Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener

Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Victoria Olt [verfasserIn] Jessica Báez [verfasserIn] Romina Curbelo [verfasserIn] Eduardo Boido [verfasserIn] Eduardo Dellacassa [verfasserIn] Adriana Maite Fernández-Fernández [verfasserIn] Alejandra Medrano [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace

Übergeordnetes Werk:	In: Biology and Life Sciences Forum - MDPI AG, 2023, 18(2022), 1, p 50
Übergeordnetes Werk:	volume:18 ; year:2022 ; number:1, p 50

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/Foods2022-13067

Katalog-ID:	DOAJ087421518

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allfields	10.3390/Foods2022-13067 doi (DE-627)DOAJ087421518 (DE-599)DOAJ53642df1ff2144d58575a39714d38621 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Romina Curbelo verfasserin aut Eduardo Boido verfasserin aut Eduardo Dellacassa verfasserin aut Adriana Maite Fernández-Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 18(2022), 1, p 50 (DE-627)1815526661 26739976 nnns volume:18 year:2022 number:1, p 50 https://doi.org/10.3390/Foods2022-13067 kostenfrei https://doaj.org/article/53642df1ff2144d58575a39714d38621 kostenfrei https://www.mdpi.com/2673-9976/18/1/50 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2022 1, p 50
spelling	10.3390/Foods2022-13067 doi (DE-627)DOAJ087421518 (DE-599)DOAJ53642df1ff2144d58575a39714d38621 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Romina Curbelo verfasserin aut Eduardo Boido verfasserin aut Eduardo Dellacassa verfasserin aut Adriana Maite Fernández-Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 18(2022), 1, p 50 (DE-627)1815526661 26739976 nnns volume:18 year:2022 number:1, p 50 https://doi.org/10.3390/Foods2022-13067 kostenfrei https://doaj.org/article/53642df1ff2144d58575a39714d38621 kostenfrei https://www.mdpi.com/2673-9976/18/1/50 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2022 1, p 50
allfields_unstemmed	10.3390/Foods2022-13067 doi (DE-627)DOAJ087421518 (DE-599)DOAJ53642df1ff2144d58575a39714d38621 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Romina Curbelo verfasserin aut Eduardo Boido verfasserin aut Eduardo Dellacassa verfasserin aut Adriana Maite Fernández-Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 18(2022), 1, p 50 (DE-627)1815526661 26739976 nnns volume:18 year:2022 number:1, p 50 https://doi.org/10.3390/Foods2022-13067 kostenfrei https://doaj.org/article/53642df1ff2144d58575a39714d38621 kostenfrei https://www.mdpi.com/2673-9976/18/1/50 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2022 1, p 50
allfieldsGer	10.3390/Foods2022-13067 doi (DE-627)DOAJ087421518 (DE-599)DOAJ53642df1ff2144d58575a39714d38621 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Romina Curbelo verfasserin aut Eduardo Boido verfasserin aut Eduardo Dellacassa verfasserin aut Adriana Maite Fernández-Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 18(2022), 1, p 50 (DE-627)1815526661 26739976 nnns volume:18 year:2022 number:1, p 50 https://doi.org/10.3390/Foods2022-13067 kostenfrei https://doaj.org/article/53642df1ff2144d58575a39714d38621 kostenfrei https://www.mdpi.com/2673-9976/18/1/50 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2022 1, p 50
allfieldsSound	10.3390/Foods2022-13067 doi (DE-627)DOAJ087421518 (DE-599)DOAJ53642df1ff2144d58575a39714d38621 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health. bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Romina Curbelo verfasserin aut Eduardo Boido verfasserin aut Eduardo Dellacassa verfasserin aut Adriana Maite Fernández-Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 18(2022), 1, p 50 (DE-627)1815526661 26739976 nnns volume:18 year:2022 number:1, p 50 https://doi.org/10.3390/Foods2022-13067 kostenfrei https://doaj.org/article/53642df1ff2144d58575a39714d38621 kostenfrei https://www.mdpi.com/2673-9976/18/1/50 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2022 1, p 50
language	English
source	In Biology and Life Sciences Forum 18(2022), 1, p 50 volume:18 year:2022 number:1, p 50
sourceStr	In Biology and Life Sciences Forum 18(2022), 1, p 50 volume:18 year:2022 number:1, p 50
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace Plant ecology Animal biochemistry Biology (General)
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container_title	Biology and Life Sciences Forum
authorswithroles_txt_mv	Victoria Olt @@aut@@ Jessica Báez @@aut@@ Romina Curbelo @@aut@@ Eduardo Boido @@aut@@ Eduardo Dellacassa @@aut@@ Adriana Maite Fernández-Fernández @@aut@@ Alejandra Medrano @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	1815526661
id	DOAJ087421518
language_de	englisch
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callnumber-first	Q - Science
author	Victoria Olt
spellingShingle	Victoria Olt misc QK900-989 misc QP501-801 misc QH301-705.5 misc bioactivity misc dietary fiber misc functional biscuits misc polyphenols misc Tannat grape pomace misc Plant ecology misc Animal biochemistry misc Biology (General) Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener
authorStr	Victoria Olt
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topic_title	QK900-989 QP501-801 QH301-705.5 Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener bioactivity dietary fiber functional biscuits polyphenols Tannat grape pomace
topic	misc QK900-989 misc QP501-801 misc QH301-705.5 misc bioactivity misc dietary fiber misc functional biscuits misc polyphenols misc Tannat grape pomace misc Plant ecology misc Animal biochemistry misc Biology (General)
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title	Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener
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title_full	Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener
author_sort	Victoria Olt
journal	Biology and Life Sciences Forum
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author_browse	Victoria Olt Jessica Báez Romina Curbelo Eduardo Boido Eduardo Dellacassa Adriana Maite Fernández-Fernández Alejandra Medrano
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doi_str_mv	10.3390/Foods2022-13067
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title_sort	development of potential functional biscuits with the incorporation of tannat grape pomace and sweetener
callnumber	QK900-989
title_auth	Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener
abstract	Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health.
abstractGer	Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health.
abstract_unstemmed	Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (<i<p</i< < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (<i<p</i< < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health.
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container_issue	1, p 50
title_short	Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener
url	https://doi.org/10.3390/Foods2022-13067 https://doaj.org/article/53642df1ff2144d58575a39714d38621 https://www.mdpi.com/2673-9976/18/1/50 https://doaj.org/toc/2673-9976
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author2	Jessica Báez Romina Curbelo Eduardo Boido Eduardo Dellacassa Adriana Maite Fernández-Fernández Alejandra Medrano
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