Upcycling of concord grape pomace in the development of a shelf-stable fruit spread
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Concord grape pomace, a byproduct of the juice and wine industries, presents a significant opportunity for sustainable innovation. Historically regarded as waste, Concord grape pomace is rich in bioactive compounds, dietary fiber, and antioxidants. This thesis investigates the feasibility of upcycling this byproduct into a shelf-stable fruit spread, addressing both economic and environmental challenges while meeting modern consumer demands for healthier, high-fiber products.The study began by exploring various concentrations of freeze-dried Concord grape pomace (12 wt%, 15 wt%, 18 wt%, and 20 wt%) in water to determine the optimal formulation. After testing, the 18 wt% concentration was identified as providing the best balance of viscosity, spreadability, and texture, crucial attributes for consumer acceptance. In addition, different stabilizing agents were evaluated, with pectin at 1 wt% proving to be the most effective in reducing syneresis and enhancing the stability of the fruit spread. To balance the sweetness, sugar, Concord grape concentrate and a mix of 50% each were evaluated at 8 wt% addition. The spreads were hot packed in glass canning jars at 82°C to achieve shelf stability. A six-month shelf-life study was conducted to monitor the physicochemical properties of the developed fruit spreads, including total soluble solids (TSS), pH, titratable acidity (TA), color stability, viscosity, and retention of bioactive compounds. The findings revealed minimal degradation over time, indicating that the spreads maintained their quality and sensory attributes throughout the storage period. This stability is important for ensuring a consistent consumer experience and supporting the commercial viability of the product. A sensory evaluation with 93 panelists was conducted to assess consumer acceptance, focusing on key attributes such as taste, color, aroma, and texture. The results showed high consumer satisfaction, particularly for spreads formulated with 100% concentrate and a 50/50 mixture of sugar and concentrate. These formulations were preferred for their balanced flavor profile and pleasing texture, demonstrating the potential for widespread market acceptance. In summary, this research presented a comprehensive approach to upcycling Concord grape pomace, offering practical solutions for reducing food waste and enhancing the economic value of Concord grapes. The findings offer the food industry valuable insights and feasible parameters for developing novel, health-oriented products that meet current consumer demands. By integrating sustainability with innovation, this research contributes to a more circular economy and supports the broader goals of environmental stewardship and public health.