Sensory acceptability of winery by-products as seasonings for salt replacement

Abstract

High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if lowsodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied. While a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (n = 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question.Despite the sensory changes and selection of the terms novelty, healthy, and strange; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparations easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products.

Gastrointestinal Digestion of a Grape Pomace Extract: Impact on Intestinal Barrier Permeability and Interaction with Gut Microbiome

“…Grape pomace (GP), the solid residue left after must extraction (white grape varieties) or wine fermentation (red grape varieties), is especially rich in polyphenols and dietary fibre, which has made it a promising bioactive ingredient for food products, cosmetics, and more [ 3 ]. Recently, GP has been highlighted as a notable food ingredient due to its preservative capabilities [ 4 ] and culinary properties [ 5 ], which may even enhance consumer popularity and adherence to low-sodium diets for the prevention of hypertension [ 6 ]. Several investigations have been successfully executed to evaluate GP’s properties as a modulator of blood pressure, fasting, plasma glucose, serum lipids, and obesity, among others [ 7 , 8 , 9 ].…”

Compendium of sodium reduction strategies in foods: A scoping review

“…Grape pomace extract (GE) was investigated for its potential use as a seasoning for the reduced sodium dishes—Bolognese, risotto, and zucchini puree and their base system liquids (Taladrid et al., 2020). Although the sensory evaluation was not conducted on different levels of sodium or extract for each individual dish, seasoning the risotto with GE gave significantly higher overall acceptability scores than the GE zucchini puree.…”

Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in high-cardiovascular risk and healthy subjects. Interplay with the gut microbiome

“…Some recent results suggest that GP-derived ingredients could be promising additives in food 20 , and specially recommended as sodium salt replacers. Moreover, sensory evaluation of several GP-derived seasonings incorporated to everyday dishes have confirmed their good sensory acceptability by consumers, which may enhance consumer liking and adherence to low-sodium diets 21 . From this background, the aim of the present study was to address the effects of the regular consumption of GP-derived seasonings in subjects suffering from hypertension and/or glycaemia.…”

“…A seasoning obtained from red grape pomace whose sensory acceptability by consumers was previously confirmed 21 was used in this study. It was manufactured in the industrial facilities of Bodega Matarromera (Valbuena de Duero, Valladolid, Spain).…”

“…It was manufactured in the industrial facilities of Bodega Matarromera (Valbuena de Duero, Valladolid, Spain). Its total phenolic content was 47.96 ± 4.08 mg of gallic acid equivalents/g as determined by the Folin-Ciocalteau´s method, being rich in phenolic acids (1843.03 µg/g), flavan-3-ols (276.31 µg/g) and flavonoids (72.76 µg/g) 21 . As indicated by the manufacturer, other components were: protein (77 mg/g), complex polysaccharides (810 mg/g), dietary fibre (19 mg/g), fat (l< 10 mg/g) and ash (39 mg/g).…”