Abstract
The generation of pomaces from juice and olive oil industries is a major environmental issue. This review aims to provide an overview of the strategies to increase the value of pomaces by fermentation/biotransformation and explore the different aspects reported in scientific studies. Fermentation is an interesting solution to improve the value of pomaces (especially from grape, apple, and olive) and produce high-added value compounds. In terms of animal production, a shift in the fermentation process during silage production seems to happen (favoring ethanol production rather than lactic acid), but it can be controlled with starter cultures. The subsequent use of silage with pomace in animal production slightly reduces growth performance but improves animal health status. One of the potential applications in the industrial context is the production of enzymes (current challenges involve purification and scaling up the process) and organic acids. Other emerging applications are the production of odor-active compounds to improve the aroma of foods as well as the release of bound polyphenols and the synthesis of bioactive compounds for functional food production.
Highlights
Pomace is the main residue generated from the pressing of fruits and olives to obtain juices and olive oil, respectively
Davies et al [36] studied the effect of a silage produced with apple pomace, minced sardine, and Lactobacillus plantarum as a starter culture in the production of juvenile European sea bass
The silage with apple pomace improved the health status of fish, whereas growth performance indicators were reduced in relation to the control diet
Summary
Pomace is the main residue (a humid, solid material) generated from the pressing of fruits and olives to obtain juices and olive oil, respectively. Ity in this sector of the food industry, i.e., transforming residues into raw materials with In this sense, the concept of a circular economy is favored to improve the sustainability high-added value and connecting them with other chains of food processing [15]. The concept of a circular economy is favored to improve the sustainability high-added value and connecting them with other chains of food processing [15] Moreoin this sector ofeconomy the food is industry, i.e.,principles transforming residues into raw materials with highver, a circular one of the of the European. Deal that aims to improve publications support the potential utilization of this strategy [18,19,20,21,22,23,24] It is important the efficiency of resource use and to cut pollution, for instance [16,17].
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