Abstract
This research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new value-added uses for that material and optimizing of anthocyanin-rich formulations by spray-drying in order to obtain novel ingredients, all for food industry use. First, the identification of phenolic compounds in Tintorera grape extracts by HPLC-DAD-ESI-MSn enabled characterization of the raw material’s health-promoting characteristics. Maintaining the spray-dried products for 4 weeks’ storage enabled study of the formulation’s loss of anthocyanins and antioxidant properties due to drying process temperatures as well as analysis of the retention and stability of such compounds under different conditions (20 and 40 °C). Tintorera grapes presented a significant amount of Malvidin 3-O-hex (5.66 mg g−1 DW). Anthocyanins in spray-dried formulations were stable for 4 weeks. Optimal conditions in the spray-dryer facilitated the products’ antioxidant capacity; for instance, using 10% maltodextrin (w:v) at 90 °C inlet temperature had a little influence on the reduction in encapsulated malvidin 3-O-hex (15%) and presented 3.35 mg GAE g−1 DW of total polyphenol contents, 98.62 µmol Trolox (FRAP assay), and 39.97 µmol Trolox (DPPH assay). Principal component analyses (PCA) showed a high degree of dependence between anthocyanin content and maintenance of antioxidant capacity during storage. These results offer a promising alternative for the industrial management of wine-making wastes in order to implement a sustainable protocol for development of Tintorera grape extracts rich in bioactive compounds for new beverages and functional foods.
Highlights
Raw materials and formulations were mixed with 5 volumes of methanol/formic acid/water (25:1:24) for the extraction of anthocyanins, mainly malvidin 3-hexoside and other phenolic compounds, following the protocol described by [14]
Antioxidant capacity, and spray-drying assay were studied by using one-way analysis of variance (ANOVA), with a completely random design (n = 4), and
Biplot associated with principal components analyses (PCA) was obtained by mean centered data based on the eigen values to determine the correlations among variables, the discrimination of anthocyanin contents of Vitis vinifera and the antioxidants properties, and loss of malvidin
Summary
Tintorera grape by-products can be used for valorization as sources of functional ingredients rich in bioactive phytochemicals [8]. Several authors were able to determine that the different conditions used for spray-drying would protect the Vitis vinifera polyphenols from degradation, mainly oxidation of the bioactive compounds due to oxygen from the environment when these were formulated under correct storage conditions [11]. This research focused on evaluating the waste produced by the wine industry related to overproduction of Tintorera grape and transforming that biomass into a source of valuable functional ingredients with great potential for health-promoting biological activities. The goal was to provide new knowledge about the composition and operational protocols necessary to obtain the new formulations in order to deliver novel and innovative products derived from Tintorera grape wastes, once recovered and valorized as a source of functional ingredients for industrial applications
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