•  
  •  
 

Turkish Journal of Agriculture and Forestry

Abstract

The increasing demand for sustainable and functional foods has driven interest in utilising agro-industrial by-products, such as elderberry pomace, to enhance the nutritional and antioxidant properties of food products. This study aimed to develop a functional cottage cheese enriched with elderberry pomace powder (EPP) and evaluate its nutritional composition, antioxidant potential, sensory acceptability, and textural properties. Cottage cheese samples were formulated with EPP at concentrations of 3% and 5%, alongside a control sample devoid of EPP. The results showed that the inclusion of EPP significantly increased the levels of anthocyanins, flavonoids, and polyphenols, along with enhanced antioxidant activity, compared to the control (p < 0.05). EPP-enriched samples also had improved texture and sensory attributes, with the 3% EPP variant achieving the highest acceptability. Furthermore, the incorporation of EPP altered the colour of the cheese and textural parameters, enhancing its visual and mechanical properties. These findings highlight the potential of elderberry pomace as a functional ingredient in dairy products, contributing to sustainability by valorising food waste and promoting health benefits. While EPP improved nutritional and antioxidant properties, potential challenges such as taste alterations, textural modifications, and anthocyanin stability during storage warrant further investigation.

Author ORCID Identifier

ROXANA RATU: 0000-0001-5637-4376

FLORINA STOICA: 0000-0002-3841-3068

IOANA CRIVEI: 0000-0002-3048-5761

IONUT VELESCU: 0009-0009-2313-0063

FLORIN LIPSA: 0000-0002-2127-4225

ANDREEA BALINT: 0009-0003-5860-5133

ROMINA MARC: 0000-0002-6409-6019

PETRU CÂRLESCU: 0000-0003-1039-0412

MARIUS USTUROI: 0009-0007-0902-5377

EMİNE MACİT: 0000-0001-6734-1633

DOI

10.55730/1300-011X.3315

Keywords

Functional food, elderberry residue, sustainable dairy product, antioxidant properties, food innovation

First Page

950

Last Page

963

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Download

Share

COinS