期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 9, 页码 2106-2114出版社
WILEY
DOI: 10.1111/ijfs.13489
关键词
Antioxidants; dietary fibre; grape; processing effects
资金
- National Key Research and Development Plan of China [2016YFD0401104]
- Key Science & Technology Specific Projects of Anhui Province [15czz03117]
- National Natural Science Foundation of China [31401544]
- Funds for Huangshan Professorship of Hefei University of Technology [407-037019]
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.
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