Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)

• Published in: Food chemistry advances Vol. 2; p. 100220
• Main Authors: Souza, Euzélia Lima, Santos, Luis Fernando Pereira, Barreto, Gabriele de Abreu, Leal, Ingrid Lessa, Oliveira, Fabricia Oliveira, Conceição dos Santos, Laerte Marlon, Ribeiro, Camila Duarte Ferreira, Minafra e Rezende, Cintia Silva, Machado, Bruna Aparecida Souza
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2023; Elsevier
• Subjects: Anthocyanins; By-products; Flavonoids; Functional food; Grape skin; Anthocyanins; Flavonoids; Grape skin; By-products; Functional food
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100220

•Grape bark and arrowroot starch were used in panettone production.•Panettones with good nutritional, technological, and functional qualities were developed.•Bioactive compound powder can be a green alternative to synthetic colorants.•Panettones were developed with the feasibility of being incorporated into the food industry. Panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.) were developed and characterized. Three were made with the partial replacement of wheat flour by bioactive compound powder in concentrations of 10%, 15%, and 20%, and one was traditionally made. These products were characterized for physicochemical parameters, technological properties, and bioactive properties. The panettones produced had a violet/bluish coloration, probably because of the phenolic compounds present in the grape skin. In the analysis of the physicochemical characteristics, the formulations EP10%, EP15%, and EP20% did not differ statistically from the traditional formulation in terms of moisture content, lipids, proteins and water activity. The last one is an important point observed, because this factor can contribute to the control of water migration of multicomponent products and microbiological activity, contributing to the longer shelf life of the product. The formulations with 15% and 20% bioactive compound powder presented higher levels of ash (%), with 1.64 and 1.81, respectively. The pH presented results that can confer a positive effect on the softening of the kernel, as well as a protective effect from the microbiological point of view. Besides, color intensity, and flavonoid (>1.5 mg QE.g−1) and anthocyanins (>1.2 mg.g−1) content increased with increases in the concentrations of the powdered compound, especially in the EP20% formulation, indicating that panettones may present a potential antioxidant capacity due to the increase in bioactive compounds. Therefore, panettones presented adequate appearances, heights, and texture profiles and can be considered as a product with good nutritional, technological, and functional qualities, and the bioactive compound powder represents a green alternative to synthetic colorants in foodstuffs.