Bioactive and functional compounds in apple pomace from juice and cider manufacturing: potential use in dermal formulations

ConclusionsApple pomace remaining from cider and juice production companies is as a striking example of an underutilized industrial by-product. In fact, most bioactive compounds (particularly phenolics) in apple are found in its peels, resulting to be more concentrated in pomace than in whole fruits. The major phenolic compounds in apple pomace (e.g. flavonoids, hydroxycinnamic acids, or di-hydrochalcones) are associated with health promoting activities, mainly based on their antioxidant, anti-inflammatory, and antimicrobial properties. Therefore, these compounds could have different food and/or pharmaceutical (e.g., in novel dermal formulations) applications. Besides bioactive compounds, apple pomace contains high levels of pectin, which could likewise be used (as a natural gelling agent) in newly developed formulations.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research