Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive Nutrient Content Assessment and Spectroscopic Analysis

Abstract

The presented study aimed to fully characterise berry powders derived from raspberry, blackberry and strawberry (RB, BB, SB) as well as raspberry and blackberry seed powders (RBS, BBS) in terms of proximate composition, the individual profile of minerals, sugars, organic and fatty acids, and phenolic and volatile compounds. Additionally, testing of powders’ colour and antioxidant activity, as well as spectroscopic analysis, were also performed. Higher total and individual sugars, organic and phenolic acids, flavonols and anthocyanins content distinguished berry powders from the seed powders. Individually, RB contained significant amounts of citric and chlorogenic acids, BB was superior in cyanidin-3-O-glucoside and quercetin-3-O-rutinoside content, while SB was characterised by high sucrose, fructose, omega-3, and mineral (Ca, Mg, Fe) content. Berry seed powders exhibited remarkable TDF content, beneficial PUFA/SFA ratio, lighter colour, higher individual flavan-3-ols quantity, TPC and DPPH activity compared to berry powders. Mentioned discrepancies between berry and berry seed powders on a compositional level were also visible on ATR-FTIR spectra across all detected regions reflecting bonds attributed to cellulose, lipids, phenols and sugars. Pleasant, predominantly green, fruity and floral aromas were associated with berry powders, whilst additional herbal notes were characteristic of berry seed powders, all derived from the alcohols, aldehydes, esters and ketones as paramount volatile compounds. All examined powders can bear a nutritional claim of “high in” fibre (20.47–65.33%) and Mg (114.52–128.70 mg/100 g), enabling the design of food products packed with nutrients and bioactives while simultaneously reducing fresh fruit and fruit-processing waste.