An updated and comprehensive review about fruits and vegetables processing pomace enriched dairy products

Given the widespread consumption of dairy products, adding fruit and vegetable processing pomace to them would contribute to the achievement of SDGs 2, 11, and 12, which are, respectively, about zero hunger with enhanced nutrition, sustainability, and environmental preservation through zero waste. Valorization of industrial pomaces could promote a circular economy in addition to successfully reducing or preventing diseases linked to the nutritional deficiencies. Because they possess nutritious and bioactive qualities, fruits and vegetables pomace are becoming great sources for enhancing dairy products. Therefore, the objective of this review is to comprehensively summarize and critically analyze the recent research findings dealing the inclusion of fruits and vegetables processing pomaces in the dairy products. Moreover, the impact of adding fruit and vegetable pomace on the rheological, physicochemical, nutritional, bioactive, antioxidant, and other quality characteristics of dairy products, such as cheeses, ice creams, butters, fermented milk, and yoghurts, is thoroughly reviewed in this work. From the findings, it has been discovered that adding fruits and vegetable pomaces to dairy products alters their physicochemical, textural, and sensory qualities. As a result, a notable increase in the dairy products' vitamins, minerals, carotenoids, fibers, polyphenols, and numerous other bioactive compounds has been observed. In conclusion, adding fruit and vegetable pomaces to cheese, butter, ice cream, whey, kefir, and yogurts not only increases their market share because of the high demand for food products that are rich in biologically beneficial and antioxidant-active compounds for an improved diet, but it also helps to manage the useful food industry waste.