Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F013
DOI: https://doi.org/10.24326/ICDSUPL4.F013
Published online: 9 April 2025
ICDSUPL, 4, F013 (2025)
Impact of selected fruit pomace addition on the physicochemical characteristic of filled candies
Anna Tama1*, Monika Karaś1
1 Department of Biochemistry and Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: anna.tama@up.lublin.pl
Abstract
Pomace is a by-product obtained on a large scale while processing raw materials such as fruits, vegetables, nuts, and grains. It mainly consists of pulp, seeds, pits, peels, and dietary fiber. Particular attention is given to fruit pomace, which is generated as waste during the production of jams, juices, wine, and concentrates. However, despite being considered waste, it contains valuable bioactive compounds such as polyphenols, fiber, carotenoids, and flavonoids. Additionally, it provides significant amounts of organic acids, vitamins (e.g., C, E, B1), and minerals (e.g., calcium, potassium, magnesium). Due to these properties, pomace can enhance the stability and nutritional value of food products for example candy, making it an attractive raw material for further use in food technology. The characteristics of pomace depend on the type of fruit it comes from, with the most common varieties being apple, grape, citrus, and berry pomace. The research material consisted of dried fruit pomace: apple, chokeberry, raspberry, and freeze-dried grape pomace, as well as confectionery products filled with them. The study examined water activity, color using the CIE Lab model, and dry matter content. The lowest water activity was observed in freeze-dried grape pomace (0.154) and candies filled with this pomace (0.192). The lowest lightness (L = 43.18) was recorded for chokeberry pomace, indicating its dark color, while apple pomace had the highest lightness (L = 63.85), making it the brightest. The brightest candy was the one filled with apple pomace (L = 93.39) but the lower lightness was candy with chokeberry pomace (L = 65.32). The highest dry matter content was found in aronia (93.207%) and apple pomace (93.87%). These findings highlight the significant variability in the physicochemical properties of different fruit pomaces and their impact on the characteristics of confectionery products. Fruit pomace is the future of food processing, offering high levels of phenolic compounds and antioxidants that enhance health benefits. Its addition to confectionery products improves quality, technological, and sensory attributes. Wider use of pomace in the confectionery industry will contribute to the development of functional foods.
Keywords: pomace, physicochemical properties, candies, functional food
How to cite
A. Tama, M. Karaś, 2025. Impact of selected fruit pomace addition on the physicochemical characteristic of filled candies. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F013