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

Struck, Susanne; Plaza, Merichel; Turner, Charlotta; Rohm, Harald

doi:10.1111/ijfs.13112

Cited by 135 publications

(110 citation statements)

References 83 publications

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“…). The first stage from 25 to 60 °C, during which stiffness decreased, can be explained by thermal activation of molecules and viscosity reduction, fat melting and bubble growth (Laguna et al ., ; Singh & Bhattacharya, ; Struck et al ., ,b). This was followed by a relatively short range up to 77 °C where G* was almost independent of temperature, indicating only negligible structural changes (Laguna et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Schmidt

Geweke

Struck

et al. 2017

Int J of Food Sci Tech

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SummaryBerry pomace is a by-product of juice processing that, after drying and milling, may be used as an ingredient in cereal-based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten-free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.Keywords Baking, berries, biscuits, dough, rheology, sensory evaluation. IntroductionSustainability is a prominent topic in the food sector that can be addressed from both the consumers and the technologists' perspective. One prominent aim of the SUSFOOD research program of the European Union (www.susfood-db-era.net; see also AschemannWitzel et al., 2015;Raak et al., 2017) is to reduce food losses, that is edible material that is removed from the supply chain during production, postharvest and processing (FAO, 2011). As regards food processing, emphasis should therefore be placed on changing the state of residuals from by-products that are not further used for human nutrition to co-products that can be utilised in other foods. One of the processes where a significant fraction of the edible raw material (approx. 25%) does not end up in the target product is juice processing. Whereas the residuals from apple, citrus or grape processing have been addressed frequently (e.g. Shalini & Gupta, 2010;Kammerer et al., 2014), the interest in pomace from berry fruit processing has developed only recently (see the reviews from Struck et al., 2016b;Quiles et al., 2016). Blackcurrant is a prominent source that is most frequently used in the production of berry juice. The fruit juice industry in Germany produced 2361 million litres (www.aijn.org), and blackcurrant juice had a market share of 1.4% (www.statista.com). By giving the respective by-products a further use it is, apart from the sustainability issue, also possible to take significant advantage from their composition: a high dietary fibre, vitamin, and bioactive compounds content.Baked products can be considered as...

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Section: Resultsmentioning

confidence: 99%

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Schmidt

Geweke

Struck

et al. 2017

Int J of Food Sci Tech

Self Cite

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“…After extraction, the press cake is composed of mainly skins and seed and with them a large part (58 g/100 g) of the phenolic compounds present in the berries (Dinkova et al, 2012). Dried press cakes from juice production also contains dietary fibre (ca 68 g/100 g), protein (ca 15 g/100 g) and lipids (Struck, Plaza, Turner, & Rohm, 2016). Berries and berry press cake can be dried and milled into stable and convenient powder products, which can be further used as ingredients in the food industry (Figuerola, 2007), such as in extruded snacks and cereals.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Höglund

Eliasson

Oliveira

et al. 2018

LWT

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A B S T R A C TMild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40°C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/ min, temperature profile 135-128-89-69°C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

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“…Therefore, converting pomace into valuable ingredients and finding the most effective ways for their application are important tasks for the food industry. Berries and their pomace are particularly rich sources of polyphenolic phytochemicals (Struck et al ., ), which may increase the stability and nutritional value of foods. Raspberries are important fruits containing valuable nutrients (Bobinaitė et al ., , ), while their pomace possess stronger antioxidant and antimicrobial properties and contain higher concentration of phenolics and ellagitannins than the whole fruit or pulp (Bobinaitė et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Kryževičūtė

Jaime

Diez

et al. 2017

Int J of Food Sci Tech

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Summary Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the content of O2 and CO2 during storage in the modified atmosphere package. ETE additives also demonstrated some meat colour preservation effects, which were assessed by the intensity of hamburger colour and metmyoglobin concentration. However, ETE additives did not alter burger's taste at the applied concentrations (up to 1%). It may be concluded that the most effective extracts possessing strong antioxidant and antimicrobial activity may be isolated from raspberry pomace by the pressurised liquid extraction with a hydroethanolic solvent; such extracts may be considered as promising additives in meat products for improving their stability and enriching with beneficial to health phytochemicals.

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

Cited by 135 publications

References 83 publications

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

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