Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Bucalossi, Ginevra; Fia, Giovanna; Dinnella, Caterina; Toffoli, Alessandra De; Canuti, Valentina; Zanoni, Bruno; Servili, Maurizio; Pagliarini, E.; Toschi, Tullia Gallina; Monteleone, Erminio

doi:10.1016/j.foodchem.2020.126291

Cited by 35 publications

(36 citation statements)

References 54 publications

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“…In the present study, beetroot puree was used as model food to which was added increasing concentrations of phenol-rich extract obtained from grapes gathered thinning operations, since this extract is characterized by an intense purple color. Moreover, as recently demonstrated by Bucalossi et al [8], beetroot is characterized by an intense sweet taste that may counterbalance the sourness of the phenol extract. Therefore, after several preliminary tests, beetroot was considered the most suitable choice in terms of visual and tasting cues.…”

Section: Introductionmentioning

confidence: 86%

“…The unripe grapes, cv Merlot, were thinned in August 2017, in a vineyard situated in Velletri, Rome, Italy. The UG extract was obtained following the method described by Bucalossi et al [8]. The unripe grapes were crushed and macerated for 72 h at 6 • C, with the addition of dry ice.…”

Section: Phenol Extract Preparationmentioning

confidence: 99%

“…Beetroot functionalized samples were prepared according to Bucalossi et al [8]. In brief, beetroot puree (BP) was prepared by blending at maximum speed 500 g of peeled steamed beetroots for about 1 min, using a Kenwood FDM 780 mixer (Kenwood, Treviso, Italy), until a homogeneous product was obtained.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Unripe grapes discarded during thinning operations in the high-quality-wine production chain represent another interesting but scarcely investigated source of phenol compounds [8]. Similarly to other byproducts of wine industry, these unripe grapes contain valuable nutrients for the human diet, such as sugars, organic acids, mineral salts, dietary fiber, vitamins, and phenols [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…Similarly to other byproducts of wine industry, these unripe grapes contain valuable nutrients for the human diet, such as sugars, organic acids, mineral salts, dietary fiber, vitamins, and phenols [9,10]. However, the development of new foods with added phenol extract from unripe grapes is challenging, since these phenols are characterized by specific sensory attributes, such as sourness and astringency [8,11,12], that could negatively impact the sensory properties of the food matrices into which the extracts are added. Indeed, it has been reported that the addition of grape-skin powders to soft cow-milk cheeses or apple purees resulted in a decrease in liking scores, especially with increasing powder amounts [13,14].…”

Section: Introductionmentioning

confidence: 99%

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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

et al. 2020

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One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.

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Section: Introductionmentioning

confidence: 86%

Section: Phenol Extract Preparationmentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

et al. 2020

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Potential opportunities of thinned clusters in viticulture: a mini review

et al. 2021

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Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini‐review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. © 2021 Society of Chemical Industry

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Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

Bayram

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2023

Eur Food Res Technol

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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Cited by 35 publications

References 54 publications

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Potential opportunities of thinned clusters in viticulture: a mini review

Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

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