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Composition and physicochemical properties of dried berry pomace
Author(s) -
Reißner AnneMarie,
AlHamimi Said,
Quiles Amparo,
Schmidt Carolin,
Struck Susanne,
Hernando Isabel,
Turner Charlotta,
Rohm Harald
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9302
Subject(s) - pomace , food science , berry , composition (language) , polyphenol , chemistry , flavonols , water content , chemical composition , botany , organic chemistry , biology , antioxidant , linguistics , philosophy , geotechnical engineering , engineering
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 Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg −1 ) and a fat content of up to 200 g kg −1 . Despite identical milling conditions, the particle sizes of the pomace powders varied. This can be traced back to seed content and brittleness, which also becomes apparent with respect to surface characteristics. Blackcurrant pomace powder differed from other varieties in terms of its low water‐binding capacity (3.2 g g −1 ) and a moderate moisture uptake, whereas chokeberry pomace powder showed the highest polyphenol content and rowanberry pomace powder was rich in flavonols. CONCLUSION 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