POMMHORN
Conversion without fractionation of apple pomace into functional food ingredients by thermomechanical treatments promoting wall‐polysaccharide hornification
Context
The conversion of non‑fractionated plant co‑products into nutritionally functional food ingredients is one of the preferred pathways to support the transition towards sustainable agri‑food systems built on the bio‑circularity of production and healthy dietary patterns. However, this transformation faces barriers in terms of consumer acceptability and adoptability, as well as the technical and economic feasibility for producers and processors.
Objectives
The PommHorn project aims to develop an innovative technological pathway for converting non‑fractionated plant co‑products using apple pomace as a model. This processing route addresses the challenge of valorising apple pomace as a food ingredient without fractionation, through a combination of thermomechanical treatments.
Expected results
Through controlled deconstruction and reconstruction (such as hornification) of plant biomass, these thermomechanical treatments can enhance the structural and functional properties of apple pomace. This enables its use as a functional food ingredient, offering nutritional benefits—particularly through dietary fibres that influence satiety, glycaemic response and metabolic health.
Target markets
Food industry manufacturers
Type of transfert planned
Research collaborations and services in processing technologies and analytical methods
Involved components
- UMR 408 SQPOV
- UMR 1010 LCA
- CRT CATAR