ReviewNutrients2024
Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.
Review in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed.
- Development, Physicochemical, and Sensory Evaluation of Naturally Formulated Dehydrated Fruits Rolls Enriched with Sea Buckthorn and Grape Freeze-Dried Pomace Powders.Foods (Basel, Switzerland) · 2026Article
- Berry Powder-Enriched Gluten-Free Extruded Snacks: Nutritional Quality and Antioxidant Potential.Molecules (Basel, Switzerland) · 2026Article
- Acerola and Its By-Products as Sources of Bioactive Compounds: Phytochemical Profile and Biological Effects in Experimental and Clinical Studies.Molecules (Basel, Switzerland) · 2026Review
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- Impact of drying technologies on bioactive composition of fruit pomace: a critical review and future perspectives.Food chemistry: X · 2026Review
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Article
- Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP).Foods (Basel, Switzerland) · 2025Review
- Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products.Foods (Basel, Switzerland) · 2025Article
- The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread.Scientific reports · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Nutritional and Bioactive Profiling ofMolecules (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.