Processing and functional valorisation of Aronia melanocarpa pomace: a critical assessment of extraction technologies and industrial implementation barriers

Chokeberry ( Aronia melanocarpa ) pomace is a major by-product of juice production and represents a rich source of polyphenols, dietary fibre, and functional compounds. Despite its high nutritional and technological potential, its industrial utilisation remains limited. This study provides a critical and application-oriented review of processing, extraction, and valorisation strategies for chokeberry pomace, with particular emphasis on technological performance, stability of bioactive compounds, and food-related applications. The review systematically analyses conventional and emerging extraction methods, including ultrasound-assisted, microwave-assisted, enzymatic, and green solvent-based techniques, highlighting their efficiency, limitations, and scalability. In addition to extraction, key processing steps such as drying, milling, and encapsulation are evaluated in terms of their impact on the stability and functionality of bioactive compounds. The integration of chokeberry pomace into food systems – such as bakery products, beverages, and meat formulations – is discussed with respect to technological functionality, antioxidant properties, and sensory constraints. A distinctive contribution of this review is the assessment of valorisation pathways through the lens of technological maturity and practical applicability, identifying the gap between laboratory-scale optimisation and industrial implementation. The analysis reveals that while several processing methods demonstrate high potential, challenges related to standardisation, bioactive stability, reproducibility, and product formulation remain critical barriers. Finally, the study outlines key directions for future research, including the optimisation of food-grade extraction processes, improvement of compound stability in real food systems, and the development of scalable processing strategies. These findings highlight the importance of integrating processing technology with functional performance to enable the effective utilisation of chokeberry pomace as a value-added ingredient in food applications.