Pires Juliana A, Gomes Winston P C, Teixeira Natalia N, Melchert Wanessa R
College of Agriculture Luiz de Queiroz, University of São Paulo, Av. Pádua Dias 11, Box 9, Piracicaba, SP 13418-900 Brazil.
Center for Nuclear Energy in Agriculture, University of São Paulo, Av. Centenário, 303, Piracicaba, SP 13416-000 Brazil.
J Food Sci Technol. 2022 Sep;59(9):3458-3463. doi: 10.1007/s13197-021-05334-8. Epub 2021 Dec 3.
One of the biggest hurdles faced by the wine industry is the disposal of residual biomass generated after vinification. Although this residue is biodegradable, it constitutes a potential source of environmental pollutants. To alleviate this issue, this biomass may be used in alternative applications; for example, it may be transformed into an enriched flour that can be used to improve the nutrient content in different foods. In this study, were evaluated the effects of drying processes on the relevant nutritional components in dry extracts obtained from the residue of fermented grape pomace. The concentrations of phenolic compounds and anthocyanins were higher when drying the flour by the traditional oven procedure than by freeze-drying. The highest difference (approximately 40%) was observed for tannin compounds. Therefore, drying in an oven is recommended due to the lower loss of bioactive compounds, in addition to being simple and cheap.
葡萄酒行业面临的最大障碍之一是酿酒后产生的残余生物质的处理。尽管这种残留物是可生物降解的，但它构成了环境污染物的潜在来源。为缓解这一问题，这种生物质可用于替代应用；例如，它可以转化为一种强化面粉，用于提高不同食品中的营养成分。在本研究中，评估了干燥工艺对从发酵葡萄皮渣残渣中获得的干提取物中相关营养成分的影响。用传统烤箱干燥法干燥面粉时，酚类化合物和花青素的浓度高于冷冻干燥法。单宁化合物的差异最大（约40%）。因此，除了简单且成本低之外，由于生物活性化合物损失较低，建议采用烤箱干燥。
