Upcycling Apple and Carrot Pomace into Fortified Food

Overview

This source page is a mechanical bulk-ingest record for a PDF in the methylmercury infant-formula research pull. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.

Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• 1 Department of Horticulture and Food Science, University of Craiova, 13 A.I. Cuza Street,
• 200585 Craiova, Romania; ramona.capruciu@edu.ucv.ro
• 2 Department of Biology and Environmental Engineering, University of Craiova, 13 A.I. Cuza Street,
• 200585 Craiova, Romania
• the production of various food products (1). Although these two concepts are often used
• Received: 25 March 2026 incorporated into various functional products (2). The projected global population growth
• Revised: 17 April 2026 in the coming period will increase demand for food (3), accelerating the consumption of
• Accepted: 22 April 2026 natural resources (4,5) and generating larger quantities of food byproducts that become
• food waste, thereby placing immense pressure on the environment (6). Thus, according
• to FAO, 17% of global annual waste comes from byproducts of the juice and beverage
• industry, a share that could double by 2050 (7). This proportion is also due to the fact that
• conditions of the Creative Commons distribution, and consumption to disposal (8), with 24% ending up in landfills and 22%
• a positive environmental impact in line with the principles of the circular economy (10–12).
• generation of waste (13,14).
• tives, thickening agents (15)), 3D printing applications in the food industry (16), aquaculture
• feed (approximately 53 million tons of feed annually, according to (17)) to antimicrobial
• agents (18) or biorefining systems for holistic valorization (19), etc. Among these, the
• biscuits, meat products, dairy products, etc.) is a rational approach (20,21), based on a
• impressive number of studies on this topic over the past decade (Section 4).
• primarily for fresh consumption (70–75%) but also processed (25–30%) into products such
• as juice, cider, purees, jams, and dried products like chips or powder (27–29). Among these
• discarded as pomace (30). Apple pomace (AP), resulting from the extraction of juice, is a
• heterogeneous mixture consisting of peel and pulp residue (95%), seeds (2–3%), and stems
• compounds, soluble and insoluble dietary fiber, micronutrients, carbohydrates, etc.) (34,35)
• global production of up to 42 million tons (36), with Asia being the main contributor to its
• production, followed by Europe (37). It ranks among the most widely used vegetables in the
• iron, calcium, magnesium, zinc), vitamins (A, C, K, B), dietary fiber (38), carotenoids,
• particularly β-carotene, and other antioxidants such as lutein and zeaxanthin (15) that can
• be incorporated into various food products as fortifying ingredients (39,40).
• etc. (Figure 1) as well as for replacing certain synthetic food additives such as food coloring,
• antioxidants, preservatives (41), and thickening agents (42).
• In addition, the disposal of byproducts in landfills generates high levels of methane (43),
• hydrogen sulfide, and ammonia (44), while also providing ideal environments for the
• of infectious diseases (45), and thus potentially endangering human health.
• carrot pomace, an aspect highlighted in Section 4. This study is significant for current food
• of waste, and articles published in English, with an initial result of 250 articles. Exclusion
• 200 articles for abstract screening to assess relevance to pomace valorization and full-text
• review for final eligibility. Out of these, 133 articles were identified as relevant to this
• 3. Qualitative Aspects of Apple Pomace (AP) and Carrot Pomace (CP)
• elements) (Figures 2 and 3), hence their recognized importance in innovative research in
• recent years (Tables 1 and 2) for industrial applications in the food industry.
• Table 1. Chemical composition of apple pomace–AP.

Methods (brief)

• 4.7 HPLC and NIR (27)
• 7.4 (total sugars) HPLC with a refractive index detector (48)
• • (mg GAE/100 g DW): mg equivalent of gallic acid per 100 g of dry weight; ** AOAC—Association of Official Analytical Chemists; DNS—dinitrosalicylic acid method; HPLC—High-
• • AOAC—Association of Official Analytical Chemists; ICC—International Association for Cereal Chemistry; LC-HRMS—high-resolution liquid chromatography–mass spectrometry
• to the control sample is due to the process of thermal decarboxylation (68). The study
• pomace samples (AP1, 500–750 µm, and AP2, 100–250 µm) and demonstrated that a greater
• relative to the control samples, while water absorption capacity remained stable, except for
• the increase in nutritional quality was significant (compared to the control sample) due to
• parameters: increased dough viscosity compared to the control sample, decreased density
• sample), while the inclusion of HC had no effect on the appearance and color of the cakes.
• (composite pasta samples based on wheat and buckwheat flours with 5% and 10% carrot
• porating CPP. The pasta samples were analyzed physically and sensorily, with positive
• shades, were recorded compared to the control samples. The addition of CPP led to an in-
• muffins, six samples were prepared by partially replacing corn flour with CPP (5–10%) and
• through processes such as hydrolysis or digestion, innovative products can be obtained that
• HPLC High-Performance Liquid Chromatography
• LC-HRMS High-resolution liquid chromatography mass spectrometry analysis
• 112. Chew, K.R.; Leong, H.Y.; Khoo, K.S.; Vo, D.V.N.; Anjum, H.; Chang, C.K.; Show, P.L. Effects of Anaerobic Digestion of Food Waste

Implications

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Wiki pages this source may touch

• Fish — marine, predatory (tuna, swordfish, shark, king mackerel)
• Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
• Seaweed/kelp foods (nori, wakame, kombu, dulse — as food products)
• Lead
• Aluminum

Verification notes

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Update history

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