RESUMEN
Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.
RESUMEN
BACKGROUND: Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars. RESULTS: Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg-1 ). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS: Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein. © 2020 Society of Chemical Industry.
Asunto(s)
Aditivos Alimentarios/análisis , Saccharomyces cerevisiae/química , Vino/análisis , Biomasa , Color , Comportamiento del Consumidor , Fibras de la Dieta/análisis , Fibras de la Dieta/metabolismo , Fermentación , Aditivos Alimentarios/metabolismo , Manipulación de Alimentos , Humanos , Valor Nutritivo , Proteínas/análisis , Proteínas/metabolismo , Saccharomyces cerevisiae/metabolismo , GustoRESUMEN
Phenolic compounds of the first and second racking wine lees, including anthocyanins, were qualitatively and quantitatively analyzed by HPLC-DAD-MS. Wine lees from both rackings displayed similar chromatographic profiles. Therefore, it was impossible to differentiate the qualitative results regarding phenolic compounds. On the other hand, those from the second racking presented, on average, concentration of polyphenols twice as high. While the ones from the first racking displayed ca. 1600 mg phenolic compounds and 400 mg anthocyanins per kg of dry matter, those from the second racking have shown ca. 3300 mg phenolic compounds and 700 mg anthocyanins per kg of dry matter. These outcomes indicate that, although the wine lees from the first racking can be employed as a resource for phenolic compounds recovery, those from the second racking are more appropriate for this purpose.