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Abstract

Apple pomace is the solid residue leftover after milling and pressing of apples during the making of apple juice, cider, or puree. Over the last decade, food waste has become a more widely recognized environmental issue around the world. The conversion of food waste into useable valuable products, valorization, can contribute to protecting the environment. Apple (Malus domestica Borkh., F. Rosaceae) is one of the earliest fruits known to humans. Apple products, including juice, wine, jams and dried product, create about 25–30% by-products from skin, flesh, seeds and stems. Apple pomace, the residue remains after processing of apples for juice, wine, jams and dried product production, is rich in antioxidant phyto-constituents, such as amygdalin, polyphenols, fatty acids, minerals, vitamins and dietary fibres. This chapter gives an overview on the utilization of apple pomace as a valuable nutraceutical. The chemical composition of apple pomace, its health benefits and safety are also highlighted.

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Correspondence to Shahira M. Ezzat .

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Ezzat, S.M., Salama, M., El Kersh, D., Salem, M. (2022). Apple Pomace as a Source of Nutraceuticals. In: Egbuna, C., Sawicka, B., Khan, J. (eds) Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals. Springer, Cham. https://doi.org/10.1007/978-3-030-98760-2_5

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