## 1 Introduction  
Poland is a very important producer of fruit and fruit processing products, such as juices, pulps, and jams, which results in an increase in waste associated with their processing. Currently, manufacturers strive for waste-free production, and waste is increasingly managed. In large amounts, these products are used as compost or added to animal food. Sometimes, for a new participant in the production chain, a by-product may become the main raw material, which is a source of valuable, previously ignored, or not fully obtained ingredients. Some waste may have health-promoting properties; others may be used as functional additives, replacing synthetic compounds, or supporting the functioning of the human body. Reusing waste has many advantages, including reducing the costs of waste disposal, reducing seasonality, and improving the level of hygiene. Such behavior brings not only financial and environmental benefits but is also consistent with the concept of a circular economy [1]. During the production of juices, the waste mass consists of pomace, the amount of which can amount to 25% of the raw material [2, 3]. Fruit pomace is still rich in bioactive compounds, primarily polyphenols and dietary fiber, which can be recovered [4, 5]. Polysaccharides included in fiber can perform technological functions in food and can be used as fillers, thickeners, and structure stabilizers. In particular, pectins have the ability to bind metals and create stable networks through bonds between Ca\({}^{2+}\) ions and free carboxyl groups. Fiber from fruit is also used as a functional additive in ice cream, snacks, bakery products, and meat products [6]. Dried and powdered pomace is often used in the food industry, such as the confectionery and bakery industries [7]. According to [PERSON] et al. [8], pomace, thanks to its use in ethanol production, is an important source of biofuel, and, in the case of apple pomace, it can be a breeding ground for bacteria producing lactic acid. One of the by-products of the fruit industry in Poland is rose fruits pomace, which is obtained in the juice production process [9]. _Rosa rugosa_ is a representative of the _Rosaceae_ family with the most appreciated nutritional value among the representatives of this family found and cultivated in Poland. _Rosa rugosa_ can occur in a variety of areas because it is resistant to unfavorable environmental conditions, such as poor soil or water restrictions. In Poland, it occurs both in the natural environment and in cultivation and breeding. The commercial planting of wild rose in Poland consists of 1200 ha of _Rosa rugosa_, with a yield of approximately 3000 tons per year [9]. This plant is widely used in various industries. Due to its inedible interior, the fruit cannot be eaten fresh. The rose is used for medicinal purposes and in food processing to produce juices, pures, jams, preserves, confectionery fillings, nectars, inctures, wines, fruit, and herbal teas [10; 11; 12; 13; 14; 15; 16]. It has been proven that rose fruits extracts not only contain high levels of bioactive substances such as vitamin C or polyphenols but also have antibacterial, antiviral, antihypertensive, anti-inflammatory, and antidiabetic properties [9; 17; 18; 19]. Preparations of this type may inhibit the growth of bacteria and fungi considered pathogenic and contaminating food. As reported in the literature, rose and rose pomace extracts limit the development of microorganisms such as _Escherichia coli_, _Staphylococcus aureus_, _Staphylococcus epidermidis_, _Klebsiella pneumoniae_, _Enterococcus faecalis_, _Bacillus subtilis_, _Bacillus cereus_, and _Candida albicans_[9; 17; 20; 21; 22]. [PERSON] et al. [10] showed that _Rosa rugosa_ inhibits the growth of pathogenic bacteria without changing the growth of lactic acid bacteria. [PERSON] [23] showed that phenolic compounds from the tannin group of _Rose rugosa_ seem to be a promising prebiotic because they selectively inhibit the growth of pathogenic bacteria.