Published in Scientific Papers. Series B, Horticulture, Vol. LXV, Issue 1
Written by Monica CATANĂ, Luminița CATANĂ, Adrian Constantin ASĂNICĂ, Monica-Alexandra LAZĂR, Anda-Grațiela BURNETE, Florica CONSTANTINESCU, Răzvan Ionuț TEODORESCU, Nastasia BELC
The elderberry (Sambucus nigra L.) is cultivated worldwide for the production of fruits and flowers. The elderberry fruits are not consumed fresh but are mainly processed into longer shelf-life food products, such as juice, concentrates, syrups, jams, jellies, colorants, and wines. In this paper are presented the results of the research performed to achieve a functional ingredient (powder) from elderberry (Sambucus nigra L.) pomace resulting in the fruit juice industry. For this purpose, Aronia pomace (from the conventional and organic culture of our country) was subjected to a convective drying process at 50 °C or lyophilisation at -55 °C to protect the bioactive compounds to moisture content to allow their milling and turning them into powder and their stability in terms of quality. Powder achieved from elderberry pomace is characterized by total dietary fiber content (46.28-50.50%), minerals (3.13- 3.50%), total sugar (9.73- 12.37%), pectic substances (6.88-8.32%), vitamin C (5.21-16.14 mg/100 g), vitamin E (1.50- 3.05 mg/100 g), and total polyphenols (97.84-146.76 mg GAE/g). At the same time, powder achieved from elderberry pomace has antioxidant capacity. Due to its complex biochemical composition and antioxidant potential, the functional ingredient achieved from elderberry pomace can be used to fortify bakery and pastry products.
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