Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

2021 ◽  
Author(s):  
Yuridia Martínez-Meza ◽  
Jara Pérez-Jiménez ◽  
Eduardo Castaño-Tostado ◽  
Iza F. Pérez-Ramírez ◽  
Maritza Alonzo-Macías ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Pressure Drop ◽  
Grape Pomace ◽  
Instant Controlled Pressure Drop

Impact of instant controlled pressure drop on phenolic compounds extraction from pomegranate peel

2016 ◽  
Vol 37 ◽  
pp. 177-183 ◽  
Author(s):  
Negar Ranjbar ◽  
Mohammad H. Eikani ◽  
Majid Javanmard ◽  
Fereshteh Golmohammad
Keyword(s):  
Phenolic Compounds ◽  
Pressure Drop ◽  
Pomegranate Peel ◽  
Instant Controlled Pressure Drop

scholarly journals Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 151 ◽  
Author(s):  
Angel I. Hernandez-Aguirre ◽  
Carmen Téllez-Pérez ◽  
Alejandra San Martín-Azócar ◽  
Anaberta Cardador-Martínez
Keyword(s):  
Phenolic Compounds ◽  
Pressure Drop ◽  
Condensed Tannins ◽  
Total Phenolic ◽  
Human Consumption ◽  
Vicia Sativa ◽  
Total Phenolic Compounds ◽  
Common Vetch ◽  
Nutritional Factors ◽  
Instant Controlled Pressure Drop

Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.

Modification on the polyphenols and dietary fiber content of grape pomace by Instant Controlled Pressure Drop

2021 ◽  
pp. 130035
Author(s):  
Yuridia Martínez-Meza ◽  
Jara Pérez-Jiménez ◽  
E. Rocha-Guzmán Nuria ◽  
E. Rodríguez-García Mario ◽  
Maritza Alonzo-Macías ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Dietary Fiber ◽  
Fiber Content ◽  
Grape Pomace ◽  
Instant Controlled Pressure Drop

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop

scholarly journals Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 795
Author(s):  
Mohamed D. Bouzaida ◽  
Virginia C. Resconi ◽  
David Gimeno ◽  
Jakeline V. Romero ◽  
Juan B. Calanche ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Grape Pomace ◽  
Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

scholarly journals Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

2019 ◽  
Vol 10 (4) ◽  
pp. 1856-1869 ◽  
Author(s):  
Joana R. Costa ◽  
Manuela Amorim ◽  
Ana Vilas-Boas ◽  
Renata V. Tonon ◽  
Lourdes M. C. Cabral ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Human Health ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Gastrointestinal Digestion ◽  
Gastrointestinal Health ◽  
Bioactive Properties

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including in gastrointestinal health.

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