2 research outputs found
Sprayâdried formulations rich in malvidin from tintorera grape wastes: Characterization, stability, and storage
IndexaciĂłn ScopusThis research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new valueâadded uses for that material and optimizing of anthocyaninârich formulations by sprayâdrying in order to obtain novel ingredients, all for food industry use. First, the identification of phenolic compounds in Tintorera grape extracts by HPLCâDADâESIâMSn enabled characterization of the raw materialâs healthâpromoting characteristics. Maintaining the sprayâdried products for 4 weeksâ storage enabled study of the formulationâs loss of anthocyanins and antioxi-dant properties due to drying process temperatures as well as analysis of the retention and stability of such compounds under different conditions (20 and 40 °C). Tintorera grapes presented a significant amount of Malvidin 3âOâhex (5.66 mg gâ1 DW). Anthocyanins in sprayâdried formulations were stable for 4 weeks. Optimal conditions in the sprayâdryer facilitated the productsâ antioxidant ca-pacity; for instance, using 10% maltodextrin (w:v) at 90 °C inlet temperature had a little influence on the reduction in encapsulated malvidin 3âOâhex (15%) and presented 3.35 mg GAE gâ1 DW of total polyphenol contents, 98.62 ÎŒmol Trolox (FRAP assay), and 39.97 ÎŒmol Trolox (DPPH assay). Principal component analyses (PCA) showed a high degree of dependence between anthocyanin content and maintenance of antioxidant capacity during storage. These results offer a promising alternative for the industrial management of wineâmaking wastes in order to implement a sustainable protocol for development of Tintorera grape extracts rich in bioactive compounds for new bev-erages and functional foods. © 2021 by the author. Licensee MDPI, Basel, Switzerland.https://www.mdpi.com/2227-9717/9/3/51