دورية أكاديمية
أعرض في EDS

Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties.

التفاصيل البيبلوغرافية
العنوان: Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties.
المؤلفون: Giosuè A; Nutrition, Diabetes and Metabolism Unit, Department of Clinical Medicine and Surgery, 'Federico II' University, Via S. Pansini 5, 80131 Naples, Italy.; Department of Pharmacy, 'Federico II' University, Via D. Montesano 49, 80131 Naples, Italy., Siano F; Institute of Food Sciences (ISA), National Research Council, Via Roma 64, 83100 Avellino, Italy., Di Stasio L; Institute of Food Sciences (ISA), National Research Council, Via Roma 64, 83100 Avellino, Italy., Picariello G; Institute of Food Sciences (ISA), National Research Council, Via Roma 64, 83100 Avellino, Italy., Medoro C; Institute for Bioeconomy (IBE), Italian National Research Council, Via P. Gobetti 101, 40129 Bologna, Italy., Cianciabella M; Institute for Bioeconomy (IBE), Italian National Research Council, Via P. Gobetti 101, 40129 Bologna, Italy., Giacco R; Nutrition, Diabetes and Metabolism Unit, Department of Clinical Medicine and Surgery, 'Federico II' University, Via S. Pansini 5, 80131 Naples, Italy.; Institute of Food Sciences (ISA), National Research Council, Via Roma 64, 83100 Avellino, Italy., Predieri S; Institute for Bioeconomy (IBE), Italian National Research Council, Via P. Gobetti 101, 40129 Bologna, Italy., Vasca E; Department of Chemistry and Biology 'A. Zambelli', University of Salerno, Via Giovanni Paolo II 232, 84084 Fisciano, Italy., Vaccaro O; Nutrition, Diabetes and Metabolism Unit, Department of Clinical Medicine and Surgery, 'Federico II' University, Via S. Pansini 5, 80131 Naples, Italy.; Department of Pharmacy, 'Federico II' University, Via D. Montesano 49, 80131 Naples, Italy., Cozzolino R; Institute of Food Sciences (ISA), National Research Council, Via Roma 64, 83100 Avellino, Italy.
المصدر: Foods (Basel, Switzerland) [Foods] 2024 Jul 11; Vol. 13 (14). Date of Electronic Publication: 2024 Jul 11.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: The life-long adherence to a dietary pattern able to provide a high amount of polyphenols demonstrating beneficial cardiometabolic effects is demanding for the general population. In this study, red grape pomace (GP) was used as an ingredient to increase the daily polyphenols' intake. The incorporation of crude crushed GP at 20 and 30% ( w / w ) in a control (CTR) biscuit formula improved the nutritional profile by increasing the fiber and reducing lipid and energy content while providing up to 540 mg GAE of polyphenols per 100 g. Besides anthocyanins, GP contains flavonoids and grape-seed procyanidins, contributing to the remarkable antioxidant capacity of 20- and 30-GP biscuits. Upon in vitro gastro-duodenal enzymatic digestion, the concentration of reducing sugars for 20-GP and 30-GP compared to the CTR biscuits dropped significantly, meaning that the combined action of GP fibers and polyphenols could delay the intestinal absorption of glucose. Overall, 60 volatiles were detected in biscuits. All in all, the content of Maillard reaction products was lower in GP than in CTR biscuits, possibly due to the free radical scavenging ability of polyphenols. Despite the high rates of GP utilized, the sensorial attributes and the overall liking of the GP biscuits-especially the 20-GP ones-were not substantially affected. These findings will support nutritional studies to assess the potential role as functional foods of GP biscuits, and, afterwards, the large-scale production of a food mainly based on a waste ingredient turned into a resource.
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معلومات مُعتمدة: PON MUR 2018; ARS01_00783 ALIFUN
فهرسة مساهمة: Keywords: anthocyanins; antioxidant fibers; cardiometabolic health; enriched biscuits; in vitro simulated digestion; red grape pomace; volatile organic compounds
تواريخ الأحداث: Date Created: 20240727 Latest Revision: 20240729
رمز التحديث: 20240729
مُعرف محوري في PubMed: PMC11276511
DOI: 10.3390/foods13142195
PMID: 39063279
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods13142195