Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

The physicochemical properties of starch can be modified by hydrothermal treatments, inducing changes of dough and final product properties. The effect of these treatments depends on the temperature, the starch-moisture ratio and the exposure time. The most used hydrothermal treatments applied on cereals and pseudocereals starches and flours are heat moisture treatment (HMT) and annealing (ANN). The differences between HMT and ANN consist of working temperatures and moisture content. In HMT the treatment temperature is above the gelatinization temperature, while in ANN it is comprised between the gelatinization temperature and the glass transition. This paper aims to summarize the influence of these thermal treatments on the starches (crystallinity, swelling and water absorption, thermal, gelatinization, pasting, retrogradation, and digestibility properties) and the impact on the rheological and textural characteristics of dough and final product. This review highlights the possibility to use modified starches and treated flours in food products development and to evaluate the effects of hydrothermal treatments on starch and flour functionality.

The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.

Carrot is one of the most consumed vegetables worldwide and the production of juices generates high amounts of valuable by-products such as pomace. In order to minimize the environmental effects and to optimize the production costs, carrot pomace can be considered as an ingredient in various food products. The aim of this study was to characterize carrot pomace powders from four varieties (Baltimore, Niagara, Belgrado, and Sirkana) and, from a chemical, functional, chromatic, microstructural, and molecular point of view, highlight the possibility of using them as food ingredients. The results obtained showed that the chemical composition, functional properties, color, and molecular structures of carrot pomace powders depend on the variety. Carrot pomace powders had high contents of fibers (20.09–33.34%), carbohydrates (46.55–58.95%), ash (5.29–5.89%), and proteins (6.87–9.14%), with the Belgrado variety being the richest in fibers and ash, while the Sirkana variety had the greatest protein and the smallest carbohydrate content. With respect to the functional properties, significant differences among the samples were recorded for water absorption and retention capacities, with the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively). All of the samples exhibited high foaming stability (FS > 94%), with the hydration capacity being higher than 57.96%, the oil absorption capacity being greater than 34.33%, and the bulk density comprised between 0.45 and 0.56 g/cm³. The highest luminosity was obtained for the Baltimore sample (73.30), while the Niagara variety exhibited the most yellowish (19.61), reddish (13.05), and intense (23.55) color. The microstructure of all the samples were compact, while the FT-IR spectra depicted the presence of beta carotene, fibers, carbohydrates, lipids, and proteins. These results could be helpful for processors and researchers interested in reducing their carbon foot print in the fruit processing industry and/or in creating food products with enriched nutritional and functional values.

The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.