Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations
Abstract
Apple stands out as one of the main fruits processed worldwide, generating an immense volume of industrial by-products, collectively known as apple pomace. This material contain important levels of bioactive compounds that could be used in food and pharmaceutical products, answering to current demands regarding the incorporation of natural-based ingredients, generally preferred for their reduced side effects (contrarily to the observed with most artificial components).The option for industrial by-products as source of bioactive compounds has evident economic advantages, counteracting the typically higher cost of biorefinery processes, when compared with the employment of artificial compounds. In addition, this approach is aligned with current circular economy premises, in the sense of using an industrial waste as the starting material to extract high added value compounds.Apple 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.
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Apple pomace contains active compounds such as triterpenoids, phenolic acids, flavanols, flavones, anthocyanins, dihydrochalcones, and hydroxycinnamic acid, often in amounts higher than in the whole fruit.
“Apple pomace contains active compounds such as triterpenoids, phenolic acids, flavanols, flavanols, flavones, anthocyanins, dihydrochalcones, and hydroxycinnamic acid, quite often in amounts higher than in the whole fruit [117].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [117]
Extracts of apple pomace possess antioxidant, antibacterial, and anti-inflammatory properties.
“Extracts of apple pomace possess antioxidant, antibacterial, and anti-inflammatory properties, so they can be of great help in maintaining a healthy skin condition.”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [117]
In vitro study validated the inhibition capacity of apple-based phenols in sebum production in sebaceous glands, which alleviated skin diseases such as acne.
“The in vitro study validated the inhibition capacity of apple-based phenols in sebum production in sebaceous glands, which alleviated skin diseases such as acne.”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [117]
Several in vitro and in vivo studies have reported positive effects of apple pomace phenolic compounds on skin damages such as wounds or burns, premature skin aging, psoriasis, rosacea, and atopic dermatitis.
“Several in vitro and in vivo studies have also reported the positive effects of apple pomace phenolic compounds on skin damages such as wounds or burns, premature skin aging, psoriasis, rosacea, and atopic dermatitis [117].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [117]
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- Authors
- Barreira, J. C. M., Arraibi, A. A., & Ferreira, I. C. F. R.
- Affiliations
- Universidade Politécnica de Bragança (PT)
- Corresponding author
- Barreira, João C.M.
- Ferreira, Isabel C.F.R.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-08
- Volume
- 90
- Pages
- 76-87
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2947194998
- Cited by
- 199
- References
- 122
- Citations by year
- 2026: 15 · 2025: 24 · 2024: 35 · 2023: 41 · 2022: 34 · 2021: 32 · 2020: 16 · 2019: 2
- FWCI
- 12.62
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- Fundação para a Ciência e a Tecnologia
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- apple pomace, apple juice, cider, industrial by-products, phenolic compounds, flavonoids, hydroxycinnamic acids, dihydrochalcones, pectin, biorefinery, circular economy, antioxidant activity, natural gelling agents
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