Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté
Solange Teresinha CarpesDaiane PereiraCristiane de MouraAmália Soares dos ReisLetícia Dangui da SilvaTatiane Luiza Cadorin OldoniJacqueline de Flório AlmeidaManuel Vicente Salvador Plata-Oviedo
0
Citation
0
Reference
10
Related Paper
Abstract:
Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.Keywords:
Pomace
Winemaking
Lipid Oxidation
Pomace
Winemaking
Wine color
Vintage
Cite
Citations (24)
Grape is one of the oldest plants used by man. It has a special taste and is in great demand around the world. It is mainly used by the food industry, and by-products of winemaking are actively used in cosmetic and pharmaceutical industries, due to its composition. Grape production wastes - components of the vine are suitable for further use for the extraction of valuable biologically active substances and increase the competitiveness of primary and secondary winemaking. The possibility of using pomace of different grape varieties to obtain phenolic compounds of biological value is shown.
Winemaking
Pomace
Grape wine
Vine
Vineyard
Cite
Citations (0)
Pomace
Winemaking
Organoleptic
Maceration (sewage)
Wine grape
Cite
Citations (53)
Antioxidants and phytochemicals in foods or pharmaceutical supplements are bioactive compounds that have the ability to scavenge free radicals leading to oxidative stress and also to provide protection against several degenerative diseases. Apple is a temperate fruit widely consumed throughout the world for its health benefits. During juice processing, a large amount of apple pomace is generated which may result in serious environmental problems. On the contrary, apple pomace is known to be a good source of bioactive compounds like phytochemicals, antioxidants and dietary fibre. The aim of the present study, was to incorporate apple pomace powder into an extruded product (noodles) at three different levels (10, 15 & 20%) and to analyze its impact on the cooking properties and sensory characteristics of noodles. It was observed that the total dietary fibre and protein content of the noodles increased from 6.0 to 13.28% and 10.20 to 11.80%, respectively, as compared to the control noodles. The apple pomace enriched noodles exhibited improved antioxidant activity. The cooking loss of the noodles increased from 9.84 to 11.16%, and the swelling index increased from 1.85 to 2.31% upon incorporation of apple pomace powder. Incorporation of 10% apple pomace powder into wheat flour yielded high quality noodles. Thus, the results indicate that by incorporating apple pomace powder, it is possible to enhance the nutritional value of noodles without influencing its cooking, sensory and textural properties. Apple pomace can be used as a potential source for the development of functional foods. GC-MS analysis of apple pomace extract revealed the presence of 4H-Pyran-4-one, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-, 2, 6, 10, 14, 18, 22 Tetracosahexaene, 2, 6, 10, 15, 19, 23-hexamethyl-,(all E)-, I³â€“Sitosterol, and 2-Furancarboxaldehyde, 5(hydroxymethyl), Vitamin E and fatty acids, all of which have significant therapeutic uses.
Pomace
Dietary fibre
Sensory Analysis
Cite
Citations (21)
Abstract Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.
Pomace
Sensory Analysis
Cite
Citations (14)
Pomace
Winemaking
Winery
Wine grape
Cite
Citations (468)
This study was conducted to analyze the effect of the addition of powdered apple and blackcurrant pomace on the nutritional value, bioaccessibility of polyphenols, and antioxidant activity of freeze-dried fruit and vegetable snacks in comparison to low-methoxyl pectin as a traditional carrier agent. We evaluated sugars, protein, fat, ash, and total dietary fiber contents, as well as content and potential bioaccessibility of polyphenols and antiradical properties. In comparison to snacks with pectin, those with apple pomace powder were richer in carbohydrates and sugars, while snacks with blackcurrant pomace featured significantly higher (p ≤ 0.05) protein, ash, and fat contents. The material with pectin had the highest content of total dietary fiber. The addition of blackcurrant pomace powder increased the content of potentially bioaccessible polyphenols and enhanced the antiradical properties of the products. The blackcurrant pomace exhibited a more beneficial effect on the nutritional value of the freeze-dried snacks than other carrier agents applied. Nonetheless, further research is needed to determine the effect of the addition of various amounts of pomace powders on some crucial properties, such as dietary fiber and bioactive compounds contents, as well as physicochemical characteristics.
Pomace
Pectin
Dietary fibre
Cite
Citations (6)
Pomace
Stabiliser
Ingredient
Cite
Citations (164)
Abstract Background The anthocyanins of Kyoho grape juice‐making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high‐performance liquid chromatography–tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated. Results Twenty‐three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3‐( trans )‐coumaroyl‐5‐diglucoside and malvidin 3‐glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3‐coumaroyl‐5‐diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice‐making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples ( p < 0.05). The percentage variation of non‐acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples. Conclusion Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice‐making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace.
Pomace
Winemaking
Cite
Citations (38)