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. [10.1111/ijfs.13261]
Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties
V. Lavelli
;P.S.C. Sri Harsha;
2017
Abstract
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.File | Dimensione | Formato | |
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