Ahma, Gresa and Jankuloska, Vezirka and Koraqi, Hyrije and Durmishi, Namik and Antoska-Knights, Vesna and Nikolovska Nedelkoska, Daniela and Trajkovska-Petkoska, Anka and Pavlovska, Gorica (2026) CHARACTERIZATION OF APPLE (MALUS DOMESTICA) PROCESSING WASTE: PHYSICOCHEMICAL AND NUTRITIONAL COMPOSTITION. International Congress “From Research to Application”.
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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.
Keywords: Apple processing waste, dietary fibers, food waste, functional ingredients
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 26 Aug 2026 12:57 |
| Last Modified: | 26 Aug 2026 12:57 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11721 |
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