Nav: Home

£220,000 international project to turn blackcurrant pomace into food for human consumption

June 09, 2016

FOOD scientists at the University of Huddersfield have enlisted the aid of one of the UK's most iconic companies as they carry out Government-funded research into how a fruit by-product could enrich the fibre content of bread by up to 15 per cent.

Lucozade Ribena Suntory has provided samples of "pomace" -- the material left after the blackcurrants have been pressed for juice -- to support the University, where Dr Vassilis Kontogiorgos, Professor Grant Campbell and Dr Katerina Alba are carrying out the UK's contribution to a Europe-wide project named Berrypom.

The goal is to exploit the nutritional and economic value of pomace, which consists of the skins, pulp, seeds, and stems of berries after juicing. It can account for up to 30 per cent of the product, but has so far had limited use and is often discarded.

However, the pomace is a potentially rich source of polyphenols and fibre and therefore researchers in five European countries plus New Zealand have come together for Berrypom, which seeks to find methods of introducing it into cereal products, including bread, muffins, biscuits and breakfast foods.

The University of Huddersfield team is concentrating on ways to introduce the pomace into bread dough and the effects of this on taste and colour.

"We are aiming for an increase in fibre content of up to 15 per cent," said Dr Kontogiorgos, "and except for the colour you can't tell the difference," he claimed.

Early findings are that flavour is hardly affected by the introduction of pomace, but bread and muffins can acquire a dark colouration. Therefore, ways to lighten the colour of the blackcurrant by-product are being explored.

Berrypom was fostered by an EU project named SUSFOOD. Individual governments have been providing financial backing and the University of Huddersfield has received £150,000 from the UK's Department for Environment Food and Rural Affairs. The University itself has added £70,000.
-end-
In addition to the University of Huddersfield in the UK, the Berrypom consortium consists of research teams at Germany's Technische Universität Dresden, the Universitat Politecnica de Valencia in Spain, Sweden's Lunds Universitet and Lincoln University in New Zealand. The partners were assembled because they had complementary skills in research of fibre and polyphenols. For example, the Huddersfield scientists have specialist expertise in fibre extraction and characterisation.

Berrypom is a 36-month project that had a launch meeting at Lunds in Sweden, and there has been a follow-up session at Huddersfield. The multi-national team assembles again, later in 2016, in Spain, and members of the consortium are also holding tele-conferences to discuss progress.

The University of Huddersfield component of Berrypom is greatly aided by the collaboration with soft drinks firm Lucozade-Ribena Suntory to arrange samples of blackcurrant pomace for the laboratory-based research. The prospect is that in future the company will have a valuable new use for the bi-products of the blackcurrants it uses in its famous brand Ribena, which has been sold in the UK for more than 70 years.

At Huddersfield, extraction techniques are used to produce soluble dietary fibre from the coarse pomace. Most of the lab work is being carried out by Dr Alba, appointed as research fellow for the project, having recently obtained her PhD at the University, supervised by Dr Kontogiorgos.

University of Huddersfield

Related Polyphenols Articles:

Extra olive virgin oil keeps healthy properties when used for cooking
Consuming extra virgin olive oil has proved to have protecting effects for the health, especially due to its antioxidant content.
Green tea extract combined with exercise reduces fatty liver disease in mice
The combination of green tea extract and exercise reduced the severity of obesity-related fatty liver disease by 75% in mice fed a high-fat diet, according to Penn State researchers, whose recent study may point to a potential health strategy for people.
Aҫaí berry extracts fight malaria in mice
Despite humanity's best efforts to eradicate malaria, the disease struck more than 200 million people in 2017, according to the World Health Organization.
Red wine benefits linked to better gut health, study finds
A study from King's College London has found that people who drank red wine had an increased gut microbiota diversity (a sign of gut health) compared to non-red wine drinkers as well as an association with lower levels of obesity and 'bad' cholesterol.
Cooking vegetables: healthier with extra virgin olive oil
Cooking vegetables in the sofrito (sauté) with extra virgin olive oil favours the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion and tomato), according to the study published in the journal Molecules about the role of gastronomy in the health-improving effects of the Mediterranean Diet.
New report discusses role of polyphenols, found in coffee, in reducing CVD risk
A new report from the Institute for Scientific Information on Coffee (ISIC) titled 'Coffee, polyphenols and cardiovascular disease' highlights the potential role of polyphenols -- which are found in coffee, cocoa and wine, as well as other plant-based foods -- in reducing the risk of CVD.
New emerging research suggests Montmorency tart cherries may help enhance gut health
Montmorency tart cherries may play a role in improving gut health, suggests a first-of-its kind human trial of nine adults combined with a parallel laboratory study published in the Journal of Nutritional Biochemistry.
Mangos help promote gut health
Eating mangos found to be more effective in relieving constipation and reducing intestinal inflammation than comparable amount of fiber.
Wine polyphenols could fend off bacteria that cause cavities and gum disease
Sipping wine is good for your colon and heart, possibly because of the beverage's abundant and structurally diverse polyphenols.
Black tea may help with weight loss, too
UCLA researchers have demonstrated for the first time that black tea may promote weight loss and other health benefits by changing bacteria in the gut.
More Polyphenols News and Polyphenols Current Events

Trending Science News

Current Coronavirus (COVID-19) News

Top Science Podcasts

We have hand picked the top science podcasts of 2020.
Now Playing: TED Radio Hour

Climate Mindset
In the past few months, human beings have come together to fight a global threat. This hour, TED speakers explore how our response can be the catalyst to fight another global crisis: climate change. Guests include political strategist Tom Rivett-Carnac, diplomat Christiana Figueres, climate justice activist Xiye Bastida, and writer, illustrator, and artist Oliver Jeffers.
Now Playing: Science for the People

#562 Superbug to Bedside
By now we're all good and scared about antibiotic resistance, one of the many things coming to get us all. But there's good news, sort of. News antibiotics are coming out! How do they get tested? What does that kind of a trial look like and how does it happen? Host Bethany Brookeshire talks with Matt McCarthy, author of "Superbugs: The Race to Stop an Epidemic", about the ins and outs of testing a new antibiotic in the hospital.
Now Playing: Radiolab

Speedy Beet
There are few musical moments more well-worn than the first four notes of Beethoven's Fifth Symphony. But in this short, we find out that Beethoven might have made a last-ditch effort to keep his music from ever feeling familiar, to keep pushing his listeners to a kind of psychological limit. Big thanks to our Brooklyn Philharmonic musicians: Deborah Buck and Suzy Perelman on violin, Arash Amini on cello, and Ah Ling Neu on viola. And check out The First Four Notes, Matthew Guerrieri's book on Beethoven's Fifth. Support Radiolab today at Radiolab.org/donate.