Sweet Orange Pomace: A Potential Source of Functional Ingredients for Food Applications

Author(s)	Mr. Vitthal Ram Chavan, Dr. Sonal R Zanwar
Country	India
Abstract	Abstract Sweet orange pomace a major by-product of citrus juice industries, is increasingly gaining attention as a valuable source of bioactive compounds and dietary fibre. Traditionally considered waste, this agro-industrial residue presents significant potential for functional food applications due to its rich nutritional profile, including antioxidants, pectin, polyphenols, flavonoids, and essential oils. This review explores the composition, extraction techniques, functional properties, and diverse food applications of sweet orange pomace. The paper also examines its implications on health, environmental sustainability, and its role in the development of novel food products.
Keywords	Key words: Sweet orange pomace, Chemical Composition, Dietary Fibre
Published In	Volume 7, Issue 6, November-December 2025
Published On	2025-11-24
DOI	https://doi.org/10.36948/ijfmr.2025.v07i06.61475
Short DOI	https://doi.org/hbcbbj

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International Journal For Multidisciplinary Research