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October 3, 2025GelsOpen Access

Physicochemical Characterization of Soluble and Insoluble Fibers from Berry Pomaces

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Authors

JJJolita JagelavičiūtėSŠSimona ŠimkutėAKAurelija Kairė

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Overview

This study evaluates soluble and insoluble fibers from berry pomace, highlighting their rheological properties and impacts on food systems.

Key Points

  • Soluble fiber from berry pomace exhibits better hydration properties, making it suitable for use in functional foods.
  • Rheological analysis indicates that all soluble fiber samples behave pseudoplastically, with variations based on pomace source.
  • Insoluble fiber shows significantly different water and oil retention, which affects their application in food products.
  • Black currant soluble fiber demonstrates increased yield stress, suggesting superior stability under mechanical stress.

Cite This Study

Jagelavičiūtė et al. (2025) studied this question.

synapsesocial.com/papers/68e040f7a99c246f578b3a05https://doi.org/10.3390/gels11100796
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