Loreta Bašinskienė

Carrot pomace (CP) is a fibre-rich by-product of juice production whose application in food products is limited by the predominance of insoluble dietary fibre. This study aimed to evaluate differences in dietary fibre composition and technological and functional properties between untreated and enzyme-treated CP and to assess its potential application in food supplement formulations. CP was treated with the commercial enzyme preparation Sternzym^® Oilex, containing pectinase and hemicellulolytic side activities. Soluble (SDF) and insoluble (IDF) dietary fibre contents, technological and functional properties, phenolic compounds, and antioxidant activity were determined. Bacterial growth promotion was evaluated in vitro using the prebiotic index (PI). Untreated and enzyme-treated CP were subsequently evaluated as carriers for Lactiplantibacillus plantarum in freeze-dried food supplement formulations, and bacterial viability was monitored during three months of storage. Compared with untreated CP, enzyme-treated CP contained less SDF and IDF and exhibited a different SDF:IDF ratio. Pomace modification increased water- and oil-retention capacities, solubility index, and the content of soluble phenolic compounds, but decreased water swelling capacity. The enzymatically modified CP exhibited higher PI values than inulin in assays with both L. plantarum and L. acidophilus. Enzymatic treatment also improved cholesterol- and sodium cholate-binding capacities under neutral pH conditions, while glucose adsorption decreased. During storage, the highest L. plantarum viability was maintained in the sample containing untreated CP and remained at approximately 8 log₁₀ CFU/g after three months. Overall, CP is a promising source of dietary fibre and bioactive compounds and may serve as a carrier for probiotic bacteria in food supplements.

The development of innovative fermented beverages relies on microbial fermentation to enhance the nutritional and functional potential of plant-derived ingredients. This study aimed to evaluate the effects of lactic acid bacteria (LAB) fermentation on the composition, technological and functional properties of a fermented hemp seed product (FHSP), and to assess its suitability for fermented dairy drink enrichment. The hemp seed product was fermented with Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, or Limosilactobacillus fermentum. LAB growth, acidification, technological properties, bile- and cholesterol-binding capacities, total phenolic content, and antioxidant activity were determined. The selected FHSP was incorporated into fermented dairy drink, which was evaluated for physicochemical and sensory properties. LAB counts increased during the first 48 h and stabilised after 72 h. L. paracasei showed the highest viability during fermentation (1.38 × 10⁹ CFU/g) and after freeze-drying (9.02 × 10⁸ CFU/g). Fermentation increased water swelling capacity and, depending on the strain, water retention capacity. The L. fermentum FHSP exhibited the highest bile-binding capacity, whereas the products fermented with L. paracasei and L. plantarum showed the highest total phenolic content and ABTS radical-scavenging activity. Considering its highest LAB viability together with its high total phenolic content and DPPH radical-scavenging activity, the L. paracasei FHSP was selected for fermented dairy drink enrichment. Increasing its level significantly enhanced total phenolic content and antioxidant activity but also increased syneresis and darkened the product. The drink containing 4 g/100 g of FHSP received the highest sensory scores. Overall, LAB fermentation improved the technological and functional potential of hemp seed product and supported its use in fermented dairy beverages.

With increasing interest in food products enriched with dietary fiber and probiotics, there is a growing need for functional ingredients that can serve both as fiber sources and as suitable components of probiotic foods. The aim of this study was to evaluate the applicability of enzymatically hydrolyzed cranberry pomace as a dietary fiber source in probiotic smoothies and to assess its effects on physicochemical and sensory properties, as well as probiotic viability during storage and under simulated gastrointestinal conditions. Smoothies were prepared using cranberry pomace hydrolyzed with the commercial enzymes Celluclast^® 1.5 L or Viscozyme^® L and were supplemented with Bifidobacterium animalis DSM 20105 and Lactobacillus acidophilus DSM 20079. Physicochemical parameters, sensory properties, probiotic viability during 28 days of storage at 4 °C, and survival during in vitro gastrointestinal digestion were assessed. Smoothies containing Viscozyme^® L-treated pomace showed lower pH values and higher total titratable acidity, although acidity remained stable throughout storage. Pomace-enriched smoothies were perceived as more acidic and thicker but less sweet, whereas the formulation with Celluclast^® 1.5 L-treated pomace received the most favorable scores for color, cranberry taste, acidity, and overall acceptability. Probiotic viability during storage was strain-dependent. B. animalis DSM 20105 remained above 6 log₁₀ CFU/g after 28 days, whereas L. acidophilus DSM 20079 declined below this level during the first week. During simulated in vitro gastrointestinal digestion, a reduction in B. animalis viability was observed; however, viable counts remained above 6 log₁₀ CFU/g in the control smoothie and in the formulation containing Celluclast^® 1.5 L-treated pomace. Overall, the smoothie containing Celluclast^® 1.5 L-treated pomace showed the most favorable overall performance under the storage and digestion conditions.

Carrot pomace (CP) represents a promising source of dietary fiber with potential applications in functional food systems. This study investigated the effects of enzymatic hydrolysis (Pectinex^® Ultra Tropical, Celluclast^® 1.5 L, and Viscozyme^® L) on the chemical composition, technological, and functional properties of CP. The untreated CP was characterized by a high total dietary fiber (TDF) content, predominated by insoluble dietary fiber (IDF), with a soluble dietary fiber (SDF)/IDF ratio of 1:1.6. Enzymatic treatment significantly reduced TDF and IDF (up to 54.1% and 58.5%, respectively) while increasing reducing sugars by 2.3–3.4-fold and changing the SDF/IDF ratio to 1:1.2–1.5. Technological properties were altered, with decreased oil-retention capacity and color intensity, whereas water-solubility index increased, and water-swelling capacity was enzyme-dependent. Emulsion stability was enhanced in enzymatically treated samples. Total phenolic content increased in the soluble fraction (up to 21.8%). Functional properties, including cholesterol-binding, sodium cholate-binding, and glucose-adsorption capacities, were significantly influenced by enzymatic modification and pH conditions (for cholesterol-binding capacity). Prebiotic activity varied depending on enzyme treatment, and Celluclast^®-modified CP demonstrated the highest prebiotic index, exceeding that of inulin for selected strains. Overall, enzymatic hydrolysis effectively modulated the structural and functional properties of CP, highlighting its potential as a value-added ingredient for the formulation of functional and prebiotic food products.

The growing demand for gluten-free bakery products requires the development of formulations that overcome their typical technological and nutritional limitations. Using fruit by-products as natural fiber sources, in combination with xanthan gum (XG), supports a sustainable ingredient strategy that improves gluten-free product quality. This study investigated the effect of apple pomace (AP) (5% and 10%) and XG (1%) on the technological properties, texture profile, nutritional composition, and sensory acceptance of gluten-free muffins. Six formulations were prepared by partially replacing maize flour with AP and/or adding XG. AP (5–10%) reduced muffin height and volume compared with the control, whereas 1% XG increased muffin height by 11.16% and raised volume and specific volume by 38.46% and 36.11%, respectively. XG significantly decreased hardness compared with the control, while the effect of AP on texture was concentration-dependent: 5% AP reduced hardness, whereas 10% AP did not further improve softness. Combined use of AP and XG resulted in complementary effects, improving structural properties while increasing dietary fiber content. The muffins supplemented with AP were acceptable, and their overall acceptability did not differ significantly among the tested formulations. Overall, the results demonstrate that incorporating AP together with XG enhances both the technological and nutritional quality of gluten-free muffins, supporting the valorization of fruit-processing by-products in functional bakery applications.

Cookies are widely consumed bakery products valued for their pleasant taste and texture; however, their high fat content contributes significantly to their caloric density and cardiovascular diseases. Therefore, the development of alternatives for replacement of saturated and trans fatty acids in bakery goods has attracted considerable scientific interest. In this study, the potential application of structured emulsion supplemented with blackcurrant pomace (EBP) as saturated fat (margarine) replacer in shortbread cookies was investigated by employing black currant pomace/rapeseed oil/water (15/30/55 w/w/w) emulsion to replace margarine in cookies at 50 and 70% substitution; full-fat cookies were also tested as a control. With increasing EBP substitution level, the cookie diameter decreased, thickness and hardness increased, and a lower color lightness was noted. Meanwhile, total phenolic content was greater for the EBP-fortified cookies than the control. Nevertheless, the 50% margarine substituted cookie received acceptable ratings for odor, flavor, hardness, fragility, and overall acceptability by sensory evaluation. This indicates that the use of EBP as substitute of solid fats in cookies offers the advantage of producing healthier and more acceptable products depending on the degree of fat replacement.

Berry pomace is a valuable source of dietary fiber (DF) with promising applications in functional food development. This study aimed to evaluate and compare the technological and rheological properties of soluble (SDF) and insoluble (IDF) fiber fractions isolated from cranberry, black currant, lingonberry, and sea buckthorn pomace. SDF fractions demonstrated higher water solubility and lower swelling capacity, compared with IDF fractions. Meanwhile, water and oil retention capacities depended on fiber type and the sources of pomace. Fractionation notably affected color parameters, with SDFs generally being lighter. Rheological analysis revealed pseudoplastic, shear-thinning behavior in all SDF samples, with viscosity dependent on both pH and shear rate. In particular, the black currant SDF demonstrated higher yield stress compared to other SDFs, suggesting enhanced resistance to deformation and superior structural stability under low shear conditions. The consistency coefficient varied across samples, indicating differences in gel-forming potential. These findings highlight the importance of berry source and fiber fraction in determining functionality. The distinct hydration, binding, and rheological properties suggest that both SDF and IDF from berry pomace can be strategically applied as thickeners, stabilizers, or texture enhancers in food systems. This study supports the valorization of berry by-products as sustainable and functional ingredients in the formulation of fiber-enriched foods.

The growing demand for health-promoting food products has led to increased efforts to develop formulations enriched with probiotics and dietary fiber (DF). While traditional fermented foods remain widely recognized sources of probiotics, there is a pressing need to innovate novel, nutritious, and high-quality alternatives that also incorporate additional functional ingredients. In the context of sustainable consumption and health-conscious dietary trends, fruit and berry pomace has emerged as a promising source of DF with prebiotic potential, supporting the growth and activity of beneficial gut microorganisms. A growing body of research emphasizes the potential of pomace valorization, showcasing its relevance in the development of value-added food products. This review explores the key features and selection principles for probiotic strains, particularly those from the former group of Lactobacillus species, alongside opportunities for combining probiotics with fruit and berry pomace in functional food matrices. Special attention is given to the physiological and technological attributes of DF derived from pomace, which are critical for their successful application in food systems and their potential synergistic effects with probiotics. Although numerous probiotic-enriched products are currently available, DF remains an underutilized component in many of these formulations. Research has predominantly focused on dairy-based applications; however, the increasing demand for plant-based diets calls for a shift towards non-dairy alternatives. Looking forward, future innovations should prioritize the integration of probiotics and pomace-derived DF as symbiotic systems into plant-based food products, with an emphasis on their dual roles as nutritional enhancers and potential prebiotics.

With the growth of the plant-based food sector, increasing amounts of by-products are generated. Sea buckthorn pomace (SBP), a by-product of juice and other manufacturing products, is rich in bioactive compounds such as phenolics, oligosaccharides, proteins, and dietary fiber. The aim of the study was to evaluate the impact of modification methods, such as enzymatic hydrolysis and supercritical carbon dioxide extraction (SFE-CO₂), on the chemical composition and technological properties of SBP. SBP and SBP obtained after SFE-CO₂ (SBP-CO₂) were enzymatically modified using Pectinex^® Ultra Tropical, Viscozyme^® L, and Celluclast^® 1.5 L (Novozyme A/S, Bagsværd, Denmark). The SBP’s main constituent was insoluble dietary fiber (IDF), followed by crude proteins and lipids (respectively, 58.7, 21.1 and 12.6 g/100 in d.m.). SFE-CO₂ reduced the lipid content (by 85.7%) in the pomace while increasing protein and TDF content. Enzymatic hydrolysis decreased the content of both soluble dietary fiber (SDF) and IDF, and increased the content of mono- and oligosaccharides as well as free phenolics, depending on the commercial enzyme preparation used in SBP and SBP-CO₂ samples. Celluclast^® 1.5 L was the most effective in hydrolyzing IDF, while Viscozyme^® L and Pectinex^® Ultra Tropical were the most effective in degrading SDF. Enzymatic treatment improved water swelling capacity, water retention capacity, water solubility index, oil retention capacity of SBP and SBP-CO₂; however, it did not have a significant effect on the stability of the emulsions. Modification of SBP by SFE-CO₂ effectively increased WSC and WSI, however it reduced WRC. These findings highlight the potential of targeted modifications to enhance the nutritional and technological properties of SBP for functional food applications.

The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin–glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18–20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product.