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August 7, 2025Applied SciencesOpen Access

Effect of Modification Methods on Composition and Technological Properties of Sea Buckthorn (Hippophae rhamnoides L.) Pomace

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Authors

GKGabrielė KaminskytėJJJolita JagelavičiūtėLBLoreta Bašinskienė

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Overview

Research demonstrates enzymatic hydrolysis improves dietary fiber content in sea buckthorn pomace, indicating enhanced food applications.

Key Points

  • Modification methods like SFE-CO2 significantly reduced lipid content by 85.7% in sea buckthorn pomace.
  • Enzymatic hydrolysis increased mono- and oligosaccharide levels, showcasing potential benefits for functional foods.
  • The main component, insoluble dietary fiber, varied in response to different enzymatic treatments in sea buckthorn pomace.
  • These modifications could improve the nutritional and technological properties of pomace for the growing plant-based food sector.

Cite This Study

Kaminskytė et al. (2025) studied this question.

synapsesocial.com/papers/689dfe9fd61984b91e13c48dhttps://doi.org/10.3390/app15158722
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