Ahma, Gresa and JANKULOSKA, Vezirka and KORAQI, Hyrije and DURMISHI, Namik and KNIGHTS, Vesna and NIKOLOVKSA NEDELKOSKA, Daniela and Trajkovska Petkoska, Anka and PAVLOVSKA, Gorica (2026) CHARACTERIZATION OF APPLE (MALUS DOMESTICA) PROCESSING WASTE: PHYSICOCHEMICAL AND NUTRITIONAL COMPOSTITION. In: INTERNATIONAL CONFERENCE “FROM RESEARCH TO APPLICATION”, 20 May, 2026.
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Abstract
Apple (Malus domestica) processing industries generate large quantities of by-products, primarily apple pomace consisting of peels, pulp residues, and seeds. These residues are often discarded or used as low-value animal feed, despite their significant nutritional and functional potential. The present study investigates the valorization potential of apple processing waste through detailed physicochemical characterization and proximate composition analysis. Apple (Malus domestica) waste samples were analyzed to determine their basic physicochemical properties and nutritional composition, including protein, fat, carbohydrates, and dietary fiber. According to results, apple pomace typically contains a moisture content ranging from 70–80%, while the dry matter accounts for approximately 20–30%. On a dry weight basis, the protein content ranges between 3.0–5.5%, while the fat content remains relatively low, generally between 1.5–3.5%. Carbohydrates represent the major fraction, accounting for approximately 55–70% of the dry matter, mainly composed of soluble sugars and structural polysaccharides. Importantly, apple processing waste is characterized by a high dietary fiber content, typically ranging from 35–60%, including both soluble fibers such as pectin and insoluble fibers like cellulose and hemicellulose. Additional physicochemical parameters indicate that apple peel waste has a pH between 3.2 and 4.1 and total soluble solids ranging from 10 to 15 °Brix, reflecting its natural organic acid and sugar composition. The relatively high fiber and carbohydrate content highlights the potential of apple waste as a functional ingredient in food formulations, bakery products, and nutraceutical applications. In general, the results demonstrate that apple processing by-products represent a valuable bioresource. Their valorization could contribute to sustainable waste management, promote circular bioeconomy practices, and provide novel ingredients for the development of functional foods with enhanced nutritional value.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Unnamed user with email zshi@unite.edu.mk |
| Date Deposited: | 22 Sep 2026 12:52 |
| Last Modified: | 22 Sep 2026 12:52 |
| URI: | http://eprints.unite.edu.mk/id/eprint/2452 |
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