New Biorefinery Approach for the Valorization of Fruit Processing Waste at a Local Scale: Pomegranate Pomace as Case Study

The processing of fruit and vegetables generates globally high amount of organic waste, which is suitable to be valorized because of the chemistry it encloses. Conventional treatment methods for waste biomass generate low value products and cause climate altering emissions. Small biorefineries are valid alternatives for the sustainable waste biomass conversion, but their feasibility is strictly related to the use of low-energy process, and the market positioning of the final product. The present work provides an innovative approach for the green conversion of vegetable waste into high value product, with the aim to encourage the deployment of biorefinery at a local scale. It involves the enzymatic disassimilation of plant cell wall into chemicals with specific functions, and their recombination in form of emulsion, as a product prototype for food and cosmetic sector. To explain the biorefinery model, we applied it to pomegranate pomace, the residue from juicing, for the recovery of oil, pectin and antioxidant molecules via enzyme assisted extraction. The process left behind 30% of the initial solid waste. Finally, the dispersion of pomegranate oil into pomegranate pectin solution as emulsifier, brought to a novel emulsion, 98.9% waste-derived, further functionalizable with pomegranate exocarp hydrolysate with high antioxidant capacity.