ArticleFoods (Basel, Switzerland)2022
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
What it found
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The trial behind it
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Who cites it
32 citing papers in PubMed, 58 citations in OpenAlex.
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- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
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- Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines.Antioxidants (Basel, Switzerland) · 2025Article
- Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.Journal of food science · 2025Article
- Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.Foods (Basel, Switzerland) · 2024Review
- Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.Foods (Basel, Switzerland) · 2024Article
- Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility.Heliyon · 2024Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
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Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600−425, 425−300, 300−212 and 212−150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.