Berry pomace - A review of processing and chemical analysis of its polyphenols

Susanne Struck, Merichel Plaza, Charlotta Turner, Harald Rohm

Research output: Contribution to journalReview articlepeer-review

92 Citations (SciVal)


This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno-functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state-of-the-art methods for polyphenol analysis are presented in line with respective sample preparation procedures. Knowledge gaps that were identified strongly indicate that systematic work has to be done to make berry pomace available as a valuable plant-based ingredient for processed foods.

Original languageEnglish
Pages (from-to)1305-1318
Number of pages14
JournalInternational Journal of Food Science and Technology
Issue number6
Publication statusPublished - 2016 Jun 1

Subject classification (UKÄ)

  • Food Science


  • Antioxidant activity
  • Berries
  • Chemical composition
  • Dietary fibre
  • Functional properties
  • Polyphenols
  • Processing effects


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