Potential of grape byproducts as functional ingredients in baked goods and pasta

Abstract

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

“…Therefore, our findings are matching with the corresponding scientific literature. In fact, according to previous works [20,21], the presence of these compounds (mainly anthocyanins in the grape pomace skins) is widely documented.…”

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

“…About 50% of the grape pomace is composed of grape peels (GP), depending on the grape variety and pedo-climatic conditions [ 2 , 3 ]. Some health problems such as cardiovascular diseases, stroke and some cancer types can be prevented by an adequate intake of fruits and vegetables due to their high amounts of bioactive compounds [ 4 ].…”

Dietary Grape Seed Meal Bioactive Compounds Alleviate Epithelial Dysfunctions and Attenuates Inflammation in Colon of DSS-Treated Piglets

“…The main grape by-products (pomace, seeds, and peels) represent a good source of active compounds, especially polyphenols that make them suitable to be considered as functional ingredients [ 22 ]. An increasing number of studies demonstrated the beneficial effects of grape compounds and grape by-products in various chronic diseases, including IBD [ 23 , 24 ]. In mice with DSS-induced colitis, grape seed proanthocyanidin extract alleviates colitis symptoms by modulating inflammatory cytokines and oxidative stress, maintaining the intestinal barrier, and by improving the microbial community [ 25 ].…”