Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC–DAD) and proanthocyanidins (n-butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro. A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the target microorganism (Alicylobacillus acidoterrestris). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers’ liking, with the smallest fraction showing maximum ratings.

Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality / V. Lavelli, P.S.C. Sri Harsha, L. Torri, G. Zeppa. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 152(2014 Jun), pp. 162-168. [10.1016/j.foodchem.2013.11.103]

Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality

V. Lavelli
;
P.S.C. Sri Harsha
Secondo
;
2014

Abstract

Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC–DAD) and proanthocyanidins (n-butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro. A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the target microorganism (Alicylobacillus acidoterrestris). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers’ liking, with the smallest fraction showing maximum ratings.
Tomato; Grape skins; Reducing capacity; In vitro anti-glycation activity; Liking
Settore AGR/15 - Scienze e Tecnologie Alimentari
Valorizzazione dei sottoprodotti e dei residui di vinificazione tramite estrazione e produzione di molecole ad alto valore aggiunto
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/228507
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