scholarly journals Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

2019 ◽  
Vol 56 ◽  
pp. 276-285 ◽  
Author(s):  
Carolina Beres ◽  
Suely Pereira Freitas ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Denize Cristine Rodrigues de Oliveira ◽  
Rosires Deliza ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Grape Pomace ◽  
Functional Value

scholarly journals Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

2016 ◽  
Vol 201 ◽  
pp. 145-152 ◽  
Author(s):  
Carolina Beres ◽  
Fernanda F. Simas-Tosin ◽  
Ignacio Cabezudo ◽  
Suely P. Freitas ◽  
Marcello Iacomini ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Grape Pomace ◽  
Pinot Noir

Az élelmiszerek rosttartalmának antioxidáns hatása

2018 ◽  
Vol 159 (18) ◽  
pp. 709-712
Author(s):  
Miklós Mézes ◽  
Márta Erdélyi
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Plant Cell Wall ◽  
Antioxidant Properties ◽  
Health Benefit ◽  
Grape Pomace ◽  
Food Plants ◽  
Whole Body ◽  
Coffee Bean ◽  
Polyphenol Compounds

Abstract: Antioxidants have some health benefit, but up to now there was less attention paid to the antioxidant properties of dietary fibre. The antioxidant effect of dietary fibre is based on the polyphenol compounds bound to polysaccharide complexes, which are released in the gut and functioning as antioxidants. Another type of antioxidant, calcium fructoborate was also isolated from plant cell wall. It has a marked antioxidant capacity, however, its active component is not a polyphenol, but the boron. There are lots of food plants which have relatively high antioxidant dietary fibre content, thus they support the antioxidant defence of the gastrointestinal tract, and consequently the whole body. The important ones in human nutrition are for instance cereal grains, cabbage, grape pomace, coffee bean or guava. There are different polyphenol compounds in the antioxidant dietary fibres in the plants, therefore their antioxidant capacity varies, but it is approximately equivalent to 50–100 mg DL-α-tocopherol per gram. This antioxidant capacity is considerable, and would be suitable for the prevention of some, oxidative stress-related diseases, such as atherosclerosis or other cardiovascular diseases, and colorectal carcinoma. Orv Hetil. 2018; 159(18): 709–712.

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

2012 ◽  
Vol 93 (2) ◽  
pp. 389-395 ◽  
Author(s):  
Sylwia Mildner-Szkudlarz ◽  
Joanna Bajerska ◽  
Renata Zawirska-Wojtasiak ◽  
Danuta Górecka
Keyword(s):  
Dietary Fibre ◽  
Grape Pomace

scholarly journals Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in patients and healthy volunteers. Interplay with the gut microbiome

2022 ◽  
Author(s):  
Diego Taladrid ◽  
Miguel de Celis ◽  
Ignacio Belda ◽  
Begoña Bartolome ◽  
M. Victoria Moreno-Arribas
Keyword(s):  
Healthy Volunteers ◽  
Gut Microbiome ◽  
Dietary Fibre ◽  
Grape Pomace ◽  
Low Salt

Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Recently, GP-derived seasonings have emerged as promising additives in food, specially recommended for low-salt diets. The hypothesis...

Advance on the bioactivity and potential applications of dietary fibre from grape pomace

2015 ◽  
Vol 186 ◽  
pp. 207-212 ◽  
Author(s):  
Fengmei Zhu ◽  
Bin Du ◽  
Lihong Zheng ◽  
Jun Li
Keyword(s):  
Dietary Fibre ◽  
Grape Pomace ◽  
Potential Applications

Biphenyl-linked biflavanoids from grape pomace

1998 ◽  
Vol 47 (6) ◽  
pp. 1137-1140 ◽  
Author(s):  
L Foo
Keyword(s):  
Grape Pomace

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

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