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Berry pomace - A review of processing and chemical analysis of its polyphenols

Struck, Susanne; Plaza, Merichel LU ; Turner, Charlotta LU and Rohm, Harald (2016) In International Journal of Food Science and Technology 51(6). p.1305-1318
Abstract

This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno-functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state-of-the-art... (More)

This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno-functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state-of-the-art methods for polyphenol analysis are presented in line with respective sample preparation procedures. Knowledge gaps that were identified strongly indicate that systematic work has to be done to make berry pomace available as a valuable plant-based ingredient for processed foods.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Antioxidant activity, Berries, Chemical composition, Dietary fibre, Functional properties, Polyphenols, Processing effects
in
International Journal of Food Science and Technology
volume
51
issue
6
pages
14 pages
publisher
Wiley-Blackwell
external identifiers
  • scopus:84963614697
ISSN
0950-5423
DOI
10.1111/ijfs.13112
language
English
LU publication?
yes
id
cbef624d-73cd-4776-acdf-fb4f0588ed3e
date added to LUP
2016-09-21 14:05:42
date last changed
2017-04-02 04:31:06
@article{cbef624d-73cd-4776-acdf-fb4f0588ed3e,
  abstract     = {<p>This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno-functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state-of-the-art methods for polyphenol analysis are presented in line with respective sample preparation procedures. Knowledge gaps that were identified strongly indicate that systematic work has to be done to make berry pomace available as a valuable plant-based ingredient for processed foods.</p>},
  author       = {Struck, Susanne and Plaza, Merichel and Turner, Charlotta and Rohm, Harald},
  issn         = {0950-5423},
  keyword      = {Antioxidant activity,Berries,Chemical composition,Dietary fibre,Functional properties,Polyphenols,Processing effects},
  language     = {eng},
  month        = {06},
  number       = {6},
  pages        = {1305--1318},
  publisher    = {Wiley-Blackwell},
  series       = {International Journal of Food Science and Technology},
  title        = {Berry pomace - A review of processing and chemical analysis of its polyphenols},
  url          = {http://dx.doi.org/10.1111/ijfs.13112},
  volume       = {51},
  year         = {2016},
}