Fermentation-Driven Enhancement of Berry Pomace: Proximate Composition and Functional Properties Evaluation

This investigation centers on the change of berry pom-ace via fermentation, aimed at augmenting its nutri-tional profile and functional characteristics, within the framework of a circular economy paradigm. By employ-ing a thorough proximate composition analysis, the study assesses the moisture, ash, protein, fat, and fiber contents of pomace derived from ten distinct berry vari-eties. Additional evaluations encompass pH, acidity, and water activity determinations, which are pivotal for appraising the shelf-life and microbial stability of the resulting fermented products. The research further in-vestigates functional attributes such as water retention, swelling capacities, and alterations in color and texture subsequent to fermentation. The results indicate that fermentation enhances the physico-chemical properties of berry pomace, positioning it as a promising candi-date for novel food applications. This optimized utili-zation aids in waste minimization and fosters the ad-vancement of sustainable food systems. The study addi-tionally assesses the prospective application of fer-mented berry pomace in food products, underscoring its significance in the formulation of sustainable and health-enhancing food additives. The findings reveal that fermentation not only enhances the nutritional and functional attributes of berry pomace but also facilitates the development of new, value-added products within the food sector, thereby promoting both environmental sustainability and economic feasibility.