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Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It?

2023Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorEchave, Javier
dc.contributor.authorSilva, Aurora
dc.contributor.authorPereira, Antia G.
dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorOtero, Paz
dc.contributor.authorCassani, Lucia
dc.contributor.authorCao, Hui
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto, Miguel A.
dc.contributor.authorXiao, Jianbo
dc.date.accessioned2026-07-06T08:30:10Z
dc.date.available2026-07-06T08:30:10Z
dc.date.issued2023
dc.description.abstractGrapes are the third most produced fruit in the world, owing to their taste and use as raw materials for winemaking. Due to this fact, large volumes of waste biomass are generated as a result of grape juice and wine production, mainly grape seeds (GS) and peels. In recent decades, scientific research has highlighted the high content of polyphenols in GS, especially condensed tannins, and resveratrol. These compounds have been associated to various potential benefits to human health, such as antioxidant, hypoglycemic, hypolipidemic or anti-inflammatory bioactivities, among others. GS polyphenols may be incorporated into functional foods. Flour in wheat-based bakery products especially appears to be an attractive option. Two strategies may be followed. On one hand, the incorporation of GS flour increases the fiber, mineral, and protein content of bakery products, as well as their hardness and phenolic content. However, it seems that consumers may accept up to 10% of GS flour, since higher doses strongly diminish the organoleptic properties of the product. The other alternative involves the incorporation of polyphenol-rich GS extracts into bakery formulations, which would transfer their beneficial bioactivities to the final product. Nonetheless, this method is more laborious since it requires a prior chemical extraction of GS, and the control and addition of a safe, food-grade extract into the flour. Both strategies have been reported to increase the phenolic content and antioxidant capacity of bakery products. The direct incorporation of GS flour is affordable for industries, while the incorporation of polyphenol-rich extracts leads to the development of functional products with additional beneficial properties. This work discusses the benefits and potential hurdles of functional bakery products with incorporated GS flour and extracts, based on up-to-date evidence.eng
dc.description.sponsorshipThe research is supported by MICINN, through the Ramón y Cajal grant for M.A. Prieto(RYC-2017-22891) and Jianbo Xiao (RYC-2020-030365-I), and the Juan de la Cierva Incorporación for Hui Ca(IJC2020-046055-I). Xunta de Galicia provided support through the program EXCELENCIAED431F2020/12, program EXCELENCIA-ED431F 2022/01, post-doctoral grant for M. Fraga-Corral(ED481B-2019/096) and L. Cassani (ED481B-2021/152), and pre-doctoral grants for P. Garcia-Oliveira(ED481A-2019/295) and A.G. Pereira (ED481A-2019/0228). The authors are grateful to the Ibero-American Program on Science and Technology(CYTED—AQUA-CIBUS, P317RT0003), Bio Based Industries Joint Undertaking (JU) under grant agreement no. 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of P. Otero.JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium.
dc.identifier.citationEchave, Javier; Silva, Aurora; González Peeira, Antía; Garcia-Oliveira, Paula; Fraga-Corral, Maria; Otero, Paz; Cassani, Lucia; Cao, Hui; Prieto, Miguel A.; Xiao, Jianbo (2023). Benefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It? Engineering Proceedings. ISSN 2673-4591. 37:1, p. 1-6
dc.identifier.doi10.3390/ecp2023-14676
dc.identifier.issn2673-4591
dc.identifier.urihttp://hdl.handle.net/10198/36973
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationALGORITMI Research Center
dc.relationResearch Center in Basic Education
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationResearch Centre in Digitalization and Intelligent Robotics
dc.relation.ispartofThe 2nd International Electronic Conference on Processes: Process Engineering—Current State and Future Trends
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBakery products
dc.subjectCircular economy
dc.subjectFunctional foods
dc.subjectGrape seeds
dc.subjectPolyphenols
dc.titleBenefits and Drawbacks of Incorporating Grape Seeds into Bakery Products: Is It Worth It?eng
dc.typejournal article
dspace.entity.typePublication
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oaire.awardTitleALGORITMI Research Center
oaire.awardTitleResearch Center in Basic Education
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleResearch Centre in Digitalization and Intelligent Robotics
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00319%2F2020/PT
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oaire.citation.endPage6
oaire.citation.issue1
oaire.citation.startPage1
oaire.citation.titleEngineering Proceedings
oaire.citation.volume37
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person.familyNameGarcía-Oliveira
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person.givenNamePaula
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