Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener

Olt, Victoria; Baéz, Jessica; Curbelo, Romina; Boido, Eduardo; Dellacassa, Eduardo; Fernández-Fernández, Adriana Maite; Medrano-Fernández, Alejandra

doi:10.3390/foods2022-13067

Cited by 2 publications

(4 citation statements)

References 11 publications

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“…LC-MS results ( Table 8 ) showed that the main phenolic compounds present in TGP biscuit were malvidin-3-O-(6′-p-coumaroyl)glucoside, (+)-catechin, malvidin-3-O-glucoside, (-)-epicatechin, procyanidin dimer B3, and quercetin-3-O-glucoside, in descendent order, in contrast with TGP that showed malvidin-3-O-(6′-p-coumaroyl)glucoside, procyanidin trimer, malvidin-3-O-glucoside, (-)-epicatechin, and p-coumaroyl hexose ( 28 ). Data also demonstrated that all the identified phenolic compounds suffered degradation to some extent during baking (about 84% phenolic compounds' loss calculated by area relationships) or linking to the macromolecules composing biscuit ingredients.…”

Section: Resultsmentioning

confidence: 91%

“…Bioactive compounds were extracted following the method described by Peña-Vázquez et al ( 27 ) with some modifications ( 28 ). In brief, 50 mg of each sample was mixed with 1 mL of methanol/acidified water (0.1% formic acid) (80:20 v/v), followed by 90 min sonication, 1 min vortex, and centrifugation (10 min at 9,500 rpm), and the supernatant was collected.…”

Section: Methodsmentioning

confidence: 99%

“…LC-MS analyses were carried out as described by Curbelo et al (29) with some modifications (28). Phenolic compounds' separation was performed using an HPLC Kinetex C18-EVO reverse phase C18 column (5 µm particle size, 150 × 4.6 mm i.d., Phenomenex, California, USA) thermostated at 35 • C. Mobile phase composition included: (A) 0.1% trifluoroacetic acid and (B) acetonitrile.…”

Section: Identification Of Tannat Grape Pomace Phenolic Compoundsmentioning

confidence: 99%

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Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Olt,

Báez,

Curbelo

et al. 2023

Front. Nutr.

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Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10–20% w/w total wet dough) and sweetener sucralose (2–4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1–9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893–1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467–50.491 and 4.342–50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572–64.268 and 7.197–47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6′-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (−)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality.

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Section: Resultsmentioning

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Identification Of Tannat Grape Pomace Phenolic Compoundsmentioning

confidence: 99%

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Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Olt,

Báez,

Curbelo

et al. 2023

Front. Nutr.

Self Cite

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“…The alternatives will be increasing production, expanding distribution, reducing postharvest losses, and reusing waste [2]. Waste is composed of all the products that are discarded in the food industry, for example, grapes that are left on the vine unpicked and pomace of some fruits like grapes, apples, pomegranates, tomatoes, carrots, and others [3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

Pinto,

Vilela

2023

Coatings

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The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis.

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Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener

Cited by 2 publications

References 11 publications

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

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