Autors: Bogoeva, A. L., Durakova, A. G.
Title: Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin
Keywords: Grape seeds, Flour, Antioxidant activity, Sorption isotherms, Monolayer moisture content, Storage

Abstract: We were experimentally obtained the sorption characteristics of full-fatted grape seeds flour (FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was investigated at temperature - 10 °C, 25 °C and 40 °C and water activity within the range from 11% to 90%. We were selected the modified Oswin and Chung-Pfost models suitable for describing the adsorption and desorption isotherms. Monolayer moisture content of FGSF is calculated – from 2.48% to 4.59%. Antioxidant capacity was proven through DPPH (578.42 ± 23.06 mM TE/g extract), ABTS (1352.12 ± 144.31 mM TE/g extract), FRAP (966.45 ± 127.31 mM TE/g extract) and CUPRAC (1789.44 ± 180.11 mM TE/g extract). The values are also shown in mM TE/g flour (578.42 ± 23.06 mM TE/g flour); (1352.12 ± 144.31 mM TE/g flour); (966.45 ± 127.31 mM TE/g flour) and (1789.44 ± 180.11 mM TE/g flour), respectively. Furthermore, we evaluated the changes in moisture content, microbiological load and particle size distribution du

References

    Issue

    Journal of Agriculture and Food Research, vol. 2, pp. 100026, 2020, Netherlands, Elsevier, DOI 10.1016/j.jafr.2020.100026

    Copyright Elsevier

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