Pedisić Sandra, Zorić Zoran, Repajić Maja, Levaj Branka, Dobrinčić Ana, Balbino Sandra, Čošić Zrinka, Dragović-Uzelac Verica, Elez Garofulić Ivona
Centre for Food Technology and Biotechnology, University of Zagreb Faculty of Food Technology and Biotechnology, P. Kasandrića 3, 23000 Zadar, Croatia.
Department of Ecology, Agronomy and Aquaculture, University of Zadar, Trg kneza Višeslava 9, 23000 Zadar, Croatia.
Foods. 2025 Apr 15;14(8):1354. doi: 10.3390/foods14081354.
The increased production of high-quality berry products in recent years has led to considerable quantities of by-products such as pomace (25-50%), which consists of skin, seeds, stems and leaves. The improper management of pomace can lead to environmental pollution and potential public health problems due to microbial contamination, and storage causes additional processing costs. However, due to their high content of various valuable bioactive compounds (BACs), berry by-products have gained much attention as sustainable and functional ingredients with applications in the food and nutraceutical industries. The health benefits are primarily attributed to the phenolic compounds, which exhibit numerous biological activities, especially good antioxidant and antibacterial activity as well as health-promoting effects. This review summarizes the bioactive content and composition of extracts from berry by-products (genera Ribes, Rubus, Fragaria, Sambucus, Aronia and Vaccinium) obtained using advanced extraction technologies and their stabilization through sophisticated encapsulation technologies that make them suitable for various food applications. The addition of berry pomace to beverages, bakery, dairy and meat products improves sensory quality, extends shelf life, increases nutritional value and reduces the environmental footprint. This information can provide food scientists with valuable insights to evaluate the potential of berry by-products as functional ingredients with health-promoting and disease-preventing properties that create value-added products for human consumption while reducing food waste.
近年来，高品质浆果产品产量的增加导致产生了大量副产品，例如果渣（占比25%-50%），果渣由果皮、种子、茎和叶组成。由于微生物污染，果渣管理不当会导致环境污染和潜在的公共卫生问题，而且储存会增加加工成本。然而，由于浆果副产品含有多种有价值的生物活性化合物（BACs），它们作为可持续的功能性成分在食品和营养保健品行业的应用中受到了广泛关注。其健康益处主要归因于酚类化合物，这类化合物具有多种生物活性，尤其是良好的抗氧化和抗菌活性以及促进健康的作用。本综述总结了采用先进提取技术从浆果副产品（醋栗属、悬钩子属、草莓属、接骨木属、花楸属和越橘属）中获得的提取物的生物活性成分和组成，以及通过先进的包封技术对其进行稳定化处理，使其适用于各种食品应用。在饮料、烘焙食品、乳制品和肉制品中添加浆果渣可以改善感官品质、延长保质期、提高营养价值并减少对环境的影响。这些信息可为食品科学家提供有价值的见解，以评估浆果副产品作为具有促进健康和预防疾病特性的功能性成分的潜力，从而在减少食物浪费的同时为人类消费创造增值产品。
