Fostering sustainability: Enzymatic modeling of juice production pomace for advancing innovative ingredients in non-dairy infant food applications

Apple pomace, a by-product of juice production, is often discarded despite its nutritional and bioactive potential. To reduce waste and add value, this study developed cookies for children enriched with enzymatically treated apple pomace using Rapidase Fiber, containing arabinofuranosidase, cellulase, and polygalacturonase. The phenolic profile, antioxidant capacity, and nutritional composition of apple pomace flour were assessed before and after enzymatic treatment. Cookies were then prepared with 0 % (control), 11 % non-hydrolyzed, and 11 % hydrolyzed apple pomace, followed by sensory evaluation. Enzymatic treatment increased soluble polysaccharides (12–15 %) and phenolic compounds (by 19.6 %), enhancing antioxidant capacity. Treated pomace showed reduced ash content, with minimal changes in protein and fat. Sensory scores for cookies enriched with both pomace types were higher than the control, particularly in sweetness, overall liking, and purchase intent. This approach highlights the potential of enzymatically treated apple pomace as a functional ingredient in child-friendly food products. • Enzymatic treatment of apple pomace increased soluble polysaccharides by ∼12–15 %. • Phenolic content in pomace rose ∼19.6 % after enzyme treatment. • Enzyme-treated pomace improved antioxidant capacity of apple pomace flour. • Cookies with 11 % pomace (treated or not) scored higher in sweetness and liking. • Treated pomace enhanced purchase intent in sensory evaluation of cookies.