L'optimisation d’un procédé de production d'une pâte d'intérêt industriel

Abstract

Raspberry (Rubus idaeus L.), a red fruit rich in bioactive compounds, is widely known for its antioxidant properties, nutritional value, and functional potential. In this study, a raspberry fruit paste was produced and characterized to assess its preservation potential and relevance for the food industry. Physicochemical analyses revealed an acidic pH (~2.70), low moisture content (~5.55%), high protein content (28.05 g/100 g), and a significant concentration of phenolic compounds (18.96 ± 2.97 mg GAE/100 g). These parameters promote microbial stability, as confirmed by shelf-life assessments. The results demonstrate that raspberry paste is a promising matrix for the development of natural, functional products without chemical additives. This work also opens avenues for incorporating the paste into innovative formulations such as energy bars.