Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
August 7, 2025Applied SciencesOpen Access

Effect of Modification Methods on Composition and Technological Properties of Sea Buckthorn (Hippophae rhamnoides L.) Pomace

View Full Paper
Ask AI
Bookmark
Share

Authors

GKGabrielė KaminskytėJJJolita JagelavičiūtėLBLoreta Bašinskienė

Discussion

Loading...

Member takes

Overview

Research demonstrates enzymatic hydrolysis improves dietary fiber content in sea buckthorn pomace, indicating enhanced food applications.

Key Points

  • Modification methods like SFE-CO2 significantly reduced lipid content by 85.7% in sea buckthorn pomace.
  • Enzymatic hydrolysis increased mono- and oligosaccharide levels, showcasing potential benefits for functional foods.
  • The main component, insoluble dietary fiber, varied in response to different enzymatic treatments in sea buckthorn pomace.
  • These modifications could improve the nutritional and technological properties of pomace for the growing plant-based food sector.

Cite This Study

Kaminskytė et al. (2025) studied this question.

synapsesocial.com/papers/689dfe9fd61984b91e13c48dhttps://doi.org/10.3390/app15158722
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The effects of three physical modifications on the structural and functional characteristics of soluble dietary fibers: comparison among ultrasound, ball milling and cold plasma treatments2025
  2. 2Optimisation of Supercritical CO2 Extraction from Black (Ribes nigrum) and Red (Ribes rubrum) Currant Pomace2025
  3. 3Physicochemical Characterization of Soluble and Insoluble Fibers from Berry Pomaces2025
  4. 4Structural Changes and Functional Properties of Soluble Dietary Fiber From Buckwheat Bran by Different Processing Treatments2025
  5. 5Enzymatic solubilization of ginger pomace using enzyme treatment technology2025