Development of a food antioxidant additive technology out of grape pomace

Abstract

The use of red grape pomaces to develop food antioxidant additive technology is theoretically justified. As a result, it was proposed to use polar solvents for sugar extraction, titratable acids and other organic compounds made from grape pomace. Using the methods of mathematical planning, we studied the influence of extraction time on the process results (τ), treatment temperature (t), active acidity (pH) and concentration of common salt (CNaCI) in the solution. With the use of artificial intelligence, the optimal parameters of the investigated factors were established. The precipitate was separated from the solution, ground and dried at a temperature of 70-80°C. As a result, the technology of producing a food antioxidant additive, which had a dark cherry colour and a powdered consistency without a pronounced odour, was developed. The antioxidant properties of the developed food additive have been studied on the test (no additives) and experimental (with additives) lipid samples. After processing butter at 37oC for 28 days, the test sample was found to have a lower peroxide number than the control number (0.033 compared to 0.055 mmol of active oxygen / kg), which confirms the antioxidant properties of the food additive, enriched flavonoids.