| Abstract [eng] |
Berries are known to be a great source of bioactive compounds. In the food industry, black currants are used in the production of various food products and beverages. Pressing of berry juice generates large amounts of by-product (the pomace), which nowadays is utilized very inefficiently or even discarded as a waste. Using different technologies, high nutritional value substances can be recovered from the pomace and further applied in food products as valuable ingredients. The aim of this work is to apply the high pressure extraction method based fractionation of black currant pomace for the recovery of functional components and their application for the development of higher nutritional value bread. The chemical composition of non-fractionated black currant pomace, mechanically separated peels (exocarp and mesocarp+endocarp residues) and seeds were analysed. Highest yields of fat, protein, dietary fiber were determined in black currant seeds cleaned by using 20 cycles. The highest yield of lipids, which were isolated by supercritical CO2 extraction, was obtained from the 20 and 10-cycle cleaned seeds – 23.47±0.10 % and 23.18 ±0.46 %, respectively; while the yields from other raw materials were as follows: uncleaned seeds - 16.22±0.22 %, pomace - 7.65±0.04 %, peel - 7.32±0.25 %, and leaves - 2.06±0.12 %. The defatted black currant pomace, peel, and seeds were used in the production of bread, by replacing part of the flour with them. There were analyzed their effect on bread volume, porosity, moisture, color, protein content and their antioxidant ability. The addition of a mixture of seeds and peel to the dough was found to darken the final color of the bread, as well as to reduce porosity and volume compared to the control. However, these changes did not have significant effect on the overall acceptability of bread with pomace ingredients. |
