The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Berry pomace - A review of processing and chemical analysis of its polyphenols

På svenska

Author

Summary, in English

This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno-functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state-of-the-art methods for polyphenol analysis are presented in line with respective sample preparation procedures. Knowledge gaps that were identified strongly indicate that systematic work has to be done to make berry pomace available as a valuable plant-based ingredient for processed foods.

Publishing year

2016-06-01

Language

English

Pages

1305-1318

Publication/Series

International Journal of Food Science and Technology

Volume

51

Issue

6

Document type

Journal article review

Publisher

Wiley-Blackwell

Topic

  • Food Science

Keywords

  • Antioxidant activity
  • Berries
  • Chemical composition
  • Dietary fibre
  • Functional properties
  • Polyphenols
  • Processing effects

Status

Published

ISBN/ISSN/Other

  • ISSN: 0950-5423