Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation |
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| Affiliation: | 1. Laboratory of Bio-Food in the Development of By-products, Department of Chemistry, Teacher Training College of Bizerte, 7021 Zarzouna, Tunisia;2. Canadian Irradiation Center (CIC), Microbiology and Biotechnology Research Center, INRS- Institut Armand-Frappier, 531 Blvd des Prairies, Laval, Quebec, Canada, H7N 4Z3;1. P.N. Lebedev Physical Institute of Russian Academy of Sciences, 53 Leninskii pr., 119991 Moscow, Russia;2. National Research Nuclear University “MEPhI”, 31 Kashirskoe sh., 115409 Moscow, Russia;1. Sichuan Key Laboratory of Conservation Biology on Endangered Wildlife, College of Life Sciences, Sichuan University, Chengdu, 610065, PR China;2. Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China;1. School of Life Sciences, Jianghan University, Wuhan 430056, China;2. Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China;1. Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (Junta de Andalucía), Avd. Menéndez Pidal, 14004 Córdoba, Spain;2. Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (Junta de Andalucía), Ctra Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain;3. Universidad Católica San Antonio (UCAM), Campus de Los Jerónimos, s/n Guadalupe, 30107 Murcia, Spain |
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| Abstract: | This research investigated the effect of gamma irradiation on anthocyanin extraction from grape pomace, and on inhibition of microbial growth and anthocyanin content during subsequent storage. The combination of four variables was investigated: (1) irradiation at doses from 0 to 9 kGy; (2) packaging under vacuum; (3) addition of a low dose of sodium metabisulfite during irradiation; and (4) extraction in the presence of SO2. Results indicate that the irradiation at 6 kGy, packaging in the presence of 0.1% sodium metabisulfite and extraction in the presence of 2000 ppm of SO2 yielded the highest value of anthocyanins, and improved shelf-life of grape pomace. |
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