Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Abstract

This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods.

Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno‐functional properties, and aromatic compounds

“…However, water holding capacity of microwave dried quince slices at optimum point was higher ( p < 0.05) than other dried slices. Oil and water holding capacities of the quince slices were in agreement with reported values of apple pomace powder and various powders of berries (Jurevičiūte et al., 2022; Thangavelu et al., 2022). Higher oil and water holding capacities compare to the quince slices were reported for seaweed powder (Garcia‐Vaquero et al., 2017; Suzuki et al., 1996), whereas lower results were noted for Figuerola et al.…”

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

“…However, the decline in juice yield in the later stages may be attributed to several factors. An excessive pectinase dosage leads to a decrease in the effective concentration of water and reduced molecular diffusion, resulting in a lower enzymatic reaction rate [ 38 , 39 ]. The excessive enzymatic breakdown of pulp cells leads to the release of large amounts of sugar substances, increasing the viscosity of the juice and hindering further reactions [ 40 ].…”

Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties

“…It has been stated that the presence of lignin (insoluble dietary fibre) might be responsible for oil absorption capacity (Rana et al ., 2015). The SP of the powder samples was found to be 7.39 mL/g DW for AP and 7.69 mL/g DW for APO powder which is almost comparable with that of lingonberry (7.90) (Jurevičiūtė et al ., 2022). However, the SP ability was higher than that of goldenberry pomace ( 5.24 mL/g), and blueberry, cranberry and raspberry pomace (3.71, 5.87 and 2.88 mL/g) as observed by Mokhtar et al .…”