Pomace Fiber Research Articles

Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates

This study aimed to evaluate the effects of date pomace fibers (DF) on the physicochemical properties of plant-based ground patty analogues. Previously optimized pea and wheat protein isolates were incorporated with varying concentrations of DF, i.e., 0 %, 2.5 %, 5 %, 7.5 %, and 10 % w/w. The addition of DF increased water retention in the patties, leading to subsequent changes in the patty structure. Frequency sweep results confirmed that the presence of DF contributed to structural stability, where patties exhibited more solid-like characteristics and stronger internal bonds, which also increased hardness from ∼65 g to 160–175 g. This could positively correlate with the brittleness of the patties, where large deformation results showed that high DF formulations were more brittle, which reduced springiness, as evident in DF7.5 (from ∼2 mm in DF0 to 1.89 mm in DF7.5). The microstructure revealed that high DF content increased patty fibrousness and led to a uniform structure. Therefore, high DF concentrations seemed to positively impact the analogue structure. DF also contributed to patty analogue color by imparting brown–red tones which may result in a closer appearance to conventional beef patties. This study establishes a foundation for further studies to be conducted on determining the optimum DF concentration that yields patty analogues with desirable structure as well as appearance.

The composition and structure of plant fibers affect their fining performance in wines

In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.

The Effect of Grape Pomace Fiber Addition on Quality Parameters of Yogurt

Reducing food and industrial waste is essential to match the novel objectives of sustainable living. In this context, grape pomace, a fiber-rich by-product of wine production, was used as a fiber supplement in yogurt after enriching its fiber content through preprocessing. Within the aim of this study, 0.5% and 1% grape pomace fiber were incorporated into yogurt, and the effect on physicochemical, microbial, and sensory quality was investigated. Throughout the 14-day storage period, no significant changes were observed in pH, acidity, and water holding capacity. The total mesophilic aerobic bacteria count ranged between 2-3 log.cfu/g, and the addition of fiber did not result in any undesirable alterations in these counts. Similarly, the fiber did not affect the counts of specific yogurt bacteria, which was 8-9 log.cfu/g. Moreover, sensory evaluations consistently resulted in scores above “5” for all products, with acidity rated level as moderate as expected for yogurt. There were no adverse effects on sensory quality concerning color, flavor, texture, acidity, and overall acceptability. In conclusion, fiber-enriched yogurt from wine waste is feasible without compromising product quality. This study is expected to contribute to the progress of current sustainable living goals.

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, T 5 % : 5%, T 10 % : 10%, and T 15 % : 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defatted olive pomace powder was extracted by an enzymatic process as a green extraction method (α-amylase, protease, amyloglucosidase, and cellulase; incubation time: 4.5 h, 40°C). The effect of ODF addition on the thermal (based on differential scanning calorimetry (DSC)), rheological, physical, textural, and sensory properties of samples was investigated. The DSC curves of samples were a broad endothermic transition peak ( T onset ~ 43 °C and T peak = 123.58 − 125.74 °C). By increasing the ODF level, the water absorption rate of the dough increased while softening degree reduced. There was a negative significant correlation between baking loss and crumb moisture ( R > − 0.94 ) and aw ( R = − 0.769 ). By increasing ODF, sample porosity and specific volume decreased. There was a significant difference between hardness and springiness of T 15 % and T Co . Replacement of wheat flour with 10% ODF had no significant effect on the sensory parameters of Barbari bread.

Carrot rhamnogalacturonan I structure and composition changed during 2017 in California

Detailed composition, fine structure, and function were determined for carrot pomace fiber remaining after commercial juice extraction from carrots harvested at four different times during 2017, in different California, USA locations. This pomace was treated with commercial enzymes and the changes in carbohydrate composition were analyzed. The enzyme-treated carrot pomace contained pectic oligosaccharides that were branched, unsaturated, partially acetylated and methylated rhamnogalacturonan I (RG-I) with arabinogalacto-oligosaccharide side chains as well as free galacto-oligosaccharides and galacturono-oligosaccharides detected by MALDI-TOF MS and NMR analysis. The molecular weight and degree of galacto-oligosaccharide polymerization decreased while water solubility increased following enzymatic treatment. While carrot soluble dietary fiber remained relatively constant, insoluble dietary fiber and total dietary fiber increased during the year. The carrot pomace fiber structure changed between the June and September harvests so that it was more susceptible to enzymatic degradation, and its shape became more linear. The diversity of carrot RG-I oligosaccharide structures was the greatest in the enzyme-treated pomace harvested in September and the RG-I became almost completely debranched by the enzyme treatment for the pomace harvested in December. The structural properties of these carrot pomace fiber fractions suggest that they can function as a low viscosity beverage food ingredient, and the rhamnogalacturonan I structure indicated the potential for anti-viral, immuno-modulatory and prebiotic properties. The rhamnogalacturonan structural composition changes during the growing season highlights the need for bioactivity monitoring of carrot pomace obtained from different sources, and harvested at different times during the year.

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2.

In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).

Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake

Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake

Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

Blueberry is a well-known source of antioxidants and prebiotic dietary fiber yet the fate of these health-beneficial ingredients during fruit processing it is not understood. Detailed composition and structure of blueberry pomace (PF) remaining after commercial blueberry fruit puree processing, as well as the water soluble and water insoluble fractions, were determined. The PF was comprised of dietary fiber (60.8%) that was largely insoluble (46.2% vs. 14.6% soluble dietary fiber) pectin, xyloglucan, arabinoxylan and mannan polysaccharides, fructose (11.22%) and glucose (10.37%) free sugars, protein (9%), fat (5%), and anthocyanins (6444.5 μg/g). The most abundant anthocyanins detected in PF were malvidin 3-arabinoside and peonidin 3-glucoside and the pectin was determined to be methyl-esterified and acetylated rhamnogalacturonan I with a 4,5-unsaturated function at the non-reducing end based on oligosaccharide structural analysis. Blueberry PF xyloglucan oligosaccharide side chain structures included xylose, arabinose and galactose consistent with arabino-xyloglucan structure. Microwave-assisted extraction of blueberry PF (pH 2 for 10 min at 80 °C) was performed to more clearly elucidate pectin structure, and revealed a pectin polymer with high molar mass (1072 kDa) and viscosity that was dependent upon the molar mass. A random coil shape was confirmed for both the blueberry PF and microwave extracted blueberry pectin, which agreed with previous reports that flexible blueberry pectin contributes to strong anthocyanin binding. In summary, the blueberry pomace anthocyanin content was slightly higher than that reported for fresh whole blueberry fruit, which suggests that most blueberry anthocyanins adhered to the pomace fiber, and most likely the insoluble pectin, during and after processing.

Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment.

Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality.

In vitro interactions on glucose by different fiber materials prepared from mung bean hulls, rice bran and lemon pomace

Fiber was prepared from mung bean hulls, rice bran and lemon pomace by the chemical precipitation method and then characterized. The characteristics investigated included bulk density, water-holding capacity, oil-holding capacity, swelling properties, water solubility and glucose adsorption and diffusion in vitro experiments. The results showed that the smaller the fiber particles were, the higher the bulk density was and the lower the ability of the fiber was to absorb water and oil. Mung bean hull fiber had a significantly higher bulk density and water-holding capacity than cellulose. The swelling property of mung bean hull fiber was also significantly higher than that of cellulose. The water-holding capacity, oil-holding capacity and swelling property of rice bran fiber were all significantly higher than those values for cellulose. The water-holding capacity, oil-holding capacity, swelling property and water solubility of lemon pomace fibers were also significantly higher than those for the other experimental groups. The glucose effects in the in vitro experiments indicated that mung bean hull fiber had a higher level of adsorption when the glucose level was low. Fiber made from rice bran and lemon pomace had much better adsorption when exposed to high levels of glucose. In a mixed system including fiber, amylase and substrate, the level of glucose produced in the mixture containing lemon pomace fiber with a size <50 mesh was the lowest, and it was the best inhibitor of amylase activity. After 180 min of glucose adsorption, mung bean hull fiber with a size of 30-50 mesh was able to lower glucose diffusion. All of these mechanisms might contribute the rate reduction of glucose adsorption in the intestines, as a result, decrease the postprandial serum glucose concentration.

Addition of Apple Pomace to 100% Apple Juice Delayed Time to Reach Maximal Glucose and Insulin Concentrations Compared to 100% Apple Juice and Whole Fruit in Healthy Adults

Abstract Objectives Apple pomace (AP) is a byproduct of apple juice production and is a rich source of fiber. The goal of the present study was to determine the impact of adding AP to 100% apple juice (AJ) on the postprandial glycemic response compared to sugar matched AJ or whole apple fruit (WAF) in healthy human subjects. Methods Fifty-eight healthy subjects (aged 25 ± 3 years, BMI 22.9 ± 1.4 kg m−2, mean ± SD) participated in a randomized, 3-arm, cross-over clinical trial to test the glycemic response to AJ, 235 g, AJ with 5 g fiber from AP added (APF, 235 g total beverage weight) or whole Red Delicious apple with skin (WAF, 230 g edible portion with skin). Fiber content of APF was matched to WAF and all study products were matched for available carbohydrates (AJ/APF/WAF, 24 g). Blood samples were collected to measure glucose and insulin concentrations at fasting (0 min) and multiple time points over 2 h after consuming study product. The primary end point was the difference in maximal glucose concentrations (Cmax) among study products. Results Results indicated that Cmax values were not significantly different between 3 products (AJ −121.2 ± 1.8 mg/dL vs. APF- 120.8 ± 1.8 mg dL-1 vs. WAF 121.3 ± 1.8 mg dL-1, respectively, P &amp;gt; 0.05). Time to reach maximal glucose concentration (T max) was delayed in APF compared to AJ and WAF (33.2 ± 0.8 min vs. 29.9 ± 0.8 and 29.6 ± 0.8, respectively, P &amp;lt; 0.01), as was the insulin T max (APF 34.0 ± 0.9 min vs. 28.0 ± 0.9 and 28.7 ± 0.9, respectively, P &amp;lt; 0.001). Analysis of the 2 h glucose incremental area under the curve (iAUC0–2 h) was not significantly different among treatments, P &amp;gt; 0.05. Conclusions This study demonstrated that adding 5 g of fiber from AP into 235 g of AJ did not attenuate maximal postprandial glucose concentration. However, times to reach maximal glucose and insulin concentrations were significantly delayed in the group receiving pomace fiber added to apple juice compared to apple juice alone or whole apple fruit. Funding Sources Financial support for this study was provided by PepsiCo, Inc. The views expressed in this abstract are those of the authors and do not necessarily reflect the position or policy of PepsiCo, Inc.

Effect of Added Fruit Pomace Fiber, Juice, and Whole Fruit on Postprandial Glycemia

Effect of Added Fruit Pomace Fiber, Juice, and Whole Fruit on Postprandial Glycemia

Enzyme-treated orange pomace alters acute glycemic response to orange juice

The goal of the present study was to determine the impact of the addition of enzyme-treated orange pomace to orange juice on postprandial glycemic response. Ten healthy subjects (aged 27.9 ± 7.7 years, body mass index 22.1 ± 1.1 kg m−2) participated in a randomized, 2-arm, cross-over clinical trial to test the glycemic response to 100% orange juice (OJ) or 100% orange juice with 5 g of enzyme-treated orange pomace fiber (OPF). Blood samples were collected and glucose and insulin concentrations were measured at fasting (0 min) and every 15 min for 2 h after consuming the study juice products. Analysis of the 2 h incremental area under the curve (iAUC0–2h) indicated a significant reduction in blood glucose after ingesting the OPF juice compared to the OJ, p = 0.02. Peak glucose concentrations were also lowered after the OPF juice compared to the OJ, p < 0.05. No significant difference was observed in insulin responses between treatments, p > 0.05. Overall, this study demonstrated that adding 5 g of fiber from orange pomace into a serving of OJ attenuated the postprandial glucose response.

Understanding the shear and extensional properties of pomace-fibre suspensions prior to the spray drying process

Pomace fibre is the left-over plant from juice processing which has several health-promoting properties. Fibre has potentially been recognized as a drying aid in the spray drying of fruit juice. In the present work, shear and extensional properties of different fibre suspensions were assessed and compared. Unlike fruit juice, which displays Newtonian behaviour, fibre suspensions exhibit shear thinning behaviour with dependence on the fibre fraction and aspect ratio and significant extensional properties as measured with a capillary break-up rheometer. The extensional properties of the fibre suspensions make it more difficult to atomize them. This study shows the importance of assessing both shear and extensional properties of fibre suspensions before incorporating them in spray drying.

Optimisation of a carambola pomace fibre fortified mix fruit beverage powder, its characterization and in vivo study

Abstract Carambola pomace rich mix fruit juice beverage powder was optimized and developed by spray drying using response surface methodology. Maltodextrin concentration and inlet temperature were taken as two independent variables. The response variables were moisture content, yield, solubility, bulk density, and hygroscopicity. The actual values for the response variables for the optimum conditions i.e. inlet temperature of 175 °C and 25% maltodextrin concentration were in tandem with that of the predicted values. The final product contained 9.29% of total dietary fibre and had intermediate cohesiveness and relatively good flowability property. The beverage powder size range was distributed in the range of 0.90–1.50 µM and 43.50–102.00 µM. In vivo study of the fibre rich beverage powder showed lowered cholesterol, high-density lipoprotein, low-density lipoprotein, triglycerides, and serum glutamic pyruvic transaminase and serum glutamic oxaloacetic transaminase values. Maximum decrease was obtained in Group II. The caecal matter showed presence of short chain fatty acids which are desirable for maintaining colon health. The proposed optimisation model through RSM could be used for the development of a functional mix fruit beverage powder fortified with fibre rich fraction of carambola pomace and the obtained functional beverage powder showed functional effects under in vivo test conditions.

Antioxidant, antimicrobial activity and mineral composition of low-temperature fractioning products of Malus domestica Borkh (common Antonovka)

The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has been performed. We obtained by fractionation the biologically active products that are the dehydrated concentrate of juice and the powder of pomace fibers. Use of low temperature minimizes biological value losses during processing. These fractions of fruit Malus domestica Borkh (Common Antonovka) are experimentally studied. It is found that the fractions have high antioxidant activity and include bioflavonoids and organic and phenol carboxylic acids. Analysis of chromatograms showed availability of the identical compounds in the products of low-temperature fractionation. Sodium and potassium are part of the cells of biological systems as highly mobile ionic forms. Therefore, these elements prevail in the concentrated juice. Iron, manganese, copper, and zinc are biogenic trace elements or components of enzyme systems and are evenly distributed as in plant cell walls as well in protoplasm. It follows from the results of the study of the mineral composition that the products of the low-temperature fractioning can be used for a functional food as a result of its high content of magnesium and iron. The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has antimicrobial activity against the standard strains of spoilage: Bacillus subtilis VKM-B-501, Micrococcus luteus VKM-As-2230, Aspergillus flavus VKM-F-1024, Penicillium expansion VKM-F-275, Mucor mucedo VKM- F-1257, Rhizopus stolonifer VKM- F-2005. Experimental data show that the products of low-temperature fractioning of Malus domestica Borkh (Common Antonovka) inhibit microorganism's growth. The detected composition of Malus domestica Borkh (Common Antonovka) fractions allows using these products as natural additives in food technology to maintain and increase period of storage and also for preventive nutrition.

Utilization of Apple Pomace in the Preparation of Fiber-Enriched Acidophilus Yoghurt

Dried apple pomace contains 36.8% fiber composed of water soluble and insoluble fractions, but is treated as a waste in apple processing industries. The present study was conducted to prepare fiber-enriched yoghurt by using 2.5, 5, 7.5 and 10% apple pomace fiber in whole milk and milk without fiber was kept as the control. All the treatments were inoculated with combined culture (1%) of Lactobacillus acidophilus and Bifidobacterium longum. The yoghurts were evaluated in terms of sensory quality, pH, acidity, total solids and fiber contents. The addition of fiber in yoghurt resulted in a decrease of acidity (0.15–0.09%) and fat contents (1.65–1.59%) with increase in fiber concentration. Further, on the basis of sensory analysis, yoghurt containing 5% apple fiber was judged as the best and hence optimized for preparation of fiber-enriched acidophilus yoghurt with desirable quality and sensory attributes. Practical Applications The diets with high content of fiber have been reported to have a positive effect on health. The importance of food fibers has led to the development of a large and potential market for fiber-rich products and ingredients. Recently, there is a trend to find new sources of dietary fiber that can be used in the food industry. Supplementation has been used to enhance fiber content of foods. Addition of fiber in breakfast cereals, bread, cookies, cakes, yogurt, beverages and meat products has been reported with favorable qualities. The present manuscript was carried out keeping in view the positive effect of fiber on human health.

Orange pomace fibre increases a composite scoring of subjective ratings of hunger and fullness in healthy adults

Dietary fibre has been shown to increase subjective satiating ratings. However data from human trials has produced mixed results, possibly due to different types of fibre which have diverse physicochemical properties and gastrointestinal transit behaviour. The aim of study 1 was to investigate whether orange juice (OJ) with 5.5 g of added orange pomace fibre (OPF) was as satiating as whole orange (WO, chopped and blended to a puree/liquid) compared with OJ. Study 2 was to evaluate the dose-dependent satiating effect of OPF delivered in an orange-flavoured beverage. Both studies were randomized, controlled, double blind, cross over in design with 4 intervention arms in study 1 including OJ, OPF, WO, and water, and 3 arms in study 2: orange-flavoured beverage with low (2.5 g) and high (5.5 g) dose of OPF (LD-OPF and HD-OPF), and orange-flavoured beverage without fibre (Control). Volunteers were asked to response to 8 questions relating to hunger, fullness, desire to eat, thirst and discomfort by visual analogue scale (VAS) for each question. Differences were detected in least squares mean estimates of composite satiety scores and each individual question with statistical modelling to adjust for differences in baseline scores. Addition of 5.5 g OPF either to OJ or to orange-flavoured beverage significantly increased the composite satiety scores compared with OJ (P < 0.0001) or Control (P < 0.0001), and the effect was comparative to WO. LD-OPF showed some satiating effect (less desire to eat) compared with Control (P = 0.038), though less effective than HD-OPF (P = 0.043). In conclusion, the addition of OPF to OJ was as effective at increasing satiety as WO consumption compared with OJ; and there was a trend of dose-dependent effect of OPF on satiety compared with the control.

Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting pork fat with 1 and 2% apple pomace fiber were investigated based on the evaluation of physicochemical properties and textural properties of uncured, reduced-fat chicken sausages. Increased fat level resulted in decreased moisture content, cooking loss, total expressible fluid separation, fat separation, and yellowness of uncured, reduced-fat chicken sausages, whereas, an increase in fat content, caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, and chewiness was observed. The results showed that uncured, reduced-fat chicken sausage samples with increased apple pomace fiber level had lower cooking loss, total expressible fluid separation, fat separation, pH, and redness. The results from this study show that inclusion of apple pomace fiber in the formulation will successfully reduce fat content in emulsion sausages, while improving quality characteristics relative to regular-fat (30%) control.

New opportunities to valorize biomass wastes into green materials

Due to depleting natural resources, new environmental regulations and economic considerations, there is a constantly growing interest in using renewable resources. That is why, considering the growing awareness of environmental and waste management issues, green composites are increasingly promoted for sustainable development. Novel materials based on polylactic acid and different biomass wastes have been obtained and analyzed. The addition of biomass to a polylactic acid matrix resulted in more opaque materials, with decreased values of the water contact angle and acceptable values of mechanical properties. Thus, transparency decreased from 1.99 for polylactic acid to 0.94 for the material comprising pomace fibers. Asclepias syriaca fibers and celery root fibers determined a decrease in the water contact angle of about 9%, while pomace fiber led to a decrease of 3% and poplar seed hair fibers – of 7%.The addition of A. syriaca fibers into the polylactic matrix (as reference) resulted in a decrement of 42% in tensile strength and an increment of 10% in impact strength. Dynamic vapor sorption studies have indicated that sorption capacity increased by 86%. The material comprising poplar seed hair fibers recorded a decline of 45% in tensile strength and an improvement of 20% in impact strength, while water sorption capacity increased by 83%. The pomace fibers resulted in a drop of 56% in tensile strength and an improvement of 18% in impact strength. The presence of celery root fibers in the polylactic acid matrix contributed to a decrease of 53% in tensile strength and of 37% in impact strength. The last two fillers determined the most significant increase in water sorption capacity, 266% for the material comprising pomace and 210% for the one containing celery root fibers.The biomass residues under study represent sources of raw material that proved suitable for manufacturing new materials, which could reduce domestic dependence on petroleum-based thermoplastics.