From By-Product to Bioactive Molecular Ingredient: The Impact of Cranberry Pomace on Antioxidant Properties and Enzyme Modulation in Functional Biscuits.

Int J Mol Sci · 2025 · PMC12469412 · PMID 41009568

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a clear trendno p-value reported

A clear trend was observed: increasing the proportion of pomace in the formulation led to a rise in both antioxidant activity and polyphenol content in samples measured before (extraction with 75% methanol) and after in vitro digestion.

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