Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

Abstract Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited products which rapid fibre swelling, high water solubility or low sedimentation not essential. In this study, functional properties pomace were modified by thermo-mechanical treatments using extrusion cooking micronization planetary ball mill. A full factorial design showed that moisture (11 g/100 g) had highest impact on swelling capacity (+ 20.6%) index 23.2%), whereas variation temperature exhibited only minor effects. After milling 4 h, median particle size was reduced 98% µm specific surface area increased from 0.1 2.5 m 2 /mL. Swelling after time with 7.6 mL/g and, although amount extractable sugars reduced, g. contrast extruded samples, red colour intensified milling. Both appear as promising extend applicability fruit by-products foods, micronized may counteract liquids, have stabilizing effects yoghurt-like systems.