Pregled bibliografske jedinice broj: 1219840
Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds
Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds // Foods, 11 (2022), 112; 1-14 (međunarodna recenzija, članak, znanstveni)
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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 ; Jurinjak Tušek, Ana ; Dujmić, Filip ; Brnčić, Mladen ; Kovačević Ganić, Karin ; Jakovljević, Tamara ; Uher, Darko ; Mitrić, Grozdana ; Radojčić Redovniković, Ivana
Izvornik
Foods (2304-8158) 11
(2022), 112;
1-14
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
Projekti:
EK-EFRR-KK.01.1.1.07.0007 - Održivo gospodarenje otpadom od proizvodnje vina (0-vinootpad) (Radojčić Redovniković, Ivana, EK - Europski fond za regionalni razvoj, Konkurentnost i kohezija 2014. – 2020., Jačanje kapaciteta za istraživanje, razvoj i inovacije KK.01.1.1.07.0007) ( CroRIS)
IP-2019-04-9750 - Hibridno sušenje i valorizacija biljnog prehrambenog otpada i nusproizvoda (HYDRYBY) (Brnčić, Mladen, HRZZ - 2019-04) ( CroRIS)
Profili:
Ana Jurinjak Tušek
(autor)
Darko Uher
(autor)
Filip Dujmić
(autor)
Veronika Gunjević
(autor)
Tea Sokač Cvetnić
(autor)
Tamara Jakovljević
(autor)
Ivana Radojčić Redovniković
(autor)
Mladen Brnčić
(autor)
Karin Kovačević-Ganić
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus