Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, Oregon, 97331, U.S.A.
Food Innovation Center, Oregon State Univ., 1207 NW Naito Parkway, Portland, Oregon, 97209, U.S.A.
J Food Sci. 2018 Jul;83(7):1921-1932. doi: 10.1111/1750-3841.14196. Epub 2018 Jun 15.
Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace (FP)-fortified specialty mustard with elevated bioactive compounds and ascertain consumer acceptance of a new product. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15%, 20%, and 25% (w/w). Total dietary fiber (TDF), total phenolic content (TPC), and radical scavenging activity (RSA) were evaluated for samples obtained from both chemical extraction (CE) and simulated gastrointestinal digestion (SGD). Physicochemical properties and consumer acceptance were also examined. Increasing concentrations of BP or CP significantly increased TDF of mustards from both CE (AOAC methods) and SGD, with the highest values from 25% fortifications. TDF from AOAC ranged from 26.86% to 40.16% for BP and from 26.86% to 38.42% for CP, while TDF from SGD ranged from 31.02% to 42.68% for BP and 31.02% to 63.65% for CP. From CE, no significant variation of TPC was found, but RSA significantly increased with increasing concentration of BP and CP. TPC from SGD was higher than that from CE, where TPC decreased with increasing concentration of BP or CP. RSA from SGD was lower than that from CE. Sensory scores of pomace-fortified samples were significantly lower than the control; however, informed panelists scored BP-fortified mustard significantly higher on appearance and color liking than uninformed panelists. This study demonstrated that with proper marketing, the utilization of FP in condiments is a viable option for potential health benefits.
This research is applicable to multiple areas of the food industry. Juice manufacturers or other companies that process raw agricultural produce can use this research as another way to repurpose biowaste, and companies making specialty condiments can use this research to inform future product development. General considerations discussed regarding the use of berry fruit pomace can be applied by any company interested in pomace reuse.
蓝莓渣（BP）和蔓越莓渣（CP）是膳食纤维和酚类物质的良好来源。本研究旨在开发富含浆果渣（FP）的特种芥末，提高生物活性化合物的含量，并确定消费者对新产品的接受程度。将湿 BP 和 CP 研磨并以 15%、20%和 25%（w/w）的浓度掺入第戎式芥末中。从化学提取（CE）和模拟胃肠道消化（SGD）中获得的样品，评估总膳食纤维（TDF）、总酚含量（TPC）和自由基清除活性（RSA）。还检查了物理化学性质和消费者接受度。BP 或 CP 浓度的增加显著提高了 CE（AOAC 方法）和 SGD 中芥末的 TDF，其中 25%的添加量最高。AOAC 法测定的 BP 的 TDF 范围为 26.86%至 40.16%，CP 的 TDF 范围为 26.86%至 38.42%，而 SGD 法测定的 BP 的 TDF 范围为 31.02%至 42.68%，CP 的 TDF 范围为 31.02%至 63.65%。从 CE 中发现 TPC 没有显著变化，但随着 BP 和 CP 浓度的增加，RSA 显著增加。SGD 中的 TPC 高于 CE 中的 TPC，随着 BP 或 CP 浓度的增加，TPC 降低。SGD 的 RSA 低于 CE。强化样品的感官评分明显低于对照；然而，知情小组成员对 BP 强化芥末的外观和颜色喜好评分明显高于不知情小组成员。本研究表明，通过适当的营销，在调味品中使用 FP 是一种具有潜在健康益处的可行选择。
这项研究适用于食品工业的多个领域。果汁制造商或其他加工原材料的公司可以将这项研究作为重新利用生物废物的另一种方式，生产特种调味品的公司可以利用这项研究为未来的产品开发提供信息。任何对果渣再利用感兴趣的公司都可以应用本研究中关于使用浆果果渣的一般考虑因素。
