Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
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Keywords:
Pomace
Ingredient
Syneresis
Dietary fibre
Functional food
Dietary fibre is an important component of diet conferring plethora of health benefits and helps in prevention of various diseases. Plant foods are particularly associated with high amounts of dietary fibre. Large amount of pomace produced from juice and wine industries presents cheap source of dietary fibre. Fruit and vegetable pomace represents a novel ingredient for fibre enrichment in bakery products owing to its better functionality due to balanced ratio of soluble/insoluble fibre, better hydration properties, better fermentability and presence of phytochemicals. Source of pomace and its processing to form powder by various pre-treatments, drying techniques and size reduction has influence on its functionality. Fruit and vegetable pomace can be used to improve the functionality of food by the virtue of its functional properties. Variety of fruit and vegetable pomaces are used in wide array of bakery products like biscuits, buns, cookies, crackers, cakes, muffins, wheat rolls and scones. Fruit pomaces tend to amalgamate well with bakery products and confer them better sensory properties. An important intervention of fruit and vegetable pomace is the improvment of the storage quality of baked products due to its associated antioxidants. Thus, fruit and vegetable pomace can be used as effective functional ingredient for development of fibre rich bakery products.
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Health Benefits
Food Products
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Grapes and its by-products are natural sources of bioactive compounds and the benefits of their regular consumption are well-known. Almost 50% of grape crops are destined to winemaking process, generating a large quantity of pomace. Wineries have been seeking for new alternatives for the use of this residue and even aim to achieve the concept of zero residue, which is economically and environmentally interesting. Aiming to develop a future biofunctional ingredient to food and nutraceutical industries, the present study proposed to extract and characterize the antioxidant dietary fibres from grape pomace of Brazilian Alicante Bouschet. The grape pomace obtained had been previously hydro alcoholic extracted assisted by ultrasound and the extract obtained was destined to another study. New aqueous extractions were performed with the grape pomace and an experimental composite design was carried out to evaluate the effects of solute:water ratio, temperature and time of extraction. The aqueous extract (AE) generated was dialyzed by the use of a 6000 Da membrane, obtaining both, retentate (RE) and permeate (PE) extracts. AE and RE samples presented a better recovery of phenolic compounds and anthocyanins, which may be related to the complexation of these compounds with macromolecules, such as polysaccharides. The chemical structure of phenolic compounds enables them to scavenge and neutralize free radicals, explaining the higher antioxidant potential obtained in AE and RE samples. The recovery of antioxidant dietary fibres from the Alicante Bouschet grape pomace has generated a new ingredient of interest for food and nutraceutical industries, enlarging the possibilities of winery residues valuation.
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Winemaking
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The demand for healthy products has led researchers and industry to develop sustainable foods with high nutritional properties. Berry pomace is a by-product from the juice industry, and a valuable source of bioactive compounds. Its composition allows it to be used as a functional ingredient with antioxidant and antimicrobial properties. Moreover, pomace possesses specific techno-functional properties that can lead to changes in the characteristics of the food where it is incorporated. The objective of this work is to collect current knowledge of composition, nutritional, and techno-functional properties of berry pomace, and its use as an ingredient in different foods.
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Summary The functionality of a ham formulation was examined with respect to variation in both blend and amount of added ingredients. This allowed the determination of how the individual attributes: cooking loss, syneresis and gel strength, changed in response to ingredient addition. Optimizing the ingredient proportions and addition level that determined acceptable functionality was addressed using a method that took account of how cooking loss, syneresis and gel strength change over the blend/amount region. the optimization led to the identification of a suitable formulation. the more general problem of how best to identify an optimum in food systems when faced with differing units of measurement and differing ranges of individual response is discussed by examining specialized distance measures, or metrics. By allowing the performance of the food system to be monitored these allow a compromise to be determined between possibly conflicting optimal values on individual responses.
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The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties of both insoluble and soluble fibres. It is a major by-product of the manufacture of lupin protein isolates, which can be dried to produce a purified fibre food ingredient. Such an ingredient possesses a neutral odour and flavour, a smooth texture, and high water-binding and oil-binding properties. These properties allow its incorporation into foods with minimum reduction in their acceptability. The lupin kernel fibre (LKF) has demonstrated beneficial effects in clinical studies on biomarkers for metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. It can be described as a "prebiotic fibre" since it improves gut micro-floral balance and the chemical environment within the colon. Thus, LKF is a health-functional ingredient with great opportunity for more widespread use in foods; however, it is evident that more non-thermal methods for the manufacture of lupin kernel fibre should be explored, including their effects on the physicochemical properties of the fibre and the effect on health outcomes in long term clinical trials.
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Dietary fibre
Prebiotic
Resistant Starch
Functional food
Health Benefits
Flavour
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The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition.Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health.Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the www.videleaf.comcharacterization of eight different grape pomaces.In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported.The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal.Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.
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Flaxseed has recently gained attention as a functional food ingredient due to its rich potential health benefits associated with its biologically active components such as alpha-linolenic acid, lignans, and dietary fiber. Health benefits attributed to flaxseed include antioxidant, antidiabetic, anticancer properties etc. As a functional food ingredient, flaxseed or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review is an attempt to highlight the potential of flaxseed as functional food.
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Novel food
Health food
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Pomace
Ingredient
Gluten free
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Pomace
Dietary fibre
Plant science
White (mutation)
Dietary supplement
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Pomace
Dietary fibre
Characterization
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