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Yanyun Zhao - One of the best experts on this subject based on the ideXlab platform.
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physicochemical nutritional and sensory qualities of Wine Grape pomace fortified baked goods
Journal of Food Science, 2014Co-Authors: Rebecca Walker, Angela Tseng, George Cavender, Andrew S Ross, Yanyun ZhaoAbstract:Wine Grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for brownies, and 5%, 10%, and 15% RWGP or 10%, 15%, and 20% WWGP for muffins. The finished products were evaluated for total phenolic content (TPC), radical scavenging activity (RSA), and total DF, as well as physicochemical and sensory properties. WGP flour blends were also tested for solvent retention capacity (SRC). The highest TPC and RSA values for bread and muffins were achieved in 15% RWGP fortified samples with TPC and RSA values of 68.32 mg gallic acid equivalent (GAE)/serving and 80.70 AAE mg/serving, respectively for bread, and 2164 mg GAE/serving and 1526 mg AAE/serving, respectively for muffins. Brownies fortified with 10% RWGP had the highest RSA value (115.52 mg AAE/serving) while the control had the highest TPC value (1152 mg GAE/serving). Breads and muffins with 15% RWGP and brownies with 25% RWGP had the highest amount of DF (6.33, 12.32, and 7.73 g/serving, respectively). Sensory evaluation concluded that there is no difference in overall liking of 5% and 10% RWGP breads and muffins or 15% and 20% WGP brownies compared to the controls. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets.
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Wine Grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Food Chemistry, 2013Co-Authors: Angela Tseng, Yanyun ZhaoAbstract:Abstract Wine Grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35–65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94–3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958–1340 mg GAE/kg product and 710–936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
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Wine Grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Food Chemistry, 2013Co-Authors: Angela Tseng, Yanyun ZhaoAbstract:Abstract Wine Grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35–65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94–3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958–1340 mg GAE/kg product and 710–936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
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effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of Wine Grape pomace pinot noir and merlot
Journal of Food Science, 2012Co-Authors: Angela Tseng, Yanyun ZhaoAbstract:: The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red Wine Grape (Pinot Noir, PN and Merlot, M) byproducts, pomace containing skins and seeds (P) and pomace containing skins only (S) were investigated. Freeze dried samples retained the highest bioactive compounds with total phenolic content (TPC) of 21.19–67.74 mg GAE/g d.m., anthocyanin content (ACY) of 0.35–0.76 mg Mal-3-glu/g d.m., DPPH antiradical scavenge activity (ARS) of 22.01–37.46 mg AAE/g d.m., and total flavanol content (TFC) of 30.16–106.61 mg CE/g d.m., followed with ambient air dried samples. All samples lost significant amount of bioactive compounds during 16 wk of storage at 15 ± 2 °C, in which ambient air and freeze dried samples had TPC reduction of 32–56% and 35–58%, respectively, but ARS in PN-P and M-P still remained more than 50 mg TE/g d.m. Overall, TPC, ARS, and TFC were higher in PN than in M, and higher in pomace than in skins, while reverse results were observed in ACY. Pomace extracts showed higher antibacterial efficiency against Listeria innocua ATCC 51142 than Escherichia coli ATCC 25922 with minimal inhibition concentration (MIC) of 3%, 6%, 4%, and 9% against E. coli, and 2%, 7%, 3%, and 8% against L. innocua for PN-P, PN-S, M-P, and M-S samples, respectively. Dietary fiber content of samples was 57–63% of total dry matter. This study demonstrated that Pinot Noir and Merlot pomace are good sources of antioxidant dietary fibers and may be incorporated into various food products as a functional ingredient. Practical Application: Wine Grape pomace (WGP), the byproduct of Wine making, is a good source of polyphenols and dietary fibers and may be incorporated into various food products as a functional ingredient. This study reported the effect of four drying methods and storage at 15 ± 2 °C up to 4 months on the retention of polyphenols and antioxidant activity in two types of red WGP (with and without seeds). Antibacterial activity, dietary fiber content and the basic physicochemical properties of dried pomace powder were also reported. The information is essential for developing specific applications of the pomace.
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chemical composition of dietary fiber and polyphenols of five different varieties of Wine Grape pomace skins
Food Research International, 2011Co-Authors: Qian Deng, Michael H. Penner, Yanyun ZhaoAbstract:Abstract The skins of two white Wine Grape pomace (WWGP) and three red Wine Grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolic composition. DF was measured by gravimetric–enzymatic method with sugar profiling by HPLC–ELSD. Insoluble DF composed of Klason lignin (7.9–36.1% DM), neutral sugars (4.9–14.6% DM), and uronic acid (3.6–8.5% DM) weighed more than 95.5% of total DF in all five WGP varieties. WWGP was significantly lower in DF (17.3–28.0% DM) than those of RWGP (51.1–56.3%), but extremely higher in soluble sugar (55.8–77.5% DM vs. 1.3–1.7% DM) ( p p
Angela Tseng - One of the best experts on this subject based on the ideXlab platform.
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physicochemical nutritional and sensory qualities of Wine Grape pomace fortified baked goods
Journal of Food Science, 2014Co-Authors: Rebecca Walker, Angela Tseng, George Cavender, Andrew S Ross, Yanyun ZhaoAbstract:Wine Grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for brownies, and 5%, 10%, and 15% RWGP or 10%, 15%, and 20% WWGP for muffins. The finished products were evaluated for total phenolic content (TPC), radical scavenging activity (RSA), and total DF, as well as physicochemical and sensory properties. WGP flour blends were also tested for solvent retention capacity (SRC). The highest TPC and RSA values for bread and muffins were achieved in 15% RWGP fortified samples with TPC and RSA values of 68.32 mg gallic acid equivalent (GAE)/serving and 80.70 AAE mg/serving, respectively for bread, and 2164 mg GAE/serving and 1526 mg AAE/serving, respectively for muffins. Brownies fortified with 10% RWGP had the highest RSA value (115.52 mg AAE/serving) while the control had the highest TPC value (1152 mg GAE/serving). Breads and muffins with 15% RWGP and brownies with 25% RWGP had the highest amount of DF (6.33, 12.32, and 7.73 g/serving, respectively). Sensory evaluation concluded that there is no difference in overall liking of 5% and 10% RWGP breads and muffins or 15% and 20% WGP brownies compared to the controls. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets.
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Wine Grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Food Chemistry, 2013Co-Authors: Angela Tseng, Yanyun ZhaoAbstract:Abstract Wine Grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35–65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94–3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958–1340 mg GAE/kg product and 710–936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
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Wine Grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Food Chemistry, 2013Co-Authors: Angela Tseng, Yanyun ZhaoAbstract:Abstract Wine Grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35–65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94–3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958–1340 mg GAE/kg product and 710–936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
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effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of Wine Grape pomace pinot noir and merlot
Journal of Food Science, 2012Co-Authors: Angela Tseng, Yanyun ZhaoAbstract:: The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red Wine Grape (Pinot Noir, PN and Merlot, M) byproducts, pomace containing skins and seeds (P) and pomace containing skins only (S) were investigated. Freeze dried samples retained the highest bioactive compounds with total phenolic content (TPC) of 21.19–67.74 mg GAE/g d.m., anthocyanin content (ACY) of 0.35–0.76 mg Mal-3-glu/g d.m., DPPH antiradical scavenge activity (ARS) of 22.01–37.46 mg AAE/g d.m., and total flavanol content (TFC) of 30.16–106.61 mg CE/g d.m., followed with ambient air dried samples. All samples lost significant amount of bioactive compounds during 16 wk of storage at 15 ± 2 °C, in which ambient air and freeze dried samples had TPC reduction of 32–56% and 35–58%, respectively, but ARS in PN-P and M-P still remained more than 50 mg TE/g d.m. Overall, TPC, ARS, and TFC were higher in PN than in M, and higher in pomace than in skins, while reverse results were observed in ACY. Pomace extracts showed higher antibacterial efficiency against Listeria innocua ATCC 51142 than Escherichia coli ATCC 25922 with minimal inhibition concentration (MIC) of 3%, 6%, 4%, and 9% against E. coli, and 2%, 7%, 3%, and 8% against L. innocua for PN-P, PN-S, M-P, and M-S samples, respectively. Dietary fiber content of samples was 57–63% of total dry matter. This study demonstrated that Pinot Noir and Merlot pomace are good sources of antioxidant dietary fibers and may be incorporated into various food products as a functional ingredient. Practical Application: Wine Grape pomace (WGP), the byproduct of Wine making, is a good source of polyphenols and dietary fibers and may be incorporated into various food products as a functional ingredient. This study reported the effect of four drying methods and storage at 15 ± 2 °C up to 4 months on the retention of polyphenols and antioxidant activity in two types of red WGP (with and without seeds). Antibacterial activity, dietary fiber content and the basic physicochemical properties of dried pomace powder were also reported. The information is essential for developing specific applications of the pomace.
Jorge Vera - One of the best experts on this subject based on the ideXlab platform.
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a robust optimization approach to Wine Grape harvesting scheduling
European Journal of Operational Research, 2010Co-Authors: Carlos Bohle, Sergio Maturana, Jorge VeraAbstract:Optimization models are increasingly being used in agricultural planning. However, the inherent uncertainties present in agriculture make it difficult. In recent years, robust optimization has emerged as a methodology that allows dealing with uncertainty in optimization models, even when probabilistic knowledge of the phenomenon is incomplete. In this paper, we consider a Wine Grape harvesting scheduling optimization problem subject to several uncertainties, such as the actual productivity that can be achieved when harvesting. We study how effective robust optimization is solving this problem in practice. We develop alternative robust models and show results for some test problems obtained from actual Wine industry problems.
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an optimization approach for scheduling Wine Grape harvest operations
International Journal of Production Economics, 2008Co-Authors: Juancarlos Ferrer, Alejandro Mac Cawley, Sergio Maturana, Sergio Toloza, Jorge VeraAbstract:This article presents a practical tool for optimally scheduling Wine Grape harvesting operations taking into account both operational costs and Grape quality. We solve a mixed-integer linear programming model to support harvest scheduling, labor allocation, and routing decisions. A quality loss function is used to represent Wine quality reduction at each vineyard block due to premature or deferred harvest with respect to an optimal date. We present computational results which show that the proposed tool could be used to support Grape harvest planning in a large vineyard, at both a tactical and operational level.
Carole P Meredith - One of the best experts on this subject based on the ideXlab platform.
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the parentage of a classic Wine Grape cabernet sauvignon
Nature Genetics, 1997Co-Authors: John E Bowers, Carole P MeredithAbstract:The world's great Wines are produced from a relatively small number of classic European cultivars of Vitis vinifera L Most are thought to be centuries old and their origins have long been the subject of speculation1,2. Among the most prominent of these cultivars is Cabernet Sauvignon, described as “the world's most renowned Grape variety for the production of fine red Wine”3. Although now grown in many countries, Cabernet Sauvignon derives its fame from its long association with the Bordeaux region of France, where it has been grown at least since the 17th century4. We present microsatellite DNA evidence for the hypothesis that Cabernet Sauvignon is the progeny of two other Bordeaux cultivars, Cabernet franc and Sauvignon blanc. Likelihood ratios support this hypothesis to a very high degree of probability. A close relationship between Cabernet Sauvignon and Cabernet franc has been suspected but the genetic contribution of Sauvignon blanc, despite its similar name, is a surprise.
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dna fingerprint characterization of some Wine Grape cultivars
American Journal of Enology and Viticulture, 1993Co-Authors: John E Bowers, Elizabeth B Bandman, Carole P MeredithAbstract:In order to develop an objective and reliable method of Grape identification, a DNA fingerprinting strategy similar in concept to that used to identify human beings was applied to a diverse group of cultivars, including the most important California Wine Grapes. DNA was extracted from young leaves and shoot tips of 43 accessions, digested with Hind III or Eco RV and probed with five low-copy number DNA clones selected from a Grape genomic DNA library. Restriction length polymorphism analysis revealed unique patterns for all accessions presumed to be distinct cultivars. The probability that two different cultivars would share the same pattern was calculated to be 5.64 x 10 -8 . Identical banding patterns were produced by Zinfandel and Primitivo, supporting the hypothesis that these are synonyms for a single cultivar. Similarly, the pattern of the accession now designated as Pinot noir 19 (previously known as Gamay Beaujolais in California) was identical to that of Pinot noir 1, supporting ampelographic opinion that the former is in fact a form of Pinot noir and not a distinct cultivar. Pinot gris, widely held to be a berry color mutant of Pinot noir, also had the Pinot noir pattern. By contrast, identical patterns were not observed for single accessions of Petite Sirah and of Durif, thought by some to be synonymous. While the method described here does not detect intra-cultivar variation (clones and bud sports), the results obtained in this survey strongly suggest that this approach will be able to uniquely characterize additional Grape cultivars and will serve as a valuable adjunct to ampelography.
Ravi Naidu - One of the best experts on this subject based on the ideXlab platform.
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first report of Grapevine leafroll associated virus 3 in six Wine Grape cultivars in idaho
Plant Disease, 2009Co-Authors: Tefera A Mekuria, Alexander V Karasev, Robert R Martin, Ravi NaiduAbstract:In recent years, Wine Grape (Vitis vinifera) acreage in Idaho has expanded because of favorable climatic conditions for premium Wine production. Nearly 95% of the 491.7 ha (1,215 acres) of Wine Grapes are in the Snake River Valley with Canyon County accounting for 81% of the vines. Previous studies have shown that Grapevine leafroll disease (GLD) is the most widespread and economically significant virus disease in Wine Grapes in Washington and Oregon (1,2). However, little is known about the incidence and economic impact of GLD on Wine Grapes in Idaho. During the 2008 growing season, leaf samples were collected from approximately 25 individual Grapevines of red-berried cultivars (Cabernet Sauvignon, Merlot, Syrah, and Petit Syrah) showing GLD symptoms and white-berried (Chardonnay) cultivars with suspected GLD symptoms growing in 10 geographically separate vineyards in Canyon County. An additional five samples were collected from a Lemberger block in Elmore County. Petiole extracts from these samples were...
