o:39401 From traditional to functional jelly formulations: Utilization of black raspberry pomace extract en ABSTRACT Black raspberry (Rubus occidentalis) is a rich source of anthocyanins, particularly cyanidin derivatives, along with ellagitannins [1]. A renewed interest in black raspberry, not only for its unique flavor but also for characteristics associated with health and sensory quality in preparation of functional food is notable [2]. Creation of low-sugar black raspberry products, such as jellies with refined sugar substitutes, is one direction of functional food production. black raspberry, functional food, low-sugar product 1552102 https://4-euspmf.web.ua.pt 2026-07-22T09:06:33.278Z 44 yes 46 Jelena Popović-Đorđević University of Belgrade, Faculty of Agriculture, Belgrade, Serbia Katarina Šavikin Institute for Medicinal Plants Research "Dr. Josif Pančić", Belgrade, Serbia person Nikola Tomić University of Belgrade, Faculty of Agriculture, Belgrade, Serbia person Olgica Nedić Institute for the Application of Nuclear Energy INEP, University of Belgrade, Belgrade, Serbia doktor biohemijskih nauka person 0000-0003-2042-0056 application/pdf 1539800 https://phaidrabg.bg.ac.rs/o:39401 no yes 16 70 92000004 11A33 11A29 11A2905 4th European Symposium on Phytochemicals in Medicine and Food, June 30-July 3, 2026-Aveiro, Portugal, Book of Abstracts University of Aveiro, the Department of Chemistry and CICECO-Aveiro Institute of Materials, Portugalija 2026