Ohmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products

Tomato and wine production are the main agro-industrial sectors in Portugal. These activities produce and accumulate large amounts of waste, especially seeds, peels and pulp residues, with high economic and environmental concerns worldwide. These residues are typically rich in bioactive compounds (BC), such as proteins, sugars and lipids, and phenolic compounds (PC) and carotenoids. Therefore, they can be an economical source of high added value, with potential food, cosmetic, or pharmaceutical industry applications. However, current extraction methods (e.g. extraction with chemical solvents) and environmental hazards can also degrade BC and promote toxicity, reducing biological properties and health benefits, making it difficult to use as value-added products. The main objective of this thesis was to explore the value of grape and tomato bagasse to promote the principle of sustainable development, with the achievement of ingredients of added value and zero waste. Thus, an optimisation study of BC extraction from these by-products was carried out, using ohmic heating (OH) method and solvents used in the food industry, to ensure the maintenance of compositional integrity, functionality and safety of bioactive extracts obtained and compared with the traditional method in which it is used organic solvents (CONV). Initially, a group of grape by-products was used, namely stalk and bagasse samples from white and red wine and tomato bagasse, obtained from the processing industry. The compositional characterisation and phytochemical properties of the byproducts were carried out to verify the potential of the matrix to be used and to define the recovery strategy. Grape bagasse presented higher protein, carbohydrate, and BC content than stalks, mainly characterised by high fibre content. Concerning tomato bagasse, samples of the same Heinz tomato cultivar from two different industries were used, and the results were compared. Both samples presented protein contents between 16.3 and 19.4 g / 100 g DW; fibre content between 57.8 and 59.0 g / 100 g DW, mainly polyunsaturated, linoleic acid, oleic and palmitic acid. After complete characterisation, the grape and tomato bagasses were selected as the most promising byproducts and OH was applied to extract the BC and reduce the environmental impacts based on a circular economy strategy. As solvents, water was used alone or combined with ethanol to promote the extraction of more lipophilic compounds, such as carotenoids. In parallel, a CONV method was used to compare the results. After extraction, two different fractions were obtained: the liquid fraction (LF) rich in BC solubilised and the remnant, the solid fraction (SF) with relevant nutritional and functional potential. In the case of bagasse, LF did not present significant differences (p>0.05) between CONV and OH for total phenolic compounds (TPC), 2.84 ± 0.037 and 3.28 ± 0.46 mg / g DW equivalent of gallic acid, respectively. The same trend was found for antioxidant activity (AA), where CONV and OH presented values of 2.02 ± 0.007 g / 100 g and 2.34 ± 0.066 g / 100 g ascorbic acid equivalent, respectively. The main anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-Oglucoside, petunidin-3-O-glucoside. These extracts exhibited antimicrobial potential against the microorganisms Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella Enteritidis, Methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus (MRSA) and Bacillus cereus. SFOH showed a composition with potential functional ingredients, showing higher proteins and BC bound to fibre than CONV. Regarding tomato bagasse, a LF rich in carotenoids, polyphenols, and sugars and a SF rich in fibres linked to polyphenols and carotenoids were obtained. Also, new molecules were identified by UPLC-qTOF-MS analysis, such as phene-di-hexane and N-acetyl-Dtryptophan. After first evaluating the feasibility of applying OH, an experimental design was made to obtain better yields. Different moderate electric fields (MEF) of different intensities (i.e., 4, 6 and 11 V.cm-1) were also used to identify non-thermal effects in the extraction process and their influence on the bioactive properties of the extracted compounds. BC extraction using OH was successfully optimised with the best extraction conditions corresponding to 70 ºC for 15 min using 70% ethanol as a solvent, which allowed a more significant recovery of rutin in 77% than the control samples. It allowed to recover up to 4.93 μg / g lycopene of tomato by-products without resorting to organic solvents, showing itself as a selective extraction method, depending on the compounds of interest. Since there are no studies on the impact of the extraction methodologies and the action of the gastrointestinal tract (GIT) on the bioaccessibility of BC obtained from tomato by-products, the GIT was simulated for each of the LF and SF obtained by the OH and CONV methods. In LF, the results showed that extraction significantly influences the bioaccessibility of the BC present, with OH demonstrating a positive impact on the preservation of BC and consequently on the associated biological properties such as antioxidant, antihypertensive, prebiotic and anti-inflammatory. The main BC identified by UPLC-qTOF-MS were p-cumáric acid (163 m/z), naringenin (271 m/z) and luteolin (285 m/z). In addition, extract obtained by OH after GIT simulation exhibited a prebiotic effect on different strains of Bifidobacterium and Lactobacillus. Regarding FS, the results showed that the OH treatment originated a flour (SFOH) with higher total fibre than the flours obtained with CONV (SFCONV), 62.47 ± 1.24 and 59.06 ± 0.67 g / 100 g DW, respectively. Both flours presented high resistant protein content, representing between 11 and 16% of the insoluble dietary fibre. The main carotenoids identified were lycopene, phytofluene and lutein, all known as health promoters. Despite the higher initial polyphenols and carotenoids in SFOH, BC were more bioaccessible and presented higher antioxidant capacity than those present in SFCONV, throughout the simulated GIT. Finally, and because there is scientific support on the positive effects of prebiotics on the intestinal microbiota, the fermentability of SFOH and SFCONV of tomato were evaluated. The results showed a higher growth of Bacteroidetes with SFOH and the highest values of Bacteroides with SFCONV. A correlation between the growth of microorganisms and short-chain fatty acids was also found. Therefore, the OH treatment allowed similar recovery yields with reduced treatment times and without the need for organic solvents (green extraction routes). In a sense, this work will contribute to the sustainability of the wine and tomato processing industries in the context of circular economy, as it presents an environmentally friendly, fast and economical process capable of recovering BC with high application potentials, such as functional ingredients for food, nutraceutical or cosmetic application.A produção de tomate e vinho são os principais sectores agroindustriais em Portugal. Estas atividades produzem e acumulam grandes quantidades de resíduos, sobretudo, sementes, cascas e restos de polpa, com elevada preocupação económica e ambiental em todo o mundo. Estes resíduos são tipicamente ricos em compostos bioactivos (CB), como por exemplo, proteínas, açúcares e lipídos, bem como compostos fenólicos (CF) e carotenoides. Assim sendo, podem constituir uma fonte económica, de elevado valor agregado, com potenciais aplicações na área alimentar, cosmética ou farmacêutica. No entanto, os métodos de extração atuais (por exemplo, extração com solventes químicos) além de serem um perigo ambiental, podem também degradar os CB e promover a sua toxicidade, reduzindo propriedades biológicas e benefícios à saúde, dificultando o seu uso como produtos de valor agregado. O principal objetivo desta tese foi explorar o valor de bagaço de uva e de tomate para promover o princípio do desenvolvimento sustentável, com a obtenção de ingredientes de valor acrescentado e resíduo zero. Assim, foi realizado um estudo de otimização da extração de CB a partir destes resíduos, utilizando o aquecimento óhmico (OH) e solventes utilizados na indústria alimentar, para garantir a manutenção da integridade composicional, funcionalidade e segurança dos extratos bioativos obtidos e comparar com o método tradicional o qual utiliza solventes orgânicos (CONV). Inicialmente foi utilizado um grupo alargado de subprodutos da uva, nomeadamente amostras de engaço e bagaço utilizadas na produção de vinho branco e tinto, assim como o bagaço de tomate, obtido da indústria de processamento. Procedeu-se à caracterização composicional e propriedades fitoquímicas dos subprodutos para verificar o potencial da matriz a ser utilizado e definir a estratégia de valorização. O bagaço de uva apresentou maior teor de proteína e de carboidratos e de CB do que o engaço, que se caracterizou principalmente por um alto teor de fibra. Relativamente ao bagaço do tomate, utilizaram-se amostras da mesma cultivar de tomate Heinz, de duas indústrias diferentes e compararam-se os resultados. Ambas as amostras apresentam teores de proteínas, entre 16,3 e 19,4 g / 100 g PS; teor de fibra entre 57,8 e 59,0 g / 100 g PS, além disso, são ricos em ácidos gordos 17,0 g / 100 g, principalmente, polinsaturados, ácido linoleico, oleico e o ácido palmítico. Após caraterização completa, selecionaram-se como mais promissores o bagaço de uva tinta e de tomate e aplicou-se OH para extrair os CB e reduzir os impactos ambientais com base numa estrategia de na economia circular. Como solventes foram usados a água isoladamente ou combinada com etanol, para promover a extração de compostos mais lipofílicos, como por exemplo os carotenos. Em paralelo procedeu-se a comparação dos resultados com o método CONV. Após a extração obtiveram-se duas frações diferentes, o extrato líquido (FL) rico em CB solubilizados e ainda, o remanescente, a fração sólida (FS) que também possui relevante potencial nutricional e funcional. No caso do bagaço, a FL, não apresentou diferenças significativas (p>0.05) entre o CONV e o OH para os compostos fenólicos totais (CFT), 2,84 ± 0,037 e 3,28 ± 0,46 mg / g PS equivalente de ácido gálico, respetivamente. A mesma tendência foi encontrada para a actividade antioxidante (AA), onde CONV e OH apresentaram valores de 2,02 ± 0,007 g / 100 g e 2,34 ± 0,066 g / 100 g equivalente de ácido ascórbico, respetivamente. As principais antocianinas identificadas foram malvidina-3-O-acetilglucosídeo, delfinidina-3-O-glucosídeo, petunidina-3-O-glucosídeo. Esses extratos exibiram potencial antimicrobiano contra os microrganismos Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella Enteritidis, Staphylococcus aureus sensível à meticilina, S. aureus resistente à meticilina (MRSA) e Bacillus cereus. A FS obtida por OH mostrou uma composição com potencial ingrediente funcional, tendo evidenciado maiores quantidades de proteínas e CF ligados à fibra do que o CONV. Relativamente ao bagaço de tomate, obteve-se uma FL rica em carotenoides, polifenóis, e açúcares e uma FS rica em fibras ligada a polifenóis e carotenoides. Também, novas moléculas foram identificadas pela análise LC-ESI-UHR-OqTOF-MS, como feno-di-hexano e N-acetil-D-triptofano. Após uma primeira avaliação da exequibilidade da aplicação do OH, fez-se um desenho experimental para obter melhores rendimentos. Foram utilizados também diferentes campos elétricos moderados (MEF) de diferentes intensidades (ou seja, 4, 6 e 11 V.cm-1) para identificar a presença de efeitos não térmicos no processo de extração e a sua influência nas propriedades bioativas dos compostos extraídos. A extração de CF usando OH foi otimizada com sucesso com as melhores condições de extração correspondendo a 70 ºC por 15 min usando etanol 70% como solvente, que permitiu uma maior recuperação de rutina em 77% do que as amostras controlo. Permitiu recuperar até 4,93 µg / g de licopeno dos subprodutos do tomate sem recorrer a solventes orgânicos, mostrando-se como método de extração seletivo, dependendo dos compostos de interesse. Como não existem estudos sobre o impacto das metodologias de extração e da ação do trato gastrointestinal (TGI) na bioacessibildiade de CB obtidos a partir de subprodutos do tomate, simulou-se o TGI para cada uma das FL e FS obtidas pelo métodos OH e CONV. Na FL os resultados mostraram que a extração influencia significativamente a bioacessibilidade dos CB presentes, com OH demonstrando um impacto positivo na preservação dos CF e consequentemente nas propriedades biológicas associadas, como propriedades antioxidante, anti-hipertensiva, prebiótica e anti-inflamatória. Os principais CB identificados por UPLC-qTOF-MS foram o ácido p-cumárico (163 m / z), naringenina (271 m / z) e luteolina (285 m / z). Além disso, o extrato obtido por OH após simulação do TGI exibiu efeito prébiótico sobre diferentes estirpes de Bifidobacterium e Lactobacillus. Relativamente à FS os resultados mostraram que o tratamento OH originou uma farinha (FSOH) com maior fibra total do que as farinhas obtidas com o CONV (FSCONV), 62,47 ± 1,24 e 59,06 ± 0,67 g / 100 g PS, respetivamente. Ambas as farinhas apresentaram alto teor de proteína resistente, representando entre 11 a 16% da fibra alimentar insolúvel. Os principais carotenoides identificados foram o licopeno, fitoflueno e luteína, todos conhecidos como promotores de saúde. Apesar dos valores iniciais maiores de polifenóis e carotenóides na FSCONV, os CB da FSOH foram mais bioacessíveis e apresentaram maior capacidade antioxidante do que os presentes no FSCONV, em todo o TGI. Finalmente, e porque existe um suporte científico sobre os efeitos positivos sobre a saúde funcional de prebióticos na microbiota intestinal avaliou-se a fermentabilidade das FSOH e FSCONV de tomate. Os resultados mostraram um maior crescimento de Bacteroidetes com FSOH e os maiores valores de Bacteroides para FSCONV. Uma correlação entre o crescimento de microrganismos e ácidos gordos de cadeia curta também foi encontrada. Assim sendo, o tratamento OH permitiu rendimentos de recuperação semelhantes com tempos de tratamento menores, e sem necessidade de solventes orgânicos (rotas de extração verdes). Em suma, este trabalho irá contribuir para a sustentabilidade das indústrias do vinho e do processamento do tomate num contexto de economia circular, na medida em que apresenta um processo amigo do ambiente, rápido e económico capaz de recuperar CB com elevado potencial de aplicação, gerando ingredientes funcionais para aplicação alimentar, nutracêutica ou cosmética

Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars

Grape pomace is a waste from wine industry which pollutes the environment. This by-product is considered a potential source of polyphenols, which were proven to be powerful antioxidants or natural coloring agents. The aim of this study was to quantify total polyphenols, total anthocyanins content and some stilbenes in grape pomace seed, skin and mixed flours from ‘Fetească neagră’ (cultivar for red wines) and ‘Italian Riesling’ (cultivar for white wines), grown in Miniș-Măderat vineyard, Romania. Flours were obtained by natural drying and ulterior grinding. One-way ANOVA and Tukey’s post-hoc test were used.anthocyanins content was high in all the flours from ‘Fetească neagră’, with the highest concentration in skin flour (35.98 mg malvidin-3-O-glucoside/g dry weight). Stilbenes were also determined through HPLC methods. Cis-resveratrol was present in all forms of flour (0.90 to 10.14 μg/g dry weight), compared to its trans-isomer, which was not determined in ‘Italian Riesling’ seed and mixed flour. Trans-piceid was the most abundant stilbene and varied between 12.35 μg/g dry weight (‘Italian Riesling’ mixed flour) and 29.01 μg/g dry weight (‘Fetească neagră’ seed flour). The concentration of cis-piceid was similar among all forms of flour from ‘Italian Riesling’, while in ‘Fetească neagră’ seed flour (9.40 μg/g dry weight) it was present at a higher rate. Thus, results proved that ‘Fetească neagră’ flours are a better source of stilbenes than ‘Italian Riesling’ flours and seed flours from both varieties are richer in polyphenols than skin flours. Also, the concentration of anthocyanins in ‘Fetească neagră’ skin flour was high

Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review

Reducing food waste is a priority to move towards more sustainable food systems. Since agro-food byproducts are often rich in healthy compounds, such as fibre, phytochemicals, protein, fatty acids, vitamins and minerals, the waste valorisation could move through their transformation into ingredients useful for the formulation of functional foods. Pasta is a staple food widely consumed all over the world representing an optimal carrier for nutrients delivery. The incorporation of ingredients of a high added value obtained by agro-industrial by-products in pasta can improve its nutritional value and provides several health benefits. At the same time, the inclusion of new ingredients could modify the physical, chemical and textural properties determining the change of the organoleptic characteristics of fortified pasta, affecting its acceptability. Thus, the preparation of new pasta formulations with high nutritional properties, good technological and sensory characteristics represents a challenge for the food industry

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which is generated in large quantities. The objectives of the present work were to evaluate the effect of the particle size and the level of replacement with AP on the quality of sugar-snap cookies. Dehydrated AP was ground to three different particle sizes (d (4,3) = 362, 482, 840 μm) to substitute 15% and 30% of wheat flour in cookie formulations. The quality of dough and cookies was evaluated in terms of rheological properties, color, texture and global acceptability of the final product. When the AP particle size decreased, the water absorption properties (WHC, WBC) were higher (33 and 10 % respectively for the lowest and the highest particle size). For both replacement levels the smallest particle size (362 μm) led to the highest dynamic moduli of dough. The spread ratio (SR) of the cookies diminished when the particle size decreased (from 6.4 to 4.8 corresponding to AP840 and AP362 respectively). The lowest SRs were obtained for the 30% replacement level except for AP362. When employing AP with the largest particle size (840 μm) the cookies were less hard (48.7N). The addition of AP to sugar-snap cookies led to higher global acceptability scores than for control cookies. The sensory attribute that most differentiated the cookies with AP was their pleasant taste being the taste score always higher than the control one.Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-2-R) and the European Regional Development Fund (FEDER) and the University of La Plata (Projects 11/X661 and 11/X771) and CONICET from Argentin

Sustainable applications of grape pomace for the production of functional foods

Grape pomace (GP) represents a by-product of the wine industry rich in bioactive compounds, including dietary fibre and polyphenols. With millions of tons of grapes produced annually, a considerable portion is directed towards winemaking, generating substantial amounts of grape pomace as solid waste. This review paper investigates the application of grape pomace as a functional food ingredient, used to fortify a wide range of foods, such as bakery products, meat, fish, dairy products, snacks, and beverages. It discusses the health benefits associated with these fortified products, emphasizing the potential for improved nutrition and enhanced functional properties. Additionally, the review highlights the sustainability aspects of utilising GP, including waste reduction and efficient waste disposal practices. Several challenges and limitations are identified, such as the variability in composition, consumer acceptance, and processing complexities. Strategies to overcome these challenges are also presented, focusing on innovative approaches and technologies. The comprehensive analysis presented in this review underlines the potential of grape pomace as a valuable functional food ingredient, contributing to human health and sustainable waste management.Grape pomace (GP) represents a by-product of the wine industry rich in bioactive compounds, including dietary fibre and polyphenols. With millions of tons of grapes produced annually, a considerable portion is directed towards winemaking, generating substantial amounts of grape pomace as solid waste. This review paper investigates the application of grape pomace as a functional food ingredient, used to fortify a wide range of foods, such as bakery products, meat, fish, dairy products, snacks, and beverages. It discusses the health benefits associated with these fortified products, emphasizing the potential for improved nutrition and enhanced functional properties. Additionally, the review highlights the sustainability aspects of utilising GP, including waste reduction and efficient waste disposal practices. Several challenges and limitations are identified, such as the variability in composition, consumer acceptance, and processing complexities. Strategies to overcome these challenges are also presented, focusing on innovative approaches and technologies. The comprehensive analysis presented in this review underlines the potential of grape pomace as a valuable functional food ingredient, contributing to human health and sustainable waste management

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2) and the European Regional Development Fund (FEDER

Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote

Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input

The use of underutilized resources, with the aim of increasing productivity and creating wealth, will increasingly deserve the attention of the wine sector. The treatment of agricultural by-products will increasingly enter the priority agenda of the agribusiness sector, with a view to its use, the environment’s re-cleanliness and, in many cases, whenever possible, for both purposes. Solid waste from the process of grape industrialization, when not adequately disposed, is aggressive to the environment. Such residues release significant amounts of liquid effluents when disposed in the soil, and this liquid contains high content of nutrients, organic matter, and other elements that can change the environment, especially of streams and sources, causing the death of aquatic beings. However, if properly used, they can be used as raw materials for other purposes. The solid residues of industrially processed grapes, which may have some potential economic interest, are pomace, seeds, liquid (lees), and other materials. In this context, this chapter presents the description of these by-products and their potential for use

Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction

Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box-Behnken design) with six variables (solvent composition (25%-75% methanol-in-water), temperature (50-100°C), pressure (100-200 atm), purge time (30-90 s), pH (2-7) and flushing (50%-150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work

Uso integral da uva Isabel na elaboração de novos produtos com valor nutricional e potencial funcional

The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.Os benefícios do consumo da uva já são amplamente reconhecidos e devem-se em grande parte aos compostos fenólicos. Esses efeitos benéficos irão depender da bioacessibilidade desses compostos na uva e em seus derivados. Foram elaboradas duas formulações de preparado de uva Isabel: PAX (com agave e xilitol) e PS (com sacarose); e duas formulações de farinha de uva Isabel: FAX (a partir do resíduo do processamento do PAX) e FS (a partir do resíduo do processamento do PS). Os produtos foram analisados quanto às suas propriedades nutricionais e antioxidantes, e a bioacessibilidade de seus compostos fenólicos foi verificada por meio de um modelo de digestão simulada. O preparado e a farinha apresentaram níveis relevantes de açúcares (10,83-49,71 g 100 g-1), sendo que aqueles produzidos com adoçantes naturais tiveram uma redução na concentração dos açúcares de 51% e 29% para o preparado e a farinha, respectivamente, em comparação com formulações com sacarose, destacando-se também o alto teor de fibras na farinha (20,14-21,95 g 100 g-1). A catequina (2,37-28,11 mg 100 g-1) foi o composto mais bioacessível (22% a 168%), que juntamente com o ácido caftárico (2,31-69,43 mg 100 g-1) e o malvidina 3-glicosídeo (8,65-16,47 mg 100 g-1) representam os compostos observados em maior quantidade. O preparado teve maior bioacessibilidade tanto em relação à uva quanto à farinha para a maioria dos compostos fenólicos. Além disso, os produtos elaborados apresentaram maiores valores de antocianinas e atividade antioxidante que a uva in natura, destacando o efeito benéfico do processamento da uva.info:eu-repo/semantics/publishedVersio