Valorization of fruit and vegetable pomace: Development of zinc-enriched nutriceutical

Abstract

Zinc deficiency is recognized as a global public health concern, affecting populations of all ages. This study aims to develop zinc supplements (nutraceuticals) based on by-products of the fruit and vegetable processing industry. Dehydrated apple and beetroot pomace powders were enriched with vitamin C and zinc via fluid-bed wet granulation, producing granules with substantially improved flowability (Carr's index reduced by up to 45%, Hausner ratio by up to 25%, while bulk and tapped density were reduced by up to 25% and 40%, respectively). Microbiological and long-term storage stability was demonstrated by low water activity (aw) (≤0.3), moisture content (<10%), and glass transition temperatures (Tg=29-34°C) well above standard storage conditions. The formulated nutraceuticals exhibited stronger antioxidant activity compared to the starting powders, as well as significant anti-hyperglicemic activity. Furthermore, the enhanced bioaccessibility of zinc was confirmed upon in vitro digestion of granulated samples using atomic absorption spectrometry and differential pulse voltammetry. The present findings demonstrate that apple and beetroot pomaces can be successfully valorized as sustainable and functional matrices for zinc-enrichment, free of gluten, artificial sweeteners, colorants, preservatives, anti-caking agents, and anti-nutritional factors such as phytic acid