WULS-SGGW, Institute of Food Sciences
Data publikacji: 08-06-2021
Fruit processing industry contributes to increasing amount of food waste by-products. Among them there can be distinguished fruit pomaces generated in wine, cider or juice making process. Those wastes consist of bioactive compounds and dietary fibre what encourages scientists to design novel products with fruit pomaces added. There were described several products formulated with fruit pomace fortification. The main target for commercial pomace usage, are bakery goods: breads, muffins, biscuits, cookies. There is also a group of gluten-free products designed, and other experimental ways of fruit pomace application in novel foods preparation. Researchers examine their chemical, physical and sensory properties. Advantages of fruit pomace addition include improved nutritional properties of products: total phenolic content, total flavonoid content, antioxidative activity and dietary fibre level. Also, some qualitative, technological and sensory properties of those products may be enhanced. However, the pomaces addition gives the product various features that may lead to its decreased acceptance and quality.
Bajerska J., Mildner-Szkudlarz S., Górnaś P., Seglina D., 2016. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, safiety and energy intake: A randomized crossover trial. J. sci. Food Agric. 96(7), 2486–2493.
Bchir B., Rabetafika H.N., Paquot M., Blecker C., 2014. Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality. Food Bioproc. Tech. 7(4), 1114–1127.
Campos D.A., Ricardo G., Vilas-boas A.A., Madureira A.R., Pintado M.M., 2020. Management of Fruit Industrial By-Products – A Case study on Circular Economy Approach. Molecules 25, 320.
Davis L., Jung J., Colonna A., Hasenbeck A., Gouw V., Zhao Y., 2018. Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified specialty Mustard. J. Food sci. 83(7), 1921– 1932.
Deng G.F., shen C., Xu X.R., Kuang R.D., Guo Y.J., Zeng L.s., Gao L.L., Lin X., Xie J.F., Xia E.Q., Li s., Wu s., Chen F., Ling W.H., Li H. Bin., 2012. Potential of fruit wastes as natural resources of bioactive compounds. Int. J. Mol. sci. 13(7), 8308–8323.
Dos santos K.M.O., Oliveira I.C. de, Lopes M.A.C., Cruz A.P.G., Buriti F.C.A., Cabral L.M., 2017. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability. J. sci. Food Agric. 97(4), 1108–1115.
Drożdż W., Tomaszewska-Ciosk E., Zdybel E., Boruczkowska H., Boruczkowski T., Regiec P., 2014. Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks. Pol. J. Chem. Technol. 16(3), 7–11.
Esparza I., Jiménez-Moreno N., Bimbela F., Ancín-Azpilicueta C., Gandía L.M., 2020. Fruit and vegetable waste management: Conventional and emerging approaches. J. Environ. Manage. 265, 110510.
Food and Agriculture Organization of the United Nations – FAO, 2011. Global food losses and food waste – Extent, causes and prevention. Rome.
Food and Agriculture Organization of the United Nations – FAO, 2018. FAOsTAT Crop statistics. Value of Agricultural Production [latest update: 22.09.2020]. [accessed 19.11.2020].
Gumul D., Korus A., Ziobro R., 2020. Extruded Preparations with sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. Int. J. Food sci. 2020, 8024398.
Hayta M., Özuǧur G., Etgü H., Şeker I.T., 2014. Effect of grape (Vitis vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread. J. Food Process. Preserv. 38(3), 980–986.
Hoye C., Ross C.F., 2011. Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape seed Flour. J. Food sci. 76(7), 428–436.
Kırbaş Z., Kumcuoglu s., Tavman s., 2019. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. J. Food sci. Technol. 56(2), 914–926.
Kohajdová Z., Karovičová J., Magala M., Kuchtová V., 2014. Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chem. Zvesti. 68(8), 1059–1065.
Korus J., Juszczak L., Ziobro R., Witczak M., Grzelak-Błaszczyk K., Sójka M., 2011. Defatted strawberry and blackcurrant seeds as functional ingredients of gluten-free bread. J. Texture stud. 43, 29–39.
Lucera A., Costa C., Marinelli V., saccotelli M.A., Del Nobile M.A., Conte A., 2018. Fruit and vegetable by-products to fortify spreadable cheese. Antioxidants 7(5), 61.
Majerska J., Michalska A., Figiel A., 2019. A review of new directions in managing fruit and vegetable processing by-products. Trends Food sci. Technol. 88, 207–219.
Marchiani R., Bertolino M., Belviso s., Giordano M., Ghirardello D., Torri L., Piochi M., Zeppa G., 2016. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and sensory Properties. J. Food Qual. 39(2), 77–89.
Mildner-szkudlarz s., Bajerska J., Zawirska-Wojtasiak R., Górecka D., 2013. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J. sci. Food Agric. 93(2), 389–395.
Miranda J., Lasa A., Bustamante M.A., Churruca I., simon E., 2014. Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten. Plant Foods Hum. Nutr. 69(2), 182–187.
Nawirska A., Kwaśniewska M., 2005. Dietary fibre fractions from fruit and vegetable processing waste. Food Chem. 91(2), 221–225.
Peschel W., sánchez-Rabaneda F., Diekmann W., Plescher A., Gartzía I., Jiménez D., Lamuela-Raventós R., Buxaderas s., Codina C., 2006. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem. 97(1), 137–150.
Quiles A., Campbell G.M., struck s., Rohm H., Hernando I., 2018. Fiber from fruit pomace: A review of applications in cereal-based products. Food Rev. Int. 34(2), 162–181.
Reis s.F., Rai D.K., Abu-Ghannam N., 2014. Apple pomace as a potential ingredient for the development of new functional foods. Int. J. Food sci. Technol. 49(7), 1743–1750.
Rocha Parra A.F., sahagún M., Ribotta P.D., Ferrero C., Gómez M., 2019. Particle size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of sugar-snap Cookies. Food Bioproc. Tech. 12(7), 1083–1092.
Šarić B., Dapčević-Hadnađev T., Hadnađev M., Sakač M., Mandić A., Mišan A., Škrobot D., 2019. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. J. Texture stud. 50(2), 124–130.
Šporin M., Avbelj M., Kovač B., Možina S.S., 2017. Quality characteristics of wheat flour dough and bread containing grape pomace flour. Food sci. Technol. Int. 24(3), 251–263.
Vici G., Belli L., Biondi M., Polzonetti V., 2016. Gluten free diet and nutrient deficiencies: A review. Clin. Nutr. 35(6), 1236–1241.
Walker R., Tseng A., Cavender G., Ross A., Zhao Y., 2014. Physicochemical, Nutritional, and sensory Qualities of Wine Grape Pomace Fortified Baked Goods. J. Food sci. 79(9), 1811–1822.
Xu J., Bock J.E., stone D., 2020. Quality and textural analysis of noodles enriched with apple pomace. J. Food Process. Preserv. 44(8), 1–8.
Zlatanović S., Kalušević A., Micić D., Laličić-Petronijević J., Tomić N., Ostojić S., Gorjanović s., 2019. Functionality and storability of cookies fortified at the industrial scale with up to 75% of apple pomace flour produced by dehydration. Foods 8(11), 561.
Znamirowska A., Kalicka D., Buniowska M., Rożek P., 2018. Effect of dried apple powder additive on physical-chemical and sensory properties of yoghurt. ŻNTJ 25(2), 71–80.