuits, cookies. There is also a group of gluten-free products designed, and other experimental ways of fruit po-mace application in novel foods preparation. Researchers examine their chemical, physical and sensory properties. Advantages of fruit pomace addition include improved nutritional properties of products: total phenolic content, total flavonoid content, antioxidative activity and dietary fibre level. Also, some qualitative, technological and sensory properties of those products may be enhanced. However, the pomaces addition gives the product various features that may lead to its decreased acceptance and quality.