Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Troilo, Marica; Difonzo, Graziana; Paradiso, Vito Michele; Pasqualone, Antonella; Caponio, Francesco

doi:10.3390/foods11121799

Cited by 22 publications

(12 citation statements)

References 44 publications

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“…The extraction of antioxidant compounds was conducted as described by Troilo et al [ 32 ], with the only changes being that the ratio of sample and extraction solvent and the number of washes were altered from 1:5 and two, respectively.…”

Section: Methodsmentioning

confidence: 99%

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Vurro

Summo

Squeo

et al. 2022

Foods

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Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.

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Section: Methodsmentioning

confidence: 99%

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Vurro

Summo

Squeo

et al. 2022

Foods

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“…The ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical was generated by a chemical reaction with potassium persulfate (K 2 S 2 O 8 ). Briefly, 25 mL of ABTS (7 mM in H 2 O) was spiked with 440 μL of K 2 S 2 O 8 (140 mM) and kept in the dark at room temperature for 12–16 h. The working solution, by diluting with H 2 O, was prepared to obtain a final absorbance at 734 nm equal to 0.80 ± 0.02 [ 50 ]. The decrease in absorbance was measured at 734 nm after 8 min of incubation.…”

Section: Methodsmentioning

confidence: 99%

Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells

et al. 2022

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Grape pomace (GP)—the major by-product of winemaking processes—still contains bioactive molecules with known beneficial properties for human health, such as an antiradical scavenging activity or an antiproliferative activity of tumors. In vitro studies have demonstrated that GP polyphenols specifically influence colon cancer cell proliferation. In addition to previously published work, we tested the phenolic compounds of Aglianico GP following an in vitro simulated gastrointestinal digestion on colorectal cancer cell lines at different degrees of differentiation. Our experiments, using HT29 and SW480 cells, confirmed the anti-proliferative effect of GP gastrointestinal digested extract and provided intriguing insights on the way it influences the cancer cell features (i.e., viability, proliferation, and apoptosis). We observed that Aglianico GP extract showed a great ability to affect cell proliferation and apoptosis. Interestingly, both HT29 and SW480 cells produced a significant increase in Bax, and a significant increase in the Bax/Bcl-2 ratio and caspase-3. The gastrointestinal digested GP extract was previously characterized both for antioxidant activity and phenolic composition. As a result, the TPC and the antioxidant activity reached high values in the Aglianico GP digested extract, and the main compounds assessed by UHPLC-DAD were anthocyanins, phenolic acids, and flavonoids. This work shed light on the use of digested GP extract as a dietary ingredient, a very sustainable source of nutritional compounds with potential health benefits for colon cancer cell proliferation.

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“…Grape byproducts from the wine industry include skin, seeds, and unused pulp, which retain a high concentration of bioactive compounds [ 11 , 72 ]. Troilo, Difonzo, Paradiso, Pasqualone, and Caponio [ 54 ] evaluated the physicochemical, nutritional, and sensory characteristics of muffins supplemented with grape pomace flour of different particle sizes (600–425, 425–300, 300–312, and 212–150 μm). The samples’ lipid and ash contents increased in those supplemented with the pomace of finer particle size (212–150 μm).…”

Section: Selected Foods Enriched With Agro-industrial Fruit Byproduct...mentioning

confidence: 99%

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products

Zuñiga-Martínez

Domínguez-Ávila

Robles-Sánchez

et al. 2022

Foods

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One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

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Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Cited by 22 publications

References 44 publications

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products

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