Dried organic strawberry pomace

Fruit intended for dried organic strawberry pomace comes from certified organic plantations. Organic cultivation methods are considered as environmentally friendly. A distinctive feature of this dried organic fruit pomace that it contains less nitrates (V) and nitrites (III) and pesticide residues, but more vitamin C and other vitamins, total sugars, pectins. Strawberry pomace obtained after pressing and drying is characterised by a high share of seeds. Dried strawberry pomace contains: dry matter min. 88%; 15-19% total protein; 9-12% crude fat; 34-38% crude fibre; max. 6% crude ash. As far as mineral compounds are concerned, it contains 0.38% calcium and 0.40% total phosphorus. Strawberry dried fruit has a relatively low content of anthocyanin pigments, but their amount depends on the variety. Dried strawberry pomace is a valuable source of energy due to its high content of crude fat. In addition, it contains exogenous polyunsaturated fatty acids, including 29.0% alpha-linolenic acid (C18:3) and 15.5% oleic acid (C18:1) with health-promoting properties. It is worth noting the high content of pectins in strawberry pomace. It is known that pectins have antibacterial, absorptive, antidiarrheal, anti-atherosclerotic and antihemorrhagic (they accelerate blood clotting) properties. They regulate bowel movements, alleviate inflammation, eliminate digestive disorders and the passage of food content. The high content of neutral detergent fibre (NDF) in strawberry pomace is of great importance, supporting the proper functioning of the digestive tract. This fraction with a low level of lignin is digested by microorganisms in the colon, and during the fermentation process, volatile fatty acids are released, which support the reconstruction of the intestinal epithelium. Dried strawberries are used e.g.:
a) as a flavouring and colouring ingredient and as a filling in fruit tea compositions – up to 50% of the finished product,
b) as a source of natural fibre – for the production of bars, biscuits, muesli, dietary preparations, desserts, dairy products, in dietary supplements – dose consistent with the principles of good manufacturing practice,
c) as a product for the recovery of aromatic substances and other biologically active compounds,
d) as a source of pectins,
e) as an ingredient in jams.