# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 4 The Use of Pomace in the Confectionery Industry
(2016) [64] to create flour and add it to muffin production. They concluded that this pomace could serve as an excellent functional ingredient for bakery and confectionery products. In addition to providing \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{**Product**} & \multicolumn{2}{c}{**Type of Added Fruit**} & \multicolumn{1}{c}{**Properties**} & \multicolumn{1}{c}{**Sensory Impact**} & \multicolumn{1}{c}{**References**} \\ \hline \multirow{4}{*}{Candies} & \multirow{2}{*}{Citrus peel} & Antioxidant activity, & \multirow{2}{*}{Sucralose-based—more} & \multirow{2}{*}{[65]} \\  & & antidiabetic & & acceptable & \\ \hline \multirow{4}{*}{Candies} & \multirow{4}{*}{Mango pomace} & Antioxidant activity, & \multirow{2}{*}{Overall acceptability} & \multirow{2}{*}{[66]} \\  & & sensory properties & & period & \\ \cline{1-1} \cline{3-5}  & \multirow{4}{*}{Red skin grapes} & \multirow{4}{*}{Red skin grapes} & Antioxidant activity, & \multirow{4}{*}{No data} & \multirow{4}{*}{[39]} \\  & & textural, and & & \\ \cline{1-1} \cline{3-5}  & & physicochemical properties & & & \\ \cline{1-1} \cline{3-5}  & \multirow{4}{*}{Jelly candies} & \multirow{4}{*}{Neagra grape pomace (GP)} & Antioxidant activity, & \multirow{4}{*}{Acceptance depends on} & \multirow{4}{*}{[67]} \\  & & phytochemical, and & & & \\ \cline{1-1} \cline{3-5}  & & sensory properties & & & \\ \cline{1-1} \cline{3-5}  & \multirow{4}{*}{Apple pomace aqua} & Antioxidants and & \multirow{4}{*}{Jellies with APE—more} & \multirow{4}{*}{[10]} \\  & & extract (APE) & & & \\ \cline{1-1} \cline{3-5}  & \multirow{4}{*}{Apple pomace (AP)} & Increases soluble dietary & \multirow{4}{*}{Jellies with APE—more} & \multirow{4}{*}{[68]} \\  & & fiber, sensory properties & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._nutrients, it also helps in controlling blood glucose levels, satiety, and subsequent energy intake during a meal consumed 3 h later in healthy individuals [64]. Research has also explored enriching waffle products with fruit pomace, particularly raspberry, to increase their bioactive potential and nutritional value. [PERSON] et al. (2021) [5] emphasize the need to use fruit processing waste in confectionery products, such as waffles, muffins, or short bread cookies. These wastes are rich in bioactive compounds and can be used in the prevention or treatment of lifestyle-related diseases. The authors particularly focused on raspberry pomace and its addition to waffles. Studies have shown that the enriched product had a significantly higher content of nutrients, and extracts from waffles fortified with raspberry pomace inhibited the activity of enzymes involved in generating free radicals. Moreover, the authors indicated that the use of such waste offers environmental benefits [5]. A growing area of interest includes incorporating fruit pomace into gummy and jelly candies, both as a nutritional enhancer and as a natural coloring and flavoring agent. [PERSON] et al. (2015) [39] incorporated fruit pomace into confectionery production as a response to the environmental burden of grape waste from the wine industry and to meet rising consumer demand for innovative, functional food products. In their study, grape skins were dried, ground, and sieved to produce a fine powder with uniform particle size, which was then added to gummy candies. This enrichment significantly increased the content of anthocyanins, flavonoids, and procyanidins compared to control samples without pomace, while also enhancing antioxidant activity, which remained stable during processing. Importantly, the incorporation of grape skin powder maintained favorable textural characteristics of the final product and contributed to shorter processing times. Furthermore, the grape pomace successfully replaced a portion of the fruit puree, offering a more cost-effective and nutrient-rich alternative. While the study focused on grape pomace, the findings have broader implications for other types of fruit pomace as well.