When apples are processed into juice, valuable compounds like phloridzin and catechin largely remain in which specific waste product?
Answer
Apple pomace
The process of turning fresh apples into juice results in a significant loss of valuable nutritional components, specifically the beneficial fiber and many polyphenols. Research comparing fresh apples to their juice form showed that the juice retained only a small fraction of the antioxidant activity found in the whole fruit. Crucially, bioactive compounds such as phloridzin and catechin do not transfer into the liquid but instead remain concentrated in the solid residue left over after pressing, which is defined as the apple pomace.
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