Micronized grape skin powder (GS) and maltodextrin-encapsulated grape skin phenolics (eGSP) were recovered from winemaking byproducts as potential food ingredients. Hygroscopicity was higher in eGSP than in GS. Both eGSP and GS had intense color and less fermented odor than the wet GS. Phenolic content, antioxidant activity and inhibitory effectiveness towards enzymes related to hyperglycemia damage were double in eGSP than in GS. During storage, the rate of phenolic degradation diminished with decreasing 4, from 0.75 to 0.11. Anthocyanins and proanthocyanidins were less stable than monomeric flavanols and flavonols. The rate of decrease in antioxidant activity was lower compared to the extent of phenolic degradation. At a(w) 0.11 no degradation was observed in eGSP, while anthocyanin and proanthocyanidin contents slightly decreased in GS (k * 10(3) in the range 0.69-2.94 d(-1)). Criteria for GS and eGSP storage were defined in relation to their final uses. Industrial relevance: The conversion of winemaking by products into value added products is considered the unique strategy to overcome the cost of not recycling, including waste disposal and decontamination of affected areas. As winemaking is a seasonal activity, long-term stability of recovered byproducts is needed for their further utilization. GS and eGSP represent potential value-added food ingredients for wide-ranging applications (antioxidant, colorant, phenolic sources) and tailor-made functionalities (inhibitors of enzymes related to hyperglycemia). The results obtained led to the definition of criteria for GS and eGSP storage, which depend on their final use in foods, as illustrated by two discussed scenarios.
Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications / V. Lavelli, P.S.C. Sri Harsha, M. Laureati, E. Pagliarini. - In: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. - ISSN 1466-8564. - 39(2017), pp. 156-164.
|Titolo:||Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications|
LAVELLI, VERA AGNESE (Corresponding)
|Parole Chiave:||Grape pomace; Water activity; Phenolic compounds; Antioxidant activity; Byproduct|
|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:||9-dic-2016|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.ifset.2016.12.006|
|Appare nelle tipologie:||01 - Articolo su periodico|
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