Naslov
Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds

Autori
Sokač, Tea ; Gunjević, Veronika ; Pušek, Anita ; Tušek, Ana Jurinjak ; Dujmić, Filip ; Brnčić, Mladen ; Ganić, Karin Kovačević ; Jakovljević, Tamara ; Uher, Darko ; Mitrić, Grozdana ; Redovniković, Ivana Radojčić

Izvornik
Foods (2304-8158) 11 (2022), 1; 112, 14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Peleg model ; biologically active compounds ; polyphenols ; tannins ; tartaric acid ; grape pomace ; vacuum drying ; open sun drying ; hot air drying

Sažetak
Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds’ stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (Vitis vinifera) cv. Graševina were investigated. In particular, vacuum drying (at different temperatures: 35, 50 and 70 ◦C), conventional drying at 70 ◦C and open sun drying were performed and the drying kinetics was described using Peleg’s model. Considering the processing time and thermodynamics, vacuum drying at 70 ◦C was the most convenient processing method. Polyphenols were highly stable during drying, and slight degradation occurred during vacuum drying at 35 and 50 ◦C. Tannins and tartaric acid were more prone to degradation depending on the drying method applied and showed the greatest stability during vacuum drying at 70 ◦C.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA