Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation

Fruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fermentation, focusing on the enzymes and microbes used, technologies, bioconversion products, and applications. The extraction and structural transformation of dietary fibers, oligosaccharides, and phenolic and other bioactive compounds have been made easier by enzymatic treatments. Microbial fermentation of fruit pomace produces a range of compounds such as prebiotics, organic acids, and polyphenols. Solid-state fermentation and enzyme immobilization allow the scalability and efficiency of these processes. The combination of enzymatic valorization and microbial fermentation may provide a sustainable approach to turn fruit pomace from waste into value-added food ingredients.