Valorisation of grape pomace (cv. Muscat) for development of functional cookies

Abstract

Fruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient-rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.Grape pomace cookies R. Theagarajan et al.

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

“…The amount of polyphenols from the final product depends on the processing conditions, especially the temperature, the antioxidant capacity being given by the phenolic compounds of the ingredients, the intermediate phenolic compounds generated during the Maillard reactions, the thermal-induced degradation products, and the polyphenols-polysaccharides complexes (Šporin et al, 2018). Biscuits enriched with defatted grape seeds presented better storage stability by increasing the total phenolic content and the antioxidant activity (Aksoylu et al, 2015;Arvik, 2012), similar results being obtained by Theagarajan, Malur Narayanaswamy, Dutta, Moses, and Chinnaswamy (2019) for grape pomace-enriched cookies. The addition of grape pomace to cookies formulations promoted an increase of total phenolic content, which leads to a higher antioxidant activity, the results indicating that a great amount of antioxidants remains in the final product after baking (Karnopp et al, 2015;Theagarajan et al, 2019).…”

“…Biscuits enriched with defatted grape seeds presented better storage stability by increasing the total phenolic content and the antioxidant activity (Aksoylu et al, 2015;Arvik, 2012), similar results being obtained by Theagarajan, Malur Narayanaswamy, Dutta, Moses, and Chinnaswamy (2019) for grape pomace-enriched cookies. The addition of grape pomace to cookies formulations promoted an increase of total phenolic content, which leads to a higher antioxidant activity, the results indicating that a great amount of antioxidants remains in the final product after baking (Karnopp et al, 2015;Theagarajan et al, 2019). According to the results obtained by Maner et al (2017), the anthocyannins content of cookies with grape pomace significantly increased, grape pomace being rich in malvidin 3-O-glucoside, peonidin-3-O glucoside, hydroxycinnamic acids, and flavonol glycosides.…”

“…Lower sugar contents reported for cookies with less than 10% grape byproducts can be due to the higher amount of DF (Acun & Gül, 2014). Theagarajan et al (2019) reported higher protein, ash, and DF contents of cookies containing grape pomace compared to the control, whereas the carbohydrates, fat, and energy values were not significantly (p > .05) different.…”

Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

“…Cookies are a type of baked product with high lipid content, and one of the main reasons for their possible deterioration is the rancidity of lipids. Lipid oxidative deterioration can create bad flavors and even produce harmful substances, affecting the quality of cookies when stored (Theagarajan, Malur Narayanaswamy, Dutta, Moses, & Chinnaswamy, 2019). In order to investigate the effects of the three sugar alcohols on the storability of the cookies, the AV and PV were determined at different storage times, as shown in Figure 1b,c, respectively.…”

Advances in recovery bioactive compounds from potato wastes: processing technologies and applications

“…In recent years, there has been a focus on sustainability and the utilisation of food waste materials in the International Journal of Food Science and Technology (Esteban & Ladero, ; Rhom & Aschemann‐Witzel, ). Thus, research has evaluated how food technology can utilise waste materials from sweet corn (Lau, Harbourne & Oruna‐Concha, ), fruit (Wang, Li & Liu, ; Theagarajan et al , ) and vegetables (Plazzotta, Sillani & Manzocco, ; Lafarga et al , ). However, potato waste utilisation has been neglected as a research topic.…”