Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Teles, Aline Soares Cascaes; Chávez, Davy William Hidalgo; Gomes, F. dos S.; Cabral, Lourdes Maria Corrêa; Tonon, Renata V.

doi:10.1590/1981-6723.5917

Cited by 26 publications

(27 citation statements)

References 33 publications

(25 reference statements)

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“…Previous studies on dehydration and characterization of grape skins residues showed favorable parameters for the release of color compounds, polyphenols, and aromas [ 4 , 5 , 12 , 16 ]. Thus, it is possible to observe that both the dehydration process by conventional oven-drying and freezing improved the color attributes of the BRS magna grape skin residues.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, several studies have been carried out to evaluate the effect of different drying methods (thermo-degradation/thermo-protection) on grape phenolic compounds, grape marc [ 5 , 16 , 31 ]. These studies, according to the results presented in this work, affirm that the drying temperature below 70 °C and the lyophilization process preserve a good part of the bioactive compounds (phenolics).…”

Section: Resultsmentioning

confidence: 99%

“…A decrease in antioxidant power was observed by DPPH (3.8 ± 0.1 μg/mL and 4.9 ± 0.1 μg/mL, as EC 50) and FRAP (163.5 ± 10.9 μmol/g and 82.9 ± 9.3 μmol/g of skin as equivalent to Fe 2 SO 4 ) due to conventional drying and lyophilization, respectively. The decline in antioxidant activity is partially related to the reduction in the concentration of polyphenols, as well as to the phenomena of oxidative degradation and polymerization–condensation of some compounds [ 5 , 16 ]. In addition, the results observed in the present study are in agreement with other studies reporting that the phenolic content and antioxidant activity were affected by cooking processes, such as steam, boiling, and drying.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

et al. 2020

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The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

et al. 2020

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“…The brief literature on Kyoho seed studies revealed that there is a lack of a systematic approach concerning drying temperatures and mathematical model fitting; for example, a study by Roberts, Kidd, and Padilla‐Zakour () reported a drying kinetics for grape seeds at 313.15, 323.15, and 333.15 K; however, in this study, the effect of drying temperatures on physicochemical properties of Kyoho seeds as a new cultivar was investigated in order to extend the applicability of Kyoho seeds. Other studies related to grape and/or by‐products highlighted the effect of temperatures (313.15–343.15 K) on quality attributes of grapes (Adiletta, Russo, Senadeera, & Di Matteo, ; Teles, Chávez, Gomes, Cabral, & Tonon, ). Therefore, based on these studies, a wider range of drying conditions were selected to address the drying characteristics of Kyoho seeds and to establish the standard protocol for better applicability of Kyoho seeds in Taiwan food processing industries.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Sridhar

Charles

2019

J Food Process Engineering

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Grape seeds (Kyoho: Vitis labruscana), an agricultural waste with value‐added potential, was investigated for the relationship between its physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven. Experimental moisture ratio decreased with an increase in drying temperature; moreover, moisture diffusivity (Deff) ranged from 2.69 ± 1.82 × 10−8 (303.15 K) to 8.68 ± 1.25 × 10−8 (333.15 K) m2/s with activation energy of 33.72 ± 0.76 kJ/mol (R2 = 0.9914). Logarithmic (303.15 K: R2 = 0.9944, 333.15 K: R2 = 1) and Henderson–Pabis (313.15 K: R2 = 0.9611, 323.15 K: R2 = 0.9706) models were the most suitable for predicting experimental drying curves. Drying temperature had significant (p < .001) effects on physicochemical properties of Kyoho seeds except for color (1.36 ± 0.13 to 1.76 ± 0.29) and oil holding capacity (0.70 ± 0.01 to 0.94 ± 0.02 g/g). This study demonstrated the role of drying models to develop grape seed value‐added products. Practical applications The study was conducted to investigate the thin layer drying characteristics of Kyoho seeds at different drying temperatures. Moreover, the effect of drying temperature on physicochemical properties was evaluated. The proposed models should be useful to understand the behavior of drying models and predicted the effect of drying temperature on physicochemical properties. The insights gained from this study may be useful in food processing industries for designing grape seed drying equipment, which may contribute to the development of value‐added products from grape seeds.

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“…A secagem é uma das opções para conservação de frutas, baseada na remoção de uma parcela da umidade do produto, reduzindo sua atividade de água e proporcionando maior estabilidade e vida útil. No entanto, a aplicação de calor pode provocar a degradação de uma série de compostos termolábeis, em especial as antocianinas (Casarin et al, 2016;Anandharamakrishnan, 2017;Teles et al, 2017).…”

Section: Introductionunclassified

Efeito da temperatura na cinética de secagem em leito de espuma e na degradação de antocianina em morango

Vimercati

Macedo

Araújo

et al. 2019

Braz. J. Food Technol.

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Resumo O morango é uma fruta de grande consumo no mundo e de grande riqueza nutricional, sendo utilizada como ingrediente na elaboração de diversos produtos. No entanto, trata-se de uma fruta de alta perecibilidade, exigindo tecnologias para o aumento da vida útil. Diante disso, o objetivo deste trabalho foi avaliar a cinética de secagem e o efeito da temperatura sobre o teor de antocianinas totais do morango. Para isso, a polpa do morango foi obtida e destinada à análise de antocianinas totais e umidade. A albumina a 1% foi adicionada à polpa e submetida à bateção para a elaboração da espuma. A espuma foi disposta em bandejas em secador convectivo nas temperaturas 55, 60, 65, 70 e 75 °C, até peso constante. Os modelos de Henderson e Pabis, Lewis e Page foram ajustados aos dados de razão de umidade. O modelo generalizado da razão de umidade em função da temperatura e tempo de secagem foi construído. O teor de antocianinas totais e a umidade dos pós foram determinados. O modelo de Page foi escolhido para representar a cinética de secagem da polpa de morango, uma vez que apresentou o maior valor do coeficiente de determinação ajustado e o menor erro padrão da regressão. O modelo generalizado obtido foi satisfatório para prever a razão de umidade da polpa de morango, apresentando R2 de 0.98. O teor de antocianinas totais da polpa in natura foi de 235,03 mg / 100 g, reduzindo aproximadamente 50% do conteúdo inicial para todas as temperaturas avaliadas.

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Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Cited by 26 publications

References 33 publications

Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Efeito da temperatura na cinética de secagem em leito de espuma e na degradação de antocianina em morango

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