Sviluppo di nuovi alimenti con sottoprodotti enologici: settore caseario e dolciario
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Presentazione a supporto dell'intervento di Giuseppe Zeppa (Università degli Studi di Torino) all'incontro "Filiera vitivinicola: il progetto ValorVitis sul recupero delle vinacce a confronto con la normazione volontaria" del 30 maggio 2019
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Sviluppo di nuovi alimenti con sottoprodotti enologici: settore caseario e dolciario
- 1. Sviluppo di nuovi alimenti con sottoprodotti enologici: settore caseario e dolciario Giuseppe Zeppa
- 2. Applicazione delle vinacce in alimenti funzionali By-Product Food Reference Grape pomace flour Fish Sánchez-Alonso et al. (2007) Yogurt and salad dressing Tseng & Zhao, (2013) Tomato puree Lavelli et al. (2014) Pasta Sant’Anna et al. (2014) Grape skin flour Cookie Romero et al. (2011) Mildner-Szkudlarz et al. (2013) Tea infusion V. J. Cheng et al. (2010) Bread Mildner-Szkudlarz et al. (2011) Grape seed flour Bread Hoye & Ross, (2011) Dough Mironeasa et al. (2012) Meat Özvural & Vural, (2011) Cereal bar, pancake, Rosales Soto et al. (2012)
- 3. SCOPO del PROGETTO Valutare la possibilità di utilizzo della “farina” di vinaccia come ingrediente in alimenti funzionali
- 5. 58°C 48h
- 6. Caratterizzazione farine Contenuto polifenolico bucce (mg/kg) 7500 1500 1650
- 7. Yogurt 6% di “farina” di vinaccia non fermentata Granulometria 250 µm • Centesimale • Caratteristiche fisiche • Attività antiossidante • Valutazione sensoriale • Microbiologica • Polifenoli • Composti volatili Pinot nero ChardonnayMoscato Campioni: 0 - 1 - 7 - 14 - 21 gg
- 9. Batteri lattici 7 8 9 10 11 0 7 14 21 Log10CFU/mL gg Streptococcus thermophilus Control Pinot Chardonna y Moscato 7 8 9 10 11 0 7 14 21 Log10CFU/mL gg Lactobacillus delbruekii subs. bulgaricus Control Pinot Chardonnay Moscato
- 10. Barbera Chardonnay BD Chardonnay AD 0.8% 1.6% Formaggio Toma Campioni: 5 – 10 – 20 - 30 gg
- 11. Proteolisi Nessuna differenza statistica 0 5,000 10,000 15,000 20,000 25,000 Control Cha BD 1.6 Cha BD 0.8 Cha AD 1.6 Cha AD 0.8 Barb 1.6 Barb 0.8 β-CN 0 2,000 4,000 6,000 8,000 10,000 12,000 14,000 16,000 18,000 20,000 Control Cha BD 1.6 Cha BD 0.8 Cha AD 1.6 Cha AD 0.8 Barb 1.6 Barb 0.8 β-CN (f 1-192) 0 5,000 10,000 15,000 20,000 25,000 30,000 Control Cha BD 1.6 Cha BD 0.8 Cha AD 1.6 Cha AD 0.8 Barb 1.6 Barb 0.8 αS1-CN 0 5,000 10,000 15,000 20,000 25,000 Control Cha BD 1.6 Cha BD 0.8 Cha AD 1.6 Cha AD 0.8 Barb 1.6 Barb 0.8 αS1 CN (f102-199)
- 12. Formaggio Cheddar Chardonnay BDBarbera 0.8% 1.6% Chardonnay AD Control Campioni: 15 – 30 – 60 - 120 gg
- 14. Batteri lattici
- 15. Pasta funzionale Testimone Polvere moscato Polvere Barbera Crema Chardonnay Energia (Kcal) 364 367 365 377 Proteine (%; N x 6,25) 14.42 14.72 14.68 14.74 Carboidrati (%) 68.25 69.27 69.12 70.30 Zuccheri totali (%) 3.96 6.04 6.21 5.36 Amido (%) 64.29 63.23 62.91 64.94 Grassi (%) 3.73 2.86 2.53 3.38 Fibra alimentare(%) nr 2.88 3.68 3.44 Umidità (%) 13.6 10.27 9.99 8.14 TPC (mg GAE/g) 0.404 0.654 0.901 nd RSA (I%) 0.482 1.063 2.447 nd
- 16. Tipologie di vinaccia • Pre-distillazione (P) • Post-distillazione continua (C) • Post-distillazione discontinua (D) Metodo estrattivo Granulometria • 250 – 500 µm • 500 – 1000 µm • 1000 – 2000 µm • 2000 – 4000 µm • >4000 µm Bucce d’uva (vitigno Chardonnay) Infuso funzionale
- 18. Relazione fra tipologia di vinaccia e parametri compositivi 0 50 100 150 200 250 300 350 400 450 500 250 µm 1000 µm 4000 µm TPC(mgGAE/L) Contenuto fenolico totale pre e post digestione French press P pre C pre D pre C post D post 0 50 100 150 200 250 300 350 400 450 500 250 µm 1000 µm 4000 µm TPC(mgGAE/L) Contenuto fenolico totale pre e post digestione Capsula P pre C pre D pre C post D post
- 19. 7° Classificato Prelibata all'anatra macchiata di quinoa con i colori del Perù FLORES Daniel 6° Classificato Raviolo liquido allo Chardonnay con crema di pistacchi, polvere di coppa piacentina e aria agli agrumi MELLE Davide 5° Classificato Torta bavarese alla crema chantilly e Pinot noir MOZ Gabriele
- 20. 4° Classificato Tortino al Pinot Noir con gelato alla stracciatella, bacche di goji e crema al limoncello SAULEA DRAGOS Adrian 3° Classificato Focaccia al Pinot Noir con mozzarella di bufala, datterini confit e pesto di rucola LATELLA Laura 2° Classificato Croissant innovativi CANTA Elisabetta
- 21. 1° Classificato Monomela noce e Chardonnay GOTTARDI Marta
- 22. Conclusioni La «farina» di vinacce può essere utilizzata per la funzionalizzazione di vari prodotti alimentari per : L’aumento del contenuto polifenolico e di fibre L’aumento dell’attività antiossidante Lo sviluppo di nuovi prodotti Il recupero di by-product …ma E’ necessario individuare nuove applicazione e definire meglio % uso ed interazione con matrice Si devono definire gli effetti nutrizionali in-vitro ed in-vivo Si deve costruire la filiera di produzione della «farina»
- 23. Thank you for your attention
Editor's Notes
- Buon pomeriggio a tutti, mi presento, sono Roberta Marchiani la dottoranda del progetto ValorVistis dell’univ degli studi di torino. Vi descriverò brevemente le applicazioni dei sottoprodotti della filiera vitivinicola in prodotti lattiero caseari.
- This table shows the studies that have used grape by-products to produce novel functional foods, for example bread made with seed flour, cookies made with skin flour and fish made with skin and seed flours.
- So, the aim of the project has been to evaluate the potential application of grape skin flours as ingredients to obtain functional foods with health benefits.
- The grape by-product characterisation was done on grape skin and seed. I reported here just the result of grape skin and I show you the result about the phenolic profile, RSA and TPC. Regarding the phenolic profile, as you can see in that table Barbera has shown the highest value of flavonols (rutin, quercetrin, quercetin, kaempferol) followed by Pinot nero. While the highest value of flavanols below to Muller followed by chardonnay and Moscato. Concerning RSA and TPC the same trend was observed between varieties, Barbera and Muller have shown higher value compared to the other.
- The first functional food produced was yogurt with the addition of 6% of Mosc, Pin nero and Chard flour. Particle size of flours was 250 µm and they were sterilized before use. The analysis were performed at each sampling time, that were 0-1-7-14-21 days in duplicate?!
- The results obtained with RSA and TPC assays are shown here. As expected, control yogurt has shown the lowest antioxidant power when compared to fortified yogurts. The yogurt with the highest value of TPC and RSA was Pinot nero. Based on these values yogurt can be classified in ascending order: control moscato, chardonnay and pinot.
- Here the results of microbiological analysis are shown. In particular, we evaluated the survival and growth of lactic acid bacteria population, inoculated at the beginning of the process. The data showed that the strains were able to grow and survive throughout the shelf life, as required from the law.
- The first one was Toma cheese produce with three grape varieties: Barbera, Chard b.d. and Chard a.d. Each variety was added at two different concentration 0.8 and 1.6%. We chose these % because in a previous test we saw that 1.6% was the highest addition that did not affect the cheesemaking The experiment was carried out in triplicate at these sampling time of ripening.
- Proteolysis evolution results showed us that the addition of grape skin flour didn’t affect cheese ripening.
- The second cheese produced was Cheddar in collaboration with the UCC. We used the same varieties at the same percentages as in the previous experiment.
- Regardless of sampling times RSA values of fortified cheeses were distributes in two groups according to the % of grape skin flour added. For TPC assay, values were much more similar among samples. And also in this case control was the lowest value observed. As expected for both analysis, control cheese showed the lowest value.
- The decrease of starter LAB counts was comparable between control and fortified cheese, so it’s possible to affirm that also in this case grape skin flour didn’t affect bacterial dynamics.
- The results obtained in this project demonstrated that grape skin flour could be an alternative and safe source of antioxidants in the daily diet. Production of dairy functional foods with GskF is possible. Its addition increase RSA and TPC, and at the same time don’t affect starter LAB dynamics and proteolysis. Liking test results suggest that to obtain a higher acceptance by consumers it’s necessary to improve final product texture by decreasing grape skin flour particle size, maybe through an homogenization technique. Grape skin flour can be possibly used in dairy product, which could be an innovative way of using grape by-products and therefore improving consumer’s health.
- Thanks all for the attentions… AGGIUNGI UNA SLIDES DI RINGRAZIAMENTO PER IL GRUPPO DI CORK E PER IL GRUPPO DI TORINO. TI PIGLI 3 MINUTI IN PIU…