Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility these compounds its derivatives. This study elaborated two formulations Isabel preparation: PAX (with agave xylitol) PS sucrose); flour: FAX (from process residues) FS residues). products were analyzed regarding their nutritional antioxidant properties; compounds’ was also verified through a simulated digestion model. preparation flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had reduction in sugar concentration 51% 29% for flour, respectively, compared sucrose, high fiber content is being further highlighted (20.14-21.95 catechin (2.37-28.11 mg g-1) most bioaccessible compound (22% 168%), which together caftaric acid (2.31-69.43 malvidin 3-glucoside (8.65-16.47 represent observed greater quantity. preparations showed higher grapes flours Furthermore, presented values anthocyanins activity than natura grape, highlighting effect processing.