Skip to main content
SpringerLink
Log in

Grape pomace powder valorization: a novel ingredient to improve the nutritional quality of gluten-free muffins

Biomass Conversion and Biorefinery Aims and scope Submit manuscript

Abstract

Grape pomace powders (GPP) were obtained and used to elaborate a gluten-free premix suitable for use in culinary recipes. The grape pomace was dried at 55 and 75 °C and then the kinetics was studied, being the Midilli model that fitted accurately to the experimental drying data. The proximal analysis of both samples was performed, showing no significant differences between the variables studied, except for the content of crude fiber, which was higher in flours obtained at 75 °C. Moreover, the techno-functional properties of GPP were studied and did not present significant variation with temperature increase except to oil holding capacity (OHC). Based on the results, GPP obtained at 75 °C was used as an ingredient in premix formulations. The incorporation of GPP (15 and 25%) improved the nutritional composition of the muffins as their content increases, highlighting protein and crude fiber content. Likewise, these had a good level of acceptability by consumers. Taking into account grape pomace is a by-product discarded by wineries, it has a potential added value and is feasible to use as an ingredient for gluten-free muffins.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price includes VAT (Finland)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Abbreviations

WHC:

water holding capacity

OHC:

oil holding capacity

FTIR:

Fourier-transform infrared

SEM:

scanning electron microscopy

GPP:

grape pomace powder

SD:

standard deviation

SSE:

sum of squared errors

RMSE:

squared root squared errors

a:

Model fit parameter, dimensionless

n:

Model fit parameter, dimensionless

k:

Model fit parameter, dimensionless

c:

Model fit parameter, dimensionless

D eff :

Effective moisture diffusivity, m2/s

MR:

Moisture ratio, dimensionless

rs :

Radius of the sphere to dry, m

R 2 :

Correlation coefficient, dimensionless

t:

Time, min.

L:

Half slice thickness of slice, m

T:

Temperature, °C

χ 2 :

Chi-square, dimensionless

References

  1. Sapone A, Bai J, Ciacci C, Dolinsek J, Green P, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders D, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012) Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med. 10:13

    Google Scholar 

  2. Tanpowpong P, Ingham T, Lampshire P, Kirchberg F, Epton M, Crane J, Camargo C, Dench C, Duignan M, Fishwick D, Fitzharris P, Irvine V, Kelly R, Lane J, Leadbitter P, MacDonald C, McCartin F, McLeod S, Nicholson A, Pattemore P, Roff K, Sawyer G, Siebers R, Town G, Wickens K, Wilson H, Withell K (2012) Coeliac disease and gluten avoidance in New Zealand children. Arch Dis Child 97:12–16

    Google Scholar 

  3. ANMAT, Ministry of Public Health of the Argentine Republic, Guidelines for the authorization of a gluten-free food. Federal Food Control Program (2015). http://www.conal.gob.ar/actas/Acta_106_Anexo05.pdf

  4. Mir S, Manickavasagan A, Ahmad Shah M (2019) Whole Grains: Processing, product development, and nutritional aspects. Taylor and Francis Group. CRC Press

  5. Salva H, Yarde V (2016) Development of Gluten-Free Pasta (Sevaiya) Using grape pomace and assessing its quality and acceptability. Int Proc Chem Biol Environ Eng 95:44–49

    Google Scholar 

  6. OIV, Organisation International de la Vigne et du Vin (2016) http://www.oiv.int/fr/organisation-internationale-de-la-vigne-et-du-vin

  7. Department of agriculture, National Institute of Viticulture, Wine statistics annual harvest and production report (2019) https://www.argentina.gob.ar/noticias/informe-anual-cosecha-y-elaboracion-2019

  8. Moreno A, Ballesteros M, Negro M (2020) Biorefineries for the valorization of food processing waste. The Interaction of Food Industry and Environment, 155–190

  9. Sousa E, Uchôa-Thomaz A, Carioca J, De Morais S, De Lima A, Martins C, Alexandrino C, Ferreira P, Rodrigues A, Rodrigues S, Silva J, Rodrigues L (2014) Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil. J Food Sci Technol 34(1):135–142

    Google Scholar 

  10. Nakov G, Brandolini A, Hidalgo A, Ivanova N, Stamatovska V, Domiv I (2020) Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. LWT Food Sci Technol 134:109950

    Google Scholar 

  11. Zhang L, Zhu M, Shi T, Guo C, Huang Y, Chen Y, Xie M (2017) Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions. Food Funct 8(1):341–351

    Google Scholar 

  12. Negro C, Tommasi L, Miceli A (2003) Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour Technol 87(1):41–44

    Google Scholar 

  13. Bao Y, Reddivari L, Huanh J (2020) Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma. LWT Food Sci Technol 133:109970

    Google Scholar 

  14. Monteiro G, Minatel I, Pimentel A, Gomez-Gomez H, Correa de Camargo J, Diamante MS, Pereira Basílico L, Tecchio M, Pereira Lima G (2021) Bioactive compounds and antioxidant capacity of grape pomace flours. LWT Food Sci Technol 135:110053

    Google Scholar 

  15. Peixoto CM, Dias MI, Alves MJ, Calhelha R, Barros L, Pinho S, Ferreira I (2018) Grape pomace as a source of phenolic compounds and diverse bioactive properties. Food Chem 253:132–138

    Google Scholar 

  16. Tavares I, Machado de Castilhos M, Mauro M, Ramos A, de Souza R, Gómez-Alonso S, Gomez E, Da-Silva R, Hermosín-Gutiérrez I, Lago-Vanzela E (2019) BRS Violeta (BRS Rúbea×IAC 1398–21) grape juice powder produced by foam mat drying Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chem 298:124971

    Google Scholar 

  17. Anderson J, Baird P, Davis R, Ferreri S, Knudtson M, Koraym A, Waters V, Williams C (2020) Health benefits of dietary fiber. Nutr Rev 67(4):188–205

    Google Scholar 

  18. Salehi F, Aghajanzadeh S (2020) Effect of dried fruits and vegetables powder on cakes quality: a review. Trends Food Sci Technol 95:162–172

    Google Scholar 

  19. Yalcin E, Ozdal T, Gok I (2021) Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. J Food Process Preserv 00:15316

    Google Scholar 

  20. Bender A, Speroni C, Salvador P, Loureiro B, Lovatto N, Goulart F, Lovatto M, Miranda M, Silva L, Penna N (2017) Grape pomace skins and the effects of its inclusion in the technological properties of muffins. J Culin Sci Technol 15(2):143–157

    Google Scholar 

  21. Smith I, Yu J (2015) Nutritional and Sensory Quality of Bread Containing Different Quantities of Grape Pomace from Different Grape Cultivars. EC Nutrition 2(1):291–301

    Google Scholar 

  22. Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G (2018) Wheat bread fortification by grape pomace powder: nutritional, technological, antioxidant and sensory properties. Foods 10(75):1–12

    Google Scholar 

  23. Hayta M, Özuğur G, Etgü H, Şeker I (2014) Effect of grape (Vitis vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread. J Food Process Preserv 38:980–986

  24. Azami S (2019) The Effect of red grape pomace powder replacement on physical characteristics and acrylamide content of biscuit. Iran J Nutr Sci Food Technol 14(1):109–117

  25. Iuga M, Mironeasa S (2020) Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 19(5):2473–2505

  26. Codex Alimentarius, Codex Standard for wheat flour, CXS 152–1985, International Food Standards (1985), Revised in 1995, Amended in 2016. http://www.fao.org/fao-who-codexalimentarius

  27. Planinić M, Aliakbarian B, Perego P, Greganić K, Tomas S, Bucić-Kojića A (2015) Influence of temperature and drying time on extraction yield of phenolic compounds from grape pomace variety “Portogizac.” Chem Biochem Eng Q 29(3):343–350

    Google Scholar 

  28. Teles A, Chávez D, Santos Gomes F, Correa Cabral L, Tonon R (2018) Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying. Braz J Food Technol 21:e2017059

    Google Scholar 

  29. Chamorro S, Goñi I, Viveros A, Hervert-Hernández D, Brenes A (2012) Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. Eur Food Res Technol 234:147–155

    Google Scholar 

  30. Sui Y, Yang J, Ye Q, Li H, Wang H (2014) Infrared, convective, and sequential infrared and convective drying of wine grape pomace. Dry Technol 32(6):686–694

    Google Scholar 

  31. Baldán Y, Fernández A, Reyes Urrutia A, Fabani M, Rodriguez R, Mazza G (2020) Non-isothermal drying of bio-wastes: kinetic analysis and determination of effective moisture diffusivity. J Environ Manage 262:110348

    Google Scholar 

  32. AOAC. (2010). Official Methods of Analysis, Eighteenth Ed. 2010. https://law.resource.org/pub/us/cfr/ibr/002/aoac.methods.1.1990.pdf

  33. Fabani M, Román M, Rodriguez R, Mazza G (2020) Minimization of the adverse environmental effects of discarded onions by avoiding disposal through dehydration and food-use. J Environ Manage 271:110974

    Google Scholar 

  34. Liu Q, Bakker-Arkema F (1997) Stochastic modelling of grain drying. Part 2: model development. J Agric Eng 66(4):275–280

    Google Scholar 

  35. Page G (1949) Factors influencing the maximum rates of air drying shelled corn in thin layers. MSc. Thesis, Purdue University, West Lafayette

  36. White G, Ross I, Poneleit C (1981) Fully exposed drying of popcorn. Trans ASABE 24(2):466–468

    Google Scholar 

  37. Henderson S, Pabis S (1961) Grain drying theory. 1. Temperature affection drying coefficient. Agric Eng 6:169–170

    Google Scholar 

  38. Yagcioglu A, Degirmencioglu A, Cagatay F (1999) Drying characteristics of laurel leaves under different drying conditions. Congress: 7th International Congress on Agricultural Mechanization and Energy. Adana, 565–569

  39. Midilli A, Kucuk H, Yapar Z (2002) A new model for single layer drying. Dry Technol 20(7):1503–1513

    Google Scholar 

  40. Cuevas M, Martínez-Cartas M, Pérez-Villarejo L, Hernández L, García-Martín J, Sánchez S (2018) Drying kinetics and effective water diffusivities in olive stone and olive tree pruning. Renew Energ 132:911–920

    Google Scholar 

  41. Sun J, Hu X, Zhao G, Wu J, Wang Z, Chen F, Liao X (2007) Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying. Food Sci Technol Int 13(2):91–97

    Google Scholar 

  42. ASTM, D 1106 – 96: Standard test method for acid-insoluble lignin in wood (2013) https://www.astm.org/Standards/D1106.htm

  43. Osborne D, Voogt T (1978) The analysis of nutrients in foods. Academic Press Inc, London, pp 156–158

    Google Scholar 

  44. Garau M, Simal S, Rossello C, Femenia A (2007) Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem 104:1014–1024

    Google Scholar 

  45. Yusof Y, Mohd SF, Chin N, Talib R (2012) The drying and tabletting of pitaya powder. J Food Process Eng 35(5):763–771

    Google Scholar 

  46. ASTM, D7415 -18: Standard test method for condition monitoring of sulfate by-products in in-service petroleum and hydrocarbon-based lubricants by trend analysis using Fourier transform infrared (FT-IR) Spectrometry, Standard Test Method (2018) https://www.astm.org/Standards/D7415.htm

  47. ASTM, E1588 – 17: Standard practice for gunshot residue analysis by scanning electron microscopy/energy dispersive X-Ray spectrometry. Standard Test Method (2017) https://www.astm.org/Standards/E1588.htm

  48. Walker R, Tseng A, Cavender G, Ross A, Zhao Y (2014) Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J Food Sci 79(9):S1811–S1822

    Google Scholar 

  49. Maidana S, Finch S, Garro M, Savoy G, Gänzle M, Vignolo G (2020) Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria. LWT 125:109189

    Google Scholar 

  50. Mohammadi I, Tabatabaekoloor R, Motevali A (2018) Effect of air recirculation and heat pump on mass transfer and energy parameters in drying of kiwifruit slices. Energy 170:149–158

    Google Scholar 

  51. Sabarez H (2017) Optimisation of industrial food dying operation. International Biosyst Eng 2(1):1–6

    Google Scholar 

  52. Puente-Díaz L, Ah-Hen K, Vega-Gálvez A, Lemus-Mondaca R, Scala K (2013) Combined infrared-convective drying of murta (Ugni molinae Turcz) berries: Kinetic modeling and quality assessment. Dry Technol 31(3):329–338

    Google Scholar 

  53. Sainz R, Szezecinski A, Fontana M, Bosenbecker V, Ferri V, Do NC (2019) Use of grape marc flour in the production of cookies. BIO Web of Conferences 12:04003

    Google Scholar 

  54. Cilli L, Ferreira Contini L, Sinnecker P, Santos Lopes S, Andreo M, Rodrigues Pinheiro Neiv C, Silva Nascimento M, Yoshida C, Venturini A (2020) Effects of grape pomace flour on quality parameters of salmon burger. J Food Process Preserv 44(2):1–11

    Google Scholar 

  55. Beres C, Costa G, Cabezudo I, Da Silva-James N, Teles A, Cruz A, Mellinger-Silva C, Tonon R, Cabral L, Freitas S (2017) Towards integral utilization of grape pomace from winemaking process: a review. Waste manage 68:581–594

    Google Scholar 

  56. Nayak A, Bhushan B, Rosales A, Turienzo L, Cortina J (2018) Valorisation potential of Cabernet grape pomace for the recovery of polyphenols: Process intensification, optimisation and study of kinetics. Food Bioprod Process 109:74–85

    Google Scholar 

  57. Praznik W, Loeppert R, Viernstein H, Haslberger A, Unger F (2015) Dietary fiber and prebiotics. Book. Ramawat K, Mérillon JM (eds) Polysaccharides. Springer 1, 891–925

  58. Sharoba A, Farrag M, Abd E-S (2013) Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. J Agroaliment Proc Technol 19(4):429–444

    Google Scholar 

  59. Zielińska E, Karaś M, Baraniak B (2018) Comparison of functional properties of edible insects and protein preparations thereof. LWT 91:168–174

    Google Scholar 

  60. Serris E, Perier-Camby L, Thomas G, Desfontaines M, Fantozzi G (2002) Acoustic emission of pharmaceutical powders during compaction. Powder Technol 128(2–3):296–299

    Google Scholar 

  61. Larkin P (2017) Infrared and raman spectroscopy: principles and spectral interpretation, 2nd edn. Elsevier, United State (Chaper 5)

    Google Scholar 

  62. Ramos D, Figueroa-Cárdenas J, Véles-Medina J, Salasar R (2018) Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chem 240:456–462

    Google Scholar 

  63. Gutiérrez T (2018) Plantain flours as potential raw materials for the development of gluten-free functional foods. Carbohydr Polym 202:265–279

    Google Scholar 

  64. DjilaliAdiba B, Salem B, Nabil S, Abdelhakim M (2011) Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders. Powder Technol 208(3):725–730

    Google Scholar 

  65. Karnopp A, Miléo Figueroa A, Los P, Teles J, Silva Simões D, Barana A, TabordaKubiaki F, Baggio de Oliveira J, Granato D (2015) Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies. Food Sci Technol Int 35(4):750–756

    Google Scholar 

  66. Mildner-Szkudlarz S, Zawirka-Wojtasiak R, Szwengiel A, Pacjnski M (2011) Use of grape by-product as source of dietary fibre and phenolic pompounds in sourdogh mixed rye bread. Int J Food Sci Technol 46(7):1485–1493

  67. Ortega-Heras M, Gómez I, de Pablos-Alcalde S, González-San José M (2019) Application of the just-about-right scales in the development of new healthy whole-wheat muffins by the addition of a product obtained from white and red grape pomace. Foods 8(9):419 (1-15)

    Google Scholar 

  68. Sharma A, Dagadkhair R, Somkuwar R (2018) Evaluation of grape pomace and quality of enriched cookies after standardizing baking conditions. J AgriSearch 5(1):50–55

  69. Katina K, Salmenkalio-Martila M, Partanen R, Forssell P, Autio K (2005) Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT 39(5):479–491

    Google Scholar 

  70. Temkov M, Velickoval E, Stamatovska V, Nakov G (2021) Consumer perception on food waste management and incorporation of grape pomace powder in cookies. J Agric Econ Rural Dev 21(1):753–762

  71. Theagarajan R, Malur Narayanaswamy L, Dutta S, Moses J, Chinnaswamy A (2019) Valorisation of grape pomace (cv Muscat) for development of functional cookies. Int J Food Sci Technol 54(4):1299–1305

    Google Scholar 

Download references

Acknowledgements

We would like to express our gratitude to the Sánchez González family winery for providing grape pomace samples.

Funding

The authors appreciate the support of the following Argentine institutions: CONICET (National Scientific and Technical Research Council, Argentina); Universidad Nacional de San Juan, Argentina (PDTS Res. 1054/18); ANPCyT (National Agency for Scientific and Technological Promotion, Argentina)—MINCyT (PICT No. 1390–2017); IDEA (Res. N° 0272-SECITI-2019). Yanina Baldán and Mathias Riveros have doctoral fellowships from CONICET. Maria Paula Fabani and Rosa Rodriguez are research members of CONICET.

Author information

Authors and Affiliations

  1. Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado Al PROBIEN (CONICET-UNCo), San Juan, Argentina

    Yanina Baldán, Mathías Riveros & Rosa Rodriguez

  2. Instituto de Biotecnología- Facultad de Ingeniería, Universidad Nacional de San Juan, San Juan, Argentina

    María Paula Fabani

Authors
  1. Yanina Baldán
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mathías Riveros
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. María Paula Fabani
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Rosa Rodriguez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Rosa Rodriguez.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Baldán, Y., Riveros, M., Fabani, M.P. et al. Grape pomace powder valorization: a novel ingredient to improve the nutritional quality of gluten-free muffins. Biomass Conv. Bioref. 13, 9997–10009 (2023). https://doi.org/10.1007/s13399-021-01829-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13399-021-01829-8

Keywords

Search

Navigation