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Foods 2015, 4(4), 690-697; doi:10.3390/foods4040690

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

1
Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany
2
Department of Wine, Food and Molecular Biosciences, Lincoln University, 7647 Lincoln, New Zealand
3
Department of Chemistry, Lund University, 221 00 Lund, Sweden
4
Chair of Environmental Management and Accounting, Technische Universität Dresden, 01062 Dresden, Germany
5
School of Applied Sciences, University of Huddersfield, Huddersfield HD1 3DH, UK
6
Research Group of Food Microstructure and Chemistry, Universitat Politécnica de Valencia, 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 24 August 2015 / Accepted: 13 November 2015 / Published: 24 November 2015
View Full-Text   |   Download PDF [751 KB, uploaded 24 November 2015]   |  

Abstract

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain. View Full-Text
Keywords: pomace; berry processing; cereal foods; baking; extrusion pomace; berry processing; cereal foods; baking; extrusion
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Rohm, H.; Brennan, C.; Turner, C.; Günther, E.; Campbell, G.; Hernando, I.; Struck, S.; Kontogiorgos, V. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project. Foods 2015, 4, 690-697.

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