Abstract

Apple pomace, the fibrous by-product of juice extraction, is rich in dietary fiber, polyphenols, and other bioactive compounds. Despite its nutritional potential, over 4 million tons of pomace are discarded annually, contributing to environmental degradation and resource wastage.In the context of growing demand for clean-label, sustainable foods, utilizing such agro-industrial residues offers a promising avenue for both nutritional enhancement and waste reduction.

This study explores the incorporation of dried and ground apple pomace into cereal-based flour for the development of extruded snacks. At the laboratory scale, formulations containing 15%, 20%, and 30% pomace were prepared. While constrained by basic processing tools, the product design drew on established findings. Previous research supports the feasibility of such incorporation: Reis et al. (2014) demonstrated improved phenolic and fiber content in extruded products with up to 20% pomace, while Usman et al. (2020) reported high sensory acceptability in bakery goods fortified with 10–25% pomace. Kawecka and Galus (2021) highlighted that 20–30% apple pomace addition contributes antioxidant properties without compromising product integrity.

Result : Our formulation trials reflected similar outcomes, with the 20% level offering an optimal balance of nutritional enrichment and product quality. The use of apple pomace as a functional ingredient aligns with the principles of circular economy and zero-waste food innovation. Its safety, biodegradability, and compatibility with food systems (Kawecka and Galus, 2021) support its application in sustainable snack development.

By valorizing apple pomace, this study contributes to reducing food industry waste and advancing eco-conscious product design. As consumers increasingly seek functional, ethical, and clean-label products, incorporating fruit residues like pomace represents a vital step toward a more resilient and sustainable food system.