Título:	The juice incorporation from grape pomace pressing positively influence the yield and chemical composition without affecting its sensory profile.
Autor:	DUTRA, M. da C. P. AMORIM, T. A. BRITO, A. J. A. de FERREIRA, E. de S. LIMA, M. dos S. BIASOTO, A. C. T.
Afiliación:	MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, UNIVERSIDADE FEDERAL DA BAHIA; TAINARA ARAÚJO AMORIM, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; ANA JÚLIA ARAÚJO DE BRITO, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; EDERLAN DE SOUZA FERREIRA, UNIVERSIDADE FEDERAL DA BAHIA; MARCOS DOS SANTOS LIMA, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA.
Año:	2025
Referencia:	Lebensmittel-Wissenschaft + Technology, v. 217, n., p.article 117372, 2025.
Descripción:	Abstract: The quality of juice obtained by pressing grape pomace and the viability of its incorporation into whole grape juice was investigated for the first time on an industrial scale. Two pressing systems were tested: hydraulic and pneumatic and the evaluated treatments were as follows: whole grape juice (CJ - control), juice 100% from hydraulic press (HP), juice 100% from pneumatic press (PP), juice with a blend of 87% CJ + 13% HP (CJHP), and 87% CJ + 13% PP (CJPP). Analyses were conducted to determine the physicochemical profiles of the juices, levels of primary and secondary metabolites, antioxidant capacity, sensory profile, and consumer acceptability. Pressing increased the yield in the hydraulic and pneumatic systems by 20.5% and 27.3%, respectively, the concentration of phenolic compounds, especially flavanols, flavonols, and stilbenes, and the antioxidant capacity. However, HP and PP juices obtained the lowest overall sensory acceptability scores compared with the control, whereas CJPP and CJHP did not differ from CJ. The pneumatic press stood out for providing better results in juice quality and yield. In this study, the incorporation of juice from pressing grape pomace collected during the maceration stage positively influenced the product's chemical composition without altering its sensory profile or negatively affecting its acceptance by consumers.
Thesagro:	Suco de Fruta Uva Bagaço Rendimento
NAL Thesaurus:	Grape pomace Grape juice Bioactive compounds Consumer acceptance Sensory properties
Palabras clave:	Grape processing by-products Rate-all-that-apply
ISSN:	0023-6438
DOI:	https://doi.org/10.1016/j.lwt.2025.117372
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPMA)