Technological Properties and Composition of Enzymatically Modified Cranberry Pomace.

Area of Science:

• Food Science
• Biotechnology
• Nutritional Science

Background:

• Cranberry pomace is a rich source of dietary fiber and bioactive compounds.
• Enzymatic hydrolysis offers a method to modify pomace composition and properties.

Purpose of the Study:

• To investigate the impact of different enzymes on cranberry pomace composition and functionality.
• To evaluate the prebiotic potential and technological properties of enzymatically treated cranberry pomace.

Main Methods:

• Hydrolysis of cranberry pomace using Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L.
• Analysis of soluble/insoluble dietary fiber, mono-, di-, oligosaccharides, and total phenolic content.
• Assessment of prebiotic activity with Lactobacillus acidophilus and Bifidobacterium animalis, and evaluation of hydration and oil retention capacities.

Main Results:

• Enzymatic treatment increased short-chain soluble saccharides, with highest oligosaccharide yields from Viscozyme® L and Pectinex® Ultra Tropical.
• All treated pomace extracts supported probiotic growth.
• Soluble dietary fiber increased with Celluclast® 1.5L treatment, while insoluble fiber decreased across all treatments.
• Phenolic content increased significantly with Viscozyme® L and Pectinex® Ultra Tropical.
• Water swelling capacity increased, particularly with Viscozyme® L and Celluclast® 1.5L treatments.

Conclusions:

• Enzymatic hydrolysis significantly alters cranberry pomace composition, enhancing oligosaccharides and phenolic content.
• The treated pomace exhibits prebiotic potential and modified technological properties, including increased water swelling capacity.
• Enzymatically modified cranberry pomace presents opportunities for development in novel food applications.