Composition and physicochemical properties of dried berry pomace

Autor: Reibner, Anne Marie, Al Hamimi, Said, Quiles Chuliá, Mª Desamparados, Schmidt, Carolin, Struck, S., Hernando Hernando, Mª Isabel, Turner, Charlotta, Rohm, H.
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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DOI: 10.1002/jsfa.9302
Popis: [EN] BACKGROUND Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential. RESULTS Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg(-1)) and a fat content of up to 200 g kg(-1). Despite identical milling conditions, the particle sizes of the pomace powders varied. This can be traced back to seed content and brittleness, which also becomes apparent with respect to surface characteristics. Blackcurrant pomace powder differed from other varieties in terms of its low water-binding capacity (3.2 g g(-1)) and a moderate moisture uptake, whereas chokeberry pomace powder showed the highest polyphenol content and rowanberry pomace powder was rich in flavonols. CONCLUSION The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. (c) 2018 Society of Chemical Industry
The research project was approved during the second SUSFOOD ERA-Net call (www.susfood-era.net).The funding of the project, assured through the national partner organizations, is gratefully acknowledged: Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004), INIA in Spain and FORMAS in Sweden.
Databáze: OpenAIRE
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