Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace (FP)-fortified specialty mustard with elevated bioactive compounds and ascertain consumer acceptance of a new product. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15%, 20%, and 25% (w/w). Total dietary fiber (TDF), total phenolic content (TPC), and radical scavenging activity (RSA) were evaluated for samples obtained from both chemical extraction (CE) and simulated gastrointestinal digestion (SGD). Physicochemical properties and consumer acceptance were also examined. Increasing concentrations of BP or CP significantly increased TDF of mustards from both CE (AOAC methods) and SGD, with the highest values from 25% fortifications. TDF from AOAC ranged from 26.86% to 40.16% for BP and from 26.86% to 38.42% for CP, while TDF from SGD ranged from 31.02% to 42.68% for BP and 31.02% to 63.65% for CP. From CE, no significant variation of TPC was found, but RSA significantly increased with increasing concentration of BP and CP. TPC from SGD was higher than that from CE, where TPC decreased with increasing concentration of BP or CP. RSA from SGD was lower than that from CE. Sensory scores of pomace-fortified samples were significantly lower than the control; however, informed panelists scored BP-fortified mustard significantly higher on appearance and color liking than uninformed panelists. This study demonstrated that with proper marketing, the utilization of FP in condiments is a viable option for potential health benefits. PRACTICAL APPLICATION This research is applicable to multiple areas of the food industry. Juice manufacturers or other companies that process raw agricultural produce can use this research as another way to repurpose biowaste, and companies making specialty condiments can use this research to inform future product development. General considerations discussed regarding the use of berry fruit pomace can be applied by any company interested in pomace reuse.

中文翻译：

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浆果果渣强化特种芥末的质量和消费者接受度

蓝莓果渣 (BP) 和蔓越莓果渣 (CP) 是膳食纤维和酚类物质的良好来源。本研究旨在开发具有高生物活性化合物的浆果果渣 (FP) 强化特种芥末，并确定消费者对新产品的接受度。湿 BP 和 CP 被研磨并以 15%、20% 和 25% (w/w) 的浓度掺入第戎芥末中。对从化学提取 (CE) 和模拟胃肠消化 (SGD) 获得的样品评估总膳食纤维 (TDF)、总酚含量 (TPC) 和自由基清除活性 (RSA)。还检查了物理化学性质和消费者接受度。增加 BP 或 CP 的浓度显着增加了来自 CE（AOAC 方法）和 SGD 的芥末的 TDF，最高值来自 25% 的强化。AOAC 的 TDF 范围为 26。BP 为 86% 至 40.16%，CP 为 26.86% 至 38.42%，而 SGD 的 TDF 为 BP 的 31.02% 至 42.68%，CP 为 31.02% 至 63.65%。从 CE 来看，没有发现 TPC 的显着变化，但 RSA 随 BP 和 CP 浓度的增加而显着增加。SGD的TPC高于CE，其中TPC随着BP或CP浓度的增加而降低。SGD 的 RSA 低于 CE 的 RSA。果渣强化样品的感官评分显着低于对照；然而，知情的小组成员在外观和颜色喜好方面对 BP 强化芥末的评分明显高于不知情的小组成员。这项研究表明，通过适当的营销，在调味品中使用 FP 是潜在健康益处的可行选择。实际应用 本研究适用于食品工业的多个领域。果汁制造商或其他加工未加工农产品的公司可以利用这项研究作为重新利用生物废物的另一种方式，生产特种调味品的公司可以利用这项研究为未来的产品开发提供信息。任何对果渣再利用感兴趣的公司都可以应用有关使用浆果果渣的一般注意事项。