Valorization of Apple Pomace for Bioactive Compound Extraction
Summary
Apple pomace, the solid residue left after juice and cider production, represents one of the most abundant agro-industrial wastes globally. Rich in dietary fibres, phenolic compounds and other secondary metabolites, this by-product offers a valuable source of natural antioxidants, anti-inflammatory agents and functional ingredients. Valorization strategies focus on recovering high-value bioactive compounds through green and scalable extraction processes, transforming waste into resources for food, nutraceutical and cosmetic applications. Advances in solvent selection, process intensification and downstream purification have enhanced yields of key phytochemicals—such as phlorizin, chlorogenic acid and quercetin glycosides—while reducing environmental footprint. Integrated approaches combine solid–liquid extraction, membrane separation and resin adsorption to achieve fractionation of phenolic classes. The commercial adoption of these technologies can mitigate disposal issues, generate new revenue streams and contribute to circular bioeconomy objectives, with implications for sustainable food systems and public health.
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Valorization of Apple Pomace for Bioactive Compound Extraction publication trend
The graph below shows the total number of articles in valorization of apple pomace for bioactive compound extraction across all publications each year (not limited to Nature Index journals).
Technical terms
Apple pomace: The fibrous residue remaining after pressing apples for juice or cider, containing skins, seeds and pulp.
Polyphenols: A broad class of plant secondary metabolites, including flavonoids and phenolic acids, notable for antioxidant and health-promoting properties.
Ultrasound-assisted extraction (UAE): A technique that uses acoustic cavitation to disrupt plant matrices and enhance solute mass transfer into solvent.
Macroporous resin: A synthetic polymer with a highly porous structure used to adsorb and purify target compounds from complex mixtures.
Kinetic modelling: Mathematical description of extraction rates and equilibrium concentrations to optimise process time, temperature and solvent ratios.
References
- Macroporous resin purification of phenolics from Irish apple pomace: Chemical characterization, and cellular antioxidant and anti-inflammatory activities. Food Chemistry (2023).
- Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques. Molecules (2021).
- Kinetic modelling of the solid–liquid extraction process of polyphenolic compounds from apple pomace: influence of solvent composition and temperature. Bioresources and Bioprocessing (2021).
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