STUDIES ON THE EFFECT OF PRETREATMENTS AND PACKAGING MATERIALS ON QUALITY ATTRIBUTES OF GRAPE POMACE

Simple item page
dc.contributor.advisorDr. K. VANAJALATHA
dc.contributor.authorP. MAMATHA
dc.date.accessioned2019-09-11T09:07:15Z
dc.date.available2019-09-11T09:07:15Z
dc.date.issued2016-08-06
dc.descriptionGrape (Vitis vinifera L), basically temperate crop which has got adapted to sub-tropical climate of peninsular India belongs to the family Vitaceae and one of the most important commercial fruit crops of India. In India, Grape occupies 1.6% of total fruit area, 2.9% of total fruit production and grown in an area of 118.7 thousand hectares with a total production of 2585.3 thousand MT and productivity of 21.8 MT/ha (NHB 2015-16 data base). In India, Maharashtra is the leading state in grape production and Telangana accounts for only 1 per cent of total production. Grape is rich source of phenolic and fiber compounds and intake of grape products such as juice or wine have recognized health benefits (Xia et al, 2010). About 80% of the world production is utilized for wine making, 10% for table purpose and the balance 10% for raisin and juice purpose. Among grape processing industries, the wine industry produces million tons of left-over followed by juice industries that represent an ecological and economical waste management issue. About 20% of the weight of processed grapes remains as grape pomace (Pomace is the general term for any solid material such as the skins, pulp and seeds leftover after wine or juice extraction). Unlike grape flesh, grape skin and seeds are the potential source of antioxidant and anticarcinogenic phenolic compounds (Cantos et al, 2002) and also contains concentrated pro-anthocyanidins, carotenoids, xanthophylls, anthocyanins, tannins etc. Grape pomace is a good source of polyphenols containing approximately 40% fiber, 16% oil, 11% proteins and 7% complex phenols, sugars, mineral and salts etc (kim et al, 2006). Recovery of phenols and fibre from grape pomace has attracted increasing attention in the past years, and industries are finding high value and sustainable alternative to the residues. Grape pomace is a potential source of phytochemicals that may be recovered as functional compounds for the pharmaceutical, cosmetic, food industries and as biopesticides (Fontana et al, 2013). It is also known that polyphenols have health-promoting effects and anti-aging properties (Fontana et al, 2013) there by prevent risk factors related to metabolic syndrome and several chronic diseases in aging humans (Galleano et al, 2012). These biological properties of polyphenols are attributed mainly to their powerful antioxidant, metal chelating and antiradical activities.en_US
dc.description.abstractGrape (Vitis vinifera L), basically temperate crop which has got adapted to sub-tropical climate of peninsular India belongs to the family Vitaceae and one of the most important commercial fruit crops of India. In India, Grape occupies 1.6% of total fruit area, 2.9% of total fruit production and grown in an area of 118.7 thousand hectares with a total production of 2585.3 thousand MT and productivity of 21.8 MT/ha (NHB 2015-16 data base). In India, Maharashtra is the leading state in grape production and Telangana accounts for only 1 per cent of total production. Grape is rich source of phenolic and fiber compounds and intake of grape products such as juice or wine have recognized health benefits (Xia et al, 2010). About 80% of the world production is utilized for wine making, 10% for table purpose and the balance 10% for raisin and juice purpose. Among grape processing industries, the wine industry produces million tons of left-over followed by juice industries that represent an ecological and economical waste management issue. About 20% of the weight of processed grapes remains as grape pomace (Pomace is the general term for any solid material such as the skins, pulp and seeds leftover after wine or juice extraction). Unlike grape flesh, grape skin and seeds are the potential source of antioxidant and anticarcinogenic phenolic compounds (Cantos et al, 2002) and also contains concentrated pro-anthocyanidins, carotenoids, xanthophylls, anthocyanins, tannins etc. Grape pomace is a good source of polyphenols containing approximately 40% fiber, 16% oil, 11% proteins and 7% complex phenols, sugars, mineral and salts etc (kim et al, 2006). Recovery of phenols and fibre from grape pomace has attracted increasing attention in the past years, and industries are finding high value and sustainable alternative to the residues. Grape pomace is a potential source of phytochemicals that may be recovered as functional compounds for the pharmaceutical, cosmetic, food industries and as biopesticides (Fontana et al, 2013). It is also known that polyphenols have health-promoting effects and anti-aging properties (Fontana et al, 2013) there by prevent risk factors related to metabolic syndrome and several chronic diseases in aging humans (Galleano et al, 2012). These biological properties of polyphenols are attributed mainly to their powerful antioxidant, metal chelating and antiradical activities.en_US
dc.identifier.citationSri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127355
dc.keywordsPRETREATMENTS AND PACKAGING MATERIALS ON QUALITY ATTRIBUTES OF GRAPE POMACEen_US
dc.language.isoenen_US
dc.pages1-119en_US
dc.publisherCollege of Horticulture, Rajendranagar, HYD-30en_US
dc.research.problemGrape pomace utilization for food industrial application has not been fully exploited due to short storage life resulted from its microbial spoilage, instability of anthocyanins during storage, difficulty in bulk handling and lack of knowledge on improved methods of storage (Mahajan et al, 2009). In addition to finding, a productive use for a waste product and market demand for natural antioxidants rather than chemical antioxidants has directly increased the demand for novel polyphenolic and fibre containing ingredients, but the information regarding simple technologies for drying/dehydration of this waste (pomace) that can be adopted for small farmers at field level is lacking. So far reported research findings on the efficiency of pre-treatments on quality attributes and storage of grape pomace are very limited. Therefore present study was undertaken to develop simple pre-treatments for dehydration and storage of grape pomace.en_US
dc.subFruit Scienceen_US
dc.subjectnullen_US
dc.themeGrape pomace utilization for food industrial application has not been fully exploited due to short storage life resulted from its microbial spoilage, instability of anthocyanins during storage, difficulty in bulk handling and lack of knowledge on improved methods of storage (Mahajan et al, 2009). In addition to finding, a productive use for a waste product and market demand for natural antioxidants rather than chemical antioxidants has directly increased the demand for novel polyphenolic and fibre containing ingredients, but the information regarding simple technologies for drying/dehydration of this waste (pomace) that can be adopted for small farmers at field level is lacking. So far reported research findings on the efficiency of pre-treatments on quality attributes and storage of grape pomace are very limited. Therefore present study was undertaken to develop simple pre-treatments for dehydration and storage of grape pomace.en_US
dc.these.typeM.Scen_US
dc.titleSTUDIES ON THE EFFECT OF PRETREATMENTS AND PACKAGING MATERIALS ON QUALITY ATTRIBUTES OF GRAPE POMACEen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
M-000160..RHM2014-05..P.Mamatha.pdf
Size:
3.66 MB
Format:
Adobe Portable Document Format
Description:
STUDIES ON THE EFFECT OF PRETREATMENTS AND PACKAGING MATERIALS ON QUALITY ATTRIBUTES OF GRAPE POMACE
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis