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Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

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Abstract

In the present work, the stability of grape marc powder was evaluated during its storage at room conditions for 6 months. Grape juice marc from Vitis labrusca cv. “Isabel” was dried to 8.8 ± 0.9 % moisture content (wet basis) in forced convection drying equipment at 70 °C, crushed and stored aseptically in dark polyethylene bags and kept at 25 ± 2 °C for up to 6 months. Grape marc powder was microbiologically safe, free of Salmonella sp., Bacillus cereus, and fecal coliforms. Total phenolic compounds with 1,1-diphenyl-2-pic-ryl-hydrazyl (DPPH) scavenging capacity and ferric reducing antioxidant power (FRAP) were stable, although monomeric anthocyanins and compounds with the capability of scavenging 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals showed to be susceptible to degradation through the storage period. Moisture sorption isotherm at 25 °C for the powder material was determined by static gravimetric methodology. The sorption isotherm of the grape marc powder showed a sigmoidal shape (type II), typical of food materials. The experimental data was satisfactorily fitted by the GAB (Guggenheim–Anderson–de Boer) model, giving a monolayer moisture content (X m) of 6.75 % (dry basis). Results indicate that grape marc powder can be considered as a potential functional ingredient with an acceptable stability.

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Acknowledgments

Authors thank the financial support from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Coordenação de Aperfeiçoamento Pessoal de Nível Superior (MEC-CAPES-PNPD), Brazil.

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Authors and Affiliations

  1. Laboratory of Food Technology and Processing, Chemical Engineering Department, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil

    Voltaire Sant’Anna, Alexandre Hahn Englert, Ligia Damasceno Ferreira Marczak & Isabel Cristina Tessaro

  2. Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil

    Ana Paula Folmer Corrêa & Adriano Brandelli

  3. DEQUI-UFRGS, Rua Engenheiro Luiz Englert, s/n°, 90040-040, Porto Alegre, Brazil

    Voltaire Sant’Anna

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  1. Voltaire Sant’Anna
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  4. Adriano Brandelli
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  5. Ligia Damasceno Ferreira Marczak
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  6. Isabel Cristina Tessaro
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Correspondence to Voltaire Sant’Anna.

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Sant’Anna, V., Englert, A.H., Corrêa, A.P.F. et al. Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm. Food Bioprocess Technol 7, 2500–2506 (2014). https://doi.org/10.1007/s11947-013-1198-1

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  • DOI: https://doi.org/10.1007/s11947-013-1198-1

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