Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Bordiga, Matteo; Travaglia, Fabiano; Locatelli, Monica

doi:10.1111/ijfs.14118

Cited by 158 publications

(119 citation statements)

References 59 publications

Supporting

Mentioning

104

Contrasting

Unclassified

Order By: Relevance

“…Vegetables and fruit byproducts are valuable ingredients that can be used to enrich foods, wine industry being one of the fields that produce this kind of waste. Grape pomace is the solid waste that remains after pressing; it represents about 20% of the grape and is composed of peels, seeds, and stalks (Bordiga, Travaglia, & Locatelli, 2019;Taşeri et al, 2018;Walker, Tseng, Cavender, Ross, & Zhao, 2014). About 30% to 40% of winery byproducts are valorized worldwide, being used for different purposes, mostly as animal feeds or fertilizers (Karnopp et al, 2015;Lavelli, Torri, Zeppa, Fiori, & Spigno, 2016;Maner, Sharma, & Banerjee, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…The antioxidant constituents in grape seed are in highest concentration than in peels and steams and include several flavonoids with a phenolic nature such as monomeric flavanols, procyanidins, and phenolic acids (Jaisanthi & Banu, 2014;Tang et al, 2018). The most important polyphenols from grape seeds and peels are proanthocyanidins, flavonoids, phenolic acids, and stilbenes (Bordiga et al, 2019;Taşeri et al, 2018). Polyphenols digestion consists of absorption in the intestine along with the DFs and releasing from the matrix formed with fibers into the colon due to the favorable antioxidant environment created by the bacteria (Kawabata, Yoshioka, & Terao, 2019;Saura-Calixto, 2011).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Grape peels represent some of these by‐products from wine grape pomace, and valorization in various food matrixes has proved its electiveness. Grape peels can serve as functional ingredients due to their potential to improve the nutritional value of food products (Bordiga, Travaglia, & Locatelli, ; Lavelli, Torri, Zeppa, Fiori, & Spigno, ; Walker, Tseng, Cavender, Ross, & Zhao, ). Such by‐products have a rich composition in dietary fiber and antioxidants, minerals, lipids, proteins, and so forth (Iuga, Ropciuc, & Mironeasa, ; Mironeasa, ; Mironeasa, Iuga, Zaharia, & Mironeasa, ), and usually are used as dried flour or powder.…”

Section: Introductionmentioning

confidence: 99%

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

View full text Add to dashboard Cite

The valorization of grape peels by‐product to supplement wheat bread has immense potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main aims of this study were successful modeling of dough rheological properties using predictive models, investigating the effect of factors, grape peels flour (GPF) variety, level and particle size (PS) of GPF added in RWF on responses, and finally, optimizing the formulation with respect to dough rheological behavior. The rheological properties of grape peels–wheat composite flour formulated with GPF from two variety and increasing levels of GPF (0–9%) in the presence of different PS (large, L > 500 μm; medium, 200 μm > M < 500 μm, and small, S < 200 μm) of GPF was evaluated using farinograph, alveograph, and dynamic oscillation measurements. The artificial neural network models (R2 > .82) developed to predict dough rheological properties highlighted an improved estimation and predictive capabilities compared with response surface methodology models (R2 > .77). The multiobjective optimization approach allowed anticipation of the optimal value for each response in terms of dough rheological properties as function of GPF from white variety of small PS, which replaced RWF at level of 3.81%. Practical applications In the composite flour formulation to produce effectiveness and nutritive bread, optimizing dough rheology in relation to the formulation factors represents the actual need for the bread‐making industry. Dough behavior during mixing (water absorption, dough stability, dough development time, and degree of softening), alveograph parameters (dough tenacity, extensibility, and deformation energy), and dynamic rheological properties (elastic modulus, viscous modulus, loss tangent, and complex viscosity) are considered essential to optimization of grape peels–wheat composite flour formulation. The current study revealed the efficacy of modeling and optimization between response surface and artificial neural network techniques for the grape peels–wheat flour dough rheological properties. The information given from this study would help the industry to develop new bread‐making products with the desired particle size with optimum functional and nutritional properties.

show abstract

“…For this reason, the insoluble‐bound phenolics can be conveniently recovered from by‐products through enzyme‐assisted extraction (de Camargo, Regitano‐d'Arce, Biasoto, & Shahidi, 2016). Moreover, liquid, concentrate, or powdered pomace extracts can be incorporated mostly in food, pharmaceutical, and cosmetics products to improve their quality and shelf life or for their benefic influence on human health (Bordiga, Travaglia, & Locatelli, 2019). The juices obtained by crushing showed higher concentrations of total phenolics, flavonoids, and flavanols reactive with vanillin than the juices produced by centrifugation.…”

Section: Resultsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of experimental and industrial table grape juices

Baiano

2020

J Food Process Preserv

View full text Add to dashboard Cite

Phenolic compounds are the third most abundant constituents in grapes and derivatives and are known to contribute to human health due to their antioxidant and anti‐mutagenic effects and their ability to prevent pathologies such as cancer and cardiovascular diseases. Grapes and derivatives are among the most important sources of phenolics. The purpose of the present work was the evaluation of these compounds in experimental and industrial grape juices. Additional physico‐chemical indices were also evaluated in order to complete the juices characterization. The experimental juices were separately produced from Italia and Red Globe table grapes cultivars by centrifugation and crushing. Three types of industrial grape juices (Italia cv.) were considered: A juice with medium sugar content; a juice with high sugar content; a strongly sulphited juice. Analyses were performed on the starting grapes and on the unpasteurized juices. The results showed a noticeable loss of phenolics during extraction although crushing was more efficient than centrifugation. In fact, the juices obtained by crushing showed higher phenolic contents than the juices obtained by centrifugation (16%–19% more total phenolics, 16%–31% more flavonoids, 7%–11% more flavanols reactive with vanillin, 100% more proanthocyanidins). Strong correlations among total phenolics and antioxidant activity of grapes and flavanols reactive with vanillin and antioxidant activity of juices were observed. The extraction methods significantly affected physico‐chemical characteristics and antioxidant contents of the resulting juices since centrifugation mainly acted on pulps, while trituration involved the whole grape berries. Practical applications The paper was a preliminary research aimed to investigate, on a laboratory scale, the effects of the extraction methods on the quality features of grape juice. Nevertheless, it was intended to meet the requirements of juice producers interested in a successive scale up to pilot plants that could be also used for artisanal production. The paper can be considered as a guideline for small producers of natural functional juices. It demonstrated that it is not sufficient to choose the raw materials with the highest contents of nutraceuticals and that is important to analyze how the various available extraction systems act, in particular, if the starting material is a multi‐component food as grape. Since the phenolic concentrations of the juices were lower than those of the corresponding grapes, it is reasonable to suppose that a part of the phenolic compounds was lost during the extraction step but also that most of the phenolics remained in the pomace. Although the by‐products remaining after juice extraction were not analyzed, the paper suggested to think them not as wastes but as an economical source of nutraceuticals.

show abstract

Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Cited by 158 publications

References 59 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Phenolic compounds and antioxidant activity of experimental and industrial table grape juices

Contact Info

Product

Resources

About