Stabilization strategies as a factor modifying the chemical profile and valorization potential of grape pomace from temperate-climate cultivars
Artykuł w czasopiśmie
MNiSW
140
Lista 2024
| Status: | |
| Autorzy: | Kiełtyka-Dadasiewicz Anna, Maciejewska-Turska Magdalena, Lopez-Enrico Ignacio, Syta Arkadiusz, Hryć Benita, Stryjecka Małgorzata, Wojtanowski Krzysztof Kamil, Nowaczyński Filip, Ziomek Marcin, Ludwiczuk Agnieszka, Tian Lingmin, Sieniawska Elwira |
| Dyscypliny: | |
| Aby zobaczyć szczegóły należy się zalogować. | |
| Rok wydania: | 2026 |
| Wersja dokumentu: | Elektroniczna |
| Język: | angielski |
| Wolumen/Tom: | 455 |
| Numer artykułu: | 134889 |
| Strony: | 1 - 11 |
| Impact Factor: | 9,0 |
| Web of Science® Times Cited: | 0 |
| Scopus® Cytowania: | 0 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Finansowanie: | The authors received funding for this work from Union of Lublin Universities in the framework of the program “INTERPROJECT” No: INT 18. The funders had no role in study design, data collection and analysis, the decision to publish, or manuscript preparation. |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 14 maja 2026 |
| Abstrakty: | angielski |
| Grape pomace is a major by-product of winemaking with increasing potential for valorization; however, the role of stabilization as a determinant of its chemical and functional properties remains insufficiently resolved. This study compared three stabilization strategies: convective drying, freezing, and microwave-assisted processing applied to grape pomace from ten temperate climate grape cultivars (red and white). Phenolic composition, lipid-related compounds, and color attributes were assessed using HPLC, LC–MS and GC–MS, and responses to stabilization were evaluated using mixed-effects models accounting for cultivar background. Stabilization strategy exerted a clear and non-neutral influence on pomace properties. Freezing caused a pronounced reduction in lightness (L*), independent of phenolic concentration, indicating dominant matrix-level optical effects. Convective and microwave-assisted drying yielded comparable lightness, while microwave processing enhanced the extractability of lipid-related compounds. At the fraction level, phenolic composition was primarily governed by cultivar, with stabilization inducing only modest changes in total procyanidins and anthocyanins. In contrast, compound-resolved analyses revealed strong structure- and cultivar-dependent responses, particularly among phenolic acids, underscoring the limitations of aggregate phenolic metrics. This study indicated that stabilization is not a chemically neutral preparatory step but a defining procedure that conditions matrix accessibility, compound detectability, and visual properties, with direct implications for grape pomace valorization strategies. |
