The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Spinei, Mariana; Oroian, Mircea

doi:10.3390/foods10040867

Cited by 101 publications

(91 citation statements)

References 154 publications

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“…Dietary fiber comprises cellulose, hemi-cellulose, pectin and others, pectin and galactomannan being proved to have higher water-holding capacity compared to cellulose [48]. Grape peels contain pectin [49] which can explain the increase in water absorption of pasta due to the formation of hydrogen linkages between water and hydroxyl groups of these polysaccharides. Pasta color was significantly influenced (p < 0.05) by grape peel flour incorporation, leading to lower luminosity and yellow nuance and higher red nuance as the level increased, similar findings being reported by Sant'Anna et al [50] for pasta enriched with grape marc.…”

Section: Discussionmentioning

confidence: 99%

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Ungureanu-Iuga

Mironeasa

2021

Applied Sciences

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Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.

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Section: Discussionmentioning

confidence: 99%

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Ungureanu-Iuga

Mironeasa

2021

Applied Sciences

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“…As the physicochemical characteristics of the macromolecular fraction, such as molecular weight, chemical composition, and related bioactivities, have been shown to be affected by the extraction methodology [21,52,53], alkaline and pressurized hot water extractions were tested to recover polysaccharide-polyphenol complexes. A preliminary evaluation of the extracts allowed to observe some physical differences.…”

Section: Characterization Of Grape Pomace Polysaccharide-polyphenol Conjugatesmentioning

confidence: 99%

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

et al. 2021

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Type 2 diabetes mellitus (T2DM) is one of the most prevalent chronic metabolic diseases of the 21st century. Nevertheless, its prevalence might be attenuated by taking advantage of bioactive compounds commonly found in fruits and vegetables. This work is focused on the recovery of polyphenols and polysaccharide–polyphenol conjugates from grape pomace for T2DM management and prevention. Bioactives were extracted by solid–liquid extraction and by pressurized hot water extraction (PHWE). Polyphenolic fraction recovered by PHWE showed the highest value for total phenolic content (427 μg GAE.mg−1), mainly anthocyanins and proanthocyanidins, and higher antioxidant activity compared to the fraction recovered by solid–liquid extraction. Polysaccharide–polyphenol conjugates comprehended pectic polysaccharides to which approximately 108 μg GAE of phenolic compounds (per mg fraction) were estimated to be bound. Polyphenols and polysaccharide–polyphenol conjugates exhibited distinct antidiabetic effects, depending on the extraction methodologies employed. Extracts were particularly relevant in the inhibition of a-glucosidase activity, with free polyphenols showing an IC50 of 0.47 μg.mL−1 while conjugates showed an IC50 of 2.7, 4.0 and 5.2 μg.mL−1 (solid–liquid extraction, PHWE at 95 and 120 °C, respectively). Antiglycation effect was more pronounced for free polyphenols recovered by PHWE, while the attenuation of glucose uptake by Caco-2 monolayers was more efficient for conjugates obtained by PHWE. The antidiabetic effect of grape pomace bioactives opens new opportunities for the exploitation of these agri-food wastes in food nutrition, the next step towards reaching a circular economy in grape products.

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“…The latter can achieve high yields of bioactive compounds with the use of food-grade and non-toxic solvents [121,122]. Degrading enzyme mixtures of the grapes cell wall polysaccharide can also be used, leading to the recovery of compounds with bioactive properties [123,124].…”

Section: Ways Of Extracting Nutraceutical Compounds From Grapes and G...mentioning

confidence: 99%

Grape Infusions: Between Nutraceutical and Green Chemistry

Vilela

Pinto

2021

Sustainable Chemistry

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By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.

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The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Cited by 101 publications

References 154 publications

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

Grape Infusions: Between Nutraceutical and Green Chemistry

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