Waste to worth: characterization of apple pomace powder and its incorporation into a sustainable snack

Introduction: The by-products of the food industry, which are produced during the process of food manufacturing, are often regarded as waste, despite the fact that these by-products may contain valuable compounds with beneficial biological activity. For instance, the fruit and vegetable industry is responsible for the production of a wide range of by-products, including pulp, peel, seeds, skin, pomace, husks, pods and stems. Collectively, these by-products constitute the majority of agri-food by-products (Reguengo et al., 2022). The production of these substances in large quantities renders them a valuable resource, which is rich in dietary fibre and bioactive compounds. These include polyphenols, carotenoids and glucosinolates, amongst others. Consequently, it may be advantageous for the food sector to valorise these by-products in the development of high-nutritional-value ingredients that align with sustainability and the circular economy principles (Rațu et al., 2023; Mateos-Aparicio & Matias, 2019). Objectives: The primary objective of this study was to analyse apple pomace powder in terms of proximate composition, prebiotic potential, antioxidant capacity and antidiabetic activity. The second objective of this study was to develop a snack using apple pomace powder, with a focus on its nutritional composition, physicochemical properties, and bioactive potential, as a sustainable strategy for reducing waste in the food industry and concomitantly adding value to food. Conclusions: Apple pomace powder is a nutritionally valuable, eco-friendly, and multifaceted ingredient that has significant potential for use in the development of functional foods. Its incorporation into snack products, such as apple chewies, was shown to enhance the bioactive value of the product, while providing an effective example of the process of upcycling agro-industrial by-products into value-added products.