Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders

Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in...

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Autores principales:	Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, Barbara Simonato
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	breadsticks fortification grape pomace OXITEST shelf-life thermodynamic study Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/587c9d2184624d0eb02c30a52e6962ac
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spelling	oai:doaj.org-article:587c9d2184624d0eb02c30a52e6962ac2021-11-25T17:35:57ZPredicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders10.3390/foods101128152304-8158https://doaj.org/article/587c9d2184624d0eb02c30a52e6962ac2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2815https://doaj.org/toc/2304-8158Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.Federico BianchiElisabetta LomuscioCorrado RizziBarbara SimonatoMDPI AGarticlebreadsticksfortificationgrape pomaceOXITESTshelf-lifethermodynamic studyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2815, p 2815 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	breadsticks fortification grape pomace OXITEST shelf-life thermodynamic study Chemical technology TP1-1185
spellingShingle	breadsticks fortification grape pomace OXITEST shelf-life thermodynamic study Chemical technology TP1-1185 Federico Bianchi Elisabetta Lomuscio Corrado Rizzi Barbara Simonato Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
description	Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.
format	article
author	Federico Bianchi Elisabetta Lomuscio Corrado Rizzi Barbara Simonato
author_facet	Federico Bianchi Elisabetta Lomuscio Corrado Rizzi Barbara Simonato
author_sort	Federico Bianchi
title	Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
title_short	Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
title_full	Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
title_fullStr	Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
title_full_unstemmed	Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
title_sort	predicted shelf-life, thermodynamic study and antioxidant capacity of breadsticks fortified with grape pomace powders
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/587c9d2184624d0eb02c30a52e6962ac
work_keys_str_mv	AT federicobianchi predictedshelflifethermodynamicstudyandantioxidantcapacityofbreadsticksfortifiedwithgrapepomacepowders AT elisabettalomuscio predictedshelflifethermodynamicstudyandantioxidantcapacityofbreadsticksfortifiedwithgrapepomacepowders AT corradorizzi predictedshelflifethermodynamicstudyandantioxidantcapacityofbreadsticksfortifiedwithgrapepomacepowders AT barbarasimonato predictedshelflifethermodynamicstudyandantioxidantcapacityofbreadsticksfortifiedwithgrapepomacepowders
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Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders

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