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A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace
Author(s) -
Sheng Kangliang,
Qu Hao,
Liu Changhong,
Yan Ling,
You Ju,
Shui Shanshan,
Zheng Lei
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13489
Subject(s) - pomace , food science , hydrostatic pressure , chemistry , antioxidant , high pressure , biochemistry , physics , thermodynamics , engineering physics , engineering
Summary In this study, we evaluate the effects of high hydrostatic pressure ( HHP ) and superfine grinding ( SFG ) treatment on grape pomace. The results showed that the HHP treatment improved physicochemical and antioxidant properties of grape pomace than the SFG treatment did. Moreover, the results of SEM indicated that the HHP ‐treated grape pomace turned to have more lamellar structure, resulting in more hydrophilic groups exposed to improve WRC , WSC and SDF content. The results of FT ‐ IR spectra indicated that the main components and chemical structure of grape pomace after processing did not significantly change. Therefore, the HHP treatment had better effect in improving the functionality of grape pomace than that of the SFG treatment. The grape pomace treated by the appropriate processing methods could be used as functional foods.