葡萄渣多酚的分布、生物活性及其在食品中的 应用研究进展

许多水果在加工过程中会产生大量的副产物,如葡萄酒酿造过程中产生的葡萄果渣(grape pomace,GP),由于其中含有丰富的生物活性物质,如多酚、膳食纤维、有机酸和不饱和脂肪酸等,已成为医药、化妆品和食品工业提取植物活性物质的廉价来源。尤其是酚类化合物受到越来越多的关注,葡萄渣中的酚类化合物是一类次生代谢产物,主要包括类黄酮、花青素和白藜芦醇等,很多研究已经证实这些酚类化合物具有抗氧化、抗菌、抗病毒、抗炎和抗癌等生物活性,因此,如何从葡萄渣中提取多酚化合物并将其开发成功能性食品配料,成为越来越多的企业和学者的关注。在此本文对GP多酚的组成分布、生物活性、在食品中的稳定性及其应用等进行了较全面的总结,旨在为葡萄渣多酚功能性食品的开发提供参考。     

Effects of dietary fibre‐ and polyphenol‐rich grape products on lipidaemia and nutritional parameters in rats

The aim of this work was to evaluate the effects of three dietary fibre‐ and polyphenol‐rich materials obtained from grapes on serum cholesterol, lipoprotein and triglyceride concentrations as well as on body weight, fat and protein digestibility in adult Wistar rats fed on cholesterol‐free and 10 g kg⁻¹ cholesterol‐added diets. Dietary fibre content of materials ranged from 540 to 590 g kg⁻¹. Intake of grape products increased stool weight and the amount of fat and protein excreted in faeces, but did not affect negatively animal growth or protein efficiency of the diet in Wistar rats. Studied grape fractions lower serum total cholesterol and LDL cholesterol concentrations in hypercholesterolemic rats. These results could be taken into account in potential applications of these products as a food ingredient. © 2000 Society of Chemical Industry     

葡萄籽油和亚麻籽油储藏期间氧化对功能性成分影响

通过实验研究35℃恒温避光储藏亚麻籽油和葡萄籽油过氧化值、p–茴香胺值、脂肪酸组成和维生素E含量变化,探讨储藏期间油脂氧化劣变对其功能性成分影响。结果表明,经60天储藏,葡萄籽油、亚麻油过氧化值分别达241.30 mmol/kg、248.72 mmol/kg;p–茴香胺值为32.20、104.06;油脂脂肪酸组成不饱和脂肪酸减少0.35%和0.41%,亚油酸和亚麻酸分别降低0.20%和0.09%、0.23%和1.04%,反式脂肪酸含量基本没有变化;维生素E含量显著降低均未检出;储藏期间亚麻籽油氧化对功能性成分影响均大于葡萄籽油。     

Fortification using grape extract polyphenols – a review on functional food regulations

Grapes are rich sources of polyphenols and widely used in food fortification due to their health-promoting properties. Previous studies have provided systematic strategies on foods fortified with grape polyphenols; however, until now, very little is known about grape polyphenol market, fortification and their health food regulations. It is, therefore, necessary to make a comprehensive overview of grape extract polyphenols and their fortification in functional foods. Hence, we reviewed the grape polyphenol market, fortification, health food market scenario and functional food regulations. The global grape polyphenol market is expected to rise 946.90 million USD by 2023 with its own trademark as polyphenol-fortified functional foods. This is ultimately due to acceptability, extensive use, marketing of polyphenol-fortified functional foods and their favourable food regulations. The future perspective on grape polyphenols research should be focused on extraction of polyphenols from grape waste and their fortification in functional foods.     

酿酒后葡萄籽综合利用的研究进展

酿制葡萄酒时,会产生大量的废弃物,其中包括葡萄籽。该文对酿酒后的副产品-葡萄籽的综合利用进行了综述,介绍了葡萄籽中葡萄籽油、多酚物质和蛋白质的提取及其应用技术。将葡萄籽进行合理开发利用,不仅可以避免环境污染,而且将增加葡萄酒的附加值。     

葡萄籽相关产品的研究与开发现状

以葡萄籽为原料生产的普通食品、保健食品和化妆品种类、剂型及其产品功能现状进行综述。普通食品有国标葡萄籽油、国标葡萄籽提取物食品添加剂以及葡萄籽粉、压片糖果等。保健食品有370多个,主要利用葡萄籽油、葡萄籽提取物等有效部位;主要剂型为胶囊剂、片剂以及口服液和粉剂;主要功能为抗氧化、祛黄褐斑、增强免疫力、辅助降三高等。葡萄籽粉、葡萄籽提取物、葡萄籽油均为准予备案的化妆品原料,已备案非特化妆品4900多个,几乎囊括所有化妆品类别。已有相关药品研究,但尚无相关药品批文。线上葡萄籽和葡萄籽粉售价与大米和面粉相当、油为其原料的5~10倍、提取物则为其原料的30多倍,相关的胶囊和片剂价格又进一步成倍增加,且销量远高于未装胶囊或压片的产品。显然,葡萄籽深加工产品有较大的开拓空间、利润空间和广阔的市场前景。     

葡萄籽提取物营养成分组成及其生物学功能研究进展

葡萄籽提取物由于具有较强的抗氧化活性,通常被用作一种营养保健品或膳食补充剂,可用于预防炎症、肿瘤、动脉粥样硬化等代谢疾病。文章综述了葡萄籽提取物中的营养成分组成和生物学功能,总结了葡萄籽提取物中的活性成分在抗氧化、抗炎症、抗肿瘤、抗菌和抗动脉粥样硬化方面取得的最新研究成果,讨论了葡萄籽提取物研究中的不足和未来的研究方向。     

不同品种葡萄籽油脂肪酸含量的测定

建立同时测定37种脂肪酸的气相色谱-质谱(GC-MS)法,并对吐鲁番产区的40个品种的葡萄籽油中脂肪酸组成及含量进行检测分析。结果表明：葡萄籽油中可检测出19种脂肪酸,40个品种葡萄籽油样中,有14个品种的脂肪酸总含量在90 g/100 g以上。沈农金皇后总脂肪酸含量最高,为99.75 g/100 g。灰比诺、赤霞珠、沈农金皇后、巨玫瑰等品种可作为富含脂肪酸的葡萄籽油提取的优势品种,其中灰比诺中亚油酸含量最高,赤霞珠其次。对不同品种葡萄籽油进行聚类分析,可被明显分为两类,亚油酸和油酸对于品种间的分类具有较大贡献。本法具有操作简单,灵敏度高,定性定量准确等特点,为葡萄籽油中脂肪酸成分的监测和评估提供了技术支持。     

Technological,nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review

Reducing food waste is a priority to move towards more sustainable food systems. Since agro-food by-products are often rich in healthy compounds, such as fibre, phytochemicals, protein, fatty acids, vitamins and minerals, the waste valorisation could move through their transformation into ingredients useful for the formulation of functional foods. Pasta is a staple food widely consumed all over the world representing an optimal carrier for nutrients delivery. The incorporation of ingredients of a high added value obtained by agro-industrial by-products in pasta can improve its nutritional value and provides several health benefits. At the same time, the inclusion of new ingredients could modify the physical, chemical and textural properties determining the change of the organoleptic characteristics of fortified pasta, affecting its acceptability. Thus, the preparation of new pasta formulations with high nutritional properties, good technological and sensory characteristics represents a challenge for the food industry.     

4 个葡萄品种葡萄籽冷榨油的性质与体外抗氧化活性

目的：评价4 种葡萄籽冷榨油脂肪酸组成、总酚含量及体外抗氧化活性。方法：收集单品种葡萄籽榨油,气相色谱法测定脂肪酸组成,Folin-酚法测定总酚含量,用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picryhydrazyl,DPPH）法、2,2’-联氮双-（3-乙基苯并噻唑林-6-磺酸）二胺盐（2,2’-azinobis(3-ethylbenzothi azoline-6-sulfonic acid)ammonium salt,ABTS）法、Fenton反应和总抗氧化能力法分析其体外抗氧化能力。结果：4 个品种葡萄籽冷榨油均富含亚油酸（72.77%～77.36%）,不饱和脂肪酸含量为88.12%～91.06%;总酚含量为60.77～100.53 μg GAE/g,爱格丽葡萄籽冷榨油总酚含量最高,其次是北冰红、媚丽、赤霞珠葡萄籽冷榨油;4 个品种的葡萄籽冷榨油都有良好的清除DPPH自由基和ABTS＋·的能力,且随着葡萄籽冷榨油浓度的增大,清除能力增强,清除DPPH自由基的IC50变化范围为10.19～13.82 mg/mL,清除ABTS＋·的IC50变化范围为11.62～19.25 mg/mL;清除羟自由基（·OH）的能力范围为13.18～27.08 U/mL;总抗氧化能力范围为1.08～3.68 U/mL。4 个品种的葡萄籽冷榨油的体外抗氧化能力强弱顺序为爱格丽＞北冰红＞媚丽＞赤霞珠。     

By-products of the classification of chickpea as an alternative in the production of hummus

Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by-products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by-products (discard and split) were determined and compared to whole grains for export. Split grains had a higher protein content, lower water hydration capacity (WHC) and lower fibre. The content of oligosaccharides was lower in discard grains. For further studies, hummus was prepared with three samples, and texture and sensory analyses were performed. The results of texture and sensory analyses show no significant differences between discard and whole grains. Chemical contents of by-products show advantages for the food industry. Discard grains can be used to prepare hummus with the same technology and sensory quality as whole grains.     

Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by‐products

Stem and pomace of a white grape (Vitis vinifera) variety, Prensal Blanc, were studied for the first time: general composition and dietary fibre components together with the total soluble polyphenol content and antioxidant activity. Both by‐products present high contents of total dietary fibre (TDF), 790 g kg^?1 d.m. (stem) and 716 g kg^?1 d.m. (pomace). Values of the soluble dietary fibres in relation to TDF differed: 5% (stem) and 14.4% (pomace). Similar values of Klason lignin were found: 229 g kg^?1 (stem) and 278 g kg^?1 (pomace), however, the pomace exhibited more than twice the content of the condensed tannins (168 g kg^?1) with regard to the stem (79 g kg^?1). Notable were the high resistant protein contents of both by‐products. Stem and pomace showed appreciable amounts of total soluble polyphenols (87 g kg^?1 against 35 g kg^?1 respectively). The free radical scavenging capacity of the former by‐products was determined using the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) method, obtaining EC₅₀ values of 0.79 g d.m. g^?1 DPPH (stem) and 1.32 g d.m. g^?1 DPPH (pomace). These data shows that both vinification by‐products from the Prensal Blanc variety are a good source of dietary fibre and have antioxidant properties.     

不同种类葡萄籽综合营养成分分析

葡萄籽含有丰富的营养元素,在食品、医药和工业等领域具有重要的应用前景,对不同品种的葡萄籽营养成分的全面分析有利于葡萄籽的精准加工和资源的合理利用。本文系统的研究了玫瑰香、赤霞珠和巨峰三种葡萄籽所含营养成分差异,结果表明三种葡萄籽所含脂肪和蛋白质含量几乎无差异,而在其它方面差异显著;玫瑰香葡萄籽富含脯氨酸、铁元素和膳食纤维;赤霞珠葡萄籽中谷氨酸、镁元素、多糖、多酚和原花青素含量最高;而巨峰葡萄籽所含必需氨基酸比例、矿物质元素和膳食纤维含量最多。通过上述三种葡萄籽的营养成分比较分析可得出每种葡萄籽在其营养方面具有的优势,可为今后葡萄籽的精准加工提供方向,从而高效的提高葡萄籽资源价值。     

云南主产区夏黑果皮营养成分及抗氧化活性研究

以云南4个葡萄主产区的夏黑果皮为原料,对其营养成分及抗氧化活性进行了分析。以DPPH、ABTS+自由基清除能力和还原能力评价了四个地区果皮多酚提取物的抗氧化活性。结果发现:同一品种的四个样品,因其生长环境不同,营养成分及组成存在明显差异。葡萄皮中脂质的不饱和脂肪酸含量较高,单糖含量为葡萄糖>阿拉伯糖、半乳糖醛酸、半乳糖。葡萄皮中的原花青素、多酚含量存在显著性差异,酚酸组成中芦丁和儿茶素含量较高。果皮多酚提取物表现较好的抗氧化活性,其在三种抗氧化体系中的IC50值分别在13.34¹4.86μg/m L、9.15¹0.64μg/m L和32.63³4.24μg/m L之间。      

葡萄籽的预处理及其在饮料中的应用探究

为提高葡萄酒发酵废弃物葡萄籽的利用率,将其功能性成分提取出来并应用于饮料中。在不同温度下,对葡萄籽提取液活性炭脱色效果进行研究,同时以酸度（以柠檬酸和苹果酸1：1的混合酸添加）、糖度、浓缩葡萄汁为参数进行单因素试验,探究以葡萄籽提取物为原料调配饮料的最优条件,得出该饮料的最佳配方：混合酸（柠檬酸：苹果酸=1：1）2.4g/L、蔗糖8.0%、浓缩葡萄汁3.0%。     

Preventing constipation: a review of the laxative potential of food ingredients

Constipation is a highly prevalent and difficult‐to‐cure health problem, forcing 10–20% of the worldwide population to seek medical care. Efficacy of treatments varies greatly among individuals, and problems are becoming more frequent despite higher consumption of fibre‐rich foods, the most popular solution for preventing such gastrointestinal disorders. The evidence that consumption of fibre prevents and relieves constipation is unconvincing or uncertain. The food industry has made great efforts to develop fibre‐rich ingredients, especially those from food by‐products and wastes. Except for psyllium and wheat bran, most of these ingredients have intermediate or low laxative potential and their efficacy needs to be confirmed by more clinical studies. This review suggests that there are major discrepancies between the proposed fibre‐enriched ingredients and the consumers' needs. As a lasting solution to prevent constipation, the true impact of dietary fibre and potent food‐grade laxatives might also be limited by overeating.     

Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders

The wine industry produces tons of pomace that, in a circular economy model, should be valorised. The phenols fraction of grape pomace represents a source of food colorants, but also of natural food preservatives. Furthermore, the pomace contains dietary fibre, unsaturated lipids, antioxidants and minerals that have been recognised as wholesome and technologically useful. The main drawback of using grape pomace is represented by its chemical and microbiological instability. Different authors proposed strategies to overcome these limitations, and different approaches for the use of grape pomace as an ingredient have been described. Here, we sum up the chemical and microbiological solutions for the stabilisation of grape pomace, describing the approaches used to transform this waste in a functional ingredient, and comparing the physiochemical characteristics of the resulting products. We further describe the studies concerning sensory aspects of the products by enriching animal fleshes with different pomace powder preparations.     

Extraction of Polyphenolics from Plant Material for Functional Foods—Engineering and Technology

Polyphenolic substances or polyphenols include many classes of compounds ranging from phenolic acids, colored anthocyanins, simple flavonoids, and complex flavonoids. Polyphenolics contribute to the bitterness and astringency of fruits and fruit juices due to the interaction between polyphenolics, mainly procyanidins, and the glycoproteins in saliva. Polyphenols contribute largely to cellular processes within the body. In terms of pharmacological activity, they act against the oxidation of high-density lipoproteins (HDLs). Hence, they help the body retain important HDL while helping it get rid of problematic low-density lipoproteins (LDLs). In addition, polyphenols have also been found to have antiulcer, anticarcinogenic, and antimutagenic activities. The reason behind these activities is polyphenol's strong antioxidant power because they are able to quench free radicals. Green tea and grape seed extracts provide a superior source of monomers that are relatively inexpensive to extract. Comparatively, pine bark and other fruits extracts have low levels of monomers. Therefore, the nutraceutical industry has focused on optimizing extraction processes for green tea leaves and grape pomace, skins, and seeds. During extraction, a solvent is mixed with the plant material (grape seeds, grape skins, pine bark, or tea leaves). Extraction can be either completed by the addition of a solvent to the sample in a container and then removed by drying, or the solvent can be removed by concentration by ultrafiltration (UF). After any one of these processes, the extract must be dried to obtain a powder form. Alternatively, supercritical fluid extraction (SFE) can also be used, which produces the final product as a powder without any use of final drying. Organic solvent extraction is efficient and simple, yet costly. Large amounts of organic solvents are needed. This, in turn, is also detrimental to human use because traces of the organic solvent are present in the polyphenol extract. Polyphenol separation and concentration by membrane separation is even more efficient than organic solvent extraction. Organic solvents are still used but in lower quantities, and UF ensures the purity of the polyphenol extract. The drawback is membrane fouling, which can disrupt the process, and the time it takes to complete the process. The separation process has to be repeated several times. Supercritical fluid extraction is the extraction process of the future. CO₂ is low cost, nontoxic, nonflammable, and noncorrosive, making it the perfect solvent for natural products. In the U.S. market, where $141 million was spent on grape seed products in 1999, it is imperative that safe and efficient extraction procedures are delivered that guarantee a pure polyphenol product.     

葡萄籽油甘油三酯组成及结构分析研究

本研究采用气相色谱、胰脂酶水解法分析葡萄籽油脂肪酸组成和甘油三酯结构。结果为:其不饱和脂肪酸含量达89.34%,人体必需脂肪酸亚油酸含量为75.25%;并根据1,3–随机–2–随机分布学说计算出葡萄籽油甘油三酯组成,主要甘油三酯为LLL,含量达42.35%、Sn–LOL16.69%、Sn–POL2.18%、Sn–LLP5.52%;还采用红外光谱测定葡萄籽油官能团结构等;表明葡萄籽油是一种极具开发价值食用植物油。