Apple pomace, a by-product of apple juice processing, poses significant environmental challenges due to its large-scale disposal. Despite its rich content of carbohydrates, phenolic compounds, dietary fiber, and minerals, its potential remains underutilized. Efficient extraction methods can harness these valuable nutrients, converting apple pomace into a beneficial component in food systems with minimal processing. This review explores various extraction techniques, such as Soxhlet extraction and subcritical water extraction (SWE), highlighting their impact on enhancing the nutritional value of food products and improving waste management practices. By adopting innovative extraction strategies, such as SWE, we can efficiently recover bioactive compounds and dietary fibers, reducing environmental pollution and promoting the sustainable use of apple pomace. Additionally, this review emphasizes the economic and environmental benefits of integrating apple pomace into food and nutraceutical industries, advocating for a circular economy approach to waste management. All rights reserved, Elsevier.
