Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes

Difonzo, Graziana; Troilo, Marica; Allegretta, Ignazio; Pasqualone, Antonella; Caponio, Francesco

doi:10.1016/j.lwt.2023.114494

Cited by 12 publications

(7 citation statements)

References 60 publications

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“…Recently, grape pomace flour has been used to make leavened bakery products, such as pizza bases, with high nutritional value. In the study conducted by Difonzo et al (2023), the authors partially replaced wheat flour with grape pomace flour in amounts of 15, 20, and 25% [144]. The pizza bases were analyzed for polyphenol content, antioxidant activity, physico-chemical characteristics, and volatile compounds.…”

Section: Source Of Fibermentioning

confidence: 99%

Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

et al. 2023

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Grapes, particularly the species Vitis vinifera L., are one of the most widely grown crops in the world. Winemaking processes generate a high amount of residues, which currently pose an environmental and economic sustainability problem for companies in the sector. For this reason, solutions are being explored for the development of new products with high-added value derived from the valorization of these residues. One of the wastes produced by winemaking processes is grape pomace, which chemical composition is promising because it is rich in compounds with high antioxidant activity, such as polyphenols (anthocyanins, flavonols, flavan-3-ols, procyanidins), phenolic acids, resveratrol, and fiber. Commonly grape pomace is used to produce distillates and to extract tartaric acid and coloring substances such as enocyanin. Recently, alternative uses of grape pomace have been adopted, such as the production of extracts with antioxidant properties, fermentation substrates, composting and biomass for energy production, and fiber extraction for the development of high-value-added products enriched with bioactive molecules from grape pomace. Here, we discuss how bioactive molecules from grape pomace are involved in various human biological functions and their applications in the agri-food sector.

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Section: Source Of Fibermentioning

confidence: 99%

Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

et al. 2023

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“…The total phenol content (TPC) was determined using the Folin-Ciocalteu method according to Difonzo et al [68]. In particular, 20 µL of filtered extracts and 100 µL of Folin-Ciocalteu reagent was added to 980 µL of deionized water.…”

Section: Determination and Quantification Of Phenolic Profilementioning

confidence: 99%

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

et al. 2023

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Agronomic practices and the winemaking process lead to the production of considerable quantities of waste and by-products. These are often considered waste with negative effects on environmental sustainability. However, vine shoots and grape stalks can be reused, representing a potential source of xylo-oligosaccharides and polyphenols. In this context, the purpose of this work was to obtain enriched extracts using three different autohydrolysis treatments with (i) H2O, (ii) H2O:EtOH, and (iii) H2O:Amberlyst. The obtained extracts were characterized by their xylo-oligosaccharide and polyphenol profiles using LC-MS techniques. The use of ethanol during autohydrolysis allowed for greater extraction of xylan-class compounds, especially in vine shoot samples, while an increase in antioxidant activity (128.04 and 425.66 µmol TE/g for ABTS and DPPH, respectively) and in total phenol content (90.92 mg GAE/g) was obtained for grape stalks.

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“…Substitution with GS and GM increased the content of anthocyanins and phenolic compounds and antioxidant activity, mainly when grape skin and seed mixtures were used. Adding the highest proportions of GS and GM gives us a "high fiber" pizza base that achieves more than 6 g fiber per 100 g (Difonzo et al, 2023).…”

Section: Seed and Grape Peel Flourmentioning

confidence: 99%

“…This makes developing innovative products with high nutritional value even more important. The creative use of flour, when obtained from the by-products of the agricultural industry, can provide the necessary nutrients for developing this type of food, increasing its nutritional value (Difonzo et al, 2023). Therefore, researchers want to minimize by-product waste such as skin/skin, fiber, fruit skin, and pomace from raw agro-food (fruit/vegetable) processing materials.…”

Section: Introductionmentioning

confidence: 99%

“…In this article, several types of innovative flour alternatives will be described above which; at all stages of the production of the food industry, large amounts of waste and by-products are generated daily, which present major environmental problems (Difonzo et al, 2023). This article will also explain the processing process for each innovative alternative flour and the benefits or advantages of these innovative alternative flour.…”

Section: Introductionmentioning

confidence: 99%

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Review On Innovative Flours to Increase The Nutritional Value And Organoleptic Acceptabi;ity of Food, Especially Cakes, Slices of Bread and Pizza

Nini,

Tuty Anggraini,

Hasbullah

et al. 2023

Jurkim

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Most cakes, breads, and other snacks are made from wheat flour. Using wheat flour as processed food is not suitable for health because wheat flour contains gluten. With the growing awareness of the importance of health, there have recently been many studies on innovative flour substitutes for wheat flour in food processing, which are rich in beneficial bioactive components. This innovative flour is used in particular types of bread and pizza. This study aims to study the effect of innovative flour on the physical, texture, taste, and nutritional properties of bread and pizza dough. In addition, this research can also describe steps to optimize dough formulations with innovative flours to achieve healthier, low-gluten dough. The method used in writing this scientific work results from a Systematic Literature Review (SLR) from published scientific journals, national and international journals. From the literature obtained, it was found that innovative potato-based flour, peel, and grape seed-based innovative flour, innovative flour from avocado seeds, special flour from the leaves and stems of various colored cauliflower varieties, and a mixture of kamut and wheat flour added with glucomannan were innovations in consumption flour-based food.

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Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes

Cited by 12 publications

References 60 publications

Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

Review On Innovative Flours to Increase The Nutritional Value And Organoleptic Acceptabi;ity of Food, Especially Cakes, Slices of Bread and Pizza

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