Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop

Instant controlled pressure drop (DIC) has been used as a pre-treatment to increase extractable polyphenols (EPP), mainly attributed matrix structure expansion. This work aimed evaluate the effect of DIC on non-extractable (NEPP), EPP, and dietary fiber grape pomace. At 0.2 MPa–60 s was observe an total EPP anthocyanins. Despite increment lowest anthocyanins proanthocyanidins content at 0.4 MPa–120 s. due partial transformation into phenolic acids depolymerization proanthocyanidins. Also solubilization insoluble fiber. Morphologically, size pores generated by more significant higher pressures. Thus, modified morphology profile pomace, producing compounds simpler improving their antioxidant capacities.