| Title | Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour |
|---|---|
| ID_Doc | 17538 |
| Authors | Gerardi, C; Durante, M; Tufariello, M; Grieco, F; Giovinazzo, G |
| Title | Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour |
| Year | 2022 |
| Published | Applied Sciences-Basel, 12, 8 |
| Abstract | Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 degrees C or 25 degrees C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 degrees C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 degrees C, supporting its possible use as a functional food ingredient. |
| https://www.mdpi.com/2076-3417/12/8/3956/pdf?version=1649917653 |
Similar Articles
| ID | Score | Article |
|---|---|---|
7549
|
Mainente, F; Menin, A; Alberton, A; Zoccatelli, G; Rizzi, C Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders(2019)International Journal Of Food Science And Technology, 54, 4 | |
| 24086
|
Perra, M; Bacchetta, G; Muntoni, A; De Gioannis, G; Castangia, I; Rajha, HN; Manca, ML; Manconi, M An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches(2022) | |
| 23184
|
Gorrasi, G; Viscusi, G; Gerardi, C; Lamberti, E; Giovinazzo, G Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films(2022)Journal Of Polymers And The Environment, 30, 9 | |
| 29728
|
Almanza-Oliveros, A; Bautista-Hernández, I; Castro-López, C; Aguilar-Zárate, P; Meza-Carranco, Z; Rojas, R; Michel, MR; Martínez-Avila, GCG Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications(2024)Foods, 13.0, 4 | |
| 20575
|
Kokkinomagoulos, E; Kandylis, P Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision(2023)Reviews In Environmental Science And Bio-Technology, 22, 3 | |
| 17636
|
Gerardi, C; Pinto, L; Baruzzi, F; Giovinazzo, G Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts(2021)Molecules, 26, 19 | |
| 18125
|
Frincu, M; Dumitrache, C; Petre, AC; Mot, A; Teodorescu, RI; Barbulescu, DI; Tudor, V; Matei, F Physico-Chemical Characterization Of Some Sources Of Grape Marc From Pietroasa Vineyard(2023)Agrolife Scientific Journal, 12, 1 | |
| 12149
|
Rodriguez-Ramos, F; Canas-Sarazua, R; Briones-Labarca, V Pisco grape pomace: Iron/copper speciation and antioxidant properties, towards their comprehensive utilization(2022) | |
| 24998
|
D'Arrigo, M; Delgado-Adámez, J; Rocha-Pimienta, J; Valdés-Sánchez, ME; Ramírez-Bernabé, MR Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment(2024)Foods, 13, 1 | |
| 29959
|
Sanchez-Rangel, JC; Benavides, J; Jacobo-Velazquez, DA Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds(2021)Applied Sciences-Basel, 11.0, 22 |