Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin
We were experimentally obtained the sorption characteristics of full-fatted grape seeds flour (FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was investigated at temperature - 10 °C, 25 °C and 40 °C and water activity within the range from 11% to 90%. We were s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300077 |
| _version_ | 1818441743504244736 |
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| author | Adelina L. Bogoeva Albena G. Durakova |
| author_facet | Adelina L. Bogoeva Albena G. Durakova |
| author_sort | Adelina L. Bogoeva |
| collection | DOAJ |
| description | We were experimentally obtained the sorption characteristics of full-fatted grape seeds flour (FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was investigated at temperature - 10 °C, 25 °C and 40 °C and water activity within the range from 11% to 90%. We were selected the modified Oswin and Chung-Pfost models suitable for describing the adsorption and desorption isotherms. Monolayer moisture content of FGSF is calculated – from 2.48% to 4.59%. Antioxidant capacity was proven through DPPH (578.42 ± 23.06 mM TE/g extract), ABTS (1352.12 ± 144.31 mM TE/g extract), FRAP (966.45 ± 127.31 mM TE/g extract) and CUPRAC (1789.44 ± 180.11 mM TE/g extract). The values are also shown in mM TE/g flour (578.42 ± 23.06 mM TE/g flour); (1352.12 ± 144.31 mM TE/g flour); (966.45 ± 127.31 mM TE/g flour) and (1789.44 ± 180.11 mM TE/g flour), respectively. Furthermore, we evaluated the changes in moisture content, microbiological load and particle size distribution during short-term storage study for a period of three months. FGSF were packed in plastic bags under the conditions - temperature 18 °C÷25 °C and relative air humidity 45% ÷ 55%. |
| first_indexed | 2024-12-14T18:33:06Z |
| format | Article |
| id | doaj.art-625c5804c825484b9be2ecd046f95c5e |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-12-14T18:33:06Z |
| publishDate | 2020-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-625c5804c825484b9be2ecd046f95c5e2022-12-21T22:51:42ZengElsevierJournal of Agriculture and Food Research2666-15432020-12-012100026Sorption characteristics of full-fatted grape seeds flour of Bulgarian originAdelina L. Bogoeva0Albena G. Durakova1Institute of Food Preservation and Quality - Plovdiv, Department of Food Technology, 154 Vasil Aprilov Blvd, 4003, Plovdiv, Bulgaria; Corresponding author.University of Food Technologies (UFT) – Plovdiv, Department of Process Engineering, 26 Maritsa Blvd, BG-4002, Plovdiv, BulgariaWe were experimentally obtained the sorption characteristics of full-fatted grape seeds flour (FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was investigated at temperature - 10 °C, 25 °C and 40 °C and water activity within the range from 11% to 90%. We were selected the modified Oswin and Chung-Pfost models suitable for describing the adsorption and desorption isotherms. Monolayer moisture content of FGSF is calculated – from 2.48% to 4.59%. Antioxidant capacity was proven through DPPH (578.42 ± 23.06 mM TE/g extract), ABTS (1352.12 ± 144.31 mM TE/g extract), FRAP (966.45 ± 127.31 mM TE/g extract) and CUPRAC (1789.44 ± 180.11 mM TE/g extract). The values are also shown in mM TE/g flour (578.42 ± 23.06 mM TE/g flour); (1352.12 ± 144.31 mM TE/g flour); (966.45 ± 127.31 mM TE/g flour) and (1789.44 ± 180.11 mM TE/g flour), respectively. Furthermore, we evaluated the changes in moisture content, microbiological load and particle size distribution during short-term storage study for a period of three months. FGSF were packed in plastic bags under the conditions - temperature 18 °C÷25 °C and relative air humidity 45% ÷ 55%.http://www.sciencedirect.com/science/article/pii/S2666154320300077Grape seedsFlourAntioxidant activitySorption isothermsMonolayer moisture contentStorage |
| spellingShingle | Adelina L. Bogoeva Albena G. Durakova Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin Journal of Agriculture and Food Research Grape seeds Flour Antioxidant activity Sorption isotherms Monolayer moisture content Storage |
| title | Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin |
| title_full | Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin |
| title_fullStr | Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin |
| title_full_unstemmed | Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin |
| title_short | Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin |
| title_sort | sorption characteristics of full fatted grape seeds flour of bulgarian origin |
| topic | Grape seeds Flour Antioxidant activity Sorption isotherms Monolayer moisture content Storage |
| url | http://www.sciencedirect.com/science/article/pii/S2666154320300077 |
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