# 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
These conditions, common during confectionery manufacturing (e.g., cooking, molding), can degrade antioxidant compounds and reduce their health benefits. Therefore, to maintain their stability and bioactivity, strategies such as microencapsulation, incorporation into emulsified carriers, or addition at post-cooking stages are recommended [16; 34]. Additionally, the intense bitterness and aroma of citrus peel oils and polyphenols may lead to sensory acceptance issues in the final product. These can be managed by controlling the concentration of bioactives, blending with milder flavors, or using masking agents that maintain palatability without compromising nutritional value [16; 35]. Grape pomace is particularly abundant in resveratrol, anthocyanins, tannins, and dietary fiber [16; 36]. Resveratrol in grape skins may help prevent cardiovascular diseases and has anti-aging effects. Grape polyphenols may support cognitive function and improve skin health [16]. These components are associated with cardiovascular and cognitive benefits and serve as natural colorants, making grape pomace ideal for application in colored sugar confections, fruit chews, or energy bites [37; 38; 39; 40; 41]. Anthocyanins offer an attractive alternative to synthetic dyes, though their thermal sensitivity necessitates careful formulation [39; 40]. Grape pomace powder added to gummy candies increased the contents of anthocyanins, flavanols, and procyanidins compared to candies without this by-product. In addition, antioxidant and sensory activity increased and remained stable during processing, indicating that pomace is a desirable addition [39]. What is more, grape-based interventions have shown a positive influence on cognition, particularly in areas of memory, learning, and overall cognitive function and emotional well-being [42]. Berry pomace, which includes blueberries, blackberries, currants, chokeberries, cranberries, raspberries, and strawberries, is a valuable source of dietary fiber [43]. It also contains anthocyanins, vitamin C, polyphenols, and ferulic acid and ellagic acid, which have anti-cancer properties [18; 44; 45]. Berry waste is characterized by high antioxidant activity, supporting heart health, improving cognitive function, and helping preserve lipid-rich confectionery products [18; 46; 47; 48; 49]. Cranberry and raspberry pomace, in particular, are rich sources of docochromanols [49; 50; 51]. In turn, raspberry pomace provides a rich matrix of polyunsaturated fatty acids and fiber--up to 77% of total raspberry fiber content remains in the pomace. When used in powdered or paste form, it can enrich the nutritional profile of fillings, spreads, or fruit-based gummies [5]. Moreover, the presence of prebiotic fibers aligns with trends in gut health-promoting confectionery [51]. Additionally, the stability of bioactive compounds in fruit pomace can be significantly affected during confectionery processing. [PERSON] et al. (2015) [52] found that anthocyanins were the most unstable polyphenols in muffins enriched with berry pomace, showing a 36-97% reduction depending on baking temperature and method. Their degradation increased with higher temperatures and longer baking times, except at 140 \({}^{\circ}\)C in a traditional oven. In contrast, flavanol glycosides were relatively stable (0-21% loss), while compounds like neochlorogenic and ellagic acid showed increases of over 100%, likely due to the thermal hydrolysis of larger molecules such as ellagitannins [52]. These findings highlight that polyphenol stability depends on the fruit source, compound structure, and processing conditions, requiring case-by-case formulation to maximize nutritional benefits in baked goods [53]. From a technological standpoint, the incorporation of pomace introduces formulation challenges such as moisture binding, color instability, or interactions with emulsifiers and sweeteners. Addressing these requires tailored pre-processing methods such as drying, milling, or extraction, which influence both functionality and bioactive retention.