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Open AccessArticle

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff

Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D-53115 Bonn, Germany
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Academic Editor: Ana Fernandes
Molecules 2021, 26(9), 2689; https://doi.org/10.3390/molecules26092689
Received: 12 April 2021 / Revised: 27 April 2021 / Accepted: 1 May 2021 / Published: 4 May 2021
(This article belongs to the Special Issue Anthocyanins: Extraction, Purification and Applications)
Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applications. Total anthocyanin content was quantified by UHPLC-DAD before and during a storage experiment to monitor the degradation of anthocyanins in the PP and in a yogurt model application. The high content of phenolic compounds and the still intact cell structure ensured high stability of anthocyanins over 28 days of storage. In the model application, color saturation was stable over the whole storage time of 14 days. Regarding the techno-functional properties, only a few differences between the three PP were observed. The particle size of elderberry PP was larger, resulting in lowest bulk density (0.45 g/mL), high cold-water solubility (16.42%), and a swelling capacity of 10.16 mL/g dw. Sedimentation velocity of the three PP was fast (0.02 mL/min) due to cluster formation of the particles caused by electrostatic and hydrophobic properties. Compared to other high-intensity coloring foodstuffs, the use of PP, showing acceptable color stability with potential health-promoting effects, represents a wide applicability in different food applications and especially in products with a longer shelf-life. View Full-Text
Keywords: berry pomace; powder; anthocyanins; recovery; sustainability; coloring foodstuff; yogurt berry pomace; powder; anthocyanins; recovery; sustainability; coloring foodstuff; yogurt
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MDPI and ACS Style

Nemetz, N.J.; Schieber, A.; Weber, F. Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff. Molecules 2021, 26, 2689. https://doi.org/10.3390/molecules26092689

AMA Style

Nemetz NJ, Schieber A, Weber F. Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff. Molecules. 2021; 26(9):2689. https://doi.org/10.3390/molecules26092689

Chicago/Turabian Style

Nemetz, Nicole J.; Schieber, Andreas; Weber, Fabian. 2021. "Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff" Molecules 26, no. 9: 2689. https://doi.org/10.3390/molecules26092689

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