Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The effects of hot and cold (nonheated) pr , , brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins than the skins. The highest total phenolic level (95338 mg/kg) equivalents and ORAC level (1100 than the skins. The highest total phenolic leve...

Effect of a flash vacuum expansion process on grape juice yield and quality

“…The total polyphenol concentration of the juice (Table 7) was consistent with observed contents in previous research (Pittelli, DeSouza, & Tavares, 2008;Sánchez-Moreno, Larrauri, & SauraCalixto, 1999;Threlfall et al, 2005). The total polyphenolic content of flash vacuum expansion treated juice (w2.6 g/L), though higher than cold pressed juice (w1.8 g/L), was not significantly higher than heat treated (w2.0 g/L) or enzyme processed juice (w2.1 g/L).…”

“…Enzymatic processing improved the juice yield by 32e48% over heat treatment alone and 7e22% over flash vacuum expansion. The increase in yield obtained by enzymatic processing over heat treatment was higher than the range observed by Threlfall et al (2005) on Black beauty and Sunbelt grape juices. They observed an increase of 24e33% on similar comparison in Sunbelt and Black beauty grapes.…”

“…This was expected since enzyme processing is preferred by the industry due to the higher yields it affords. These results are higher than previously reported data (Threlfall et al, 2005). The difference is probably due to the fact that a bladder press was used for the trials reported.…”

“…They also play a role in releasing phytochemicals, like flavonoids, from the cell walls of grape skin. Various authors have studied the effect of enzymatic processing on grapes, with an increased focus on phytochemical content (BajardSparrow et al, 2005;Sreenath & Santhanam, 1992;Threlfall, Morris, Howard, Brownmiller, & Walker, 2005). In addition to the economic advantage of a higher juice yield, the enzymatic process also improves the organoleptic quality of the juice by degradation of pectic substances to produce a clear juice.…”

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

“…Grapes can be used as fresh fruit (table grape) and processed fruit such as jam, grape juice, wine, jelly, molasses and raisins. Grapes are considered as a rich source of phenolic compounds and have tremendous potential for use in the development of such products [5], thus making desserts, or even main courses, awesome culinary and sensory experiences.…”