VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT
Grape pomace (GP) is the main by-product from the wine industry, consisting of remaining skin, seeds and pulp. Extremely rich in flavones, anthocyanins and tannins, this by-product has attracted the attention of scientists leading to an interest in the study of different uses in various fields e...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5108 |
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| author | ELENA-MIRELA SUCEVEANU LUMINIŢA GROSU IRINA-CLAUDIA ALEXA ADRIANA-LUMINIŢA FÎNARU |
| author_facet | ELENA-MIRELA SUCEVEANU LUMINIŢA GROSU IRINA-CLAUDIA ALEXA ADRIANA-LUMINIŢA FÎNARU |
| author_sort | ELENA-MIRELA SUCEVEANU |
| collection | DOAJ |
| description | Grape pomace (GP) is the main by-product from the wine
industry, consisting of remaining skin, seeds and pulp. Extremely rich in
flavones, anthocyanins and tannins, this by-product has attracted the
attention of scientists leading to an interest in the study of different uses in
various fields especially as it is very inexpensive: as an additive in animal
feed, as ingredients in the food industry, cosmetics, medicine, etc. GP may
have applications as food additives with nutritional benefits. For the present
research, an innovative product based on Acacia honey (AH) and GP
powder in different proportion (5, 10 and 15 %) was prepared. Fortification
with GP may impact the sensory characteristics of products, such as flavor,
color, and texture. The results revealed that the fortified innovative product
obtained is well accepted by the consumers. |
| format | Article |
| id | doaj-art-00ae7cb11c4c43a6bef5222daad5635c |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-00ae7cb11c4c43a6bef5222daad5635c2025-08-20T03:09:45ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2020-06-01212243252VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCTELENA-MIRELA SUCEVEANU 0 LUMINIŢA GROSU1 IRINA-CLAUDIA ALEXA 2ADRIANA-LUMINIŢA FÎNARU31. “Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărăşeşti, Bacău, 600115, Romania1. “Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărăşeşti, Bacău, 600115, Romania1. “Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărăşeşti, Bacău, 600115, Romania1. “Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, 157, Calea Mărăşeşti, Bacău, 600115, RomaniaGrape pomace (GP) is the main by-product from the wine industry, consisting of remaining skin, seeds and pulp. Extremely rich in flavones, anthocyanins and tannins, this by-product has attracted the attention of scientists leading to an interest in the study of different uses in various fields especially as it is very inexpensive: as an additive in animal feed, as ingredients in the food industry, cosmetics, medicine, etc. GP may have applications as food additives with nutritional benefits. For the present research, an innovative product based on Acacia honey (AH) and GP powder in different proportion (5, 10 and 15 %) was prepared. Fortification with GP may impact the sensory characteristics of products, such as flavor, color, and texture. The results revealed that the fortified innovative product obtained is well accepted by the consumers.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5108fortificationgrape pomacehoneyvalorisation |
| spellingShingle | ELENA-MIRELA SUCEVEANU LUMINIŢA GROSU IRINA-CLAUDIA ALEXA ADRIANA-LUMINIŢA FÎNARU VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry fortification grape pomace honey valorisation |
| title | VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT |
| title_full | VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT |
| title_fullStr | VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT |
| title_full_unstemmed | VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT |
| title_short | VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT |
| title_sort | valorisation potential of feteasca neagra grape pomace for obtaining honeybased fortified innovative product |
| topic | fortification grape pomace honey valorisation |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5108 |
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