# Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
## 1 Introduction
Other authors reviewed the anti-inflammatory, anti-obesity, antidiabetic, cardioprotective, and antiproliferative effects of bilberry anthocyanins [38; 39]. Regardless of their high functional value, pomaces are usually used as animal feed or fertilizer or are even discarded by the food industry, resulting in environmental pollution and increasing the costs of the fruit processing industry [40]. However, after drying to increase shelf life and reduce disposal, pomace could be used in various food applications for enhancing the biological value and functional properties while reducing fruit waste [13; 20]. Previously, [PERSON] et al. [30] studied the enzyme-assisted extraction of bilberry pomace for further valorization and [PERSON] et al. [41] proposed the application of crude bilberry pomace powder as a coloring foodstuff, while [PERSON] et al. [35; 42] developed fruit leathers and corn-based extruded snacks enriched with bilberry pomace powder. Recently, [PERSON] [43] optimized the direct extraction of the bioactive compounds from bilberry pomace in apple juice, while [PERSON] et al. [44] investigated the encapsulation of bilberry pomace powder to produce a new and sustainable dietary supplement. Blackcurrant (_Ribes nigrum_ L) is a branched woody shrub from the _Grosuliaraceae_ family bearing dark purple bittersweet berries, which are particularly rich in phenolic compounds, including anthocyanins, phenolic acids, flavonoids, and condensed and hydrolyizable tannins [45]. Anthocyanins represent the dominant phenolic group in blackcurrants, accounting for around 80% of the total phenolic content [46]. Several in vivo and in vitro experiments have demonstrated the anti-inflammatory, antimicrobial, anticarcinogenic, vasodilatory, and immunomodulatory activities provided by the blackcurrant intake [47]. The strong astringency and acid taste and high perishability make blackcurrants seldom eaten in their fresh state, with the fruits mostly being processed in juices, jams, jellies, and alcoholic beverages [48; 49]. In blackcurrant juice processing, around 20% of the fruits are discarded as pomace [48; 50; 51]. Blackcurrant pomace has been recognized as a valuable source of fibers, fruit acids, and phenolic compounds, especially anthocyanins [50; 52; 53]. Giving the blackcurrant pomace a further use makes it possible to recover its high fiber, vitamin, and bioactive content and to increase the sustainability of the fruit processing industry. Studies regarding potential applications of blackcurrant pomace have mainly been focused on anthocyanins [54] and pectin [55] extraction, as well as on the addition of blackcurrant extracts and powders in crackers [56], fruit leather [35], meat products [57], pasta [58], and yogurt [59]. The purpose of this study was to enhance the fiber and bioactive compound contents of cookies by partially replacing wheat flour with bilberry and blackcurrant pomace powders obtained from by-products of juice production. The influence of the pomace powder addition on dough rheology and processing properties was evaluated, while control and supplemented cookies were analyzed for their physicochemical, bioactive, and sensory characteristics.