RED GRAPE WASTES TO ELABORATE A FUNCTIONAL BEVERAGE: BIOACTIVE AND SENSORY PROFILE Agroindustrial Engineering Program, Universidad Privada del Norte (UPN)

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RED GRAPE WASTES TO ELABORATE A FUNCTIONAL BEVERAGE:
BIOACTIVE AND SENSORY PROFILE
Esmeralda Luján-Herrera, Juan Tambra-Hernández, María Fernanda Merino-Miñano,
Harold Sánchez-Sánchez, Jackeline León-Vargas, Ricardo Vejarano*
Agroindustrial Engineering Program, Universidad Privada del Norte (UPN)
Av. Del Ejército 920, Trujillo, Peru. E-mail: ricardo.vejarano@upn.edu.pe
Introduction
The consumption of food with high content of bioactive compounds has been increasing considerably in
recent years. These compounds have demonstrated antioxidant and antiinflammatory activities [1,2],
thus helping to prevent different diseases. Anthocyanins are natural antioxidants obtained from different
raw materials such as red grape, blueberry, purple corn, elderberry, purple sweet potato, etc. Due to
their phenolic nature, anthocyanins possess the capacity to neutralize free radicals, and therefore
reducing the risk of oxidative stress [2,3].
Grape and wine production and per capita consumption has been increasing in the peruvian market [4].
However, the consumption of grapes (in fresh or after winemaking process) generates residues, mainly
skins with high remnant phenolic compounds content [5]. In the most cases, these residual red grape
skins are discarded without taking advantage of their remnant phenolic compounds content.
Figure 1. Total monomeric anthocyanins (TMA) content in extracts
of fresh (F) and fermented (W) red grape skins
20 - 21 November 2017
Amsterdam
Innovation and objective
The novelty of this approach is related with the use of
residual grape skins to develop new functional
beverages.
So, the aim of this study was to evaluate the bioactive
and sensorial profiles of functional beverages made from
residual grape skins, based on their total monomeric
anthocyanins (TMA), antioxidant capacity (AC) and
colorimetric parameters, as well as to evaluate their
sensorial profile.
Materials and methods
Winemaking
process
GrossCollmanvariety
Residual skins
Residual skins
F40
F
W
F150
W40
W150
40°C 150°C
Dehydration
process
Mixture
F40 F150
(%) (%)
M1 100 -
M2 - 100
M3 50 50
M4 75 25
M5 25 75
40°C 150°C
Mixture
W40 W150
(%) (%)
M1 100 -
M2 - 100
M3 50 50
M4 75 25
M5 25 75
M5M4M3M2M1
M5M4M3M2M1
Total monomeric anthocyanins (TMA)
Antioxidant capacity (AC)
Colorimetric parameters
Sensorial analysis
pH differential method [6]
15 tasters rated color, taste, aroma and global acceptability to
describe each extract.
They used a scale from 0 to 5: Low values: “attribute not
perceptible”, and high values: “attribute strongly perceptible”.
DPPH assay [7,8]
Antioxidant efficiency of each extract:
Official Method OIV MA-AS2-07B [9]
Figure 2. Inhibition of DPPH (Q, %) by dehydrated skin mixtures of F
and W fractions
Table 1. Percentages of color of extracts of fresh (F) and fermented (W) red grape skins
Blue %
F W
10.19 ± 0.00 a 0.78 ± 1.36 a
1.77 ± 0.60 b 0.00 ± 0.00 b
1.55 ± 0.02 b 0.00 ± 0.00 b
5.59 ± 0.33 c 0.00 ± 0.00 b
1.92 ± 0.20 b 0.00 ± 0.00 b
Figure 3. Sensorial analysis by a panel of 15 tasters of extracts of fresh (F) and fermented (W) red grape skins
Discussion and conclusions
 TMA content: Mixtures with 100% of skins dehydrated at 40 °C (F1 and W1) present the highest TMA content, followed by mixtures F4 and W4 (Figure 1).
Conversely, the treatments with the highest proportion of skins dehydrated at 150 °C (F2 and W2) showed lowest TMA content and higher percentages of yellow
component (Table 1). So, high temperature cause the degradation of anthocyanins to chalcone form [10].
 Antioxidant capacity: The Figure 2 shows that inhibition of DPPH by fermented skins (W1) is smaller than the fresh skins (F1), requiring 2.0 g of W1 to totally inhibit
the DPPH (Q = 100%), compared to 1.0 g of F1. This is consistent with the lower content of TMA in the skins W (Figure 1) due to high dehydration temperature.
 Sensorial analysis: According to Figure 3 the global acceptability was higher for extracts F5 and W5. Which would indicate a preference for combinations between
varietal and toasted aromas. The results indicate higher acceptability towards extracts with toasted character, so it's necessary to optimize the dehydration
conditions of the skins in order to develop a good sensorial profile, that adequately integrates both varietal and toasted characters, without significantly
affecting the content of anthocyanins.
40 °C: to preserve the
anthocyanins content and
varietal aromas.
150 °C: to evaluate the
anthocyanins stability and
confer toasted character.
Project UPN 20171003:
“Development of a
functional beverage
from winemaking
residues”.
Mixture
Yellow %
F W
M1 40.59 ± 1.08 a 45.83 ± 0.72 a
M2 82.62 ± 0.19 b 67.66 ± 0.44 b
M3 77.26 ± 0.84 c 61.75 ± 0.95 c
M4 64.52 ± 0.39 d 56.45 ± 1.32 d
M5 78.46 ± 0.35 c 62.97 ± 0.49 c
Red %
F W
49.22 ± 1.09 a 53.39 ± 0.64 a
15.60 ± 0.42 b 32.34 ± 0.44 b
21.18 ± 0.82 c 38.25 ± 0.95 c
29.89 ± 0.06 d 43.55 ± 1.32 d
19.62 ± 0.19 e 37.03 ± 0.49 c
Results