Physicochemical analysis of apple and grape pomaces

This study details a comprehensive analysis of apple and grape pomaces that were generated in the course of juice and wine production, respectively. An extensive physicochemical analysis of these pomaces was performed to determine the elemental composition, ash content, sugar profile, and lignocellulose content. Scanning electron microscopy (SEM) images were taken to examine the morphology of the pomaces. Thermal stability was also examined using thermogravimetric analysis (TGA). Infrared spectroscopy was performed to observe the functional groups on the surfaces of the pomace samples. Grape pomace (GP) had better thermal stability than apple pomace (AP), but washing AP improved its thermal stability. The results from this study provide crucial information for various value-added applications of both apple and grape pomaces, especially for applications which are temperature-dependent. The diversion of these materials from waste back into the economic stream can alleviate their environmental burden and promote sustainable product development.