Composition and physicochemical properties of dried berry pomace.

Dietary Fiber / analysis Fats / analysis Food Handling Fruit / chemistry Photinia / chemistry Plant Extracts / chemistry Polyphenols / analysis Ribes / chemistry Seeds / chemistry Waste Products / analysis
berry pomace dietary fibre polyphenols sustainability technofunctional properties vapour sorption

Journal

Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334

Informations de publication

Date de publication:
Feb 2019
Historique:
received: 02 02 2018
revised: 07 06 2018
accepted: 31 07 2018
pubmed: 4 8 2018
medline: 21 3 2019
entrez: 4 8 2018
Statut: ppublish

Résumé

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. Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg 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. © 2018 Society of Chemical Industry.

Sections du résumé

BACKGROUND 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 RESULTS
Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg
CONCLUSION CONCLUSIONS
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. © 2018 Society of Chemical Industry.

Identifiants

DOI: 10.1002/jsfa.9302 PMID: 30073678
pubmed: 30073678
doi: 10.1002/jsfa.9302
doi:

Substances chimiques

Dietary Fiber 0
Fats 0
Plant Extracts 0
Polyphenols 0
Waste Products 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1284-1293

Subventions

Organisme : Bundesministerium für Bildung und Forschung
ID : 031B0004
Organisme : INIA
ID : 291766
Organisme : Svenska Forskningsrådet Formas

Informations de copyright

© 2018 Society of Chemical Industry.

Auteurs

Anne-Marie Reißner (AM)

Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany.
ORCID: 0000-0003-1176-7621

Said Al-Hamimi (S)

Department of Chemistry, Centre for Analysis & Synthesis, Lund University, Lund, Sweden.

Amparo Quiles (A)

Research Group of Food Microstructure and Chemistry, Universitat Politècnica de Valencia, València, Spain.

Carolin Schmidt (C)

Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany.

Susanne Struck (S)

Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany.

Isabel Hernando (I)

Research Group of Food Microstructure and Chemistry, Universitat Politècnica de Valencia, València, Spain.
ORCID: 0000-0002-3322-935X

Charlotta Turner (C)

Department of Chemistry, Centre for Analysis & Synthesis, Lund University, Lund, Sweden.
ORCID: 0000-0001-9466-1149

Harald Rohm (H)

Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany.
ORCID: 0000-0002-3171-3578

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Classifications MeSH

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