Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

Promoting a circular economy through valorisation of food processing waste into functional ingredients is challenge today. The combination hot air drying with milling cheap and highly available option for obtaining powdered products from blueberry pomace, residue large amount fibre high proportion polyphenols the fruit. objective this work was to analyse effect temperature (60 °C 70 °C) granulometry (coarse fine) on physicochemical properties, including antioxidant properties monomeric anthocyanins content. potential prebiotic pomace powders, as well their water oil interaction were also assessed. Stability over 20 weeks storage evaluated. Powders obtained showed total content higher than 30% good between insoluble soluble fractions retention fresh (75% at 60 66% °C). powders interesting technological such solubility hygroscopicity, which not affected by differences in particle size. powders’ evidenced throughout period.