Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes

Abstract

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1–9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500–1000 and 100–500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

“…Grape seeds are secondary products that can be considered extremely good ingredients for food products depending on the chemical constituents such as oil, protein, fiber, and sugar; they are also a great resource of minerals such as calcium, phosphorous, potassium, and iron [29]. Several studies have concentrated on the use of grape products in baked products such as bread, muffins, cakes [30], biscuits [31], and cookies [32], and to determine the specific and sensory properties of these products.…”

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review

“…So far, the phenolic compounds present in GP have had different applications, as summarized in Table 1 . In all the cases, the concentration of phenolic compounds and antioxidant activity has increased after the fortification with GP, regardless the food matrix (Fernández-Fernández et al, 2022 ; Lavelli et al, 2016 ; Rainero et al, 2021 ) and the type of GP employed. In some cases, the addition of GP was useful to delay the lipid oxidation (Cisneros-Yupanqui et al, 2020a ; García-Lomillo et al, 2017 ) not only the one derived from the winemaking process, but also the GP from the juice industry, when applying it in frozen salmon burgers at 2% (Cilli et al, 2019 ).…”

“…GP has been reported to be a rich source of fiber (from 44.2 to 62.6%), which allows its use into bakery and dairy products (Fernández-Fernández et al, 2019 , 2022 ; Oladiran & Emmambux, 2018 ; Rainero et al, 2021 ). Furthermore, grape by-products contain mainly cellulose, hemicelluloses, glycans, and pectin (Fontana et al, 2013 ; Mildner-Szkudlarz et al, 2013 ; Oladiran & Emmambux, 2018 ), and the insoluble dietary fraction, such as lignin, has been the most reported one in this type of residue, presenting good water and oil holding capacity as well as antioxidant activity (Mildner-Szkudlarz et al, 2013 ; Saikia & Mahanta, 2016 ).…”

“…In addition, GP has lowered the starch digestibility rate and the estimated glycemic index (Oladiran & Emmambux, 2018 ; Rocchetti et al, 2021 ; Tolve et al, 2020 ). Moreover, GP was employed to fortify yogurt, showing a higher α-glucosidase inhibition activity (Fernández-Fernández et al, 2022 ; Iriondo-DeHond et al, 2020 ). Seeds present in GP powder as well as their extract have been described to inhibit α-amylase and α-glucosidase, respectively, the efficiency being comparable and higher than acarbose (Yilmazer-Musa et al, 2012 ).…”

Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine

“…In future studies, it is proposed to add a higher amount of encapsulated extract in order to observe a significant increase in the antioxidant capacity. Moreover, the yogurt formulations with encapsulated extract may present other bioactive properties in addition to antioxidant capacity [19].…”