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

doi:10.3390/foods4040690

. 2015 Nov 24;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

Harald Rohm¹, Charles Brennan², Charlotta Turner³, Edeltraud Günther⁴, Grant Campbell⁵, Isabel Hernando⁶, Susanne Struck⁷, Vassilis Kontogiorgos⁸

Affiliations

¹ Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany. harald.rohm@tu-dresden.de.
² Department of Wine, Food and Molecular Biosciences, Lincoln University, 7647 Lincoln, New Zealand. charles.brennan@lincoln.ac.nz.
³ Department of Chemistry, Lund University, 221 00 Lund, Sweden. charlotta.turner@chem.lu.se.
⁴ Chair of Environmental Management and Accounting, Technische Universität Dresden, 01062 Dresden, Germany. edeltraud.guenther@tu-dresden.de.
⁵ School of Applied Sciences, University of Huddersfield, Huddersfield HD1 3DH, UK. g.campbell@hud.ac.uk.
⁶ Research Group of Food Microstructure and Chemistry, Universitat Politécnica de Valencia, 46022 Valencia, Spain. mihernan@tal.upv.es.
⁷ Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany. susanne.struck@tu-dresden.de.
⁸ School of Applied Sciences, University of Huddersfield, Huddersfield HD1 3DH, UK. v.kontogiorgos@hud.ac.uk.

PMID: 28231231
PMCID: PMC5224562
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

Harald Rohm et al. Foods. 2015.

. 2015 Nov 24;4(4):690-697.

doi: 10.3390/foods4040690.

Authors

Harald Rohm¹, Charles Brennan², Charlotta Turner³, Edeltraud Günther⁴, Grant Campbell⁵, Isabel Hernando⁶, Susanne Struck⁷, Vassilis Kontogiorgos⁸

Affiliations

¹ Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany. harald.rohm@tu-dresden.de.
² Department of Wine, Food and Molecular Biosciences, Lincoln University, 7647 Lincoln, New Zealand. charles.brennan@lincoln.ac.nz.
³ Department of Chemistry, Lund University, 221 00 Lund, Sweden. charlotta.turner@chem.lu.se.
⁴ Chair of Environmental Management and Accounting, Technische Universität Dresden, 01062 Dresden, Germany. edeltraud.guenther@tu-dresden.de.
⁵ School of Applied Sciences, University of Huddersfield, Huddersfield HD1 3DH, UK. g.campbell@hud.ac.uk.
⁶ Research Group of Food Microstructure and Chemistry, Universitat Politécnica de Valencia, 46022 Valencia, Spain. mihernan@tal.upv.es.
⁷ Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany. susanne.struck@tu-dresden.de.
⁸ School of Applied Sciences, University of Huddersfield, Huddersfield HD1 3DH, UK. v.kontogiorgos@hud.ac.uk.

PMID: 28231231
PMCID: PMC5224562
DOI: 10.3390/foods4040690

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.

Keywords: baking; berry processing; cereal foods; extrusion; pomace.

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Figures

**Figure 1**
Research agenda of the BERRYPOM project. WP, work package; T, task.

**Figure 2**
Flow chart for berry pomace incorporation in cereal-based foods.

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References

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1. Pomerleau J., Lock K., Knai C., McKee M. Interventions designed to increase adult fruit and vegetable intake can be effective: A systematic review of the literature. J. Nutr. 2005;145:2886–2495. - PubMed
1. Basu A., Du M., Leyva M.J., Sanchez K., Betts N.M., Wu M., Aston C.E., Lyons T.J. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J. Nutr. 2010;140:1582–1587. doi: 10.3945/jn.110.124701. - DOI - PMC - PubMed
1. Rodriguez-Mateos A., Rendeiro C., Bergillos-Meca T., Tabatabaee S., George T., Spencer J.P. Intake and time dependence of blueberry flavonoid-induced improvements in vascular function: A randomized, controlled, double-blind, crossover intervention study with mechanistic insights into biological activity. Am. J. Clin. Nutr. 2013;98:1179–1191. doi: 10.3945/ajcn.113.066639. - DOI - PubMed
1. Vendrame S., Guglielmetti S., Riso P., Arioli S., Klimis-Zacas D., Porrini M. Six-week consumption of a wild blueberry powder drink increases bifidobacteria in the human gut. J. Agric. Food Chem. 2011;59:12815–12820. doi: 10.1021/jf2028686. - DOI - PubMed

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[1] Oreopoulou V., Tzia C. Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants. In: Oreopoulou V., Russ W., editors. Utilization of By-products and Treatment of Waste in the Food Industry. Springer; New York, NY, USA: 2007. pp. 209–232.

[2] Oreopoulou V., Tzia C. Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants. In: Oreopoulou V., Russ W., editors. Utilization of By-products and Treatment of Waste in the Food Industry. Springer; New York, NY, USA: 2007. pp. 209–232.

[3] Pomerleau J., Lock K., Knai C., McKee M. Interventions designed to increase adult fruit and vegetable intake can be effective: A systematic review of the literature. J. Nutr. 2005;145:2886–2495. - PubMed

[4] Pomerleau J., Lock K., Knai C., McKee M. Interventions designed to increase adult fruit and vegetable intake can be effective: A systematic review of the literature. J. Nutr. 2005;145:2886–2495. - PubMed

[5] Basu A., Du M., Leyva M.J., Sanchez K., Betts N.M., Wu M., Aston C.E., Lyons T.J. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J. Nutr. 2010;140:1582–1587. doi: 10.3945/jn.110.124701. - DOI - PMC - PubMed

[6] Basu A., Du M., Leyva M.J., Sanchez K., Betts N.M., Wu M., Aston C.E., Lyons T.J. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J. Nutr. 2010;140:1582–1587. doi: 10.3945/jn.110.124701. - DOI - PMC - PubMed

[7] Rodriguez-Mateos A., Rendeiro C., Bergillos-Meca T., Tabatabaee S., George T., Spencer J.P. Intake and time dependence of blueberry flavonoid-induced improvements in vascular function: A randomized, controlled, double-blind, crossover intervention study with mechanistic insights into biological activity. Am. J. Clin. Nutr. 2013;98:1179–1191. doi: 10.3945/ajcn.113.066639. - DOI - PubMed

[8] Rodriguez-Mateos A., Rendeiro C., Bergillos-Meca T., Tabatabaee S., George T., Spencer J.P. Intake and time dependence of blueberry flavonoid-induced improvements in vascular function: A randomized, controlled, double-blind, crossover intervention study with mechanistic insights into biological activity. Am. J. Clin. Nutr. 2013;98:1179–1191. doi: 10.3945/ajcn.113.066639. - DOI - PubMed

[9] Vendrame S., Guglielmetti S., Riso P., Arioli S., Klimis-Zacas D., Porrini M. Six-week consumption of a wild blueberry powder drink increases bifidobacteria in the human gut. J. Agric. Food Chem. 2011;59:12815–12820. doi: 10.1021/jf2028686. - DOI - PubMed

[10] Vendrame S., Guglielmetti S., Riso P., Arioli S., Klimis-Zacas D., Porrini M. Six-week consumption of a wild blueberry powder drink increases bifidobacteria in the human gut. J. Agric. Food Chem. 2011;59:12815–12820. doi: 10.1021/jf2028686. - DOI - PubMed

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

Affiliations

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

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Abstract

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