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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #410745
Research Project: New Bioactive Dairy Products for Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

Title: Structural characterization of strawberry pomace

Author
item Hotchkiss, Arland
item Chau, Hoa - Rose
item Strahan, Gary
item NUNEZ, ALBERTO - Retired ARS Employee
item Harron, Andrew
item Simon, Stefanie
item White, Andre
item DIENG, SENGHANE - Ingredion, Inc
item HEUBERGER, EUGENE - Ingredion, Inc
item BLACK, IAN - University Of Georgia
item Yadav, Madhav
item WELCHOFF, MARJORIE - Ingredion, Inc
item HIRSCH, JULIE - Ingredion, Inc

Submitted to: Heliyon
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/15/2024
Publication Date: 4/17/2024
Citation: Hotchkiss, A.T., Chau, H.K., Strahan, G.D., Nunez, A., Harron, A.F., Simon, S., White, A.K., Dieng, S., Heuberger, E., Black, I., Yadav, M.P., Welchoff, M., Hirsch, J. 2024. Structural characterization of strawberry pomace. Heliyon. 10:e29787.

Interpretive Summary: Strawberries are a healthy food containing bioactive compounds, yet more data is necessary to obtain health claims for this fruit. Therefore, researchers in Wyndmoor, PA described the strawberry dietary fiber structural composition in greater detail for commercial pomace remaining after juice extraction. The strawberry dietary fiber contained pectin, xyloglucan, and B-glucan, having potential as gut health, anti-viral, cholesterol-lowering and anti-oxidant bioactive compounds. This information will be useful to develop strawberry fiber as a functional food ingredient and provide more value for this specialty crop.

Technical Abstract: Strawberries are considered a healthy food that is consumed fresh, or often in jams, jellies and as a food ingredient flavor. They are a low caloric food, containing many antioxidants, vitamins, and fibers, which are reported to strengthen the immune system, protect the heart and boost mental function. In order to better understand the structure-function relationships of these health claims, multiple strawberry fiber fractions were analyzed using several analytical methods. The pomace fraction, which remained after strawberry commercial juice extraction, contained dietary fiber (50.5%), that was largely insoluble (45.4% vs. 5.0% soluble dietary fiber) with pectin, xyloglucan, xylan, ß-glucan and glucomannan detected; glucose, fructose, xylose, arabinose, galactose, fucose and galacturonic acid free sugars; protein (15.6%), fat (8.34%), and anthocyanins (636 µg/g). Fucogalacto-xyloglucan oligosaccharides, methyl-esterified rhamnogalacturonan I oligosaccharides with branched arabinogalacto-oligosaccharide side chains, homogalacturonan oligosaccharides and ß-glucan oligosaccharides were detected by MALDI-TOF MS and NMR analysis. A strawberry pomace fraction, acid-extracted with a microwave using 10 min and 80°C conditions, had high molar mass (2376 kDa) and viscosity (3.75 dL/g) with an extended rod shape. A random coil shape was confirmed for strawberry microwave extracted fractions. Strawberry fiber structural properties suggest that they can function to thicken food systems, and the pectin structure indicates strong potential as a prebiotic food ingredient. These results will assist food companies and consumers interested in healthy food ingredients.