aKnowledgment of the pOtential of apple poMace upcYcling. A multi disciplinary scientific network developing circular strategies for turning apple pomace into high-value products, by-products, and co-products (KOMY)

Food waste continues to be a major challenge in Europe. challenge in Europe: Fruit processing generates large quantities of by-products by-products that often remain unused, leading to environmental pollution and environmental impact and lost economic opportunities. Apple pomace - the residue from apple juice and cider production - makes up the largest proportion. proportion. An estimated 4 million tons of apple pomace are produced worldwide every year tons of apple pomace are produced annually, particularly in regions such as South Tyrol (Italy), Austria and Bavaria (Germany). Although apple pomace rich in dietary fiber, polyphenols, minerals and other bioactive bioactive compounds, they are currently mainly used for low-value for low-value purposes such as animal feed or compost instead of being processed into processed into high-value food ingredients.

The work of the HSWT pursues three closely three closely linked objectives:

• Characterization of the chemical and chemical-physical properties of apple pomace and other plant by-products plant by-products such as soy okra and beet pomace.
• Determining the optimum parameters for parameters for raw material mixtures (moisture, water activity, pH value, ingredients), which serve as a basis for decisions on storage, stabilization and fermentation. fermentation.
• Fermentation of the raw materials with different different Kombucha strains on a laboratory scale and transmission of the results to the to the cooperation partners so that they can carry out the fermentation under optimal conditions on a large appendix.

The data records are prepared in standardized formats so that they can be used both for scientific evaluations scientific evaluations as well as for practice-oriented guidelines for SMEs.

The methodology of the HSWT includes the analysis of the analysis of the dynamics of physico-chemical parameters during the fermentation of the raw materials with kombucha. Among other things, the following measured values are analyzed: Dry matter, water activity, pH value, carbohydrates, polyphenols and antioxidants. The profiles of phenolic acids and flavonoids are analyzed using HPTLC.

The aim is to systematically record the variability variability of the results depending on the variety, degree of ripeness origin and processing technology of the raw materials in order to derive robust derive robust specifications for further use. Of great importance is the comparison of the characteristics of apple pomace in combination with other raw other raw materials such as okara and beet pomace in order to develop optimized substrate mixtures for optimal fermentation.

In addition, HSWT works with partners to harmonize partners to harmonize analytical protocols, define critical parameters for microbial stability parameters for microbial stability and to make recommendations on storage temperature storage temperature, duration and light and humidity conditions for apple pomace. pomace. The methods and reference values established at the HSWT thus serve serve as a central basis for the development of safe, high-quality and and circular product concepts from apple pomace and related side streams.