共查询到19条相似文献,搜索用时 312 毫秒
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《中外葡萄与葡萄酒》2018,(6)
由于国家葡萄酒产业的兴起,每到秋季就会产生数以万吨的酿酒葡萄皮渣,给生产企业带来巨大压力,皮渣的再利用成了企业急需解决的难题。大力推动皮渣的开发和综合利用,不但能够缓解环境压力,还能给生产企业带来丰硕的经济效益。本文对酿酒葡萄皮渣中多酚类物质、葡萄籽油、蛋白质、膳食纤维等功能性成分及其提取方法进行介绍,同时对当前酿酒葡萄皮渣综合利用的研究进展进行了简要概述。 相似文献
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本文研究了酿酒葡萄皮渣在未经干燥下的贮存过程中及其经红外干燥处理后的质量变化,一方面对其在存放过程中的质量变化进行分析,另一方面探究红外干燥处理酿酒葡萄皮渣的可能性。处理方式为将收集到的葡萄皮渣分别贮存0、1、3、5和7d后晒干,贮存1d的皮渣分别进行葡萄皮和葡萄籽超微粉碎处理,其余的只进行葡萄籽超微粉碎处理;取适量贮存1d的皮渣进行红外干燥并分别进行葡萄皮和葡萄籽超微粉碎处理。通过对超微粉的微生物(酵母菌、霉菌和细菌)、单体酚(8种)和真菌毒素(展青霉毒毒素和赭曲霉毒素)的含量变化进行检测分析,发现随着贮存时间的延长,酵母菌含量先升高后降低,霉菌和细菌以及真菌毒素含量均显著升高,各单体酚含量则显著降低;贮存1d后进行红外干燥处理的超微粉的微生物含量明显降低,说明红外干燥具有很好的灭菌效果,各单体酚有一定损失,而真菌毒素含量没有明显变化。综合考虑,酿酒葡萄皮渣收集后应立即进行干燥处理,红外干燥可以用于酿酒葡萄皮渣的干燥处理。 相似文献
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为测定不同极性溶剂对酿酒葡萄皮渣中5类非花色苷多酚的提取效果,分别采用乙酸乙酯、丙酮、甲醇、水作为提取溶液,通过HPLC-MS/MS检测葡萄皮和葡萄籽中31种非花色苷多酚的组成和含量。通过比较4种提取溶液的提取效果,发现甲醇对各类非花色苷多酚的提取效果最好;有机溶剂对黄酮醇类、黄烷-3-醇类、芪类多酚的提取效果较好;水对苯甲酸类、肉桂酸类酚酸的提取效果较好。比较酿酒葡萄皮和籽中非花色苷多酚差异,发现葡萄皮中最主要非花色苷酚为黄酮醇类、苯甲酸类,葡萄籽主要多酚为黄烷-3-醇类,而肉桂酸类和芪类多酚在葡萄皮渣中含量最少;酿酒葡萄皮渣中含量较高的多酚单体为杨梅素、儿茶素、表儿茶素、没食子酸、香草酸。由此推论酿酒葡萄皮和葡萄籽中多酚组成有一定差异,且其提取效率和分子结构、溶液极性等因素有关。 相似文献
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对酿酒葡萄皮渣进行红外干燥研究,以期优化葡萄皮渣的干燥工艺,也为其它物料的红外处理干燥提供理论基础。实验对自然晒干、连续红外干燥、间歇红外干燥以及红外对流两步干燥进行研究,对每种干燥方法的干燥特征、灭菌效果以及干燥质量进行比较分析,并且对不同干燥处理的葡萄籽的超微结构进行观察。结果表明,连续红外干燥的干燥速率最高;除自然晒干和IR9min-CD55℃外,所有干燥方法均具有较好的灭菌效果;皮渣的总多酚和原花青素在所有干燥过程中都有一定损失,连续红外干燥对总多酚和原花青素具有较好的保护作用;红外干燥的葡萄籽的组织之间出现较多的孔隙,而自然晒干和对流干燥的葡萄籽组织间没有或有少量的孔隙。综上,连续红外干燥适合酿酒葡萄皮渣的干燥处理,具有高干燥品质。 相似文献
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酿酒葡萄皮渣(皮和籽)生物活性物质含量丰富,具有很高的再加工利用价值。对鲜葡萄皮渣进行压榨处理后再干燥,研究压榨对皮渣的酚类物质提取及抗氧化活性的影响。结果表明:压榨处理可以快速降低葡萄皮渣水分含量,缩短干燥时间、提高可溶性膳食纤维提取率。压榨葡萄皮总酚、原花青素的提取量均有所增加,其含量分别为19.56 mg/g和22.64 mg/g。压榨葡萄皮的抗氧化能力高于未压榨葡萄皮,其DPPH、ABTS及羟自由基清除率分别为62.90%、70.18%和41.09%,铁氰化钾还原能力及金属离子螯合能力分别为0.23%和21.33%。压榨籽和皮籽混合物的酚类物质和抗氧化活性则明显降低。抗氧化活性与总酚、原花青素存在显著的相关关系(P<0.01)。 相似文献
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Radhika Theagarajan Lavanya Malur Narayanaswamy Sayantani Dutta Jeyan A. Moses Anandharamakrishnan Chinnaswamy 《International Journal of Food Science & Technology》2019,54(4):1299-1305
Fruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient-rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack. 相似文献
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María Dolores Jiménez-Martínez Ana Belen Bautista-Ortín Rocio Gil-Muñoz Encarna Gómez-Plaza 《International Journal of Food Science & Technology》2019,54(4):1018-1026
The large quantity of grape pomace (seeds, skin, and peduncle) produced during the winemaking process can be a problem and the search for procedures which could permit their valorisation is considered an important issue. This study investigates the use of purified grape pomace as a fining agent for reducing the level of some wine phenolic compounds, especially tannins. For this, purified grape pomace was applied to three young red wines of different phenolic composition and the results were compared with the effect of some common commercial fining agents. The results demonstrated that grape pomace can be used to decrease the wine tannin content with similar results to those obtained with casein, while also reducing anthocyanin content although to a similar extent to when bentonite is used. The effect of purified Monastrell grapes pomace is similar in the three different studied wines although it affected the most to wines with high monomeric anthocyanin content. 相似文献
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葡萄果渣酵素的发酵工艺优化及其理化特性 总被引:1,自引:0,他引:1
以果酒及果醋酿造过程中废弃的葡萄果渣、糖蜜为原料,利用酵母菌、乳酸菌、醋酸菌多菌种共酵过程中物质间的转化与利用从而得到营养价值更高的酵素保健饮品。在确定基本超声条件(超声频率40 kHz、超声功率50 W、超声温度30 ℃)的前提下,考察活菌接种量、初始pH值、糖添加量、超声时间对超氧化物歧化酶活力及活菌数的影响;并探究因素间交互作用的影响,利用响应面法设计4因素3水平试验,对葡萄果渣酵素发酵工艺进行优化,优化后得到初始pH 5.0、糖添加量8%、活菌接种量12%、超声时间60 min,并将该条件用于5 L罐的工艺放大,对补料方式进行改进,发酵终点时pH值为3.5,可滴定酸度为2.89%,总酚质量浓度为5.5 mg/mL。检测得到功能性成分如原花青素质量浓度为3.78 mg/mL,SOD活力达到988 U/mL。采用总抗氧化能力试剂盒测定得到该酵素对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力(以Trolox当量计)为(44.5±2.5)μg/g。经检测,该葡萄果渣酵素含有丰富的酒石酸、苹果酸、琥珀酸、柠檬酸,发酵过程中散发葡萄特有的醇、酚、萜类香气,葡萄果渣酵素香气独特且绵密。得到的葡萄果渣酵素上清液色泽透明亮丽,香气绵柔,口感、滋味评价均较高。 相似文献
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酿酒后葡萄籽综合利用的研究进展 总被引:3,自引:0,他引:3
酿制葡萄酒时,会产生大量的废弃物,其中包括葡萄籽。该文对酿酒后的副产品-葡萄籽的综合利用进行了综述,介绍了葡萄籽中葡萄籽油、多酚物质和蛋白质的提取及其应用技术。将葡萄籽进行合理开发利用,不仅可以避免环境污染,而且将增加葡萄酒的附加值。 相似文献
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为了提高酿酒葡萄皮渣的综合利用价值,开发白藜芦醇新产品,对酿酒葡萄皮渣中白藜芦醇提取工艺进行研究。通过纤维素 酶水解和乙酸乙酯萃取法提取自酿葡萄酒皮渣中的白藜芦醇,利用响应面分析法优化白藜芦醇提取的工艺条件并测定了白藜芦醇的 抗氧化活性及对3种癌细胞(Hela、A549、PC-3)的生长抑制作用。 结果表明,最佳提取工艺条件为酶添加量70 U/μL、体积分数95%乙 醇与葡萄皮渣液固比20∶1(mL∶g)、酶解时间150 min、酶解温度40 ℃,在此优化条件下,提取得到白藜芦醇的提取率为144.13 μg/g; 抗氧化试验结果表明,白藜芦醇具有清除自由基的能力,当样品质量浓度为1.2 mg/mL时,对DPPH和超氧阴离子自由基的清除率分 别为(65.12±3.88)%和(54.13±3.11)%;体外抗肿瘤活性显示,其对Hela、A549和PC-3细胞的生长均具有抑制作用,半抑制浓度(IC50) 值分别为128.29 μmol/L、108.35 μmol/L和25.31 μmol/L。 相似文献
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Mdlina Iuga Silvia Mironeasa 《Comprehensive Reviews in Food Science and Food Safety》2020,19(5):2473-2505
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended. 相似文献