# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 1 Introduction  
The global food industry is under increasing pressure to minimize waste and operate more sustainably, especially in high-waste sectors such as fruit and vegetable processing [1]. A significant share of food loss has escalated into a global crisis. According to FAO reports from 2011 and 2013, approximately 1.3 billion tons of food is wasted each year, which accounts for about one-third of all food produced globally. Additionally, around 40% of food remains uneaten, leading to significant resource depletion, environmental pollution, and increased greenhouse gas emissions [1, 2, 3]. Among them, fruit pomace, the solid by-product left after juice or concentrate extraction, represents a major and often underutilized fraction. During juice and puree production alone, 10-35% of the raw fruit mass becomes pomace, which is typically discarded despite its rich nutritional profile [1, 4, 5].  
In this context, food upcycling, transforming edible by-products into value-added food products, has gained traction as a sustainability-driven innovation pathway. Publicinitiatives such as the NRDC's \"Save the Food\" campaign have brought attention to upcycled ingredients, especially among younger, environmentally aware consumers [6]. Fruit pomace contains valuable compounds such as polyphenols, dietary fiber, flavonoids, carotenoids, and organic acids, many of which are linked to antioxidant, anti-inflammatory, and other health-promoting properties [7] (Figure 1).  
As highlighted by [PERSON] et al. (2016), developing technologies to convert such by-products into high-value food products can significantly enhance the global food industry's competitiveness while minimizing environmental impact [8]. Within this trend, fruit pomace stands out as a promising upcycled ingredient for confectionery applications, offering a dual advantage: it supports waste reduction and contributes nutritionally functional properties to food [7].  
Confectionery products are widely consumed across all age groups, often with high sugar and fat content but low nutritional value. Incorporating fruit pomace as a functional ingredient offers a unique opportunity to enhance the nutritional profile of these products while contributing to waste reduction. This makes the confectionery industry a strategic target for innovation in health-oriented food design.  
Despite these promising attributes, the use of fruit pomace in confectionery faces several limitations that this review aims to address. These include inconsistent nutritional quality due to fruit variety and processing methods, challenges regarding sensory acceptability, the absence of standardized processing techniques to ensure compound stability, and limited data on regulatory frameworks or consumer acceptance for pomace-enriched confectionery. By examining the health-promoting potential, functional benefits, and application barriers of fruit pomace in sweets and baked confections, this review contributes to a clearer understanding of how by-product valorization can support both product innovation and sustainable development in the food sector.