Articles
Circular economy strategies for the processing and reintegration of wine by-products from the wine grape cultivar ‘Lagrein’ into the food chain
Article number
1418_44
Pages
353 – 358
Language
English
Abstract
The ‘Lagrein’ grape cultivar is an autochthonous red cultivar grown in South Tyrol, Italy, known for its high content of antioxidants and polyphenolic compounds.
For the integration of ‘Lagrein’ grape pomace into the food chain, the antioxidant profile of the pomace has been quantified after various processing steps.
The antioxidant capacity (>80 mmol Fe2+ 100 g-1 DW), total polyphenol content (>4,000 mg GA Eq 100
g-1 DW) and total anthocyanins (>350 mg Cya-3-glu Eq 100 g-1 DW) of the grape pomace were, based on average values on dry weight (DW), nearly preserved throughout the drying and milling processes, resulting in a grape pomace flour rich in antioxidant capacity (>65 mmol Fe2+ 100 g-1 DW), total polyphenol content (>3,600 mg GA Eq 100
g-1 DW) and total anthocyanins (>245 mg Cya-3-glu Eq 100 g-1 DW). The obtained flour, used as additional ingredient in baked goods, namely breadsticks, cookies, and focaccia, revealed a substantial increase in the antioxidant profile of all final products: +40 to +650% in the case of antioxidant capacity, +40 to +160% of total polyphenol content, and +70 to +500% in the case of total anthocyanins.
This research highlights the potential of ‘Lagrein’ grape pomace for re-utilization in baked goods, in accordance with the circular economy principles for wine by-products and contributing to the overall sustainability of wine production.
For the integration of ‘Lagrein’ grape pomace into the food chain, the antioxidant profile of the pomace has been quantified after various processing steps.
The antioxidant capacity (>80 mmol Fe2+ 100 g-1 DW), total polyphenol content (>4,000 mg GA Eq 100
g-1 DW) and total anthocyanins (>350 mg Cya-3-glu Eq 100 g-1 DW) of the grape pomace were, based on average values on dry weight (DW), nearly preserved throughout the drying and milling processes, resulting in a grape pomace flour rich in antioxidant capacity (>65 mmol Fe2+ 100 g-1 DW), total polyphenol content (>3,600 mg GA Eq 100
g-1 DW) and total anthocyanins (>245 mg Cya-3-glu Eq 100 g-1 DW). The obtained flour, used as additional ingredient in baked goods, namely breadsticks, cookies, and focaccia, revealed a substantial increase in the antioxidant profile of all final products: +40 to +650% in the case of antioxidant capacity, +40 to +160% of total polyphenol content, and +70 to +500% in the case of total anthocyanins.
This research highlights the potential of ‘Lagrein’ grape pomace for re-utilization in baked goods, in accordance with the circular economy principles for wine by-products and contributing to the overall sustainability of wine production.
Publication
Authors
M. Magni, G. Cardone, A. Pichler, V. Marin, P. Robatscher, S. Ciani, O. Polenghi, V. Cerne, M. Oberhuber
Keywords
wine production, grape pomace, autochthonous cultivars, sustainability, baked goods, antioxidants, polyphenols, anthocyanins
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