Fruit candies enriched with grape skin powders: physicochemical properties

Cappa, C.; Lavelli, Vera; Mariotti, M.

doi:10.1016/j.lwt.2014.07.039

Cited by 88 publications

(59 citation statements)

References 29 publications

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“…Other products have also been fortified with wine pomace products, such as marmalade or candies (Guzmán Nieves ; Cappa and others ), salad dressing (Tseng and Zhao ), and tomate puree (Lavelli and others ). A new seafood functional sausage was also developed based on meagre ( Argyrosomus regius ), (Ribeiro and others ), and red skin extracts were also incorporated into a tea infusion (Bekhit and others ) at different concentrations, ranging between 50% and 100% in order to increase the phenolic profile and antioxidant activity of the infusions.…”

Section: Functions In the Food Industrymentioning

confidence: 99%

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

270

191

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Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.

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Section: Functions In the Food Industrymentioning

confidence: 99%

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

270

191

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“…There are a few studies on the subject ( 10 - 14 ). These works studied the effect of fibre addition on the physicochemical properties of the products.…”

Section: Introductionmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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SUMMARYThe objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable “gummy” property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.

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“…Moisture content (54.817 %) of WJFC is somewhat higher than that of reported values for confections prepared with added sugar for instance: soft fruit candies enriched by grape skin powder contains 40 % moisture (Cappa et al 2015), starch and corn syrup based strawberry confection contains 24 % (Fisher et al 2014) and apple marmalade candy 44.78 % (Muizniece-Brasava et al 2011).…”

Section: Compositionmentioning

confidence: 80%

Composition and functionality of whole jamun based functional confection

Sehwag

Das

2016

J Food Sci Technol

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Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl 2 .2H 2 O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe 2+ /g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC 50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.

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Fruit candies enriched with grape skin powders: physicochemical properties

Cited by 88 publications

References 29 publications

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Composition and functionality of whole jamun based functional confection

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