# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 4 The Use of Pomace in the Confectionery Industry
The success of grape skin integration into gummy formulations supports the general concept that fruit pomace, when properly processed, can serve as a multifunctional ingredient that enhances nutritional value, improves sustainability, and contributes to product innovation in the confectionery industry [39]. [PERSON] et al. (2024) [10] used apple pomace aqueous extract as the principal ingredient in the formulation of jelly candy. The findings of this study confirm the presence of bioactive compounds exhibiting antioxidant and antidiabetic properties in both the extract and its candies. Their study successfully developed a novel approach for recovering bioactive compounds from apple pomace, highlighting its potential to enhance the attributes of jelly candies while promoting sustainability through waste reduction and the efficient utilization of natural resources [10]. [PERSON] et al. (2025) [68] obtained jelly candies with enzymatically modified apple pomace with probiotics as value-added ingredients. Their results highlight the potential of valorization of pomace and its use in functional foods by increasing its nutritional value and functionality as a probiotic carrier, presenting its potential in developing innovative food products [68]. [PERSON] and [PERSON] (2024) [67] investigated the addition of grape pomace with different particle sizes on the mechanical, microbiological, and phytochemical properties, sensory parameters, and color of jelly candy. They demonstrated that this raw material, depending on the particle size, improves various characteristics. For example, the authors noted an increase in phenol and antioxidant content when using grape pomace with smaller granulation. In contrast, jelly candy with the addition of larger particle-size pomace was better received during organoleptic evaluation. The microbiological analysis did not show any increases in either of the mentioned samples, which unequivocally highlights the need to use fruit pomace in the confectionery industry [67]. Recent studies have evaluated the use of fruit pomace in hard candy formulations, aiming to boost antioxidant levels and provide additional health benefits while maintaining heat stability. Another group of researchers, [PERSON] et al. (2023) [65], presented results of a study in which they investigated the health-promoting properties of hard candies with the addition of lemon pomace. The study aimed to create a new fruit-based confectionery product and to develop new possibilities for waste management. Qualitative and quantitative analysis showed an increase in compounds such as phenols and flavonoids, minerals including calcium, phosphorus, magnesium, iron, sodium, and potassium, as well as enhanced antioxidant and antidiabetic activity in the fortified products [65]. [PERSON] et al. (2023) [66] focused on developing a recipe for hard candies fortified with pomace from unripe mangoes and examining their nutritional properties. The unripe mango pomace, rich in phenolic compounds, flavonoids, ascorbic acid, and antioxidants, proved particularly well suited for use in hard candy formulations due to its concentrated bioactive profile and ability to withstand the high-temperature conditions of candy production without significant degradation of nutritional value. The resulting product not only exhibited improved antioxidant activity and a higher content of health-promoting compounds but also retained a highly acceptable fruity flavor contributed by the mango pomace. This study suggests that unripe mango pomace is especially appropriate for hard candy applications, where intense flavors and heat-stable nutrients are desirable, demonstrating a targeted approach to matching pomace type with specific confectionery formats [66].