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In this study, we used grape pomace from ‘frontenac gris’ and apple pomace from ‘mcintosh’, taking advantage of the two wastes as sustainable substrates to obtain fermented. Apple pomace samples from the apple processing industry, lassonde inc., rougemont, montreal, canada was collected and used as the solid substrate for the solid. A sustainability analysis for each process focused on its.
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Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s. Apple pomace is a residue that is generated in huge volumes during the processing of apple products such as juice, sweet cider, jelly, and vinegar. Apple pomace consists of 95% apple.
Experiments were designed to optimize different fermentation parameter like initial moisture ratio, fermentation period, ph
Apple pomace utilization can become a model for the value addition of similar wastes and development of solid state fermenter and downstream processing will go a long way in.
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