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Valorization of fruit distillation pomaces
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Advisor(s)
Abstract(s)
This study aims to characterise the nutritional composition of distillation pomace from the production of spirits from apple, pear and strawberry tree fruits (STFs) and to assess its potential for valorisation within circular economy and zero waste strategies. Pomace samples were collected
after distillation at a distillery in Castelo Branco. Two batches per fruit type, each with three replicates, were analysed. The following parameters were analysed: ash content, organic matter content, protein content, fat content, fibre content, lignin content, hemicellulose content, cellulose
content, non-fibrous carbohydrate content, total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant and antimicrobial activities were determined and the compound profiles were assessed by HPLC. FTIR-ATR spectroscopy was applied for chemical fingerprinting. ANOVA and principal component analysis (PCA) were used for data interpretation. PCA for nutritional parameters explained 96.6% of the total variance and clearly distinguishedbetween the pomaces used. Apple pomace had the highest protein content (6.04 ± 0.07 g/100 g), whereas pear pomace had the lowest (2.83 ± 0.27 g/100 g). STF pomace had the highest fat content (4.71 g/100 g) and was rich in organic matter, fibre, hemicellulose and cellulose. STF and
apple pomaces additionally exhibited higher TPC and TFC values. Using HPLC-DAD, we were able to identify 28 phenolic compounds, as well differentiating between the pomaces and confirming the presence of compounds of interest. The highest concentrations were found for resveratrol and syringic acid, particularly in pear extracts (0.73–0.59 μg/mg extract). Benzoic acid, p-coumaric acid and rutin also appeared in relatively high amounts. FTIR-ATR spectroscopy identified functional groups, supporting chemical discrimination and different potential valorisation. Distillation pomace revealed valuable nutritional and chemical properties, highlighting its potential as a raw material for use in the food industry. STF pomace, in particular, is characterised by its high fibre and bioactive compound content. Further research is needed to optimise its industrial use.
Description
Keywords
Pomace Distillation Fruit Nutritional composition
Pedagogical Context
Citation
SERRA, Lara [et al.] (2025) - Valorization of fruit distillation pomaces. In International FoodTec Conference – Shaping the Future of Sustainable Food Ecosystems, Bragança, 2025. p. 119.