Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

The Effect of Red Grape Pomace Powder Replacement on Physical Characteristics and Acrylamide Content of Biscuit

Background and Objectives: Biscuit is the most popularly consumed bakery item, and due to higher consumption among children, increase of its nutritional value and safety is a necessity. Acrylamide is a potential carcinogen that is formed in carbohydrate-rich food products like biscuits at temperatures above 120oC. Among the various parameters, which affect acrylamide formation, the inhibitory e...

Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content ( $283.5$ mg or $279.6$ mg, resp.) in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokineti...

Recovery of aromatic aglycones from grape pomace

Changes of the Anthocyanins and Antioxidant properties of Concord Grape (Vitis labrusca) Pomace After Acid Hydrolysis

Grape pomace contains high levels of valuable antioxidants such as anthocyanins and phenolic compounds that help prevent chronic diseases such as cardiovascular problems and cancers. In this study, Concord grape pomace was soaked in acidic solutions at different time intervals and pHs in a water bath at 80 o C. Five kinds of anthocyanins were released and identified in the pomace after acid hyd...

Bootstrap Confidence Intervals for the Kinetic Parameters of Degradation of Anthocyanins in Grape Pomace

Because of the growing interest in nutraceuticals and their health benefits, it is important to develop tools for modeling degradation of nutraceuticals in low-moistureand high-temperature-heated foods. The objective of this study was to estimate the kinetic parameters for the degradation of anthocyanins in grape pomace and to calculate the bootstrap confidence interval (CI), which is a more re...