Sustainable Approach to By-Products Valorization: Evaluation of Blackcurrant Pomace Suspensions as Potential Food Structuring Additives After Hydrothermal Treatment at Varying Conditions

Valorization of by-products originating from processing agricultural produce into food products is considered an important factor in transforming the food industry toward a circular economy that stays in line with the concept of sustainable development. This research aimed to explore the technological properties of industrial blackcurrant pomace powder as a potential food additive by evaluating processing parameters to enhance its functional properties. Industrial blackcurrant pomace powders were hydrated at 60, 75 or 90 °C for 1, 5.5 or 10 min, then homogenized, and such obtained pulps were examined for water content and water-holding capacity, particle size distribution, textural properties (firmness, consistency, adhesiveness, index of viscosity) and chemical properties (polyphenols and anthocyanin contents, antioxidant activity). The results showed that higher processing parameters (especially longer treatment at higher temperature) led to improved overall functional properties of pulps. Due to better hydration at 75 and 90 °C, pulps were characterized by a smaller particle diameter, which further affected water-holding capacity and textural properties. Water-holding capacity improved by up to approximately 29%. Changes in textural properties were also more prominent when the treatment was conducted at a higher temperature. Observations made regarding chemical properties suggested that lower particle size and higher temperature were beneficial for bioactive components retention. A higher temperature and a longer time were more beneficial and resulted in semi-products with a greater potential for applications as fortifying food ingredients.