Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

Francyeli Araújo Silva,Rita De Cássia Ramos Do Egypto Queiroga Queiroga,Margarida Angélica Da Silva Vasconcelos,Maria Manuela Estevez Pintado,Marcos Dos Santos Lima,Graciele Da Silva Campelo Borges

doi:10.1590/1981-6723.04120

Abstract

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

Highlights

Considering the increasing concern about environmental issues, the integral utilization of fruits has been highly recommended for its best use and lowest accumulation of solid residues causing a lower environmental impact
It is appealing to consider the use of fruits residues as potential substrates for obtaining products with high added value (Sette et al, 2020), such as the bagasse obtained from grape processing, which retains a large part of the phenolic compounds, about 20% to 30% in the peels and 60% to 70% in the seeds (Sousa et al, 2014; Valero-Cases & Frutos, 2017)
Concerning sugars (Table 1), in particular glucose and fructose, the grape preparation added of sucrose (PS) had higher levels (p ≤ 0.05) when compared to grape preparation added of agave and xylitol (PAX), as expected since sucrose is a disaccharide that when hydrolyzed gives rise to glucose and fructose molecules

Summary

Introduction

Considering the increasing concern about environmental issues, the integral utilization of fruits has been highly recommended for its best use and lowest accumulation of solid residues causing a lower environmental impact. It is appealing to consider the use of fruits residues as potential substrates for obtaining products with high added value (Sette et al, 2020), such as the bagasse obtained from grape processing, which retains a large part of the phenolic compounds, about 20% to 30% in the peels and 60% to 70% in the seeds (Sousa et al, 2014; Valero-Cases & Frutos, 2017). The food industry has expanded its interest in the production of grape derivatives, such as wines, juices and jams, due to its rich composition in bioactive compounds (Haas et al, 2018). Whereas the scope of beneficial effects on the body will depend on the bioaccessibility of phenolic compounds (Ribas-Agustí et al, 2018), has been increasingly studied the simulated digestion effect on these compounds of the grape (Gomes et al, 2019; Pešić et al, 2019)

Methods

Results

Conclusion