Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.

The effect of enriched yoghurt on the antioxidant activities of rats poisoned with cadmium salts

Purpose Evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic seeds with cadmium chloride. The purpose of this paper is evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic cadmium chloride. Design/methodology/approach The studies were carried out on 72 male rats (Wistar), divided into six groups (n = 12): control, model of cadmium intoxication and receiving the developed dairy product, enriched with appropriate biologically active supplements (rosehip, rowan and hawthorn berries syrup and grape peel extract [rich in resveratrol]). Biochemical parameters of blood, homogenates of the liver and kidneys were analyzed. Findings The intensity of lipid peroxidation processes (in the liver, kidneys and erythrocytes) decreased in the group receiving dairy products enriched with berry syrups and grape peel extract (rich in resveratrol). The activity of catalase, total antioxidant activity and superoxide dismutase increased. In the groups receiving dairy products enriched with berry syrups, the total protein level in the blood increased, compared with Group 2. The content of triglycerides and cholesterol levels in groups receiving dairy products decreased significantly compared to animals intoxicated with cadmium chloride. Originality/value The topic of cadmium’s toxic effects on human and animal health and methods for solving this problem is very relevant.

PHOTODEGRADATION EFFECT ON OPTICAL PROPERTIES OF MANGOSTEEN PERICARP, BLACK GRAPE PEEL AND VIOLET BOUGAINVILLEA FLOWERS AS PHOTOSENSITIZER FOR SOLAR CELL APPLICATION

Alternative energy sources such as wind, solar, biomass, hydro, and geothermal have become imperative for green energy solutions. A growing demand of hybrid solar cells is yet another promising option toward green energy providing the opportunity to explore natural dye extracts from the plant. The natural dyes were extracted from mangosteen pericarp (MP), black grape peel (BGP), and violet bougainvillea flowers (VBF), respectively. The natural dyes were then undergoing degradation under exposure to the light for six weeks. UV-vis spectroscopy was used to characterize the optical absorption of the natural dyes. UV-vis result showed that MP absorbs three ranges of light, 400-600 nm (chlorophyll a), 530- 550 nm (anthocyanin), and 650-670 nm (chlorophyll a). After 6 weeks, MP gives the best in sustaining itself by having the lowest percentage of photodegradation (50.73 %) compare to BGP (83.88%) and VBF (65.66%). The natural dyes gave the FTIR vibration peaks of OH, C-H, C=O, and C-O-C functional groups. Therefore, this study provides significant contributes towards explaining the potential of MP as the promising photosensitizer in the development of the hybrid solar cell.

Gas chromatography-Mass spectrometry (GC-MS) analysis of bioactive components present in grape citrus peel in Nigeria

Grapefruit (Citrus paradisi) is an important cultivar of the Citrus genus which contains a number of nutrients beneficial to human health. Grapefruit peels are usually thrown away in this part of Nigeria. The research work investigated the bioactive components present in an indigenous citrus peel, grape (Citrus paradisi). Grape fruits were purchased from the fruits garden market in D-Line, Port-Harcourt metropolis and washed with ionized water and allowed to shade dry. The peel of the fruits were separated and subjected to cold extraction using 95% ethanol. The extracts obtained were further extracted in dichloromethane and subjected to GC/MS analysis for characterization of various bioactive components. The gas chromatographic model: 789A (GC) analysis was performed on an agilent technologies interfaced with mass selective detector model: 5975(MSD). The results revealed 25 bioactive components in grape peel with n-Hexadecanoic acid showing the highest concentration of 20.36% and retention time of 18.522min. Nootkatone was the lowest component in the grape peel with concentration 0.74% and retention time of 16.459min. Results shows that grapefruit (Citrus paradisi) has considerable potential as a source of natural bioactive components with different retention times. These fruits residues which otherwise regarded as waste hold promising potentials for medicinal therapy and value added food supplements.

Evaluation of the Technological Potential of Grape Peels Through Patent Document Analysis: Agro-industrial Waste with Biotechnological Potential

Background: Grape (Vitis viniferaL.) is consumed by old world populations in its natural form and is used to produce wine or juice. Currently, China is the largest grape producer in the world. The red grapes stand out because of their phytochemical composition, more specifically their high resveratrol levels. Resveratrol is a compound that has a number of different beneficial effects on health and is mainly used in the food and cosmetic industries. Grape peel is a waste product and new strategies based on nanotechnology can minimize its environmental impact and add value to this residue. Objectives: The first objective of this study was to evaluate the technological potential of utilizing grape peel by researching and analyzing information extracted from patent documents filed worldwide in order to identify the main countries that hold the research technology, the main depositors and inventors, and the main areas of application. The second aim was to research and investigate grape peel products that have been created using nanotechnology. Methods: An analysis of all patented documents related to grape peel processes, products, or different industrial applications that may use nanotechnology was carried out. This was achieved by undertaking a Derwent Innovation Index (DII) database search. Results: A total of 752 patent documents were identified in the surveyed area. These were assessed for depositor country of origin, type of depositor, inventors, evolution of deposits over time, and areas of application. Only 6% of the total represented products and processes in the nanotechnology area. There was a growth in the number of patent filings from 2015, which showed that the researched area is a current and developing technology with new application possibilities. The main depositing countries were China, the United States, and Japan, which dominate the researched technology. The identified documents discussed using grape peel to develop new food, medical and dental products. Conclusion: Over the last few years, different approaches have been suggested for the production of nanoproducts based on grape peel. The results from this study showed that although incipient, nanotechnology is a promising area of research that can be explored by universities and companies because the products could have significant positive characteristics and, even though they are made out of a byproduct, have great application potential.