Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace

Abstract

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers’ diets.

Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

“…In addition to its nutritional importance, grape pomace extract can certainly be utilized as a functional component in foods and beverages to provide health benefits [65,[74][75][76], as can be observed in Table 3. The influence of grape pomace powder on the chemical, technological, and sensory characteristics of muffins was assessed by Troilo et al [65], Baldán et al [74], and Antoniolli et al [77]. These studies concluded that grape pomace powder added to muffins can enhance their nutritional value by increasing the content of bioactive compounds (e.g., phenolic compounds, anthocyanins), as evidenced by the positive results obtained in the analysis of muffins and the acceptance of products containing grape pomace by consumers [65,74,77].…”

“…The influence of grape pomace powder on the chemical, technological, and sensory characteristics of muffins was assessed by Troilo et al [65], Baldán et al [74], and Antoniolli et al [77]. These studies concluded that grape pomace powder added to muffins can enhance their nutritional value by increasing the content of bioactive compounds (e.g., phenolic compounds, anthocyanins), as evidenced by the positive results obtained in the analysis of muffins and the acceptance of products containing grape pomace by consumers [65,74,77]. Milinčić et al [76] investigated the physical and functional qualities of goat milk powders enhanced with grape pomace seed extract, and the results demonstrated that thermally treated enriched goat milk powders exhibited improved emulsifying properties and stability, making them promising ingredients for the formulation of functional food that require good emulsifying activity and stability.…”