Physicochemical, Functional and Nutritional Characteristics of Various Types of Fruit Pomace

The aim of this study was to evaluate and compare dried apple (A), chokeberry (C), grape (G), raspberry (R), and red currant (RC) pomace as potential additives to food, beverages, and cosmetics. Their physicochemical properties and nutritional composition were examined. The fruit pomace was characterised by significant differences in acidity ranging 1.41 (G) to 7.96 g·100 g−1d.w. (R), water holding capacity (2.36–4.25 g·g−1, C-A), and oil holding capacity (1.86–2.41 g·g−1, C-G). The colour parameters of the pomace differed significantly. The highest lightness L* was recorded for the apple pomace (66.29). Samples RC and R were characterised by the highest redness (32.99; 26.76), while A, G, and R showed high b* values, amounting to 28.54, 22.84, and 20.40 (yellowness), respectively. The highest protein (13.01%), fat (6.82%), and fibre (67.38%) contents were recorded in the redcurrant pomace. The mineral analysis revealed high potassium, phosphorus, and calcium contents in all pomace samples, with the grape and redcurrant pomace containing the highest mineral content. These results highlight the potential of fruit pomace as a sustainable, nutritionally enriching ingredient, primarily for food products, and the potential to reduce food waste.