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Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling

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Abstract

Grape pomace is the main by-product of grape processing industries which is a good source of hydrocolloids such as pectin and fibers. The possibility of substitution of pectin with the grape pomace powder (GPP) in a fruit filling was evaluated. In terms of rheological point of view, the more GPP content, the more elastic and viscose modulus, loss tangent and the complex viscosity were observed. The closest treatment to the Control sample (0.5 g high-methoxyl pectin), statistically (p < 0.05) was seen to be T3 (7.5 g GPP). The obtained results from confocal laser scanning microscopy (CLSM) and the fluorescence microscopy assays were in agreement with the rheological tests. Moreover, the outcomes of the extrusion test revealed that not only increasing the amount of GPP has a direct correlation with the force and total work, but also, after the exposure of filling to heat, Control, T3 and T4 (10 g GPP) showed bake stability features and their physical characteristics before baking had no significant difference (p < 0.05) with their features after baking.

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Data availability

The dataset during and analyzed during the current study are available from the first author on reasonable request.

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Funding

This research received no external funding.

Author information

Authors and Affiliations

  1. Grape Processing and Preservation Department, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran

    Farzad Saberi & Azam Shiri

  2. Faculty of Food Science and Technology, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran

    Mostafa Karami

  3. Faculty of Agriculture and Natural Resources, Department of Horticultural Sciences Engineering, Imam Khomeini International University, Qazvin, Iran

    Mousa Rasouli

  4. Grapevine Production and Genetic Improvement Department, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran

    Rouhollah Karimi

  5. Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, Warsaw, 02776, Poland

    Marek Kieliszek

Authors
  1. Farzad Saberi
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  2. Mostafa Karami
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  3. Azam Shiri
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  4. Mousa Rasouli
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  5. Rouhollah Karimi
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  6. Marek Kieliszek
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Contributions

Farzad Saberi: Conceptualization, Methodology, Writing-Original draft, Writing - Review & Editing. Mostafa Karami: Methodology, Writing - Review & Editing, Supervision. Azam Shiri: Validation, Formal analysis and Methodology. Mousa Rasouli: Resources, Writing - Review & Editing, Rouhollah Karimi: Resources, Visualization, Investigation. Marek Kieliszek: Visualization, Investigation, Formal analysis, Writing-review, editing.

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Correspondence to Mostafa Karami, Azam Shiri or Marek Kieliszek.

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Saberi, F., Karami, M., Shiri, A. et al. Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling. Food Measure (2024). https://doi.org/10.1007/s11694-024-02495-w

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  • DOI: https://doi.org/10.1007/s11694-024-02495-w

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