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Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations

2024Journal article Open access
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dc.contributor.authorNeves, Cláudia M. B.
dc.contributor.authorFogeiro, Élia
dc.contributor.authorCardoso, Susana M.
dc.contributor.authorGonçalves, Fernando Jorge
dc.contributor.authorPinto, António
dc.contributor.authorFerreira Wessel, Dulcineia
dc.date.accessioned2025-01-09T15:50:08Z
dc.date.available2025-01-09T15:50:08Z
dc.date.issued2024
dc.description.abstractOne of the food industry’s greatest challenges is to find natural ingredients capable of conferring antioxidant and color properties. In addition, the agri-food industry generates by-products that are often treated as waste, despite their abundance of phytochemicals that can be recovered and used as food ingredients. This study explores the potential of elderberry pomace, an industrial by-product of juice processing rich in anthocyanins and polyphenols, as a natural food additive in blueberry sorbet. Elderberry pomace was incorporated into the sorbet formulation in powder form or as aqueous extracts at two different concentrations. The analysis of the pomace extract by UHPLC-DAD-MS showed the presence of four anthocyanins: cyanidin-3,5-O-diglucoside, cyanidin-3-O sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside, and cyanidin-3-O-glucoside. The physicochemical properties of the sorbets such as pH, ◦Brix, overrun, melting rate, and color were evaluated, as well as their levels of total phenolic compounds, total monomeric anthocyanins, and in vitro antioxidant activity. The potential of sorbets to stimulate the growth of probiotic bacteria was evaluated and a sensory analysis was conducted to assess consumer acceptance. Results indicated that the sorbet containing the more concentrated extract presented higher overrun, faster melting rate, higher contents of phenolic compounds and anthocyanins, and higher antioxidant activity compared to the control. Additionally, this formulation showed a darker hue (lower L* value) and a tendency to stimulate probiotic bacteria. Moreover, the sorbets with pomace in their composition had good consumer acceptability. These findings highlight the potential of elderberry pomace to be used as a natural, sustainable ingredient in the ice cream industry, aligning with growing consumer trends towards healthier and eco-friendly products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNeves, C. M. B., Fogeiro, É., Cardoso, S. M., Gonçalves, F., Pinto, A., & Wessel, D. F. (2024). Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations. Applied Sciences, 14(22), 10328. https://doi.org/10.3390/app142210328pt_PT
dc.identifier.doi10.3390/app142210328pt_PT
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10400.19/8727
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-3417/14/22/10328pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectElderberrypt_PT
dc.subjectBy-productpt_PT
dc.subjectPolyphenolspt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectRecoverypt_PT
dc.subjectSorbetpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectColorpt_PT
dc.subjectSensory propertiespt_PT
dc.titleTowards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage10342pt_PT
oaire.citation.issue22pt_PT
oaire.citation.startPage10328pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume14pt_PT
person.familyNameFogeiro
person.familyNameGonçalves
person.familyNamePinto
person.familyNameFerreira Wessel
person.givenNameÉlia
person.givenNameFernando Jorge
person.givenNameAntónio
person.givenNameDulcineia
person.identifier.ciencia-id3F15-AFBD-6549
person.identifier.ciencia-idBC1A-5458-C90B
person.identifier.ciencia-id4E1F-7223-5CE4
person.identifier.orcid0000-0001-5269-9317
person.identifier.orcid0000-0001-7770-8056
person.identifier.orcid0000-0003-0367-4740
person.identifier.orcid0000-0003-4077-0897
person.identifier.ridT-4917-2017
person.identifier.scopus-author-id57216179079
person.identifier.scopus-author-id57022361800
person.identifier.scopus-author-id7102490831
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication20070d84-dc18-4742-b9ab-7f0e44f2bc26
relation.isAuthorOfPublicationeb95d1a7-f04b-493d-8f25-608cd5c0e844
relation.isAuthorOfPublicationb364098b-27cc-4910-9f05-586822dbd44f
relation.isAuthorOfPublication17befc1d-0738-4b27-b19d-caa3f0f494b9
relation.isAuthorOfPublication.latestForDiscovery20070d84-dc18-4742-b9ab-7f0e44f2bc26

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