Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace
Lingonberry pomace (LP) is a by-product rich in valuable bioactive compounds and can be used in the food industry after various treatments and property characterization. This study aimed to evaluate the impact of commercially available enzymes (Viscozyme<sup>®</sup> L, Pectinex<sup>...
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2025-03-01
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| author | Simona Šimkutė Loreta Bašinskienė Michail Syrpas Dalia Čižeikienė |
| author_facet | Simona Šimkutė Loreta Bašinskienė Michail Syrpas Dalia Čižeikienė |
| author_sort | Simona Šimkutė |
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| description | Lingonberry pomace (LP) is a by-product rich in valuable bioactive compounds and can be used in the food industry after various treatments and property characterization. This study aimed to evaluate the impact of commercially available enzymes (Viscozyme<sup>®</sup> L, Pectinex<sup>®</sup> Ultra Tropical, and Celluclast<sup>®</sup> 1.5 L) and supercritical carbon dioxide (SFE-CO<sub>2</sub>) extraction technology on the chemical composition and technological properties of treated LP products. The Megazyme kit was used to determine the soluble dietary fiber (SDS) and insoluble dietary fiber (IDF) contents, while the changes in mono-, disaccharide, and oligosaccharides were analyzed by applying high-pressure liquid chromatography with a refractive index detector. The analyzed properties were as follows: the water swelling capacity (WSC), water retention capacity (WRC), water solubility index (WSI), oil retention capacity (ORC), bulk density (BD), and emulsion stability of modified LP. The tested LP contained 8.49 g/100 g of SDF and 65.36 g/100 g of IDF (in dry matter). The partial separation of lipophilic substances during SFE-CO<sub>2</sub> extraction did not significantly affect the enzymatic hydrolysis efficiency. The amount of oligosaccharides in the LP increased using enzymes with pectinolytic activity (Viscozyme<sup>®</sup> L and Pectinex<sup>®</sup> Ultra Tropical), while cellulolytic enzymes (Celluclast<sup>®</sup> 1.5 L) increased the amount of SDF and improved the IDF/SDF ratio. Enzymatic hydrolysis increased the SI, WRC, and ORC of LP powder. Emulsions with LP hydrolyzed with Pectinex<sup>®</sup> Ultra Tropical demonstrated the highest stability during storage. This study demonstrates that the modification of LP powders provides diverse technological properties, which could expand the application of such products for further food production. |
| format | Article |
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| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
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| series | Applied Sciences |
| spelling | doaj-art-3be565cdf99e4f34b27fe514d7d5970a2025-08-20T03:08:44ZengMDPI AGApplied Sciences2076-34172025-03-01157366110.3390/app15073661Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) PomaceSimona Šimkutė0Loreta Bašinskienė1Michail Syrpas2Dalia Čižeikienė3Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaLingonberry pomace (LP) is a by-product rich in valuable bioactive compounds and can be used in the food industry after various treatments and property characterization. This study aimed to evaluate the impact of commercially available enzymes (Viscozyme<sup>®</sup> L, Pectinex<sup>®</sup> Ultra Tropical, and Celluclast<sup>®</sup> 1.5 L) and supercritical carbon dioxide (SFE-CO<sub>2</sub>) extraction technology on the chemical composition and technological properties of treated LP products. The Megazyme kit was used to determine the soluble dietary fiber (SDS) and insoluble dietary fiber (IDF) contents, while the changes in mono-, disaccharide, and oligosaccharides were analyzed by applying high-pressure liquid chromatography with a refractive index detector. The analyzed properties were as follows: the water swelling capacity (WSC), water retention capacity (WRC), water solubility index (WSI), oil retention capacity (ORC), bulk density (BD), and emulsion stability of modified LP. The tested LP contained 8.49 g/100 g of SDF and 65.36 g/100 g of IDF (in dry matter). The partial separation of lipophilic substances during SFE-CO<sub>2</sub> extraction did not significantly affect the enzymatic hydrolysis efficiency. The amount of oligosaccharides in the LP increased using enzymes with pectinolytic activity (Viscozyme<sup>®</sup> L and Pectinex<sup>®</sup> Ultra Tropical), while cellulolytic enzymes (Celluclast<sup>®</sup> 1.5 L) increased the amount of SDF and improved the IDF/SDF ratio. Enzymatic hydrolysis increased the SI, WRC, and ORC of LP powder. Emulsions with LP hydrolyzed with Pectinex<sup>®</sup> Ultra Tropical demonstrated the highest stability during storage. This study demonstrates that the modification of LP powders provides diverse technological properties, which could expand the application of such products for further food production.https://www.mdpi.com/2076-3417/15/7/3661lingonberry pomaceenzymatic hydrolysistechnological propertiesdietary fiberoligosaccharides |
| spellingShingle | Simona Šimkutė Loreta Bašinskienė Michail Syrpas Dalia Čižeikienė Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace Applied Sciences lingonberry pomace enzymatic hydrolysis technological properties dietary fiber oligosaccharides |
| title | Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace |
| title_full | Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace |
| title_fullStr | Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace |
| title_full_unstemmed | Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace |
| title_short | Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace |
| title_sort | composition and technological properties of modified lingonberry i vaccinium vitis idaea i l pomace |
| topic | lingonberry pomace enzymatic hydrolysis technological properties dietary fiber oligosaccharides |
| url | https://www.mdpi.com/2076-3417/15/7/3661 |
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