Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

Abstract

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

Berry pomace – a review of processing and chemical analysis of its polyphenols

“…Berries are commonly squeezed, treated with pectinases and heated prior to juice extraction (Mayer‐Miebach et al ., ), and the parts of the berries that remain in the pressing residue are mainly seeds, skins and stems. Berry pomace is usually recycled as animal feed, composted, used for biogas production or simply discarded (Rohm et al ., ). Khanal et al .…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…Grape seed extract was able to reduce sugar release from starch and glycemic response as well as increase satiety, perhaps of even greater relevance in high glycemic index foods such as white bread. There is also an increasing trend toward the utilization of fruit by‐products in extruded snacks, due to the release of simple sugars during extrusion that increases the glycemic index (Rohm and others ). The use of the complete product (high in fiber) rather than extracts can also contribute to a reduction in the glycemic response.…”

Use of berry pomace to replace flour, fat or sugar in cakes

“…Previous studies have suggested to use pomace from raspberry, blueberry, grape and black currant, in the formulation of bakery products (Górecka et al ., ; Pasqualone et al ., ; Rohm et al . (); Šarić et al ., ; Schmidt et al ., ), but no study has been found to use them in cakes. Berry pomaces are fibre‐rich ingredients with a high phenolic compound content (Määttä et al ., ; Jurgoński et al ., ; Struck et al ., ).…”

“…Industrial by-products from fruit processing, especially pomace, can be an interesting source of bioactive compounds, mostly phenolic compounds and anthocyanins at low cost. Previous studies have suggested to use pomace from raspberry, blueberry, grape and black currant, in the formulation of bakery products (G orecka et al, 2010;Pasqualone et al, 2014;Rohm et al (2015); Sari c et al, 2014;Schmidt et al, 2018), but no study has been found to use them in cakes. Berry pomaces are fibre-rich ingredients with a high phenolic compound content (M€ a€ att€ a et al, 2001;Jurgo nski et al, 2016;Struck et al, 2016b).…”