Dried organic blackcurrant pomace
Dried organic blackcurrant pomace
The fruit for the production of dried organic blackcurrant pomace comes from certified organic farms. Organic methods are described as environmentally friendly. Organic dried fruit is characterised primarily by a lower content of nitrates (V) and nitrites (III) and pesticide residues. However, it contains more vitamin C and other vitamins, especially vitamins from the tocol group, valuable essential unsaturated fatty acids (EFAs), total sugars, proteins, flavonoid pigments, pectins and minerals.
The product is obtained from washed, crushed, squeezed blackcurrant fruit, which are air-dried, and then sieved, ground and packed into individual packages. The dried product with moisture content < 12% contains 14-16% total protein, 11-14% crude fat, 20-25% crude fibre, max. 4% ash including minerals: 0.8% calcium, 0.4% assimilable phosphorus. Due to the high content of fatty acids, blackcurrant pomace is a good source of energy and essential unsaturated fatty acids (EFA), including oleic acid (C18: 1) and alpha-linolenic acid (13.6%).
It has a high concentration of nitrogen-free extracts in the form of sugars, pectins, organic acids and vitamins. Blackcurrant pomace is a good source of polyphenolic compounds that prevent bacterial overgrowth in the intestines and inhibit the effects of excessive microbial growth. Research results confirm the antiviral effect of blackcurrant (Ribes nigrum) extract for influenza A and B, which prevents the virus from entering cells. The mechanism of antiviral action is based on the penetration of anthocyanins into the cell membranes of leukocytes, which in turn, by penetrating the cells attacked by the virus, prevent further replication of the viral protein. In addition, dried blackcurrant pomace has high antioxidant activity. It is recommended to use it in the diet of people and animals exposed to stress. Dried blackcurrant is used as:
a) as a flavouring, colouring agent and as a filler in fruit tea compositions – no more than 50% of the finished product,
b) as a source of natural fibre for the production of bars, cookies, muesli, dietary preparations, desserts, dairy products, in dietary supplements – a dose consistent with the principles of good manufacturing practice,
c) as a product restoring flavonoid pigments, aromatic substances and other biologically active compounds,
d) as a source of pectin,
e) as an ingredient in processed foods,
f) as an ingredient in food additives.