Grape Skin Powder Research Articles

Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.

The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt's physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt's water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste.

Development of Fibre Enriched Pasta from Brow

I recently came across some interesting information about the growing popularity of millets among millennials. Brown top millets, in particular, have gained attention for their gluten-free, nutrient-dense properties and are cultivated in dry regions of India and other parts of the world. Similarly, Rajma, a crop that originated in the Indian subcontinent, is grown for food production and as a forage and cover crop. It is an excellent source of protein and is used in various food products for its therapeutic benefits. To combat nutrient- deficient diets and malnutrition, Fibre Enriched Brown Top Millet Pasta (FBTP) was developed by incorporating Brown top Millet (40%, 60%, and 80%), rajmah pulses flour (40%, 60% and 100%) grape skin powder (10% and 20%). The FBTP had a higher amount of antioxidant capacity and improved functional and nutraceutical properties. Overall, this presents a great opportunity for utilizing these crops in food products and reaping their many benefimethod's

Effect of natural colorants on the quality attributes of pea protein-based meat patties

The effects of natural colorants, i.e., 1.5% (v/v) caramel, 12% (v/v) tomato powder, and 4.7% (v/v) grape skin powder, on the quality attributes of pea protein-based meat patties were investigated. These patties consisted of texturized pea protein, coconut oil and corn flour, serving as plant-based meat alternatives. The changes in quality attributes for 10 days storage at 4 °C and after cooking were analysed. The results showed that the incorporation of natural colorants led to a decrease in lightness (L*) in the patties, with tomato powder causing a significant increase in redness (a*) and yellowness (b*). Furthermore, the addition of natural colorants increased the total phenolic content, DPPH radical scavenging activity, and FRAP activity, which could have contributed to the inhibition of lipid oxidation in the products. This was confirmed by the lower TBARS values in natural colourants added pea protein meat patties. Additionally, the incorporation of natural colorants affected the texture profile of the pea protein meat patties. These findings may expand the application of natural colorants such as tomato powder and grape skin powder in the plant protein-based meat industry.

Diet typology as a factor of influence on environmental aspects of human life activity

Purpose. To analyze the influence of the typology of food of the population of a certain geographical region on the health and life expectancy of people in that region. To identify biologically active substances with a positive effect on the health in order to use them in the development of health food products. Methods. The antioxidant properties of red grape skin powder and its water-alcohol extract were studied. The moisture content of the obtained powder is no more than 6-7.5%. The powder of grape skins and its water-alcohol extract were introduced in the amount of 1% by mass into the model raw materials. Model raw materials are vegetable fats and oils. This raw material contains triglycerides of mono- and polyunsaturated higher carboxylic acids, which are subject to oxidation in air. This model raw were used to evaluate the antioxidant activity of the powder and water-alcohol extract of the powder of red grape skins. The antioxidant properties of the biologically active substances of the powder of the skins of red grape varieties were studied by the redox titration method. Results. The introduction of powder or water-alcohol extract of the skin of red grape varieties into the model raw material increases the resistance of the raw material to oxidation. The addition of a water-alcohol extract inhibits the oxidation process more effectively than the powder. Research in model conditions at temperature showed that the peroxide value of vegetable fat increases by 1.1 times when the extract is added, sunflower oil and olive oil - by 1.6 times. Under these conditions, the peroxide number of control samples without additives increased by 2.3 times for vegetable fat, and by 2.5 times for sunflower and olive oils. The skin of red grapes is a source of antioxidants. Antioxidant properties are preserved by the powder obtained from the skin of red grape varieties by drying, as well as by the water-alcohol extract of this powder. Conclusions. The skin of red grape varieties contains biologically active substances of the polyphenolic and stem series. These substances are powerful antioxidants. The skin of red grape varieties can be used in the technology of food for specific health purposes. This food to prevent heart diseases and gerontological purposes.

EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE

Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese.

One-pot pyrolysis method for synthesis of Fe/N co-doped biochar as an effective peroxymonosulfate activator for RhB degradation

BackgroundIt was an effective method and research focus to remove recalcitrant organic pollutants by advanced oxidation processes based on persulfate activation with composite material as heterogeneous catalysts. MethodsFe/N co-doped biochar (Fe/N-BC) was synthesized via one-pot calcination method with anhydrous FeCl3, melamine, and grape skin powder as precursors. Characterization results showed that biomass and melamine could anchor iron species on BC matrixes by coordination. Significant findingsThe Fe/N0.1-BC exhibited significant activities toward peroxymonosulfate (PMS) activation, and 20 mg/L RhB can be degraded completely in 10 min with 0.05 g/L of the material and 0.5 g/L PMS. Electron paramagnetic resonance (EPR) study and free radical quenching experiments indicated that singlet oxygen (1O2), sulfate radicals (SO4•−), and hydroxyl radicals (•OH) were the main reactive oxidizing species, and non-radical mechanism and free radical process were considered to be involved in the degradation of the pollutants. Control experiments revealed that the enhanced active sites were mainly ascribed to rich defects as well as the synergistic effect among Fe and N doping into carbon substrate. The Fe/N-BC owned the merits of environmentally friendly raw materials, easy synthesis, and high activation efficiency, exhibiting splendid prospect for environmental application.

Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow

Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

ABSTRACT Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0– 20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP significantly (p < .05) reduced the water absorption but three types of grape powders could increase the development time and dough stability. Furthermore, all kinds of grape powders with various incorporations could significantly (p < .05) enhance the strength of dough systems. Grape powders decreased the storage (G′) and loss (G″) moduli, while the tan δ increased with the increasing of GSP/GSKP/GPP addition levels. The microstructure observation of composite doughs suggested that the integrity and continuity of gluten networks were destroyed in the presence of grape powders. Based on the above results, the GSP addition levels of 10% to 15%, GSKP/GPP of 5% to 10% are recommended.

Infusion of trans-resveratrol in micron-scale grape skin powder for enhanced stability and bioaccessibility

A novel delivery system using micron-scale grape skin powder (GSP) was developed that enhanced loading, stability and bioaccessibility of trans-resveratrol (trans-Res). Vacuum assisted infusion of GSP results in a high yield (~1 mg/g) of trans-Res and improved photostability of infused trans-Res in GSP exposed to UV-A light. The release of trans-Res from GSP was ~ 45% during gastric digestion and the total release in the intestinal phase during sequential digestion processes using low and high bile salts was ~ 70% and ~ 90%, respectively. Moreover, the release of endogenous polyphenols in GSP during simulated gastrointestinal digestion was similar to the release profile of infused resveratrol, suggesting strong interactions of infused resveratrol with the GSP matrix. In summary, this research illustrates a novel approach to utilize food by-products to enhance stability and bioaccessibility of bioactive compounds.

Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.

Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process

An intelligent film was prepared from ĸ-carrageenan blended with hydroxypropyl methylcellulose and directly adding anthocyanins-rich grape skin powder (GSP) as the indicator with an extraction-free process. The films were characterized by Fourier transform infrared spectroscopy, X-ray diffraction, and observed by stereo microscope and Scanning electron microscope. The light transmittance, water-adsorption and mechanical properties were determined and tests monitoring pork freshness were conducted to evaluate its potential applications. The results show that the GSP distribution uniformity in the films decreased with GSP content increased; GSP formed new hydrogen bonds with matrix molecules and the cross-sections of the films were smooth and continuous. The appropriate addition of GSP can enhance the compatibility of the matrix, but decrease the film hydrophilicity. With GSP content increasing from 0% to 8%, the light transmittance decreased from 83.10% to 42.89% at 600 nm, and EB% and TS of the films decreased from 19.65% to 11.30% and from 20.96 MPa to 14.25 MPa, respectively. The film became blue-green when the pH reached 7, indicating that it is highly pH-sensitive and the film changed from purple to green when TVB-N was 14.63 mg/100 g, suggesting that it is intelligent for monitoring the freshness of the pork. This study offers a clean path to prepare a highly pH-sensitive film for indicating food freshness.

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder.

The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.

Effect of Added Grape Seed and Skin on Chicken Thigh Patties during Chilled Storage

The effect of 2% grape seed and 2% grape skin powder added to chicken thigh patties stored at 4°C was assessed by measuring lipid oxidation, total phenolic content, pH, color changes and sensory attributes. The addition of these grape by-products to the patties lowered pH values and significantly reduced in lightness, redness and yellowness compared with the control. However, the addition of grape seed and skin significantly improved the oxidative stability of raw chicken patties due to higher total phenolic content, grape seed being more effective than skin in this regard. The phenolic content of these samples remained stable even after cooking. The acceptability of the chicken meat in general was not affected by the addition of grape by-products. These results show that grape seed and grape skin could potentially be used as natural antioxidants in raw chicken patties and would be accepted by consumers.

Research of rheological properties of mayonnaise sauce with grape skin powder

Studies of physico-chemical quality indicators of mayonnaise sauce with grapes skin powder and varying contents of a complex thickener are presented in this article. The optimum values of the concentrations of complex thickener are determined. The emulsion stability values of the mayonnaise sauce with grapes skin powder will be in the range of 97.0–100.0 %. It meets the requirements of the mayonnaise and mayonnaise sauces regulatory documentation. In this case, the effective viscosity values provide optimal organoleptic characteristics of the product. The technological solution of the possibility of the complex thickener concentration varying for produce a low-fat product with a given consistency and the necessary emulsion stability quality indicators is substantiated. The formulation of a mayonnaise sauce of enhanced biological value with a Black Pearl grapes skin powder (5.0 % by weight) and with a non-starch nature complex thickener (0.4–1.2 % by weight) is proposed. The add ed ingredients of plant raw materials can influence on the rheological properties of the mayonnaise emulsion. Dietary fibers of the grapes skin have a tendency to swell and retain moisture. The components of the complex thickener (hydrocolloids) have the ability to form adsorption-solvate stratums on the surface of dispersed phase droplets. The proposed technological solution will allow producing mayonnaise sauces with a given consistency and the necessary physicochemical parameters.

Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications

Abstract Micronized grape skin powder (GS) and maltodextrin-encapsulated grape skin phenolics (eGSP) were recovered from winemaking byproducts as potential food ingredients. Hygroscopicity was higher in eGSP than in GS. Both eGSP and GS had intense color and less fermented odor than the wet GS. Phenolic content, antioxidant activity and inhibitory effectiveness towards enzymes related to hyperglycemia damage were ~ double in eGSP than in GS. During storage, the rate of phenolic degradation diminished with decreasing aw from 0.75 to 0.11. Anthocyanins and proanthocyanidins were less stable than monomeric flavanols and flavonols. The rate of decrease in antioxidant activity was lower compared to the extent of phenolic degradation. At aw 0.11 no degradation was observed in eGSP, while anthocyanin and proanthocyanidin contents slightly decreased in GS (k ∗ 103 in the range 0.69–2.94 d− 1). Criteria for GS and eGSP storage were defined in relation to their final uses. Industrial relevance The conversion of winemaking by products into value added products is considered the unique strategy to overcome the cost of not recycling, including waste disposal and decontamination of affected areas. As winemaking is a seasonal activity, long-term stability of recovered byproducts is needed for their further utilization. GS and eGSP represent potential value-added food ingredients for wide-ranging applications (antioxidant, colorant, phenolic sources) and tailor-made functionalities (inhibitors of enzymes related to hyperglycemia). The results obtained led to the definition of criteria for GS and eGSP storage, which depend on their final use in foods, as illustrated by two discussed scenarios.

Research of technological properties of grape skin powder as an functional ingredient of mayonnaise sauce

Досліджено технологічні властивості порошку шкірки винограду, що пропонується як компонент майонезного соусу оздоровчого призначення. Визначені залежності технологічних показників суспензії порошку шкірки винограду від концентрації кислоти та температурних режимів попередньої обробки. Встановлено оптимальні діапазони значень концентрації кислоти та температури для технологічних показників суспензії досліджуваного порошку, а саме вологоутримуючої здатності, ефективної в’язкості та поверхневого натягу.

RESEARCH OF DRY PLANT CONCENTRATES – INGREDIENT OF A FOOD HEALTH IMPROVEMENT

It is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such method of enriching of foodstuffs will allow to bring down the deficit of necessary micro- and macronutrients, biologically active substances, and also to bring down indexes on the number of peroxide in the process of storage of low-caloric sauces due to being of natural antioxidants in powdered plant and vegetable material. Experiments were conducted for determination of micro- and macroelement composition and content of sum of polyphenolic substances samples of powdered plant and vegetable material. Samples with the optimal above-mentioned indexes were revealed and samples for the next stage of researches were chosen. The data plan experiment on the effect of temperature and time storage of powdered vegetable raw materials in the amount polyphenols (% wt) in samples of powdered vegetable raw materials used in the suggested corrections storage term low-calorie sauces based on secondary products of juice and wine manufacturing in recipes and calculations in compounding on productions.It was substantiated the choice of grape skin powder as bioactive addition in the emulsive foodstuffs for health improvment purposes, as a sample that has optimal indexes for micro- and macronutrients composition and maintenance of natural antioxidants of polyphenolic nature.

Solid-liquid Extraction of Phenolics from Red Grape Skins.

For the characterization of grape cultivars, the profile and content of flavonoids are important because these compounds have an impact on grape and wine quality. A new extraction method for the recovery of flavonoids, e.g. anthocyanins, flavonols and flavan-3-ols from grape skins was developed. The optimization of solid-liquid extraction of flavonoids was conducted, with respect to the type of the organic solvent and its percentage in the extraction solvent as well as the extraction temperature and extraction time, using response surface methodology. Optimal conditions were obtained by using extraction solvent composed from acetonitrile:water:formic acid (20:79:1; v/v/v), at an extraction temperature of 50 °C, an extraction time of 1 h in a single-step extraction and with a solid-to-solvent ratio of 1:80 g mL(-1) (125 mg of grape skin powder and 10 mL of extraction solvent). The new optimal extraction method is inexpensive, simple, fast, accurate and selective for the recovery of simple flavonoids.

Wound‐healing activity of the skin of the common grape (Vitis Vinifera) variant, cabernet sauvignon

The common Grape L. (Vitaceae) is regarded as an important medicinal plant. European healers have suggested the use of grapevine sap, juice, and whole grape in the treatment of pain, allergic reactions, inflammation, and to promote wound healing. We evaluated grape-skin powder for its wound-healing activity using an excision wound model in rats. Animals were randomly divided into three groups of six (n = 6) each. The test group animals were treated topically with the grape-skin powder (100 mg/kg/day). The controls and standard group animals were treated with petroleum jelly and mupirocin ointment respectively. Healing was assessed by the rate of wound contraction, period of epithelialization, and hydroxyproline content. On day 13, treatment of the wounds with grape-skin powder enhanced significantly the rate of wound contraction (100 %). Treated animals showed significant decrease in the epithelialization period (p < 0.000) and increase in the hydroxyproline content (p < 0.05) when compared to control and the standard. Histological analysis was also consistent with the proposal that grape-skin powder exhibits significant wound-healing potential. Increased rate of wound contraction, hydroxyproline content, and decrease in epithelialization time in the treated animals support the use of grape-skin powder in the management of wound healing.

Antiinflammatory Properties of the Muscadine Grape (Vitis rotundifolia)

The muscadine grape possesses one of the highest antioxidant levels among fruits; yet, the effect of this fruit on mammalian metabolic systems has not received significant attention. To examine the antiinflammatory properties of the muscadine, grape skins were dried, pulverized, and extracted (10% w/v) with 50% ethanol. The extract was then tested in two different assays: the release of superoxide in phorbol myristate acetate-activated neutrophils and the release of cytokines [tumor necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-beta), and interleukin-6 (IL-6)] by lipopolysaccharide-activated peripheral blood mononuclear cells. The release of superoxide and cytokines was inhibited by increasing concentrations of the extract. A 1:100 dilution of the extract inhibited superoxide release by approximately 60% while the release of TNF-alpha and IL-1beta was reduced at a dilution of 1:200 by approximately 15 and 90%, respectively (all P < 0.05). The inhibition pattern on the release of IL-6 was similar to that seen with TNF-alpha. In a related in vivo study, rats were fed a diet containing 5% (wt/wt) dried muscadine grape skins for 14 days and then were injected with carrageenan in the foot pad. After 3 h, paw edema was measured and the rats on the grape skin diet had approximately 50% less paw edema than controls (P < 0.05). These results demonstrate that the muscadine grape skin powder possesses significant in vitro and in vivo antiinflammatory properties.