Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

Tseng, Angela; Zhao, Yanyun

doi:10.1016/j.foodchem.2012.09.148

Cited by 293 publications

(266 citation statements)

References 55 publications

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“…bulgaricus, which are homofermentative bacteria that present high metabolic activity [11,39]. The same behavior was observed by other studies that reported a pH range from 4.0 to 4.6 in different drinkable yogurt samples [11,40]. Regarding the syneresis, it was observed that the plain drinkable yogurt and the drinkable yogurt with 8% PFF showed the highest and the lowest syneresis percentages, respectively (Table 2).…”

Section: Physicochemical Analysessupporting

confidence: 82%

“…According to Ramirez-Santiago et al [43], the addition of 1% yam soluble fiber (YSF) extracted from Pachyrhizus erosus L. reduced the syneresis of stirred yogurt and rendered a more acceptable mouthfeel compared to the control yogurt (devoid of YSF). Tseng and Zhao [40] used wine grape pomace (WGP) as a source of dietary fiber and verified that the addition of 1% and 2% WGP rendered yogurts that were more stable regarding syneresis during three weeks of storage.…”

Section: Physicochemical Analysesmentioning

confidence: 99%

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Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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Section: Physicochemical Analysessupporting

confidence: 82%

Section: Physicochemical Analysesmentioning

confidence: 99%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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“…The GP polyphenolics have been used in food technology as antioxidants to inhibit the oxidation of fish lipids, frozen fish muscle, and fish oil [13]. It is also used as a source of dietary fiber and antioxidant to enhance functionality and shelf life of yogurt and salad dressing [14], and ingredient in baking products [15].…”

Section: Introductionmentioning

confidence: 99%

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Bibi¹,

Rj²,

Zhang³

et al. 2017

J Food Process Technol

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Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The processing variables were feed moisture (16, 20, and 24 ± 0.2% w.b.), screw speed (150, 200, and 250 rpm), and the level of GP supplementation (0, 5, and 10% w/w). Extrudates with 5% GP and 16 ± 0.2% feed moisture had a high overall expansion ratio of 3.83 ± 0.14, and overall low density (0.11 ± 0.00 g/cm 3 ). Total polyphenolic content (TPC) of the extrudates (5% GP, and 16% feed moisture) extruded at 150 and 250 rpm retained up to 74.1% and 78.57% respectively, while TPC was retained at 95% when extruded under 200 rpm with 10% GP and 16% feed moisture. Additionally, the total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl scavenging activity of the 5% GP extrudates retained 98% after extrusion processing. Moreover, polyphenolic extract of 5% GP extrudates suppressed reactive oxygen species in Caco-2 cells induced by hydrogen peroxide. In conclusion, GP incorporation in cornstarch extrudates improved both the physicochemical quality as well as nutritional value of products. Our study indicates that GP can be effectively incorporated into extruded foods by providing enhanced nutritional value without losing the expansion characteristics.

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“…The transformation of grape bagasse into flour may be a viable alternative for the reutilization of the byproduct (Sáyago-Ayerdi et al, 2009), which may be used in the production of hamburgers and sausages (Özvural and Vural, 2011) and inserted into yogurts (Coda et al, 2012) and salad dressings (Tseng and Zhao, 2013). Grape bagasse flour contains high amounts of flavonoids, which are excellent antioxidants that reduce free radicals and prevent degenerative diseases.…”

Section: Introductionmentioning

confidence: 99%

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

Hernández¹,

Gómez-Álvarez²,

Rivera-Cruz³

et al. 2014

Cienc. Inv. Agr.

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The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products. A study by Perestrelo et al. (2012) has described the phenolic profile of different grape varieties as being characterized by 40 phenolic compounds. That study contributed towards the valorization of the fruit as a source of bioactive substances. The authors revealed that natural and processed grapes are an important source of biologically active compounds and are highly beneficial to health. Additionally, not only do these grapes have antioxidant potential but they also have antiallergenic, antiarteriogenic, anti-inflammatory, antimicrobial and antithrombosis pharmacological traits as well as heart-protecting properties.Although Vitis labrusca, one of the cultivars produced in Brazil, is known for its hardiness and resistance to fungal diseases, agrochemicals have been applied to the vine due to climate oscillations and to its vulnerability to biological onslaughts. Continuous application of agrochemicals may affect consumers´ health and well-being through the accumulation of products manufactured from copper (Bordeaux mixture) and of synthetic and organic fungicides in the soil (Perestrelo et al., 2012).On the other hand, cultivation with organic manure has been recommended by Coda et al. (2012) as a sustainable alternative for the possible production of grapes without any chemical residues. Therefore, health risks to the consumer are largely decreased. Although no conclusive studies exist that prove the nutritional gains from organic food, consumers already associate consumption of organic foods with low exposure to agrochemicals and with better health.The current study analyzes the nutritional and lipid quality of grape bagasse flour obtained by drying and retrieved from conventional and organic production. This study evaluates proximal composition, fatty acid profile, nutritional quality indexes of lipids and the presence of biologically active compounds in the two different flour types. Material and methods SamplesVitis labrusca cv. 'Concord' grapes produced in two vineyards, each 10 years old using either conventional or organic systems, were used for the production of grape bagasse flour. The flour was from the 2011-2012 harvest in the Verê PR Brazil municipality. The vineyards were located in the same region. The conventional production vineyard had a 564 m altitude with a latitude of 25°54'01'' S and longitude of 52º53'51'' ...

show abstract

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

Cited by 293 publications

References 55 publications

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

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