Composition and physicochemical properties of dried berry pomace
(2019) In Journal of the Science of Food and Agriculture 99(3). p.1284-1293- Abstract
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.... (More)
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.
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- author
- Reißner, Anne Marie ; Al-Hamimi, Said LU ; Quiles, Amparo ; Schmidt, Carolin ; Struck, Susanne ; Hernando, Isabel ; Turner, Charlotta LU and Rohm, Harald
- organization
- publishing date
- 2019
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- berry pomace, dietary fibre, polyphenols, sustainability, technofunctional properties, vapour sorption
- in
- Journal of the Science of Food and Agriculture
- volume
- 99
- issue
- 3
- pages
- 1284 - 1293
- publisher
- Wiley-Blackwell
- external identifiers
-
- pmid:30073678
- scopus:85053492303
- ISSN
- 0022-5142
- DOI
- 10.1002/jsfa.9302
- language
- English
- LU publication?
- yes
- id
- c414124d-8801-4140-8761-d4a57d21687d
- date added to LUP
- 2018-10-24 14:11:10
- date last changed
- 2024-04-15 14:05:14
@article{c414124d-8801-4140-8761-d4a57d21687d,
abstract = {{<p>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<sup>−1</sup>) and a fat content of up to 200 g kg<sup>−1</sup>. 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<sup>−1</sup>) 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.</p>}},
author = {{Reißner, Anne Marie and Al-Hamimi, Said and Quiles, Amparo and Schmidt, Carolin and Struck, Susanne and Hernando, Isabel and Turner, Charlotta and Rohm, Harald}},
issn = {{0022-5142}},
keywords = {{berry pomace; dietary fibre; polyphenols; sustainability; technofunctional properties; vapour sorption}},
language = {{eng}},
number = {{3}},
pages = {{1284--1293}},
publisher = {{Wiley-Blackwell}},
series = {{Journal of the Science of Food and Agriculture}},
title = {{Composition and physicochemical properties of dried berry pomace}},
url = {{http://dx.doi.org/10.1002/jsfa.9302}},
doi = {{10.1002/jsfa.9302}},
volume = {{99}},
year = {{2019}},
}