Spray-Dried Formulations Rich in Malvidin from Tintorera Grape Wastes: Characterization, Stability, and Storage
| Autor: | Felipe Noriega, Pamela Jara, Mauricio Schoebitz, María Dolores López-Belchi, Paulo Fierro-Morales, Esteban F. Caamaño, Diego A. Moreno, María Eugenia Romero-Román, Guillermo Pascual, Ignacio Serra |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
novel grape ingredients
DPPH Bioengineering Raw material lcsh:Chemical technology 01 natural sciences Food waste recovery anthocyanin lcsh:Chemistry chemistry.chemical_compound Garnacha Tintorera food waste recovery 0404 agricultural biotechnology Chemical Engineering (miscellaneous) Vitis lcsh:TP1-1185 Food science Waste management Winemaking Process Chemistry and Technology 010401 analytical chemistry Red Wines 04 agricultural and veterinary sciences Maltodextrin 040401 food science Malvidin 0104 chemical sciences Novel grape ingredients chemistry lcsh:QD1-999 Polyphenol Anthocyanin waste management Trolox |
| Zdroj: | Processes, Vol 9, Iss 518, p 518 (2021) Processes Volume 9 Issue 3 |
| ISSN: | 2227-9717 |
| Popis: | This research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new value-added uses for that material and optimizing of anthocyanin-rich formulations by spray-drying in order to obtain novel ingredients, all for food industry use. First, the identification of phenolic compounds in Tintorera grape extracts by HPLC-DAD-ESI-MSn enabled characterization of the raw material’s health-promoting characteristics. Maintaining the spray-dried products for 4 weeks’ storage enabled study of the formulation’s loss of anthocyanins and antioxidant properties due to drying process temperatures as well as analysis of the retention and stability of such compounds under different conditions (20 and 40 °C). Tintorera grapes presented a significant amount of Malvidin 3-O-hex (5.66 mg g−1 DW). Anthocyanins in spray-dried formulations were stable for 4 weeks. Optimal conditions in the spray-dryer facilitated the products’ antioxidant capacity for instance, using 10% maltodextrin (w:v) at 90 °C inlet temperature had a little influence on the reduction in encapsulated malvidin 3-O-hex (15%) and presented 3.35 mg GAE g−1 DW of total polyphenol contents, 98.62 µmol Trolox (FRAP assay), and 39.97 µmol Trolox (DPPH assay). Principal component analyses (PCA) showed a high degree of dependence between anthocyanin content and maintenance of antioxidant capacity during storage. These results offer a promising alternative for the industrial management of wine-making wastes in order to implement a sustainable protocol for development of Tintorera grape extracts rich in bioactive compounds for new beverages and functional foods. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|