Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt

  • Victoria Olt Universidad de la República, Facultad de Química, Departamento de Ciencia y Tecnología de Alimentos, Montevideo, Uruguay https://orcid.org/0000-0003-0805-6386
  • Jessica Baéz Universidad de la República, Facultad de Química, Departamento de Ciencia y Tecnología de Alimentos, Montevideo, Uruguay https://orcid.org/0000-0002-2266-2625
  • Santiago Jorcin Universidad Tecnológica del Uruguay, Instituto Tecnológico Suroeste, Departamento de ciencia, procesamiento y tecnología de lácteos, Colonia, Uruguay https://orcid.org/0000-0002-7388-7031
  • Tomás López Universidad Tecnológica del Uruguay, Instituto Tecnológico Suroeste, Departamento de ciencia, procesamiento y tecnología de lácteos, Colonia, Uruguay https://orcid.org/0000-0002-1512-7536
  • Adriana Maite Fernández-Fernández Universidad de la República, Facultad de Química, Departamento de Ciencia y Tecnología de Alimentos, Montevideo, Uruguay https://orcid.org/0000-0003-4910-2318
  • Alejandra Medrano Fernandez Universidad de la República, Facultad de Química, Departamento de Ciencia y Tecnología de Alimentos, Montevideo, Uruguay https://orcid.org/0000-0002-5926-6239
Keywords: functional foods, anthocyanins, bioactive compounds, encapsulation, spray drying, Tannat grape

Abstract

Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies we have seen that it has antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is proposed for its application in yogurt as a potential functional food. Spray drying encapsulation was carried out using a tabletop spray dryer (inlet air temperature: 100-140°C, Flow: 600 L/h). The encapsulation efficiency was higher for the encapsulant without hydrolysis (29.7%). Total polyphenol content was determined by Folin-Ciocalteau, and the antioxidant capacity by ABTS and ORAC-FL, obtaining a polyphenols content and antioxidant capacity increase with the addition of extract:encapsulant (1:1) (p<0.05). The microparticles were incorporated into the yogurt, characterizing it by color, and observing a significant increase (p<0.05) of antioxidant capacity by ORAC-FL. In conclusion, spray drying is a suitable methodology for encapsulating Tannat grape skin extract for its application in yogurts as a natural colorant and antioxidant ingredient.

Downloads

Download data is not yet available.

References

Agnetti C, Jorcín S, Medrano A, López T. Encapsulation of whey protein isolate hydrolysate by spray drying as delivery systems in functional foods. Paper presented at: Proceedings of the 1st Ibero-American Congress of Bioactive Peptides (CIAPep); 2019; Campinas, Brasil.

Akhavan-Mahdavi S, Jafari SM, Assadpoor E, Dehnad D. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int J Biol Macromol [Internet]. 2016 [cited 2021 Sep 20];85:379-85. Doi: 10.1016/j.ijbiomac.2016.01.011.

Albuquerque BR, Pinela J, Barros L, Oliveira MBPP, Ferreira ICFR. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chem [Internet]. 2020 [cited 2021 Sep 20];316:126364. Doi: 10.1016/j.foodchem.2020.126364.

Beres C, Costa GNS, Cabezudo I, da Silva-James NK, Teles ASC, Cruz APG, Mellinger-Silva C, Tonon RV, Cabral LMC, Freitas SP. Towards integral utilization of grape pomace from winemaking process: a review. Waste Manag [Internet]. 2017 [cited 2021 Sep 20];68:581-94. Doi: 10.1016/j.wasman.2017.07.017.

Beres C, Simas-Tosin FF, Cabezudo I, Freitas SP, Iacomini M, Mellinger-Silva C, Cabral L. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace. Food Chem [Internet]. 2016 [cited 2021 Sep 20];201:145-52. Available from: https://bit.ly/3tRIula.

Carmona-Jiménez Y, García-Moreno MV, García-Barroso C. Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace. Plant Foods Hum Nutr. 2018;73(1):74-81.

Dávila I, Robles E, Egüés I, Labidi J, Gullón P. The biorefinery concept for the industrial valorization of grape processing by-products. In: Galanakis G, editor. Handbook of grape processing by-products: sustainable solutions. London: Elsevier; 2017. p. 29-53.

Di Rienzo JA, Casanoves F, Balzarini MG, González L, Tablada M, Robledo CW. InfoStat [Internet]. Version 2008. Córdoba: Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias; 2008 [cited 2021 Sep 20]. Available from: https://bit.ly/3dDvIyu.

Drosou C, Kyriakopoulou K, Bimpilas A, Tsimogiannis D, Krokida M. A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Ind Crops Prod [Internet]. 2015 [cited 2021 Sep 20];75:141-9. Doi: 10.1016/j.indcrop.2015.05.063.

El-Messery TM, El-Said MM, Demircan E, Ozçelik B. Microencapsulation of Natural Polyphenolic Compounds extracted form apple peel and its application in yoghurt. Acta Sci Pol Technol Aliment. 2019;18(1):25-34.

Fang Z, Bhandari B. Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. In: Garti N, McClements DJ, editor. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. Oxford: Woodhead Publishing; 2012. p. 73-109.

Fazilah NF, Hamidon NH, Ariff AB, Khayat ME, Wasoh H, Halim M. Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt. Molecules [Internet]. 2019 [cited 2021 Sep 20];24(7):1422. Doi: 10.3390/molecules24071422.

Fernández A, López-Pedemonte T, Medrano A. Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of α -Lactalbumin. Food Nutr Sci. 2017;08:84-98.

Fernández-Fernández AM, Iriondo-DeHond A, Dellacassa E, Medrano-Fernandez A, del Castillo MD. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. Eur Food Res Technol [Internet]. 2019 [cited 2021 Sep 20];245(8):1539-51. Doi: 10.1007/s00217-019-03252-w.

Fernández-Fernández AM, Iriondo-DeHond A, Nardin T, Larcher R, Dellacassa E, Medrano-Fernandez A, Castillo MS. In Vitro bioaccessibility of extractable compounds from tannat grape skin possessing health promoting properties with potential to reduce the risk of diabetes. Foods [Internet]. 2020 [cited 2021 Sep 20];9(11):1575. Doi: 10.3390/foods9111575.

Fox B, Bellini G, Pellegrini L. Drying. In: Vogel HC, Todaro CM, editors. Fermentation and biochemical engineering handbook: principles, process design, and equipment. 3rd ed. Amsterdam: Elsevier; 2014. p. 283-305.

Galanakis CM. Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process [Internet]. 2013 [cited 2021 Sep 20];91(4):575-9. Doi: 10.1016/j.fbp.2013.01.004.

Hu Y, Kou G, Chen Q, Li Y, Zhou Z. Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles. Lwt [Internet]. 2019 [cited 2021 Sep 20];99:24-33. Doi: 10.1016/j.lwt.2018.09.044.

Iriondo-DeHond M, Blázquez-Duff JM, del Castillo MD, Miguel E. Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health. Foods [Internet]. 2020 [cited 2021 Sep 20];9(9):1199. Doi: 10.3390/foods9091199.

Kuck LS, Wesolowski JL, Noreña CPZ. Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agents. Food Chem [Internet]. 2017 [cited 2021 Sep 20];230:257-64. Doi: 10.1016/j.foodchem.2017.03.038.

Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre PL. Wine by-Products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules [Internet]. 2014 [cited 2021 Sep 20];19(1):482-506. Doi: 10.3390/molecules19010482.

Lauro MR, Crasci L, Carbone C, Aquino RP, Panico AM, Puglisi G. Encapsulation of a citrus by-product extract: development, characterization and stability studies of a nutraceutical with antioxidant and metalloproteinases inhibitory activity. Lwt [Internet]. 2015 [cited 2021 Sep 20];62(1):169-76. Doi: 10.1016/j.lwt.2015.01.017.

Mattioli R, Francioso A, Mosca L, Silva P. Anthocyanins: a comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules [Internet]. 2020 [cited 2021 Sep 20];25(17):3809. Doi: 10.3390/molecules25173809.

Nielsen S. Food Analysis. 5th ed. West Lafayette (IN): Springer; 2017. 649p.

O’Keeffe MB, FitzGerald RJ. Antioxidant effects of enzymatic hydrolysates of whey protein concentrate on cultured human endothelial cells. Int Dairy J [Internet]. 2014 [cited 2021 Sep 20];36(2):128-35. Doi: 10.1016/j.idairyj.2014.01.013.

OMS. Enfermedades no transmisibles. Organización Mundial de la Salud [Internet]. 2021 Apr 13 [cited 2021 Sep 20]. Available from: https://bit.ly/2XqWSoh.

Orsini Delgado MC, Tironi VA, Añón MC. Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion. LWT - Food Sci Technol [Internet]. 2011 [cited 2021 Sep 20];44(8):1752-60. Doi: 10.1016/j.lwt.2011.04.002.

Pazzini CEF, Colpo AC, Poetini MR, Pires CF, de Camargo VB, Mendez ASL, Azevedo ML, Soares JLM, Folmer V. Effects of red wine Tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro. Int J Med Sci. 2015;12(6):478-86.

Petrotos KB, Karkanta FK, Gkoutsidis PE, Giavasis I, Papatheodorou N, Ntontos AC. Production of Novel Bioactive Yogurt Enriched with Olive Fruit Polyphenols. World Acad Sci Eng Technol. 2012;64:867-72.

Robert P, Torres V, García P, Vergara C, Carmen S. The encapsulation of purple cactus pear (Opuntia fi cus-indica ) pulp by using polysaccharide-proteins as encapsulating agents. Food Sci Technol. 2015;60(2):1039-45.

Salehi F, Aghajanzadeh S. Effect of dried fruits and vegetables powder on cakes quality: a review. Trends Food Sci Technol [Internet]. 2020 [cited 2021 Sep 20];95:162-72. Doi: 10.1016/j.tifs.2019.11.011.

Schröder A, Berton-Carabin C, Venema P, Cornacchia L. Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability. Food Hydrocoll. 2017;73:129-40.

Tarone AG, Cazarin CBB, Marostica Junior MR. Anthocyanins: new techniques and challenges in microencapsulation. Food Res Int [Internet]. 2020 [cited 2021 Sep 20];133:109092. Doi: 10.1016/j.foodres.2020.109092.

Tran N, Tran M, Truong H, Le L. Spray-Drying Microencapsulation of High Concentration of Bioactive Compounds Fragments from Euphorbia hirta L. Extract and Their Effect on Diabetes Mellitus. Foods. 2020 [cited 2021 Sep 20];9(7):881. Doi: 10.3390/foods9070881.

Yang XR, Zhang L, Ding DG, Chi CF, Wang B, Huo JC. Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail (Trichiurus japonicas) Muscle. Mar Drugs. 2019;17(1):1-18.

Yin Z, Wu Y, Chen Y, Qie X, Zeng M, Wang Z, Qin F, Chen J, He Z. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chem [Internet]. 2020 [cited 2021 Sep 20];340:127915. Doi: 10.1016/j.foodchem.2020.127915.

Yu J, Ahmedna M. Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol. 2013;48(2):221-37.

Zhang R, Zhou L, Li J, Oliveira H, Yang N, Jin W, Zhu Z, Li S, He J. Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: characterization, stability and bioaccessibility. Lwt [Internet]. 2020 [cited 2021 Sep 20];123:109097. Doi: 10.1016/j.lwt.2020.109097.

Žilić S, Kocadağli T, Vančetović J, Gökmen V. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT - Food Sci Technol. 2016;65:597-603.

Published
2022-01-05
How to Cite
1.
Olt V, Baéz J, Jorcin S, López T, Fernández-Fernández AM, Medrano Fernandez A. Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt. Agrociencia Uruguay [Internet]. 5Jan.2022 [cited 9Aug.2022];25(NE2):e794. Available from: http://agrocienciauruguay.uy/ojs/index.php/agrociencia/article/view/794
Section
Section 1. Benefits of consuming fruits and vegetables: diets, lifestyles and pr