QUALITY ASSESSMENT AND NUTRIENT ANALYSIS OF FREEZE-DRIED GRAPE SEED AND PEEL POWDERS
319 / 117
Authors
-
SARANYA S. MENON * AND CHINNAPPAN A KALPANA
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043
Keywords:
Freeze-dried grape peel, Freeze-dried grape seed, Grape, Sun-dried grape peel, Sun-dried grape seed, Vitis vinifera LAbstract
The study conducted in the year 2023 aimed to develop freeze-dried grape seed and peel powder and evaluate its quality parameters and nutrients. Sun-dried grape seed and peel powder were also developed with a significant focus on comparision with freeze-dried samples, taking into account the economic feasibility and popularity of sun drying as compared to freeze-drying. Grape seed and peel were separated manually. The seed and peel were freeze-dried and stored in a freezer and sun-dried samples were kept in airtight containers. The quality parameters, nutrient composition, and sensory characteristics of both the freeze-dried and sun-dried grape peel and seed powder were examined. Quality parameters assessed included colour, solubility, pH and sensory attributes. Nutrients analysed included ascorbic acid by dye method, iron, phosphorus and carbohydrates by colorimetry. It was observed that freeze-dried grape seed and peel powders retained more colour, while freeze-dried grape peel powder had the highest solubility (67.22%). Both freeze-dried and sun-dried grape seed and peel powder exhibited an acidic pH (3.97,5.25,4.23 and 5.06). Freeze-dried grape peel powder was found to be rich in ascorbic acid (113.49 mg). Sun-dried grape seed and freeze-dried grape peel powders were found to havehigh phosphorus content (123.33 mg) and 108.33 mg, respectively), whereas,sun-dried grape seed featured the highest iron content (25.83 mg). Freeze-dried grape seed and peel powders
were superior to sun-dried powder in quality and nutrients and hence can be used for manufacturing nutraceuticals.
References
Bhambere, Deepak and Gaidhani, Kunal and
Harwalkar, Mallinath and Nirgude, Pallavi.
Lyophilization / freeze-drying – A
Review. World Journal of Pharmaceutical
Research. 4:516–543.
Bhatta, S., Stevanovic Janezic, T and Ratti, C.
Freeze-drying of plant-based
foods. Foods. 9(1):87. DoI: https://
doi.org/10.3390/foods9010087
Cosme, F., Pinto, T and Vilela, A. 2018.
Phenolic compounds and antioxidant
activity in grape juices: A chemical and
sensory view. Beverages. 4(1): 22.
Georgiev, V., Ananga, A and Tsolova, V. 2016.
Dietary supplements/nutraceuticals
made from grapes and wines. In:
Moreno-Arribas, M. and Bartolomé
Suáldea, B., (Eds.). Wine Safety,
Consumer Preference and Human
Health. Cham, Germany: Springer. DoI:
https://doi.org/ 10.1007/978-3-319-
-0_10
Kupe, M., Karatas, N., Unal, M. S., Ercisli, S.,
Baron, Mand Sochor, J. 2021.
Nutraceutical and functional properties
of peel, pulp, and seed extracts of six
“Köhnü” grape clones. Horticulturae.
(10): 346. DoI: https://doi.org/10.3390/
horticulturae7100346
Martin, M. E., Grao-Cruces, E., Millan-Linares,
M. Cand Montserrat-de la Paz, S. 2020.
Grape (Vitis vinifera L.) seed oil: A
functional food from the wine making
industry. Foods. 9(10):1360. DoI: https:/
/doi.org/10.3390/foods9101360
Mohammed, S., Edna, Mand Siraj, K. 2020. The
effect of traditional and improved solar
drying methods on the sensory quality
and nutritional composition of fruits: A
case of mangoes and pineapples.
Heliyon. 6(6): e04163. DoI: https://
doi.org/10.1016/j.heliyon. 2020.e04163
Parihar, Sand Sharma, D. 2021. A Brief
overview on Vitis vinifera. Scholars
Academic Journal of Pharmacy. 10
(12):231–239. DoI: https://doi.org/
:10.36347/sajp. 2021.v10i12.005
Sabra, A., Netticadan, T and Wijekoon, C.
Grape bioactive molecules, and
the potential health benefits in reducing
the risk of heart diseases. Food
Chemistry: X, 12, 100149. DoI: https://
doi.org/10.1016/j.fochx.2021.100149
Trimedona, N.,Rahzarni, Muchrida, Y.,Zebua,
E. A. and Utama, R. S. 2022.
Physicochemical properties of instant
beverage powders from red dragon fruit
peel extracts with maltodextrin and cocoa
powder as fillers. IOP Conference Series:
Earth and Environmental Science.
(1):012037.https://doi.org/10.1088/
-1315/1097/1/012037
Zhou, D. D., Li, J., Xiong, R. G., Saimaiti, A.,
Huang, S. Y., Wu, S. X and Li, H. B. 2022.
Bioactive compounds, health benefits
and food applications of grape.
Foods.11(18):2755. https://doi.org/
3390/foods11182755
Downloads
Submitted
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
