Bianchi Federico, Lomuscio Elisabetta, Rizzi Corrado, Simonato Barbara
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Foods. 2021 Nov 16;10(11):2815. doi: 10.3390/foods10112815.
Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.
葡萄皮渣（GP）是葡萄酒酿造的主要副产品，作为生物活性化合物（如多酚）的来源，它可能是一种有价值的功能性食品成分。多酚可预防多种非传染性疾病，并能抑制食品中的氧化反应。然而，必须考虑到其多不饱和脂肪酸含量高、某些多酚具有促氧化潜在作用以及在食品加工过程中与基质其他成分的复杂相互作用。事实上，所有这些因素都可能促进氧化反应，需要进行有针对性的具体分析。本研究的目的是通过OXITEST预测方法，评估在面包棒配方中添加不同浓度（0%、5%和10%）的GP粉末（GPP）对其在室温储存期间抗氧化活性以及货架期的影响。添加GPP提高了面包棒的总多酚含量和抗氧化活性。在室温下储存的前两天，FRAP值降低，TPC在75天内增加，而ABTS则呈现轻微的逐渐下降。然而，GP对OXITEST估计的面包棒货架期有负面影响，增加了氧化速率。总之，即使在面包棒中添加GP可以提高产品的营养价值，但商业易腐性增加是一个必须考虑的缺点。
