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.
(Less)
- author
- Struck, Susanne
; Plaza, Merichel
LU
; Turner, Charlotta
LU
and Rohm, Harald
- organization
- publishing date
- 2016-06-01
- 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
- wos:000379025400001
- 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
- 2024-06-15 16:52:07
@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}},
keywords = {{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}},
doi = {{10.1111/ijfs.13112}},
volume = {{51}},
year = {{2016}},
}