Valorisation of sea buckthorn by-products to obtain a dry starch-based fruit dessert concentrate

Abstract

The sustainable valorization of berry processing by-products is an important direction in modern food science, particularly for the development of functional products with improved nutritional quality and reduced raw material losses. This study investigated the feasibility of using sea buckthorn (Hippophae rhamnoides L.) processing fractions as fortifying ingredients in a dry starch-based fruit dessert concentrate. The work focused on two secondary raw materials: sea buckthorn pomace, represented by the de-seeded fruit fraction, and sea buckthorn seed meal. Two formulation series were developed. In the first series, the dry concentrate was enriched with sea buckthorn pomace powder at 2, 4, 6, and 8%. In the second series, sea buckthorn seed meal was incorporated at 0.25, 0.5, 0.75, and 1.0%. Prior to use, the pomace was separated from the seeds, convectively dried at 45 °C for 6 h to a final moisture content of 8–10%, and milled. The analyzed sea buckthorn raw materials demonstrated high functional potential. The pomace fraction contained 0.62±0.06% ash, 11.13±0.13 mg/100 g carotenoids, 99.08±0.40 mg/100 g vitamin C, 11.95±1.97% oil, 2.56±0.19% titratable acidity, and 19.274±0.002 mg/g total polyphenols. The seed meal fraction contained 8.53±0.05% moisture, 26.06±0.05% protein, 6.05±0.07% fat, 2.44±0.02% mineral substances, and 4.23±0.01 mg/100 g carotenoids. The developed dry concentrates showed moisture values within the typical stability range for sweet dry mixes. In the pomace-enriched series, titratable acidity increased from 0.56±0.04% at 2% addition to 2.72±0.05% at 8%, accompanied by a progressive enhancement of orange color, aroma intensity, and acidic freshness. In contrast, the seed meal series showed only minor acidity changes, from 0.08±0.01% to 0.17±0.02%, indicating a milder sensory impact. Overall, sea buckthorn by-products demonstrated clear technological suitability as functional ingredients, with moderate inclusion levels appearing the most promising for achieving a balanced combination of enhanced biological value, acceptable sensory quality, and product stability.