Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Grape skins (GS), which can be considered as reusable coproducts of winemaking, were processed to develop semiliquid ingredients for functional foods, as an alternative to powdered GS, which needs high energy input for drying. Processing of semiliquid GS ingredients included blanching, dilution to o...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/1969680 |
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| author | Milan Stojanovic Laura Marinoni Giovanni Cabassi Malisa Antic Vera Lavelli |
| author_facet | Milan Stojanovic Laura Marinoni Giovanni Cabassi Malisa Antic Vera Lavelli |
| author_sort | Milan Stojanovic |
| collection | DOAJ |
| description | Grape skins (GS), which can be considered as reusable coproducts of winemaking, were processed to develop semiliquid ingredients for functional foods, as an alternative to powdered GS, which needs high energy input for drying. Processing of semiliquid GS ingredients included blanching, dilution to obtain dispersions with 2% or 10% of dry solids, milling, homogenization, and pasteurization. The individual phenolic contents and in vitro ferric ion reducing capacity (FRAP) of semiliquid GS ingredients were compared with those of air-dried and freeze-dried GS. With respect to freeze-dried GS, the recovery of FRAP values was ~75% for both air-dried GS and 2% GS dispersion and 59% for 10% GS dispersion. The average particle size diameters of solids in semiliquid GS ingredients were similar to those observed in commercial apple skin products. Possible applications of GS semiliquid ingredients to increase the reducing capacity of food 10 times include formulation into beverages and ice-type desserts and use in bakery products. |
| format | Article |
| id | doaj-art-9e5a5d6e66b44a94a4182be10620531e |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9e5a5d6e66b44a94a4182be10620531e2025-02-03T06:01:25ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/19696801969680Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional FoodsMilan Stojanovic0Laura Marinoni1Giovanni Cabassi2Malisa Antic3Vera Lavelli4Department of Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA-ZA), A. Lombardo 11, 26900 Lodi, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA-ZA), A. Lombardo 11, 26900 Lodi, ItalyDepartment of Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaDepartment of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, G. Celoria 2, 20133 Milano, ItalyGrape skins (GS), which can be considered as reusable coproducts of winemaking, were processed to develop semiliquid ingredients for functional foods, as an alternative to powdered GS, which needs high energy input for drying. Processing of semiliquid GS ingredients included blanching, dilution to obtain dispersions with 2% or 10% of dry solids, milling, homogenization, and pasteurization. The individual phenolic contents and in vitro ferric ion reducing capacity (FRAP) of semiliquid GS ingredients were compared with those of air-dried and freeze-dried GS. With respect to freeze-dried GS, the recovery of FRAP values was ~75% for both air-dried GS and 2% GS dispersion and 59% for 10% GS dispersion. The average particle size diameters of solids in semiliquid GS ingredients were similar to those observed in commercial apple skin products. Possible applications of GS semiliquid ingredients to increase the reducing capacity of food 10 times include formulation into beverages and ice-type desserts and use in bakery products.http://dx.doi.org/10.1155/2018/1969680 |
| spellingShingle | Milan Stojanovic Laura Marinoni Giovanni Cabassi Malisa Antic Vera Lavelli Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods Journal of Food Quality |
| title | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods |
| title_full | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods |
| title_fullStr | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods |
| title_full_unstemmed | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods |
| title_short | Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods |
| title_sort | development of semiliquid ingredients from grape skins and their potential impact on the reducing capacity of model functional foods |
| url | http://dx.doi.org/10.1155/2018/1969680 |
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