Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % – 1 % HCl) and lengths of extraction time (30–60 minutes). The grand average values in this study were as follows: (i) proanthocyanidins 12.08±0.25 mg CE g–1 d.m., (ii) anthocyanins 2.17±1.02 mg Mvd-3-glc g–1 d.m., (iii) flavonols 7.73±0.11 mg QE g–1 d.m., and (iv) total flavonoids 36.28±0.42 mg QE g–1 d.m. The amounts of studied polyphenols generally increased with acidity and length of extraction time. This relation was more evident for flavonols and total flavonoids, while less clear for other examined phenolics

Influence of Acidity and Extraction Time on the Recovery of Flavonoids…

Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % -1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Background Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required. Scope and approach Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unacceptable odours in products. Key findings and conclusions Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing. Direction of future research should address functionality of systems, consumers’ health concerns and benefits, better sensory acceptance, reduced operating costs, scalability for industrial needs, and size of environmental footprints.This research was supported by Grant RTA 2017-00024-CO4-04 from INIA. José M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503)Peer reviewe