Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?
| Autor: | Marcello Iacomini, Suely Pereira Freitas, Caroline Mellinger-Silva, Lourdes Maria Corrêa Cabral, Carolina Beres, Rosires Deliza, Ronoel Luiz de Oliveira Godoy, Denize Oliveira |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Antioxidant medicine.medical_treatment Medicine (miscellaneous) 03 medical and health sciences Ingredient 0404 agricultural biotechnology medicine TX341-641 Food science Grape pomace flour Bioacessibility 030109 nutrition & dietetics Nutrition and Dietetics Soluble fibre Nutrition. Foods and food supply Chemistry Grape pomace extract Pomace Dietary fibre food and beverages Biological value Antioxidant fibre 04 agricultural and veterinary sciences Grape pomace 040401 food science Phenolic compounds White Wine Digestion Food Science |
| Zdroj: | Journal of Functional Foods, Vol 56, Iss, Pp 276-285 (2019) |
| ISSN: | 1756-4646 |
| DOI: | 10.1016/j.jff.2019.03.014 |
| Popis: | White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre content. After a human digestion simulation, phenolic content and antioxidant capacities were also higher in the extract. After a 5 kDa filtration of the digested fractions, the gastric and enteric retentates from the extract showed higher bioactive value, and gallic, vanillic and seringic acids were the main bioaccessible phenolic compounds. As the extract was a more nutritious and functional ingredient compared to the flour, it was incorporated into a yogurt formulation and tested in a sensorial panel. The overall liking score was 6.2 out of 9.0 and 51% of panellists indicated that certainly would buy the product. The results indicated a promising application for the extract as an antioxidant dietary fibre ingredient. |
| Databáze: | OpenAIRE |
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