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September 2026 (published: 07.09.2026)
Number 3(69)
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Technological aspects and innovative methods in the advanced processing of apple pomace: A comprehensive review
Andreeva Oksana I., Polishchuk Roman S., Sherstyukov Andrey G., Munassar E.H.A., Shorstkii Ivan A.
Keywords: food technology; canning; deep processing; apple pomace
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Technological aspects and innovative methods in the advanced processing of apple pomace: A comprehensive review
The authors systematized and summarized current scientific knowledge about the methods of drying apple pomace, and evaluated their effectiveness using standardized indicators to identify rational and efficient methods of deep processing.The purpose of the review is to highlight the importance of efficient processing of apple pomace as a valuable secondary raw material rich in dietary fiber, antioxidants, and other biologically active substances. The review explores modern technologies for deep processing, such as extrusion, encapsulation, extraction, and drying combined with electrophysical methods. Based on the analysis conducted, it can be concluded that non-thermal methods allow for maximum preservation of the biological value of raw materials during long-term storage, but further optimization of scalability and cost reduction is necessary for their practical implementation.
Keywords: food technology; canning; deep processing; apple pomace
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License