VALORIZATION OF BERRY BY-PRODUCTS IN THE DEVELOPMENT OF NEW FUNCTIONAL FOODS

Abstract

The paper presents ways to utilize by-products resulting from the processing of berries, especially billberry, blackcurrant and blackberry pomace, for the development of functional food products. The study aimed to evaluate the nutritional composition, the content of bioactive compounds and antioxidant activity, as well as the use of these by- products in various food matrices, such as fruit leather (pestil) and bakery products. The results highlighted the high potential of pomace powders as a functional ingredient rich in fiber, polyphenols and polyunsaturated fatty acids, contributing to the production of food products with superior nutritional and functional value.