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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Due to the beneficial composition of wine pomace, it has found several applications in the food industry, mostly in the form of flour or extracts. This study suggests the use of grape skin separated from the pomace as a functional ingredient for fruit bars based on the hypothesis that grape skin can contribute to fruit bar antioxidant potential. Fruit bars were produced with dried figs/dates, grape skin, and cocoa/hazelnut mix in different proportions (48–70%, 30–50%, and 0–2%, respectively). The addition of grape skin proved beneficial for the total polyphenolic content (TPC) and antioxidant capacity. Furthermore, consumers appeared to like the newly developed functional product, and the addition of up to 30% grape skin did not have an adverse effect of sensory properties. The bars were graded A based on the NutriScore value and were microbiologically compliant to food safety regulations. These results demonstrate the possibility of grape skin use in the development of a functional fruit bar product, which can be beneficial not only from chemical and sensory point of view, but also economically feasible and environmentally friendly.

Details

Title
Towards Wine Waste Reduction: Up-Cycling Wine Pomace into Functional Fruit Bars
Author
Benković, Maja 1   VIAFID ORCID Logo  ; Cigić, Filip 1 ; Valinger, Davor 1   VIAFID ORCID Logo  ; Cvetnić, Tea Sokač 2 ; Ana Jurinjak Tušek 1   VIAFID ORCID Logo  ; Jurina, Tamara 1   VIAFID ORCID Logo  ; Jasenka Gajdoš Kljusurić 1   VIAFID ORCID Logo  ; Redovniković, Ivana Radojčić 1   VIAFID ORCID Logo 

 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; [email protected] (M.B.); [email protected] (F.C.); [email protected] (D.V.); [email protected] (T.J.); [email protected] (J.G.K.); [email protected] (I.R.R.) 
 Zagreb County Institute of Public Health, Mokrička ulica 54, 10290 Zaprešić, Croatia; [email protected] 
First page
2941
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
22279717
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3149755125
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.