Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

•A strategy was outlined for the exploitation of high-quality unripe grapes.•The food composition affected both the phenol recovered and antioxidant activity.•The highest recovery of phenols was from the starch/neutral pH food model.•The highest antioxidant activity was from the carbohydrates/acidic...

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Bibliographic Details
Published in:Food chemistry 2020-06, Vol.315, p.126291-126291, Article 126291
Main Authors: Bucalossi, Ginevra, Fia, Giovanna, Dinnella, Caterina, De Toffoli, Alessandra, Canuti, Valentina, Zanoni, Bruno, Servili, Maurizio, Pagliarini, Ella, Gallina Toschi, Tullia, Monteleone, Erminio
Format: Article
Language:English
Subjects:
Antioxidant activity
Functional food
Polyphenols
Sourness
Sweetness
Unripe grapes
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Summary:•A strategy was outlined for the exploitation of high-quality unripe grapes.•The food composition affected both the phenol recovered and antioxidant activity.•The highest recovery of phenols was from the starch/neutral pH food model.•The highest antioxidant activity was from the carbohydrates/acidic pH food model.•The models’ sensory properties are modulated by phenol content and food composition. Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet – beetroot purée, proteins/neutral pH/sweet – pea purée and starch/neutral pH – potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126291