Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project
Rohm, H.; Brennan, Charles S.; Turner, C.; Günther, E.; Campbell, G.; Hernando, I.; Struck, S.; Kontogiorgos, V.
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.... [Show full abstract]
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CitationRohm, H., Brennan, C., Turner, C., Günther, E., Campbell, G., Hernando, I., . . . Kontogiorgos, V. (2015). 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, 4(4). doi:10.3390/foods4040690
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