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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Processing of apple pomace for bioactive molecules.

Shashi Bhushan1, Kalpana Kalia, Madhu Sharma

  • 1Institute of Himalayan Bioresource Technology, CSIR, Palampur, Himachal Pradesh, India. sbhushan@ihbt.res.in

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Fruit waste, like apple pomace, is rich in bioactive compounds. This review explores extracting these molecules for food fortification, focusing on safety and economic viability.

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Area of Science:

  • Food Science
  • Biotechnology
  • Agricultural Waste Management

Background:

  • Horticulture industries generate substantial fruit waste (25%-40%), with apple pomace being a significant byproduct.
  • Apple pomace is rich in carbohydrates, bioactive molecules, proteins, vitamins, minerals, and natural antioxidants.
  • Traditionally used as a substrate for microbial processes, recent trends focus on extracting value-added products.

Purpose of the Study:

  • To review recent research on extracting and characterizing bioactive molecules from apple pomace.
  • To assess the commercial utilization of these extracted compounds, particularly for food fortification.
  • To evaluate the stability, safety, and economic feasibility of apple pomace valorization processes.

Main Methods:

  • Literature review of scientific research on apple pomace utilization.
  • Analysis of extraction, isolation, and characterization techniques for bioactive compounds.
  • Assessment of commercial applications and challenges in food fortification.

Main Results:

  • Apple pomace is a valuable source for extracting dietary fiber, proteins, natural antioxidants, biopolymers, and pigments.
  • Various microbial processes can utilize apple pomace for producing organic acids, enzymes, and biofuels.
  • Research highlights potential for incorporating apple pomace derivatives into food products.

Conclusions:

  • Apple pomace offers significant potential for valorization into high-value products for food fortification.
  • Further research is needed to ensure the stability, safety, and economic feasibility of large-scale applications.
  • Sustainable utilization of apple pomace can contribute to a circular economy in the food industry.