Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Area of Science:

• Food Science
• Nutritional Biochemistry
• Phytochemistry

Background:

• Red raspberries are rich in nutrients and phytochemicals with health benefits.
• Raspberry pomace, a byproduct, can be a valuable raw material for supplements.
• Micronization is a processing technique that can alter the properties of food materials.

Purpose of the Study:

• To investigate the production of micronized raspberry pomace powder.
• To analyze the molecular characteristics, sugar content, and biological potential of micronized raspberry powders.
• To evaluate the impact of micronization on phenolic compounds and antioxidant activity.

Main Methods:

• Fourier-transform infrared (FTIR) spectroscopy was used to analyze molecular characteristics.
• Sugar content (glucose, fructose) was quantified.
• Phenolic compounds were identified and quantified.
• Antioxidant activity was assessed using ABTS and FRAP assays.

Main Results:

• FTIR analysis showed spectral changes indicating cleavage of hydrogen bonds in polysaccharides, increasing simple sugars.
• Micronized samples yielded higher concentrations of glucose and fructose compared to control powders.
• Nine types of phenolic compounds were identified, with significantly higher levels of ellagic acid derivatives and rutin in micronized samples.
• Antioxidant potential, measured by ABTS and FRAP, significantly increased after micronization.

Conclusions:

• Micronization effectively modifies the molecular structure of raspberry pomace.
• The process increases the content of simple sugars and key phenolic compounds.
• Micronization significantly enhances the antioxidant capacity of raspberry pomace powder.
• Micronized raspberry pomace powder is a promising ingredient for health supplements.