Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/149 |
| _version_ | 1797358819299295232 |
|---|---|
| author | Matilde D’Arrigo Jonathan Delgado-Adámez Javier Rocha-Pimienta M. Esperanza Valdés-Sánchez M. Rosario Ramírez-Bernabé |
| author_facet | Matilde D’Arrigo Jonathan Delgado-Adámez Javier Rocha-Pimienta M. Esperanza Valdés-Sánchez M. Rosario Ramírez-Bernabé |
| author_sort | Matilde D’Arrigo |
| collection | DOAJ |
| description | The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms’ inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature. |
| first_indexed | 2024-03-08T15:07:45Z |
| format | Article |
| id | doaj.art-b8e4b7e5b7394c4c829092a78afbbb4f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:45Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b8e4b7e5b7394c4c829092a78afbbb4f2024-01-10T14:57:08ZengMDPI AGFoods2304-81582024-01-0113114910.3390/foods13010149Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of TreatmentMatilde D’Arrigo0Jonathan Delgado-Adámez1Javier Rocha-Pimienta2M. Esperanza Valdés-Sánchez3M. Rosario Ramírez-Bernabé4Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, SpainThe influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms’ inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.https://www.mdpi.com/2304-8158/13/1/149byproductintegral red grape pomacecircular economyhydrostatic high pressure |
| spellingShingle | Matilde D’Arrigo Jonathan Delgado-Adámez Javier Rocha-Pimienta M. Esperanza Valdés-Sánchez M. Rosario Ramírez-Bernabé Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment Foods byproduct integral red grape pomace circular economy hydrostatic high pressure |
| title | Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment |
| title_full | Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment |
| title_fullStr | Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment |
| title_full_unstemmed | Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment |
| title_short | Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment |
| title_sort | integral use of red wine pomace after hydrostatic high pressure application of two consecutive cycles of treatment |
| topic | byproduct integral red grape pomace circular economy hydrostatic high pressure |
| url | https://www.mdpi.com/2304-8158/13/1/149 |
| work_keys_str_mv | AT matildedarrigo integraluseofredwinepomaceafterhydrostatichighpressureapplicationoftwoconsecutivecyclesoftreatment AT jonathandelgadoadamez integraluseofredwinepomaceafterhydrostatichighpressureapplicationoftwoconsecutivecyclesoftreatment AT javierrochapimienta integraluseofredwinepomaceafterhydrostatichighpressureapplicationoftwoconsecutivecyclesoftreatment AT mesperanzavaldessanchez integraluseofredwinepomaceafterhydrostatichighpressureapplicationoftwoconsecutivecyclesoftreatment AT mrosarioramirezbernabe integraluseofredwinepomaceafterhydrostatichighpressureapplicationoftwoconsecutivecyclesoftreatment |