Development of Protein enriched grape puree by traditional Heat Treatment and High Pressure Processing
| dc.contributor.author | Yang, Yichen | |
| dc.contributor.chair | Padilla-Zakour, Olga | en_US |
| dc.date.accessioned | 2024-11-18T19:16:38Z | |
| dc.date.available | 2024-11-18T19:16:38Z | |
| dc.date.issued | 2024-08 | |
| dc.description.abstract | The increasing consumer demand for functional foods that combine health benefits with nutritional enhancement has led to the exploration of plant-based proteins as functional ingredients in fruit-based products. Concord grapes, rich in polyphenols, paired with plant-based proteins like pea and chickpea isolates, offer a promising base for developing nutrient-dense, functional foods. This study aimed to develop a protein-enriched grape puree using traditional heat treatment (HT) and high-pressure processing (HPP) to determine their effects on the physicochemical properties, particularly focusing on anthocyanin retention, color stability, and viscosity. Fresh concord grape purees were formulated with 4%, 6%, and 8% concentrations of pea and chickpea protein isolates. The purees underwent HT, aimed at producing a shelf-stable product, and HPP, intended to result in a refrigerated product with extended shelf life. The purees were analyzed for total monomeric anthocyanin content (TMA), color parameters, viscosity, and particle size distribution. The effects of these processing methods were evaluated using statistical analyses, including ANOVA and post-hoc Tukey's HSD tests. The results showed that both HT and HPP significantly impacted the anthocyanin content, with HT generally causing greater anthocyanin degradation than HPP, particularly at higher protein concentrations. For pea protein formulations, HPP-treated samples at 4% and 6% protein concentrations retained more anthocyanins compared to HT, but at 8% protein concentration, both methods significantly reduced TMA. Chickpea protein formulations followed similar trends, with significant TMA reductions observed at higher protein concentrations for both HT and HPP. In terms of color stability, HPP-treated samples exhibited more noticeable color changes compared to HT, especially at higher protein concentrations. Viscosity analysis revealed that HT increased viscosity significantly, particularly in higher protein formulations, while HPP had a more moderate impact on viscosity. High-pressure processing (HPP) generally preserved more anthocyanins and maintained better physicochemical properties compared to heat treatment (HT), though it also caused more pronounced color changes. HT produced a shelf-stable product, while HPP resulted in a product requiring refrigeration but with better preservation of bioactive compounds. The choice of protein concentration and processing method is critical in optimizing the nutritional and sensory attributes of protein-enriched grape purees. Further research should explore long-term stability and sensory attributes to fully assess the commercial viability of these products. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/116128 | |
| dc.language.iso | en_US | |
| dc.rights | Attribution 4.0 International | * |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | * |
| dc.title | Development of Protein enriched grape puree by traditional Heat Treatment and High Pressure Processing | en_US |
| dc.type | term paper | en_US |
Files
Original bundle
1 - 1 of 1