Phloridzin and other phytochemicals in apple pomace: Stability evaluation upon dehydration and storage of dried product

► Apple pomace was both air-dried at 40 °C and vacuum-dried at 60 °C. ► Phytochemical contents were studied as a function of water activity (9 months, 30 °C). ► Stability rankings were defined for apple phytochemicals. ► Phloridzin was demonstrated as not being the preferential target for degradation reactions. ► Apple pomace could be exploited for the development of foods with antidiabetic potential.