Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace

被引：32
作者：
Cui, Wenyu [1 ,2 ]
Wang, Yunfu [1 ,2 ]
Sun, Zhaoyue [1 ]
Cui, Caifang [1 ]
Li, Hang [1 ]
Luo, Kaiyun [1 ]
Cheng, Anwei [1 ,2 ]
机构：
[1] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
[2] Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 173卷
关键词：
Grape pomace; Steam explosion; Phenolic compounds; Antioxidant activity; Dietary fiber; IN-VITRO DIGESTIBILITY; ANTIOXIDANT ACTIVITY; BOUND PHENOLICS; EXTRACTION; FLAVONOIDS; BRAN; POLYPHENOLS; PROFILES; WASTE; L;
D O I：
10.1016/j.lwt.2022.114350
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Steam explosion (SE), as a high-efficient and environment-friendly pretreatment technology, was applied to pretreat the grape pomace. The results showed that SE increased the yield of free phenolics and flavonoids, but decreased the yield of bound phenolics and flavonoids. The content of total phenolics from grape pomace was much higher than that of total flavonoids. SE significantly decreased the contents of total monomeric antho-cyanins and non-extractable proanthocyanins. (-)-Epicatechin and catechin were the most abundant ingredients in free extracts. After SE, most phenolic acids and flavonoids in the free extracts showed an increasing trend, while it is opposite in the bound extracts. SE increased the antioxidant activity of free extracts, but decreased the antioxidant activity of the bound extracts. SE can convert insoluble dietary fiber (IDF) into soluble dietary fiber (SDF) from grape pomace, and increase the oil-holding capacity (OHC) and sodium nitrite binding capacity (SNBC) of SDF. It can be concluded that an optimal SE condition at 1.2 MPa for 1 min could maximally increase the release of the phenolic compounds and enhance the antioxidant capacity; and the optimal SE condition for the extraction, OHC and SNBC of SDF in grape pomace was at 0.8 MPa for 3 min.
引用
收藏
页数：9
相关论文
共 43 条
[11]  
Garrido J, 2013, FOOD RES INT, V54, P1843, DOI [10.1016/j.foodres.2013.08.001, 10.1016/j.foodres.2013.08.002]
[12]   Validation of the Mass-Extraction-Window for Quantitative Methods Using Liquid Chromatography High Resolution Mass Spectrometry [J].
Glauser, Gaetan ;
Grund, Baptiste ;
Gassner, Anne-Laure ;
Menin, Laure ;
Henry, Hugues ;
Bromirski, Maciej ;
Schuetz, Frederic ;
McMullen, Justin ;
Rochat, Bertrand .
ANALYTICAL CHEMISTRY, 2016, 88 (06) :3264-3271
[13]   Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies [J].
Hu, Lei ;
Guo, Jiamin ;
Zhu, Xiwei ;
Liu, Rui ;
Wu, Tao ;
Sui, Wenjie ;
Zhang, Min .
FOOD SCIENCE & NUTRITION, 2020, 8 (08) :4409-4421
[14]   The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals [J].
Jia, Z ;
Tang, MC ;
Wu, JM .
FOOD CHEMISTRY, 1999, 64 (04) :555-559
[15]   Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef [J].
Kotaskova, Eva ;
Sumczynski, Daniela ;
Mlcek, Jiri ;
Valasek, Pavel .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2016, 46 :15-21
[16]  
Li WZ, 2020, FOOD FUNCT, V11, P4648, DOI [10.1039/D0FO00493F, 10.1039/d0fo00493f]
[17]   Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran [J].
Liu, Liya ;
Zhao, Mengli ;
Liu, Xingxun ;
Zhong, Kui ;
Tong, Litao ;
Zhou, Xianrong ;
Zhou, Sumei .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2016, 96 (10) :3484-3491
[18]   Effect of Steam Explosion Modification and in Vitro Simulated Digestion on Antioxidant Capacity of Dietary Fiber of Pineapple Peel [J].
Liu, Mengjie ;
Jiang, Yongchao ;
Li Zhang ;
Wang, Xiaofang ;
Lin, Lijing .
2019 INTERNATIONAL CONFERENCE ON ADVANCES IN CIVIL ENGINEERING, ENERGY RESOURCES AND ENVIRONMENT ENGINEERING, 2019, 330
[19]   Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions [J].
Liyana-Pathirana, CM ;
Shahidi, F .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2006, 86 (03) :477-485
[20]   Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran [J].
Ma, Jianhui ;
Yuan, Meng ;
Liu, Ying ;
Duan, Yingxing ;
Zhang, Daijing ;
Shao, Yun ;
Wang, Tianlin ;
Jiang, Lina .
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021, 27 (01) :35-42
12345