Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop

Martínez-Meza, Yuridia; Pérez‐Jiménez, Jara; Rocha‐Guzmán, Nuria Elizabeth; Rodríguez‐García, Mario E.; Alonzo‐Macías, Maritza; Reynoso‐Camacho, Rosalía

doi:10.1016/j.foodchem.2021.130035

Cited by 19 publications

(19 citation statements)

References 36 publications

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“…In this sense, each pressure has a temperature equivalence based on the Antoine equation; at 0.2 MPa (2 bar), the temperature is 120.23 °C, and at 0.4 MPa (4 bar), the temperature is 143.63 °C. The decrease was more significant as the pressure and processing cycles increased, which agrees with the previous study that we performed . In contrast, another study operating at a pressure below 0.2 MPa observed an increase in anthocyanin extraction from dry calyces of roselle, although the effects in NEPP were not evaluated.…”

Section: Resultssupporting

confidence: 91%

“…The highest percentage of increase was observed in MAC4 (42.97%), followed by MER4 (34.95%) and SYR4 (31.14%), with each one compared to its respective sample that was not subjected to the DIC process. In the Malbec variety of grape pomace, the increase of EPAs by DIC application was associated with NEPA diminution and attributed to both a partial release of NEPAs and partial depolymerization of all proanthocyanidins . Here, the decrease in NEPP was more notable when the pressure was increased to 0.4 MPa with 4 cycles in the three materials.…”

Section: Resultsmentioning

confidence: 84%

“…It is relevant in two senses: regarding the environmental impact of food byproducts to be revalorized, no residue remains, and, in the field of polyphenols, the ensemble of these compounds (EPP and NEPP) will remain in the food matrix, without discarding the NEPP fraction in the residue. In a recent study, we showed that DIC application to grape pomace generated transformations in the profile of both EPP and NEPP . Nevertheless, this topic requires more attention.…”

Section: Introductionmentioning

confidence: 93%

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Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

Martínez-Meza

Pérez‐Jiménez

Castaño‐Tostado

et al. 2021

J. Agric. Food Chem.

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Instant controlled pressure drop (DIC) is a technology able to modify the polyphenol profile in vegetal materials. However, information about how polyphenols are transformed, particularly regarding non-extractable polyphenol (NEPP), as well as the association with the initial content of polyphenols of the material is scarce. Thus, this work aimed to evaluate the DIC effect, modifying the pressure (0.2 and 0.4 MPa), the number of cycles (2 and 4), and grape pomace material (Malbec, Merlot, and Syrah) on extractable polyphenol (EPP) and NEPP contents. The EPP content increased during DIC application, an effect associated with the pressure, cycles, and initial polyphenol content. While for extractable and non-extractable proanthocyanidin contents, the main factors explaining the DIC effect are the pressure and number of cycles. Therefore, changes in polyphenols from grape pomace by DIC treatment are dependent upon experimental conditions, but the origin of the grape pomace also influences the extraction of EPP.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 84%

Section: Introductionmentioning

confidence: 93%

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Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

Martínez-Meza

Pérez‐Jiménez

Castaño‐Tostado

et al. 2021

J. Agric. Food Chem.

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“…It is well documented that dietary fiber is the main component of dried grape pomace, with concentrations ranging from 43% to 75% (Gül et al, 2013;Martínez-Meza et al, 2021;Spinei & Oroian, 2021), and followed by lipids (14%-17%) (Gül et al, 2013;Mironeasa et al, 2016) and proteins (6%-15%) (Gazzola et al, 2014). In contrast to the abovementioned components, mineral content shows obvious variation, owing to the inherent different growing environment and/or brewing process.…”

Section: Introductionmentioning

confidence: 99%

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

Lou

Grevtseva

2021

CyTA - Journal of Food

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Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0-20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP significantly (p < .05) reduced the water absorption but three types of grape powders could increase the development time and dough stability. Furthermore, all kinds of grape powders with various incorporations could significantly (p < .05) enhance the strength of dough systems. Grape powders decreased the storage (G′) and loss (G″) moduli, while the tan δ increased with the increasing of GSP/GSKP/GPP addition levels. The microstructure observation of composite doughs suggested that the integrity and continuity of gluten networks were destroyed in the presence of grape powders. Based on the above results, the GSP addition levels of 10% to 15%, GSKP/GPP of 5% to 10% are recommended. Influencia de la adición de polvo de orujo de vino Cabernet Sauvignon en las propiedades reológicas y microestructurales de la masa de trigo RESUMENEn el presente estudio se introdujo polvo de semilla de uva (GSP), polvo de piel de uva (GSKP), o polvo de orujo de uva (GPP), para sustituir parcialmente la harina de trigo (WF) en porcentajes variables en peso (0-20%), estudiándose los efectos resultantes de dicha adición en las propiedades reológicas y microestructurales. Aunque el GPP y el GSP redujeron significativamente (p<.05) la absorción de agua, los tres tipos de polvo de uva aumentaron el tiempo de desarrollo y la estabilidad de la masa. Además, todos los tipos de polvo de uva adicionados en cantidades diversas mejoraron significativamente (p<.05) la resistencia de los sistemas de masa. Asimismo, los polvos de uva disminuyeron los módulos de almacenamiento (G′) y de pérdida (G″), mientras que con el incremento de los niveles de adición de GSP/GSKP/GPP se produjo el aumento del tan δ. La observación de la microestructura de las masas compuestas permitió constatar que, en presencia de los polvos de uva, se destruyeron tanto la integridad como la continuidad de las redes de gluten. Los resultados anteriores llevan a recomendar niveles de adición de GSP de 10% a 15%, y de GSKP/ GPP de 5% a 10%.

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“…Grape pomace contains a significant amount of biologically valuable components, including natural bioflavonoids, trace elements, vitamins and vitamin-like compounds [4][5][6]. These components of grape pomace in domestic and foreign practice are effectively used as food additives, in the production of pharmaceuticals, cosmetics, animal food, fertilizers [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Grape pomace as a promising source of biologically valuable components

2021

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Experimental data on the content of biologically valuable components in grape pomace are presented. The presence of organic acids was revealed in an amount from 33.35 g/kg (Saperavi) to 108.2 g/kg (Rebo). The main acid is tartaric. Phenolic compounds have been identified: anthocyanins, flavones, flavan-3-ols, oxycinnamic and hydroxybenzoic acids, procyanidins. The main anthocyanins found in grape pomace are the 3-O-glycosides of malvidin, petunidin, cyanidin, peonidin and delphinidin. The highest total content of hydroxybenzoic acids was in the pomace of Pinot Noir grapes – 720 mg/kg, further in descending order of concentration followed by pomace from Saperavi grapes (708 mg/kg), Cabernet Sauvignon (681 mg/kg), Merlot (575 mg/kg) and Rebo (545 mg/kg). The highest total content of vitamins was found in the pomace of Rebo grapes – 639 mg/kg, the lowest – Merlot (471 mg/kg). In all samples, vitamin B1 prevails, then in decreasing order – ascorbic acid, vitamins B2, B3, B5, B7. Moreover, their concentrations vary significantly depending on the grape variety from which the pomace is obtained. The influence of the grape variety on the content of these biologically valuable components in the pomace has been established, which must be taken into account in the production of biologically active substances that increase the nutritional status of a person.

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Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop

Cited by 19 publications

References 36 publications

Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

Grape pomace as a promising source of biologically valuable components

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