Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Abstract

Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement

“…Therefore, we can conclude that DGS powder containing modest amounts of macro- and microelements, could be used as a mineral-enriching ingredient in food preparations or supplement formulations. For example, bakery goods enriched with defatted and full-fatted grape seed flours showed higher mineral content, particularly Mg, Ca, K, Zn, and Fe, as reported by some authors [ 54 , 55 , 56 ]. We emphasize that grape seed oil extraction does not significantly alter the mineral content of the lignocellulosic residue, i.e., the defatted grape seeds.…”

“…HS-SPME-GC-MS analysis results showed a complex aroma profile, which provides the sample with a distinctive and unique flavor. The inclusion of DGS in food preparations can modify their sensory characteristics, as shown in studies involving bakery goods enriched with grape seed flour [ 54 , 55 , 56 , 93 , 94 , 95 ]. In some preparations, such as cereal bars, the addition of DGS increased consumer acceptability compared with the control product [ 94 ].…”

Valorizacija nusproizvoda proizvodnje vina

“…12 Smatra se da godišnja količina sjemenki koje zaostaju kao nusprodukt proizvodnje vina doseže čak 2,4 milijuna tona. 28 Kemijski sastav sjemenki grožđa znatno varira, a od najznačajnijih tvari koje sadrže ističu se vlakna, proteini i lipidi. Komponente koje su zastupljene manjim udjelom u sjemenkama grožđa (do 7 %) su fenolni spojevi, vitamin E, karotenoidi i fitosteroli.…”

“…Komponente koje su zastupljene manjim udjelom u sjemenkama grožđa (do 7 %) su fenolni spojevi, vitamin E, karotenoidi i fitosteroli. 9,13,[28][29][30] Sjemenke se iz komine izdvajaju separacijom i prosijavanjem, a najbolje ih je odvojiti i sušiti što prije nakon obrade ploda kako bi se izbjegla kontaminacija plijesnima koja se najčešće događa ako komina odstoji. Proces sušenja je preporučeno provoditi pri temperaturama od 40 do 60 °C da bi se smanjila potencijalna degradacija nutritivno vrijednih komponenti ulja, primarno termička hidroliza triglicerida kojom raste udio slobodnih masnih kiselina u ulju, ali i spriječio nastanak ostalih nepoželjnih spojeva.…”

The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc

“…The efficacy and/or targeted therapeutic use of polyphenols can also be achieved by using various nanocarriers such as dendrimers [ 174 ]. Active substances (e.g., from grape seed extract), which can be produced cheaply and in an environmentally friendly way on an industrial scale [ 175 ], could significantly replace synthetic drugs, which are not only expensive to produce but also are more toxic for the living organisms than polyphenols in general [ 165 ]. Combined with the latest therapeutic technologies (e.g., gene therapy), polyphenols could well complement and make the medicine of the future more effective [ 165 , 176 ].…”