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Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive
Miljana Djordjević1, Jelena Tomić2, Marijana Djordjević1
1Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia.
Antioxidants (Basel, Switzerland)
|June 26, 2026
Summary
This study characterized berry and berry seed powders, finding berry powders rich in sugars and phenolics, while seed powders offer high fiber and beneficial fatty acids. Both can be used to create nutrient-dense foods from fruit waste.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Analytical Chemistry
Background:
- Berry fruits and their seeds are valuable sources of bioactive compounds.
- Valorization of fruit processing waste, like berry seeds, is crucial for sustainable food systems.
- Comprehensive characterization of berry and berry seed powders is needed to understand their nutritional and functional properties.
Purpose of the Study:
- To conduct a full characterization of raspberry, blackberry, and strawberry powders (RB, BB, SB) and their respective seed powders (RBS, BBS).
- To compare the proximate composition, mineral, sugar, organic acid, fatty acid, phenolic, and volatile compound profiles.
- To evaluate color, antioxidant activity, and spectroscopic properties (ATR-FTIR) of the powders.
Main Methods:
- Proximate analysis for nutritional composition.
- High-performance liquid chromatography (HPLC) for sugars, organic acids, and phenolic compounds.
- Gas chromatography (GC) for fatty acids and volatile compounds.
- Spectroscopic analysis using Attenuated Total Reflectance Fourier-Transform Infrared Spectroscopy (ATR-FTIR).
- Antioxidant activity assays (e.g., DPPH) and colorimetric measurements.
Main Results:
- Berry powders (RB, BB, SB) were richer in sugars, organic acids, flavonols, and anthocyanins compared to seed powders (RBS, BBS).
- Seed powders (RBS, BBS) showed higher total dietary fiber (TDF), a favorable polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio, and greater antioxidant capacity (TPC, DPPH activity).
- ATR-FTIR spectra revealed distinct compositional differences, particularly in cellulose, lipid, phenol, and sugar regions, correlating with analytical findings.
Conclusions:
- Berry and berry seed powders possess distinct nutritional and phytochemical profiles, offering complementary benefits.
- Berry seed powders are a rich source of fiber and healthy fats, while berry powders excel in sugars and specific phenolic compounds.
- Both types of powders can be utilized as "high in" fiber and magnesium ingredients, promoting the use of fruit waste in food product development.
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