Dordoni Roberta, Duserm Garrido Guillermo, Marinoni Laura, Torri Luisa, Piochi Maria, Spigno Giorgia
Department for Sustainable Food Process, DiSTAS, Università Cattolica del Sacro Cuore, Piacenza 29122, Italy.
Centre for Dairy and Fodder Crops Research, CREA, Lodi 26900, Italy.
Int J Food Sci. 2019 Feb 3;2019:9161840. doi: 10.1155/2019/9161840. eCollection 2019.
Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.
葡萄皮渣是酿酒过程中产生的主要废弃物之一，它含有仍富含生物活性化合物的种子和果皮。果皮可与种子分离，并可用于回收具有不同潜在应用价值的抗氧化提取物。本研究的目的是评估添加从废弃葡萄皮中提取并包封在麦芽糊精中的提取物对全麦可可饼干抗氧化性能和感官可接受性的影响。测试了不同水平的富集量（基于面团重量的1.2%、2.3%和3.5%），并对所得面团和饼干的总酚含量和抗氧化能力（基于不同的自由基测定）进行了分析。添加提取物提高了面团和饼干的酚含量（最高增加134%）和抗氧化能力（最高增加244%）。含有提取物的饼干也具有不同的颜色。然而，在加速温度和氧气条件下评估的氧化稳定性并未因添加提取物而得到改善。烹饪导致富集配方和参考配方的酚含量平均（并非总是显著）下降16%。富集水平显著影响感官可接受性，确定了两类消费者群体，一类更喜欢富集水平最高的饼干，另一类更喜欢富集水平最低的饼干。结果表明，全麦可可饼干是一种合适的食品基质，可用于开发富含废弃葡萄皮中酚类化合物的新型美味产品，并且受普通饼干消费者喜爱。
