Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/20765 |
Resumo: | Grape pomace, the winemaking by-product, is characterized by a significant amount of dietary fiber and phenolic compounds. Most of these compounds are associated with the fibrous matrix. Physical modifications, such as micronization, have been used to modify the functionality of dietary fiber by caused by the breakdown of its polymeric constituents. Because it is underused by the wine industry, there is growing interest in its use. Few studies evaluate the effect of incorporation of micronized ingredients in food products as well as their influence on in vitro digestibility. Therefore, the aim of the present study was to evaluate the effect of micronization on the physicochemical properties of dietary fiber from grape pomace in order to enhance the functional properties of an extruded product. The effects of micronization of grape pomace and its fiber concentrate on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated. Factorial design with two independent variables (22) – speed and time – was used to determine the best milling conditions to increase the soluble fiber content. The insoluble fiber constituents, such as cellulose and lignin, were partially degraded and the content decreased after milling, resulting in higher soluble fiber content, which demonstrates the compound redistribution. Micronization had a significant effect on reducing the particle size, as evidenced by scanning electron microscopy. FT-IR spectra revealed changes in typical absorption bands of polysaccharides. After milling, powder solubility increased and water holding, oil and cation binding capacities decreased. Furthermore, micronization enhanced phenolic compound extraction, mainly catechin and epicatechin, and the antioxidant capacity evaluated by ABTS and ORAC assays. The results obtained indicate that micronization modifies the dietary fiber composition of grape pomace, increasing possibilities for use as a functional ingredient in the food industry. In this way grape pomace and micronized grape pomace were added to an extruded product. Physicochemical, technological and sensory characteristics, including phenolic and anthocyanin content, antioxidant capacity, and in vitro starch digestibility, were evaluated. The addition of grape pomace influenced the expansion ration, bulk density, and water absorption and solubility indexes. Regarding the composition, total, insoluble and soluble fiber content increased in fortified formulations. The inclusion of grape pomace and micronized grape pomace increased the total phenolic content, total monomeric anthocyanin and, consequently, the antioxidant capacity (ABTS and ORAC assays). The color and flavor attributes had the highest scores at the sensory analysis. The in vitro starch digestibility showed an increased in resistant starch fraction with addition of grape pomace and micronized grape pomace, which had lower glycemic index. The results demonstrate that the extruded products fortified with grape pomace and micronized grape pomace have interesting technological and functional characteristics, and could be considered as promising ingredients for using in the food industry. |
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2021-05-04T13:21:31Z2021-05-04T13:21:31Z2020-01-20http://repositorio.ufsm.br/handle/1/20765Grape pomace, the winemaking by-product, is characterized by a significant amount of dietary fiber and phenolic compounds. Most of these compounds are associated with the fibrous matrix. Physical modifications, such as micronization, have been used to modify the functionality of dietary fiber by caused by the breakdown of its polymeric constituents. Because it is underused by the wine industry, there is growing interest in its use. Few studies evaluate the effect of incorporation of micronized ingredients in food products as well as their influence on in vitro digestibility. Therefore, the aim of the present study was to evaluate the effect of micronization on the physicochemical properties of dietary fiber from grape pomace in order to enhance the functional properties of an extruded product. The effects of micronization of grape pomace and its fiber concentrate on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated. Factorial design with two independent variables (22) – speed and time – was used to determine the best milling conditions to increase the soluble fiber content. The insoluble fiber constituents, such as cellulose and lignin, were partially degraded and the content decreased after milling, resulting in higher soluble fiber content, which demonstrates the compound redistribution. Micronization had a significant effect on reducing the particle size, as evidenced by scanning electron microscopy. FT-IR spectra revealed changes in typical absorption bands of polysaccharides. After milling, powder solubility increased and water holding, oil and cation binding capacities decreased. Furthermore, micronization enhanced phenolic compound extraction, mainly catechin and epicatechin, and the antioxidant capacity evaluated by ABTS and ORAC assays. The results obtained indicate that micronization modifies the dietary fiber composition of grape pomace, increasing possibilities for use as a functional ingredient in the food industry. In this way grape pomace and micronized grape pomace were added to an extruded product. Physicochemical, technological and sensory characteristics, including phenolic and anthocyanin content, antioxidant capacity, and in vitro starch digestibility, were evaluated. The addition of grape pomace influenced the expansion ration, bulk density, and water absorption and solubility indexes. Regarding the composition, total, insoluble and soluble fiber content increased in fortified formulations. The inclusion of grape pomace and micronized grape pomace increased the total phenolic content, total monomeric anthocyanin and, consequently, the antioxidant capacity (ABTS and ORAC assays). The color and flavor attributes had the highest scores at the sensory analysis. The in vitro starch digestibility showed an increased in resistant starch fraction with addition of grape pomace and micronized grape pomace, which had lower glycemic index. The results demonstrate that the extruded products fortified with grape pomace and micronized grape pomace have interesting technological and functional characteristics, and could be considered as promising ingredients for using in the food industry.O bagaço de uva, resíduo da vinificação, caracteriza-se por apresentar quantidade significativa de fibra alimentar e compostos fenólicos. Grande parte destes compostos encontra-se associada à matriz fibrosa. Modificações físicas, como a micronização, vêm sendo utilizadas para alterar a funcionalidade da fibra alimentar, através da quebra de seus constituintes poliméricos. Por tratar-se de material subutilizado pela indústria vinícola, há crescente interesse pelo seu aproveitamento. Poucos estudos avaliam o efeito da incorporação dos ingredientes micronizados em produtos alimentícios bem como a influência destes na digestibilidade in vitro. Diante disto, o objetivo do presente estudo foi avaliar o efeito da micronização sobre as características físico-químicas da fibra do bagaço de uva com o intuito de potencializar as propriedades funcionais de um produto extrusado. Foram avaliados os efeitos da micronização do bagaço de uva e do seu concentrado de fibra nas frações de fibra alimentar, propriedades físico-químicas, compostos fenólicos e capacidade antioxidante. Delineamento fatorial com duas variáveis independentes (22) - rotação e tempo - foi utilizado para determinar as melhores condições de moagem para aumentar o teor de fibra solúvel. Os constituintes da fibra insolúvel, como celulose e lignina, foram degradados parcialmente e os teores diminuíram após a moagem, resultando em maior teor de fibra solúvel, o que demonstra a redistribuição dos compostos. A micronização teve efeito significativo na redução do tamanho de partícula, como evidenciado pela microscopia eletrônica de varredura. Os espectros de FT-IR revelaram alterações nas bandas de absorção típicas de polissacarídeos. Após a moagem, a solubilidade dos pós aumentou e as capacidades de retenção de água, ligação ao óleo e a cátions diminuíram. Além disso, a micronização melhorou a extração de compostos fenólicos, principalmente catequina e epicatequina, e a capacidade antioxidante avaliada pelos métodos ABTS e ORAC. Os resultados obtidos indicam que a micronização modifica a composição da fibra alimentar do bagaço de uva, aumentando as possibilidades de uso como ingrediente funcional na indústria de alimentos. Desta forma, o bagaço de uva e o bagaço de uva micronizado foram adicionados a um produto extrusado. Foram avaliadas as características físico-químicas, tecnológicas e sensoriais, incluindo o conteúdo de fenólicos e antocianinas, a capacidade antioxidante e a digestibilidade do amido in vitro. A adição de bagaço influenciou a taxa de expansão, densidade aparente e os índices de absorção e solubilidade em água. Quanto à composição, o teor de fibra alimentar total, insolúvel e solúvel aumentou nas formulações fortificadas. A inclusão de bagaço de uva e bagaço de uva micronizado aumentou o conteúdo de fenólicos totais, antocianinas monoméricas totais e, consequentemente, a capacidade antioxidante (métodos ABTS e ORAC). Os atributos cor e sabor apresentaram os maiores escores na análise sensorial. A digestibilidade do amido in vitro revelou aumento no teor de amido resistente nas formulações contendo bagaço de uva, que apresentaram menor índice glicêmico. Os resultados demonstram que os produtos extrusados fortificados com bagaço de uva e bagaço de uva micronizado apresentam características tecnológicas e funcionais interessantes e mostram-se como ingredientes promissores para utilização na indústria de alimentos.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessExtrusãoMoagem ultrafinaResíduo agroindustrialVitiviniculturaExtrusionUltrafine grindingAgro-industrial by-productsVitivinicultureCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMicronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusadoMicronization as an alternative for valuation of grape pomace: characterization and application in extruded productinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisPenna, Neidi Garciahttp://lattes.cnpq.br/8386196315488275Silva, Leila Picolli daFerrigolo, Fernanda Rodrigues GoulartMonteiro, Sabrina SauthierEmanuelli, TatianaBallus, Cristiano Augustohttp://lattes.cnpq.br/1322840102711871Bender, Ana Betine Beutinger500700000006600600600600600600600600f1dc20fa-80da-4de4-9cc7-7bd2c74e094044643021-0802-4498-98dc-bb33359fb4b86a92a23d-88fe-49b0-82ae-315721820ffe3ce28ac2-88e8-4421-bee2-8acf1fa32d5907f4d475-0e6b-4a3c-ade7-cbb192ad87837457e618-e257-4f1d-b319-f58982632184bc87b329-3330-4d30-a095-d877887dd26creponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2020_BENDER_ANA.pdfTES_PPGCTA_2020_BENDER_ANA.pdfTeseapplication/pdf5805955http://repositorio.ufsm.br/bitstream/1/20765/1/TES_PPGCTA_2020_BENDER_ANA.pdf1f72bcae5caddf4e41a691bb1871d35cMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
dc.title.alternative.eng.fl_str_mv |
Micronization as an alternative for valuation of grape pomace: characterization and application in extruded product |
title |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
spellingShingle |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado Bender, Ana Betine Beutinger Extrusão Moagem ultrafina Resíduo agroindustrial Vitivinicultura Extrusion Ultrafine grinding Agro-industrial by-products Vitiviniculture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
title_full |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
title_fullStr |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
title_full_unstemmed |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
title_sort |
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado |
author |
Bender, Ana Betine Beutinger |
author_facet |
Bender, Ana Betine Beutinger |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Penna, Neidi Garcia |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8386196315488275 |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Leila Picolli da |
dc.contributor.referee1.fl_str_mv |
Ferrigolo, Fernanda Rodrigues Goulart |
dc.contributor.referee2.fl_str_mv |
Monteiro, Sabrina Sauthier |
dc.contributor.referee3.fl_str_mv |
Emanuelli, Tatiana |
dc.contributor.referee4.fl_str_mv |
Ballus, Cristiano Augusto |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1322840102711871 |
dc.contributor.author.fl_str_mv |
Bender, Ana Betine Beutinger |
contributor_str_mv |
Penna, Neidi Garcia Silva, Leila Picolli da Ferrigolo, Fernanda Rodrigues Goulart Monteiro, Sabrina Sauthier Emanuelli, Tatiana Ballus, Cristiano Augusto |
dc.subject.por.fl_str_mv |
Extrusão Moagem ultrafina Resíduo agroindustrial Vitivinicultura |
topic |
Extrusão Moagem ultrafina Resíduo agroindustrial Vitivinicultura Extrusion Ultrafine grinding Agro-industrial by-products Vitiviniculture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Extrusion Ultrafine grinding Agro-industrial by-products Vitiviniculture |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Grape pomace, the winemaking by-product, is characterized by a significant amount of dietary fiber and phenolic compounds. Most of these compounds are associated with the fibrous matrix. Physical modifications, such as micronization, have been used to modify the functionality of dietary fiber by caused by the breakdown of its polymeric constituents. Because it is underused by the wine industry, there is growing interest in its use. Few studies evaluate the effect of incorporation of micronized ingredients in food products as well as their influence on in vitro digestibility. Therefore, the aim of the present study was to evaluate the effect of micronization on the physicochemical properties of dietary fiber from grape pomace in order to enhance the functional properties of an extruded product. The effects of micronization of grape pomace and its fiber concentrate on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated. Factorial design with two independent variables (22) – speed and time – was used to determine the best milling conditions to increase the soluble fiber content. The insoluble fiber constituents, such as cellulose and lignin, were partially degraded and the content decreased after milling, resulting in higher soluble fiber content, which demonstrates the compound redistribution. Micronization had a significant effect on reducing the particle size, as evidenced by scanning electron microscopy. FT-IR spectra revealed changes in typical absorption bands of polysaccharides. After milling, powder solubility increased and water holding, oil and cation binding capacities decreased. Furthermore, micronization enhanced phenolic compound extraction, mainly catechin and epicatechin, and the antioxidant capacity evaluated by ABTS and ORAC assays. The results obtained indicate that micronization modifies the dietary fiber composition of grape pomace, increasing possibilities for use as a functional ingredient in the food industry. In this way grape pomace and micronized grape pomace were added to an extruded product. Physicochemical, technological and sensory characteristics, including phenolic and anthocyanin content, antioxidant capacity, and in vitro starch digestibility, were evaluated. The addition of grape pomace influenced the expansion ration, bulk density, and water absorption and solubility indexes. Regarding the composition, total, insoluble and soluble fiber content increased in fortified formulations. The inclusion of grape pomace and micronized grape pomace increased the total phenolic content, total monomeric anthocyanin and, consequently, the antioxidant capacity (ABTS and ORAC assays). The color and flavor attributes had the highest scores at the sensory analysis. The in vitro starch digestibility showed an increased in resistant starch fraction with addition of grape pomace and micronized grape pomace, which had lower glycemic index. The results demonstrate that the extruded products fortified with grape pomace and micronized grape pomace have interesting technological and functional characteristics, and could be considered as promising ingredients for using in the food industry. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020-01-20 |
dc.date.accessioned.fl_str_mv |
2021-05-04T13:21:31Z |
dc.date.available.fl_str_mv |
2021-05-04T13:21:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/20765 |
url |
http://repositorio.ufsm.br/handle/1/20765 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 600 600 600 600 |
dc.relation.authority.fl_str_mv |
f1dc20fa-80da-4de4-9cc7-7bd2c74e0940 44643021-0802-4498-98dc-bb33359fb4b8 6a92a23d-88fe-49b0-82ae-315721820ffe 3ce28ac2-88e8-4421-bee2-8acf1fa32d59 07f4d475-0e6b-4a3c-ade7-cbb192ad8783 7457e618-e257-4f1d-b319-f58982632184 bc87b329-3330-4d30-a095-d877887dd26c |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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Universidade Federal de Santa Maria (UFSM) |
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UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
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atendimento.sib@ufsm.br||tedebc@gmail.com |
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1801485321814147072 |