Apple pomace valorisation optimization as functional food, biochemical generation and biorefinery development

Abstract

Annual worldwide production of apples is approximately 700 million tonnes thus making it one of the most produced fruits. As this enormous quantity of fruit is used in various sectors such as cider, jam, juice making, it leads to the generation of tonnes of apple pomace. Since apple pomace is a precious repository of various health-promoting components such as proteins (5.3%), dietary fiber (34%), minerals (6%), trace elements like iron (3.5%), zinc (1.4%) and antioxidants such as epicatechin, quercetin etc., disposing it directly into landfills will be a huge loss of resources. Therefore, numerous pathways have been explored for optimum use of apple pomace in an environment-friendly manner. These pathways include production of biochemicals (lactic acid, biobutanol, bioethanol, bio-succinic acid, acetic acid, pectin), functional foods (apple pomace enriched rice blends, bread, theplas, snacks, noodles), dermal formulations (quercetin-based) and biobased polymers (polyhydroxyalkanoates (PHA)). In this context, apple pomace biorefineries must be constructed to achieve total waste utilization wherein life cycle assessment (LCA) studies should be implemented.