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Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five virginia-grown grape varieties and their response to high hydrostatic pressure processing

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Abstract

Chemical compositions, physicochemical properties, microstructure, and antioxidant capacity of skins from pomaces of five Virginia-grown grape varieties and their response to high hydrostatic pressure processing (HPP) were investigated. Dietary fiber was the predominant carbohydrate, and red grape skins had higher total and insoluble dietary fibers than their white grape counterparts. The skins from variety Traminette had the highest water swelling capacity but the lowest oil retention capacity which might be associated with their large particle size. Variety Petit Verdot skins presented the highest total phenolic/anthocyanins contents along with the highest DPPH⋅ and ABTS⋅ + scavenging capacities. Although HPP treatment did not significantly (P > 0.05) alter chemical composition of the grape skins, it led to decreased particle size and morphological change from flat and compact to loose and porous appearance. These microstructural changes favored water and oil retention capacities of the HPP-treated samples. HPP treatment also enhanced the aqueous acetone extraction yield in Traminette and the total phenolic and anthoyanins contents in Petit Verdot. These results indicates the potential applicability of HPP-treated grape skins as an antioxidant dietary fiber source to augment and enhance fiber-rich functional foods.

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All raw data are available for reviewers on request.

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Acknowledgements

We thank Mr. Brian Jones at Sabra Dipping Company for assisting analyzing particle size distribution. The research was conducted at Virginia State University Agricultural Research Station (Journal Series number 377).

Funding

The project is supported by the USDA capacity building Grant (Award number: 2017-38821-26433).

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Authors and Affiliations

  1. Agricultural Research Station, Virginia State University, Petersburg, VA, 23806, USA

    Yixiang Xu, Edward Sismour, Zaid Abraha-Eyob, Alexiss McKinney & Shanta Jackson

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  1. Yixiang Xu
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  2. Edward Sismour
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Correspondence to Yixiang Xu.

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Xu, Y., Sismour, E., Abraha-Eyob, Z. et al. Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five virginia-grown grape varieties and their response to high hydrostatic pressure processing. Food Measure 15, 5547–5555 (2021). https://doi.org/10.1007/s11694-021-01126-y

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  • DOI: https://doi.org/10.1007/s11694-021-01126-y

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