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.
Highlights
The processing of berry juice, wine, or other beverages results in a considerable amount of pomace, including skins, seeds, and, occasionally, stalks
The results of the analyses demonstrated the predominance of insoluble dietary fiber (IDF) in all the berry pomace powder (PP)
The powders obtained from the cranberry, lingonberry, sea buckthorn, and black currant pomaces analyzed in the present study demonstrated physicochemical and functional properties that support their use as fiber-rich food ingredients
Summary
The processing of berry juice, wine, or other beverages results in a considerable amount of pomace, including skins, seeds, and, occasionally, stalks. Berry pomace is no longer seen as a by-product and is further processed as a value-added food ingredient [3]. Multiple studies reported that antioxidant flavone fractions were extracted from berry pomace with high efficiency and evidenced strong free-radical-scavenging capacities [4–6]. The DF content in the pomace and the ratio between the soluble and insoluble fiber depend on the source and processing conditions during fiber isolation [7]. The authors reported that the insoluble fiber content in the dried pomaces varied between approximately 50.0 and 60.0 g/100 g DM and that the soluble fiber content varied between approximately 4.0 and 7.0 g/100 g DM. Pomace from wine grapes [11] and pineapples [12] showed promising potential for use as an ingredient in the production of meat and dairy products to improve their stability and texture
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