Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies

Autores
Jofre, Carla Micaela; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Viticulture is a millenary activity, with winemaking as its primary purpose. Traditionally, by-products have been discarded or underutilized. This study explored a comprehensive use of the grape, which are rich in simple carbohydrates, vitamin C, minerals, and phenolic compounds. A filtration process involving a filter and microfiltration with membranes was employed to clarify the fruit juice. This resulted in a clear, transparent juice with reduced sugar and protein content. Meanwhile, the main by-product, the pomace which is a mixture of skin, seeds, and stalks, also contains a high content of phenolic compounds and fiber, was freeze-dried. In this context, various hydrocolloids were studied for their effectiveness in producing a powder with the desired characteristics. The grape flour obtained was characterized and used in the formulation of gluten free cookies and their filling. The sweet filled cookies exhibited higher protein, vegetable fat, and fiber content than the control cookies and were well-received in sensory evaluations. Therefore, utilizing these flours in food formulations represents an excellent opportunity to valorize waste and enhance the value of the wine industry.
Fil: Jofre, Carla Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
GRAPE
JUICE
MICROFILTRATION
POMACE
FREEZE-DRYING
GLUTEN-FREE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257189
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookiesJofre, Carla MicaelaCampderrós, Mercedes EdithRinaldoni, Ana NoeliaGRAPEJUICEMICROFILTRATIONPOMACEFREEZE-DRYINGGLUTEN-FREEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Viticulture is a millenary activity, with winemaking as its primary purpose. Traditionally, by-products have been discarded or underutilized. This study explored a comprehensive use of the grape, which are rich in simple carbohydrates, vitamin C, minerals, and phenolic compounds. A filtration process involving a filter and microfiltration with membranes was employed to clarify the fruit juice. This resulted in a clear, transparent juice with reduced sugar and protein content. Meanwhile, the main by-product, the pomace which is a mixture of skin, seeds, and stalks, also contains a high content of phenolic compounds and fiber, was freeze-dried. In this context, various hydrocolloids were studied for their effectiveness in producing a powder with the desired characteristics. The grape flour obtained was characterized and used in the formulation of gluten free cookies and their filling. The sweet filled cookies exhibited higher protein, vegetable fat, and fiber content than the control cookies and were well-received in sensory evaluations. Therefore, utilizing these flours in food formulations represents an excellent opportunity to valorize waste and enhance the value of the wine industry.Fil: Jofre, Carla Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaElsevier2024-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257189Jofre, Carla Micaela; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies; Elsevier; Food Chemistry Advances; 4; 6-2024; 1-72772-753XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2772753X23004045#bib0014info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2023.100583info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:23:05Zoai:ri.conicet.gov.ar:11336/257189instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:23:05.611CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
title Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
spellingShingle Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
Jofre, Carla Micaela
GRAPE
JUICE
MICROFILTRATION
POMACE
FREEZE-DRYING
GLUTEN-FREE
title_short Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
title_full Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
title_fullStr Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
title_full_unstemmed Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
title_sort Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies
dc.creator.none.fl_str_mv Jofre, Carla Micaela
Campderrós, Mercedes Edith
Rinaldoni, Ana Noelia
author Jofre, Carla Micaela
author_facet Jofre, Carla Micaela
Campderrós, Mercedes Edith
Rinaldoni, Ana Noelia
author_role author
author2 Campderrós, Mercedes Edith
Rinaldoni, Ana Noelia
author2_role author
author
dc.subject.none.fl_str_mv GRAPE
JUICE
MICROFILTRATION
POMACE
FREEZE-DRYING
GLUTEN-FREE
topic GRAPE
JUICE
MICROFILTRATION
POMACE
FREEZE-DRYING
GLUTEN-FREE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Viticulture is a millenary activity, with winemaking as its primary purpose. Traditionally, by-products have been discarded or underutilized. This study explored a comprehensive use of the grape, which are rich in simple carbohydrates, vitamin C, minerals, and phenolic compounds. A filtration process involving a filter and microfiltration with membranes was employed to clarify the fruit juice. This resulted in a clear, transparent juice with reduced sugar and protein content. Meanwhile, the main by-product, the pomace which is a mixture of skin, seeds, and stalks, also contains a high content of phenolic compounds and fiber, was freeze-dried. In this context, various hydrocolloids were studied for their effectiveness in producing a powder with the desired characteristics. The grape flour obtained was characterized and used in the formulation of gluten free cookies and their filling. The sweet filled cookies exhibited higher protein, vegetable fat, and fiber content than the control cookies and were well-received in sensory evaluations. Therefore, utilizing these flours in food formulations represents an excellent opportunity to valorize waste and enhance the value of the wine industry.
Fil: Jofre, Carla Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
description Viticulture is a millenary activity, with winemaking as its primary purpose. Traditionally, by-products have been discarded or underutilized. This study explored a comprehensive use of the grape, which are rich in simple carbohydrates, vitamin C, minerals, and phenolic compounds. A filtration process involving a filter and microfiltration with membranes was employed to clarify the fruit juice. This resulted in a clear, transparent juice with reduced sugar and protein content. Meanwhile, the main by-product, the pomace which is a mixture of skin, seeds, and stalks, also contains a high content of phenolic compounds and fiber, was freeze-dried. In this context, various hydrocolloids were studied for their effectiveness in producing a powder with the desired characteristics. The grape flour obtained was characterized and used in the formulation of gluten free cookies and their filling. The sweet filled cookies exhibited higher protein, vegetable fat, and fiber content than the control cookies and were well-received in sensory evaluations. Therefore, utilizing these flours in food formulations represents an excellent opportunity to valorize waste and enhance the value of the wine industry.
publishDate 2024
dc.date.none.fl_str_mv 2024-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257189
Jofre, Carla Micaela; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies; Elsevier; Food Chemistry Advances; 4; 6-2024; 1-7
2772-753X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257189
identifier_str_mv Jofre, Carla Micaela; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Integral use of grape: Clarified juice production by microfiltration and pomace flour by freeze-drying. Development of gluten-free filled cookies; Elsevier; Food Chemistry Advances; 4; 6-2024; 1-7
2772-753X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2772753X23004045#bib0014
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2023.100583
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.48226

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