# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 4 The Use of Pomace in the Confectionery Industry
Moreover, the presence of polyphenols, while beneficial for antioxidant activity, can influence the flavor profile, introducing bitterness if used in excessive amounts. In terms of shelf life, lipid oxidation in grape seed components may accelerate spoilage unless appropriate storage conditions or natural antioxidants are applied. To address these issues, [PERSON] et al. highlight the importance of optimizing substitution levels and processing techniques to preserve or even enhance product quality when integrating plant-based by-products into baked confectionery [58]. As a result of research, [PERSON] et al. (2013) [59] concluded that replacing a portion of the flour in cookie production with by-products from the processing of white grapes increased the content of dietary fiber and phenols in the cookies. This substitution improved the antioxidant properties of the cookies and reduced their hardness. Moreover, the addition of white grape pomace led to a decrease in water absorption in the final product [59]. [PERSON] et al. (2011) [60] demonstrated that incorporating fruit pomace, specifically mango skins and powdered mango seeds, into confectionery products such as cookies improved their technological quality and antioxidant properties. These by-products, generated during juice production, are rich in natural bioactive compounds that play a significant role in the prevention of various diseases, including lifestyle-related conditions. In addition to increasing the polyphenol content in the final product, the levels of other nutrients, such as protein and healthy fats, also increased [60]. According to [PERSON] et al. (2016) [61], using pomace in the confectionery industry is a way to create new products with significantly higher nutritional properties compared to their traditional versions. They found that producing cookies with the addition of fruit pomace from apples, strawberries, blackcurrants, raspberries, and chokeberries enhances their quality. Storage parameters, such as low water activity and moisture content, were improved. Moreover, the addition of pomace contributed to enhanced sensory and health-promoting qualities of the baked goods [61]. Based on [PERSON] et al. (2016) [62] research involving the pro-health properties of short bread cookies with the addition of pomace from rose hips, rowan, blackcurrants, and elderberries, the authors concluded that this addition improved the nutritional value of the final product and significantly affected its appearance. The cookies containing pomace, compared to those without this additive, were characterized by a darker, more intense color and increased hardness. Moreover, they had a more pronounced taste and aroma. The authors also point to an increase in the antioxidant properties of products fortified with fruit pomace [62]. Apple pomace is another product that undergoes research on the possibility of using it in the food industry. [PERSON] et al. (2019) [63] used flour of different granulations from apple pomace for cookie production. They highlighted the high content of polyphenols, flavonoids, and dietary fiber in the flour. It was found that flour with larger granulation performed better in terms of sensory properties, content, and retention of nutritional compounds as well as antioxidant activity. Moreover, testing the cookies after a year of storage showed that they retained an intense fruity aroma and crunchy texture. The researchers emphasized that one of the main barriers to the commercial use of fruit pomace is the challenge of removing moisture without compromising its nutritional and functional properties. However, both freeze drying and drying using solar and electric energy dryers were found to be effective in producing apple pomace flour with a high retention of bioactive compounds. Furthermore, the resulting flour demonstrated strong thermal stability, maintaining its beneficial properties even when exposed to temperatures as high as 220 \({}^{\circ}\)C [63].