Use of Berry Pomace to Design Functional Foods

ABSTRACT

The demand for healthy products has led researchers and industry to develop sustainable foods with high nutritional properties. Berry pomace is a by-product from the juice industry, and a valuable source of bioactive compounds. Its composition allows it to be used as a functional ingredient with antioxidant and antimicrobial properties. Moreover, pomace possesses specific techno-functional properties that can lead to changes in the characteristics of the food where it is incorporated. The objective of this work is to collect current knowledge of composition, nutritional, and techno-functional properties of berry pomace, and its use as an ingredient in different foods.

KEYWORDS:

• By-product
• valorization
• polyphenols
• dietary fiber

Acknowledgments

The authors would also like to thank Phillip John Bentley for his assistance in correcting the manuscript’s English.

Disclosure statement

No potential competing interest was reported by the authors