Articles
Changes in physico-chemical and sensory properties of cider enriched with grape marc
Article number
1458_65
Pages
497 – 504
Language
English
Abstract
Sustainability is a challenge facing the food business going forward, a subject that has garnered considerable attention lately.
One of the numerous strategies advocated to support the establishment of a sustainable food system is the recovery, recycling, and valuation of food by-products.
Fruits and vegetables are the most plentiful sources of bioactive compounds and by-products that can be utilized to make novel functional food ingredients.
This paper assessed the viability of employing wine industry by-products.
One of the by-products generated during the wine-making process, grape marc, is usually not used.
The aim of this study was to evaluate the quality and sensory parameters of apple cider (‘Jonathan’) enriched with the addition of 2, 3, and 4% grape marc, respectively.
In comparison with the control samples, the bioactive compounds (total phenolic content) and sensory attributes of the enriched products were studied, as well as acidity, density, soluble content, turbidity, and pH. All analyses were performed at different time intervals: 2, 24 h, and 10 days.
Overall, the results showed that the addition of grape by-products to apple cider enhanced its bioactive compounds, chromatic characteristics, and turbidity without lowering consumer acceptance.
According to sensory analysis, the ciders without pomace and with 2% grape marc were the most appreciated, as the grape marc aroma was significantly more intense in the other samples.
It is conceivable to conclude that these instances could serve as a springboard for utilizing industrial waste and producing edible food with beneficial qualities in a more sustainable manner.
One of the numerous strategies advocated to support the establishment of a sustainable food system is the recovery, recycling, and valuation of food by-products.
Fruits and vegetables are the most plentiful sources of bioactive compounds and by-products that can be utilized to make novel functional food ingredients.
This paper assessed the viability of employing wine industry by-products.
One of the by-products generated during the wine-making process, grape marc, is usually not used.
The aim of this study was to evaluate the quality and sensory parameters of apple cider (‘Jonathan’) enriched with the addition of 2, 3, and 4% grape marc, respectively.
In comparison with the control samples, the bioactive compounds (total phenolic content) and sensory attributes of the enriched products were studied, as well as acidity, density, soluble content, turbidity, and pH. All analyses were performed at different time intervals: 2, 24 h, and 10 days.
Overall, the results showed that the addition of grape by-products to apple cider enhanced its bioactive compounds, chromatic characteristics, and turbidity without lowering consumer acceptance.
According to sensory analysis, the ciders without pomace and with 2% grape marc were the most appreciated, as the grape marc aroma was significantly more intense in the other samples.
It is conceivable to conclude that these instances could serve as a springboard for utilizing industrial waste and producing edible food with beneficial qualities in a more sustainable manner.
Authors
M.I. Lupu, A. Maier, C.M. Canja, G.R. Branescu, V. Padureanu, O.-C. Bujor
Keywords
cider, sustainability, grape marc, bioactive compounds, sensory analysis
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