Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace

Autores
Antoniolli, Andrea Noelia; Becerra, Lucía; Piccoli, Patricia Noemí; Fontana, Ariel Ramón
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers’ diets.
Fil: Antoniolli, Andrea Noelia. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Becerra, Lucía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Biomatemática y Fisicoquímica. Cátedra de Química Orgánica y Biológica; Argentina
Fil: Piccoli, Patricia Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Materia
ANTHOCYANINS
PHENOLIC COMPOUNDS
WINE INDUSTRY BY-PRODUCTS
BAKERY FUNCTIONAL FOODS
ANTIOXIDANT DIETARY FIBER
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/241293
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/241293
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape PomaceAntoniolli, Andrea NoeliaBecerra, LucíaPiccoli, Patricia NoemíFontana, Ariel RamónANTHOCYANINSPHENOLIC COMPOUNDSWINE INDUSTRY BY-PRODUCTSBAKERY FUNCTIONAL FOODSANTIOXIDANT DIETARY FIBERhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers’ diets.Fil: Antoniolli, Andrea Noelia. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Becerra, Lucía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Biomatemática y Fisicoquímica. Cátedra de Química Orgánica y Biológica; ArgentinaFil: Piccoli, Patricia Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaMDPI2024-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/241293Antoniolli, Andrea Noelia; Becerra, Lucía; Piccoli, Patricia Noemí; Fontana, Ariel Ramón; Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace; MDPI; Plants; 13; 5; 2-2024; 1-152223-7747CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/13/5/590info:eu-repo/semantics/altIdentifier/doi/10.3390/plants13050590info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:32:39Zoai:ri.conicet.gov.ar:11336/241293instacron: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:34982025-09-29 10:32:39.424CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
title Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
spellingShingle Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
Antoniolli, Andrea Noelia
ANTHOCYANINS
PHENOLIC COMPOUNDS
WINE INDUSTRY BY-PRODUCTS
BAKERY FUNCTIONAL FOODS
ANTIOXIDANT DIETARY FIBER
title_short Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
title_full Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
title_fullStr Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
title_full_unstemmed Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
title_sort Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
dc.creator.none.fl_str_mv Antoniolli, Andrea Noelia
Becerra, Lucía
Piccoli, Patricia Noemí
Fontana, Ariel Ramón
author Antoniolli, Andrea Noelia
author_facet Antoniolli, Andrea Noelia
Becerra, Lucía
Piccoli, Patricia Noemí
Fontana, Ariel Ramón
author_role author
author2 Becerra, Lucía
Piccoli, Patricia Noemí
Fontana, Ariel Ramón
author2_role author
author
author
dc.subject.none.fl_str_mv ANTHOCYANINS
PHENOLIC COMPOUNDS
WINE INDUSTRY BY-PRODUCTS
BAKERY FUNCTIONAL FOODS
ANTIOXIDANT DIETARY FIBER
topic ANTHOCYANINS
PHENOLIC COMPOUNDS
WINE INDUSTRY BY-PRODUCTS
BAKERY FUNCTIONAL FOODS
ANTIOXIDANT DIETARY FIBER
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers’ diets.
Fil: Antoniolli, Andrea Noelia. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Becerra, Lucía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Biomatemática y Fisicoquímica. Cátedra de Química Orgánica y Biológica; Argentina
Fil: Piccoli, Patricia Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers’ diets.
publishDate 2024
dc.date.none.fl_str_mv 2024-02
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/11336/241293
Antoniolli, Andrea Noelia; Becerra, Lucía; Piccoli, Patricia Noemí; Fontana, Ariel Ramón; Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace; MDPI; Plants; 13; 5; 2-2024; 1-15
2223-7747
CONICET Digital
CONICET
url http://hdl.handle.net/11336/241293
identifier_str_mv Antoniolli, Andrea Noelia; Becerra, Lucía; Piccoli, Patricia Noemí; Fontana, Ariel Ramón; Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace; MDPI; Plants; 13; 5; 2-2024; 1-15
2223-7747
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.mdpi.com/2223-7747/13/5/590
info:eu-repo/semantics/altIdentifier/doi/10.3390/plants13050590
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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 13.070432

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