Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions
Grape pomace, a significant by-product of the wine industry, is rich in health-promoting compounds, including polyunsaturated fatty acids, dietary fiber, and polyphenols, and holds strong potential for use in functional foods and nutraceuticals. This study investigates the effects of low-temperature...
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University of Belgrade - Faculty of Mechanical Engineering, Belgrade
2025-01-01
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| Series: | FME Transactions |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1451-2092/2025/1451-20922503490R.pdf |
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| author | Rudonja Nedžad R. Zlatanović Ivan J. Vujović Dragan S. Sekar Subramani Jeyachristy Sam Annie Gligorević Kosta B. |
| author_facet | Rudonja Nedžad R. Zlatanović Ivan J. Vujović Dragan S. Sekar Subramani Jeyachristy Sam Annie Gligorević Kosta B. |
| author_sort | Rudonja Nedžad R. |
| collection | DOAJ |
| description | Grape pomace, a significant by-product of the wine industry, is rich in health-promoting compounds, including polyunsaturated fatty acids, dietary fiber, and polyphenols, and holds strong potential for use in functional foods and nutraceuticals. This study investigates the effects of low-temperature convective drying at 40°C on the drying behavior and fatty acid composition of grape seeds from ten Vitis vinifera L. cultivars. To model the drying process, six thin-layer drying models were applied. Among them, the Logarithmic model provided the best fit for most cultivars, showing excellent agreement between predicted and experimental drying curves. Effective moisture diffusivity values varied considerably among cultivars, reflecting differences in pomace structure and seed composition. Fatty acid analysis via gas chromatography revealed that polyunsaturated fatty acids-particularly linoleic acid-were the predominant lipid class in fresh grape seeds. After drying, a moderate reduction in polyunsaturated fatty acids was observed, accompanied by a corresponding increase in saturated fatty acids. Despite these changes, certain cultivars, such as Prokupac and Merlot, retained favorable nutritional profiles. The results support the application of mild drying protocols to preserve the functional quality of grape seeds while improving energy efficiency. This research contributes to the sustainable valorization of grape pomace and highlights its potential applications, such as functional oil ingredients, antioxidants in skincare, and encapsulated nutraceutical formulations. |
| format | Article |
| id | doaj-art-72d1ab20b8964abfab0ecf3fd184dbd7 |
| institution | Kabale University |
| issn | 1451-2092 2406-128X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | University of Belgrade - Faculty of Mechanical Engineering, Belgrade |
| record_format | Article |
| series | FME Transactions |
| spelling | doaj-art-72d1ab20b8964abfab0ecf3fd184dbd72025-08-20T03:35:44ZengUniversity of Belgrade - Faculty of Mechanical Engineering, BelgradeFME Transactions1451-20922406-128X2025-01-0153349049810.5937/fme2503490R1451-20922503490RDrying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditionsRudonja Nedžad R.0https://orcid.org/0000-0001-6260-9215Zlatanović Ivan J.1https://orcid.org/0000-0002-6949-7305Vujović Dragan S.2https://orcid.org/0000-0002-3597-0774Sekar Subramani3Jeyachristy Sam Annie4Gligorević Kosta B.5https://orcid.org/0000-0001-5783-4637University of Belgrade, Faculty of Mechanical Engineering, SerbiaUniversity of Belgrade, Faculty of Mechanical Engineering, SerbiaUniversity of Belgrade, Faculty of Agriculture, SerbiaAnna University, Rajalakshmi Engineering College, IndiaUniversity Kuala Lumpur, Royal College of Medicine Perak, MalaysiaUniversity of Belgrade, Faculty of Agriculture, SerbiaGrape pomace, a significant by-product of the wine industry, is rich in health-promoting compounds, including polyunsaturated fatty acids, dietary fiber, and polyphenols, and holds strong potential for use in functional foods and nutraceuticals. This study investigates the effects of low-temperature convective drying at 40°C on the drying behavior and fatty acid composition of grape seeds from ten Vitis vinifera L. cultivars. To model the drying process, six thin-layer drying models were applied. Among them, the Logarithmic model provided the best fit for most cultivars, showing excellent agreement between predicted and experimental drying curves. Effective moisture diffusivity values varied considerably among cultivars, reflecting differences in pomace structure and seed composition. Fatty acid analysis via gas chromatography revealed that polyunsaturated fatty acids-particularly linoleic acid-were the predominant lipid class in fresh grape seeds. After drying, a moderate reduction in polyunsaturated fatty acids was observed, accompanied by a corresponding increase in saturated fatty acids. Despite these changes, certain cultivars, such as Prokupac and Merlot, retained favorable nutritional profiles. The results support the application of mild drying protocols to preserve the functional quality of grape seeds while improving energy efficiency. This research contributes to the sustainable valorization of grape pomace and highlights its potential applications, such as functional oil ingredients, antioxidants in skincare, and encapsulated nutraceutical formulations.https://scindeks-clanci.ceon.rs/data/pdf/1451-2092/2025/1451-20922503490R.pdfgrape pomacedrying kineticsfatty acid compositionseed oil stabilityfood by-product valorizationsustainable processing |
| spellingShingle | Rudonja Nedžad R. Zlatanović Ivan J. Vujović Dragan S. Sekar Subramani Jeyachristy Sam Annie Gligorević Kosta B. Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions FME Transactions grape pomace drying kinetics fatty acid composition seed oil stability food by-product valorization sustainable processing |
| title | Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions |
| title_full | Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions |
| title_fullStr | Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions |
| title_full_unstemmed | Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions |
| title_short | Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions |
| title_sort | drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions |
| topic | grape pomace drying kinetics fatty acid composition seed oil stability food by-product valorization sustainable processing |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1451-2092/2025/1451-20922503490R.pdf |
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