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

Ginevra Bucalossi; Giovanna Fia; Caterina Dinnella; Alessandra De Toffoli; Valentina Canuti; Bruno Zanoni; Maurizio Servili; Ella Pagliarini; Tullia Gallina Toschi; Erminio Monteleone

doi:10.1016/j.foodchem.2020.126291

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

Food Chem. 2020 Jun 15:315:126291. doi: 10.1016/j.foodchem.2020.126291. Epub 2020 Jan 24.

Authors

Affiliations

¹ Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: ginevra.bucalossi@unifi.it.
² Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: giovanna.fia@unifi.it.
³ Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: caterina.dinnella@unifi.it.
⁴ Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: alessandra.detoffoli@unifi.it.
⁵ Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: valentina.canuti@unifi.it.
⁶ Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: bruno.zanoni@unifi.it.
⁷ Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy. Electronic address: maurizio.servili@unipg.it.
⁸ Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Giovanni Celoria, 2, 20133 Milano, Italy. Electronic address: ella.pagliarini@unimi.it.
⁹ Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum - University of Bologna, Italy. Electronic address: tullia.gallinatoschi@unibo.it.
¹⁰ Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: erminio.monteleone@unifi.it.

PMID: 32018082
DOI: 10.1016/j.foodchem.2020.126291

Abstract

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.

Keywords: Antioxidant activity; Functional food; Polyphenols; Sourness; Sweetness; Unripe grapes.

MeSH terms

Phenols / analysis*
Plant Extracts / chemistry
Plants, Edible / chemistry
Solanum tuberosum / chemistry*
Taste
Vegetables / chemistry*
Vitis / chemistry*

Substances

Phenols
Plant Extracts