Valorization of apricot and peach pomaces as sustainable ingredients for the formulation of carotenoid-enriched puddings

Sustainable Food Technology 2026 Open access

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Authors: Aslı Yıldırım Vardin, Dilara Konuk Takma
DOI: 10.1039/d5fb00518c
Cited by: 0
References: 34

Abstract

Techno-functional properties of puddings enriched with apricot and peach pomaces were presented. The valorization of fruit pomace as a functional ingredient improved the nutritional quality of the puddings and promoted circular bioeconomy practices.

Fields of Study & Subjects

Agriculture Sustainability and Environmental Impact Cassava research and cyanide Food Waste Reduction and Sustainability

Publication details

Journal / source
Sustainable Food Technology
Volume
4
Issue
2
Pages
1821–1829
Publication date
1 January 2026
Language
EN