Bilberry and bilberry press cake as sources of dietary fibre

Aura, Anna‐Marja; Holopainen-Mantila, Ulla; Sibakov, Juhani; Kössö, Tuija; Mokkila, Mirja; Poutanen, Kaisa

doi:10.3402/fnr.v59.28367

Cited by 28 publications

(16 citation statements)

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“…The low ratio of glucose compared to other monosaccharides indicates that pectic polysaccharides and hemicelluloses are predominant in cranberry pomace over cellulose. Compared to the cranberry pomace, the monosaccharide profile of bilberry and black currant pomaces (Aura et al., 2015; Hilz et al., 2005) were reported to be characterized by low arabinose (4.9% to 6%), galactose (5.4% to 5.0%), and uronic acids (11.1% to 20%) contents, while their glucose, xylose, and mannose contents were higher. These last monosaccharides are mostly derived from cellulose and hemicelluloses.…”

Section: Resultsmentioning

confidence: 99%

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Andreani

Karboune

2020

Journal of Food Science

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Cranberry pomace obtained from industrial juice production was characterized by proximate composition analysis and monosaccharide profile of the dietary fiber. Extraction of carbohydrates from pomace was investigated using microwave‐assisted alkaline method and five commercial biocatalysts (pure endo‐galactanase and four multienzyme biocatalysts). The extracts obtained from microwave‐assisted approach had average total sugars yield of 21.3% and contained mostly oligosaccharides in the degree of polymerization range of 7 to 10. All multienzyme biocatalysts led to yields similar or higher than microwave‐assisted approach (23.4% to 42.0%), but mainly generated shorter oligosaccharides with a degree of polymerization of 2 to 5. Compared to cranberry pomace dietary fiber, microwave‐assisted extracts were enriched in pectic oligosaccharides, whereas the enzymatic extracts were enriched in glucans and had less rhamnose and galactose. Pomace ground for 5 min or more by ball mill assumed a powdery consistence. Longer milling did not affect particle size but increased their roughness. Such physical changes had no effect on the efficiency of multienzymatic treatment. Practical Application The increased production of cranberries and cranberry products will continuously generate more pomace, a potentially valuable material for the generation of added‐value products. Up to 60% to 70% of cranberry pomace is composed of plant cell wall material. The properties of naturally occurring plant cell wall polysaccharides and their corresponding oligosaccharides have been of a great interest, and many of them find application as functional food ingredients. Despite the fact that the cranberry pomace is rich in plant cell polysaccharides, it has been mainly explored as a source of phenolic antioxidants. This study reveals the efficiency of cranberry pomace as a source of nondigestible oligosaccharides. The use of microwave‐assisted extraction and different biocatalysts for the enzymatic extraction led to oligosaccharides with well‐defined monosaccharide composition and molecular weight distribution. The study of the effects of these extraction techniques on the yield and the characteristics of generated oligosaccharides would allow the modulation of their properties. As an overall, the findings of this study would contribute to lay the scientific ground for the development of innovative process for the isolation of nondigestible oligosaccharides as functional ingredients from cranberry pomace by products.

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Section: Resultsmentioning

confidence: 99%

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Andreani

Karboune

2020

Journal of Food Science

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“…The presence of particles from the peel, in combination with the small particle size (contributing to enhancing the apparent phenolic content), explains why the highest TPC was noted for the fraction with the smallest particle size. The low TPC in the intermediate size fraction (500–710 μm) is probably linked to the high proportion of intact seeds in this fraction (Aura et al., ).…”

Section: Resultsmentioning

confidence: 99%

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Oliveira

Eliasson

Ehrnell

et al. 2019

Food Science & Nutrition

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Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic‐rich ingredients for incorporation into value‐added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 ± 0.06 mg g −1 DW ) and highest anthocyanin content (28.15 ± 0.47 mg g −1 DW ) were found in the fractions with the smallest particle size (<500 μm), with delphinidin‐3‐O‐galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 μm), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.

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“…Therefore, the dispersibility of the bilberry powders was evaluated in two different liquids, water and cream. As bilberry powders are high in insoluble dietary fiber, dispersibility was considered to be a more relevant quality index than solubility for these types of powders (Aura et al, ). Dispersibility is a measure on how readily a powder is distributed as a single particle in a liquid phase, in comparison with its solubility when complete dissolution occurs (Shittu & Lawal, ).…”

Section: Resultsmentioning

confidence: 99%

Section: Effects Of Preprocessing On Dispersibilitymentioning

confidence: 99%

“…Bilberries ( Vaccinium myrtillus L.) grow wild in the forests and mountain areas of northern Europe and North America, and the berry fruit is popular both as a food delicacy and as a medicinal agent (Morazzoni & Bombardelli, ). Bilberries are naturally rich in functional components, such as polyphenols, sugars, organic acids, and dietary fiber (Aura et al, ; Mikulic‐Petkovsek, Schmitzer, Slatnar, Stampar, & Veberic, ). Laaksonen, Sandell, and Kallio () have identified 58 different phenolic compounds in bilberries, including 15 different anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

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Tailoring bilberry powder functionality through preprocessing and drying

Eliasson

Oliveira

Ehrnell

et al. 2019

Food Science & Nutrition

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Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.

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Bilberry and bilberry press cake as sources of dietary fibre

Cited by 28 publications

References 50 publications

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Tailoring bilberry powder functionality through preprocessing and drying

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