Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles |
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| Authors: | Rózek Aleksandra Achaerandio Isabel Almajano María Pilar Güell Carme López Francisco Ferrando Montserrat |
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| Affiliation: | Unitat d'Enologia del CeRTA, Generalitat de Catalunya, Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avenida Pa?sos Catalans 26, 43007 Tarragona, Spain. |
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| Abstract: | Osmotic dehydration was assessed as an operation for supplementing a solid foodstuff (a gel was used as the model food) with grape phenolics from a concentrated red grape must to increase its antioxidant properties. The model food was processed for up to 24 h, and the osmotic pressure was adjusted by diluting the concentrated red grape must. In all conditions tested, low molecular weight phenolics (
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