Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Solange Teresinha Carpes,Manuel Vicente Salvador Plata-Oviedo,Tatiane Luiza Cadorin Oldoni,Leticia Dangui Da Silva,Amália Soares Dos Reis,Daiane Pereira,Cristiane De Moura,Jacqueline Florio Almeida

doi:10.1590/1981-6723.11219

Solange Teresinha Carpes, Manuel Vicente Salvador Plata-Oviedo + Show 6 more

Open Access

https://doi.org/10.1590/1981-6723.11219

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Abstract

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

Highlights

Natural products have been valuable sources for the development of new active principles, allowing the discovery of biomolecules with potential use in many areas of science (Falowo et al, 2014)
Higher temperatures contribute to the rapid drying of droplets which leads to the formation of smaller droplets, favoring the formation of smoother surfaces
The particle diameter of the spray dryer material employed depends on the atomization method, the properties of the wall material, the concentration and viscosity of the raw material, and the drying conditions (Fernandes et al, 2014)

Summary

Introduction

Natural products have been valuable sources for the development of new active principles, allowing the discovery of biomolecules with potential use in many areas of science (Falowo et al, 2014). Successful aging and disease prevention including cancer and cardiac problems have been attributed to the ingestion of polyphenol-rich foods (Zhang et al, 2015). Skin, stems and grape pulp remains form by-products of the grape wine processing, which are rich in phenolic compounds as anthocyanins, trans-resveratrol, dyes and other compounds with biological activities namely antioxidant, antibacterial, anti-inflammatory, and cytotoxic activities (Peixoto et al, 2018). If the generation of large-scale by-products is discarded inappropriately can have a negative impact on the environment. If well used, they can generate economic and environmental gains. The use of bioactive compounds in the food industry has some limitations due to the bitter taste of major phenolic compounds and according to Soares et al (2013), the bitterness of polyphenols increases with molecular weight

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