| Title |
Physicochemical characterization of soluble and insoluble fibers from berry pomaces |
| Authors |
Jagelavičiūtė, Jolita ; Šimkutė, Simona ; Kairė, Aurelija ; Kaminskytė, Gabrielė ; Bašinskienė, Loreta ; Čižeikienė, Dalia |
| DOI |
10.3390/gels11100796 |
| Full Text |
|
| Is Part of |
Gels.. Basel : MDPI. 2025, vol. 11, iss. 10, art. no. 796, p. 1-15.. ISSN 2310-2861 |
| Keywords [eng] |
berry pomace ; dietary fiber ; soluble fiber ; insoluble fiber ; technological properties ; rheology ; viscosity ; color parameters ; swelling capacity ; functional food ingredients |
| Abstract [eng] |
Berry pomace is a valuable source of dietary fiber (DF) with promising applications in functional food development. This study aimed to evaluate and compare the technological and rheological properties of soluble (SDF) and insoluble (IDF) fiber fractions isolated from cranberry, black currant, lingonberry, and sea buckthorn pomace. SDF fractions demonstrated higher water solubility and lower swelling capacity, compared with IDF fractions. Meanwhile, water and oil retention capacities depended on fiber type and the sources of pomace. Fractionation notably affected color parameters, with SDFs generally being lighter. Rheological analysis revealed pseudoplastic, shear-thinning behavior in all SDF samples, with viscosity dependent on both pH and shear rate. In particular, the black currant SDF demonstrated higher yield stress compared to other SDFs, suggesting enhanced resistance to deformation and superior structural stability under low shear conditions. The consistency coefficient varied across samples, indicating differences in gel-forming potential. These findings highlight the importance of berry source and fiber fraction in determining functionality. The distinct hydration, binding, and rheological properties suggest that both SDF and IDF from berry pomace can be strategically applied as thickeners, stabilizers, or texture enhancers in food systems. This study supports the valorization of berry by-products as sustainable and functional ingredients in the formulation of fiber-enriched foods. |
| Published |
Basel : MDPI |
| Type |
Journal article |
| Language |
English |
| Publication date |
2025 |
| CC license |
|
