Development of functional cottage cheese enriched with elderberry pomace powder: nutritional and antioxidant enhancement

The increasing demand for sustainable and functional foods has driven interest in utilising agro-industrial by-products, such as elderberry pomace, to enhance the nutritional and antioxidant properties of food products. This study aimed to develop a functional cottage cheese enriched with elderberry pomace powder (EPP) and evaluate its nutritional composition, antioxidant potential, sensory acceptability, and textural properties. Cottage cheese samples were formulated with EPP at concentrations of 3% and 5%, alongside a control sample devoid of EPP. The results showed that the inclusion of EPP significantly increased the levels of anthocyanins, flavonoids, and polyphenols, along with enhanced antioxidant activity, compared to the control (p < 0.05). EPP-enriched samples also had improved texture and sensory attributes, with the 3% EPP variant achieving the highest acceptability. Furthermore, the incorporation of EPP altered the colour of the cheese and textural parameters, enhancing its visual and mechanical properties. These findings highlight the potential of elderberry pomace as a functional ingredient in dairy products, contributing to sustainability by valorising food waste and promoting health benefits. While EPP improved nutritional and antioxidant properties, potential challenges such as taste alterations, textural modifications, and anthocyanin stability during storage warrant further investigation.