Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

The Use of Upcycled Grape Pomace as a Functional Ingredient in Biscuits

Daliborka Koceva Komlenić
,
Marko Jukić
,
Jasmina Lukinac
,
Mirela Planinić
ORCID logo ,
Gabriela Perković
,
Valentin Vidakušić
,
Katarina Mišković Špoljarić
,
Gordana Šelo
ORCID logo ,
Josipa Martinović
,
Ana Bucić-Kojić
* ORCID logo
Version 1 : Received: 6 December 2023 / Approved: 7 December 2023 / Online: 7 December 2023 (06:36:10 CET)

How to cite: Komlenić, D.K.; Jukić, M.; Lukinac, J.; Planinić, M.; Perković, G.; Vidakušić, V.; Špoljarić, K.M.; Šelo, G.; Martinović, J.; Bucić-Kojić, A. The Use of Upcycled Grape Pomace as a Functional Ingredient in Biscuits. Preprints 2023, 2023120478. https://doi.org/10.20944/preprints202312.0478.v1 Komlenić, D.K.; Jukić, M.; Lukinac, J.; Planinić, M.; Perković, G.; Vidakušić, V.; Špoljarić, K.M.; Šelo, G.; Martinović, J.; Bucić-Kojić, A. The Use of Upcycled Grape Pomace as a Functional Ingredient in Biscuits. Preprints 2023, 2023120478. https://doi.org/10.20944/preprints202312.0478.v1

Abstract

Grape pomace (GP) is a winemaking residue that can be used as a functional ingredient due to its phenolic content, among others. The influence of GP, grape pomace extract (GPE) and encapsulated grape pomace extract (BGPE) on the phenolic compounds content, physical, textural and sensory properties of the functional biscuit (FB) was studied. In the production of FB, 10-30 % of the wheat flour in the standard biscuit was replaced by GP or by adding GPE and BGPE in amounts equivalent to the phenolic content of GP. The highest content of phenolic compounds was found when 30 % of GP was used. The antioxidant activity (AA) correlated well with the phenolic compound content (R > 0.87). The antiproliferative activity of biscuit extracts against cancer cell lines is in the following order: SW620 > Caco-2 > Hep G2, but the positive correlation with phenols and AA was not found. Textural properties of biscuits with GPE and BGPE addition were worse compared to GP and standard biscuits, i.e. they were harder. Biscuits with BGPE addition received the highest overall sensory score. The results indicate that biscuits enriched with phenolics from grape pomace could be a promising functional food with good sensory properties.

Keywords

grape pomace; biscuits; phenolic compounds; antioxidative activity; antiproliferative activity; physical properties; sensory evaluation

Subject

Public Health and Healthcare, Public Health and Health Services

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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