Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Abstract

The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Dnce dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.

Investigation on High-Value Bioactive Compounds and Antioxidant Properties of Blackberries and Their Fractions Obtained by Home-Scale Juice Processing

“…The losses in polyphenolic amounts of raw byproducts recorded in response to blackberry juice processing were in the range 17-37% for ZBB, the greatest loss being recorded in RA and the lowest in SA. For PBB sample the losses ranged from 17 to 40%, the lowest loss being noted for PC, while the most consistent loss was recorded for K. It was extensively reported that the polyphenolic profile in various kinds of berries is not significantly changed during processing and manufacturing, relative to the raw fruits [59][60][61].…”

Qualitative properties of cookies enriched with berries pomace

“…Kosmala et al (2014) found 21% of the protein in the seedling strawberry pomace. Tagliani et al, (2019) found 6.64% of protein in blueberry pomace powder.…”

“…McDougall & Beames (1994) reported 11.1% fat content in raspberry pomace, and according to Kosmala et al (2014), strawberry pomace contained 5.5%, and according Tagliani et al (2019), blueberry pomace powder contained 4.05% fat.…”

Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace

“…More than 50% of fresh blueberries are processed into some kind of final fruit product; the most important commercial product is juice [ 2 ]. During juice production, waste generation may be up to 20% of the initial fruit weight [ 3 ]. Blueberries contain high amounts of anthocyanins, phenolic acids, flavanols, and flavonols [ 4 ], and the evident fact is that these compounds have shown pharmacological benefits for the prevention of various chronic diseases such as cancer, diabetes, hypertension, and hypercholesterolemia [ 5 , 6 , 7 , 8 ].…”