An apple puree formulated with red grape skins was developed on pilot scale as a new beverage with antiglycation properties. The addition level of grape skins was selected by a liking test with 70 consumers. The selected formulation was a fibre source and delivered grape anthocyanins, flavonols and flavanols resulting in ~ twofold higher antiglycation activity than the apple puree. Pasteurisation (3-D in the target microorganism Alicyclobacillus acidoterrestris) did not affect the antiglycation activity, which decreased by 30% upon sterilisation. Storage for 1 month in the temperature range 15–35 °C affected the contents of anthocyanins, monomeric, dimeric and oligomeric flavanols, while chlorogenic acid, flavonols and dihydrochalcones were stable. About 90% antiglycation activity was retained after one-month storage at 15 °C. The use of red grape skin as ingredient could represent an opportunity for the apple processing industry to develop a value-added product.
Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties / V. Lavelli, P.S.C. Sri Harsha, M. Piochi, L. Torri. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 52:1(2017), pp. 108-117.
|Titolo:||Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties|
LAVELLI, VERA AGNESE (Corresponding)
|Parole Chiave:||bioactive; phytochemicals; dietary fibre; functional foods; sensory; wine and enology|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Progetto:||Valorizzazione dei sottoprodotti e dei residui di vinificazione tramite estrazione e produzione di molecole ad alto valore aggiunto|
|Data di pubblicazione:||2017|
|Data ahead of print / Data di stampa:||8-nov-2016|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/ijfs.13261|
|Appare nelle tipologie:||01 - Articolo su periodico|