# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 3 Fruit Pomace: A Nutrient-Rich By-Product with Potential in Food Technology
### Characteristics of Selected Fruit Pomace--Ingredients and Properties  
Apple pomace contains significant amounts of polyphenols, including chlorogenic acid, quercetin, and epicatechins, which are strong antioxidants [16; 24; 25] (Table 2). It also includes fatty acids and mineral components [26]. Moreover, apple pomace is rich in both soluble (pectins) and insoluble fiber [16; 27]. Pectins are often used as a gelling agent, emulsifier, thickener, and stabilizer in food industry products such as confectionery, bakery, jellies, yoghurts, or beverages [20]. Pectin, a structural component of plant cell walls, contributes to product firmness by forming a gel network, thereby enhancing stability. The incorporation of pectin or dietary fibers from apple pomace into jelly candy can significantly improve texture by reducing the hardness. Moreover, this component can extend the shelf life of products by retaining moisture and improving gel strength. Pectin's gelling properties increase firmness and cohesiveness, while the antioxidant and antimicrobial activities of apple pomace help prevent oxidative degradation and inhibit microbial growth. Additionally, apple-derived fibers can enhance the texture of baked goods by reinforcing the gluten network and reducing water migration. The positive effects of apple pomace depend on the level of its incorporation and the type of bakery product [25]. Polyphenols may help reduce the risk of cardiovascular diseases, decrease oxidative stress, and have anti-inflammatory effects [16; 28; 29; 30; 31]. Extracts from apple pomace exhibit strong anti-inflammatory properties by inhibiting the expression of pro-inflammatory cytokine genes. Apple pomace can selectively support the growth of beneficial gut bacteria such as _Lactobacillus casei_ and _Saccharomyces boulardii_, suggesting its prebiotic potential and positive effects on digestive health [32]. The use of apple pomace in powder or extract form allows its incorporation into food products without significant alteration of flavor, while maintaining good processing stability during baking or boiling [29]. Citrus pomace is an abundant source of bioactive compounds, including flavonoids as well as significant amounts of vitamin C. These components are well known for their potent antioxidant properties, which help neutralize free radicals and may contribute to cancer prevention [16; 27]. Additionally, citrus pomace contains essential oils like limonene, which exhibit strong antibacterial and anti-inflammatory effects, supporting immune function and overall health [16; 18; 33]. These oils also have shown potential anticancer activity, suggesting their suitability for use in functional foods and nutritional health productsaimed at cancer prevention [34]. The flavonoids present in citrus by-products are particularly valuable for cardiovascular health, as they help regulate blood pressure, improve vascular function, and support overall heart health [16]. Due to this diverse composition, citrus by-products are gaining attention for their potential use in food and nutraceutical industries. [PERSON] et al. (2025) showed that mandarin orange pomace is a valuable source of bioactive compounds with antioxidant activity [35] (Table 2). However, the incorporation of citrus pomace into confectionery products presents several technological and formulation challenges due to its high moisture content, fibrous structure, and strong aromatic profile. These properties can negatively affect product texture, stability, and sensory characteristics, especially in delicate matrices like gummies or hard candies [16; 18]. To address this, pretreatment methods such as drying, micromization, or the use of carrier substances are often required to reduce water activity, improve texture compatibility, and enable uniform dispersion in confectionery bases. Furthermore, bioactive compounds in citrus pomace, such as flavonoids and essential oils, are highly sensitive to processing factors like high temperatures, oxygen exposure, and pH changes [34; 35].