Researchers at Oregon State University have developed a new method to convert pulp from crushed wine grapes into a food preservative, biodegradable packaging materials and a nutritional enhancement for use in baked goods.
For the study, the researchers used pomace - the pulp which consists of stems, skins and seeds. It contains dietary fiber and phenolics, which have antioxidant effects.
The researchers dried and grounded pomace to create edible and non-edible products. They extracted dietary fiber from it and turned it into powders for use in food products. In addition, pomace was also used to make colorful, edible coatings and films that can be stretched over fruits, vegetables and other food products.
Scientists were also able to use pomace powders, which are gluten-free, in muffins and brownies. They were able to replace about 15% of the flour in the recipes, thus increased fiber and antioxidants in the baked goods.
OSU cereal chemist Andrew Ross said, "Adding fiber-rich ingredients can change a dough's absorption qualities and stiffness."
"We're trying to find the right balance of pomace in dough while measuring the bread for its density, volume, color and taste. Commercial bakeries need this information before using pomace flour for large-scale production," Ross added.
OSU is seeking to collaborate with companies that are interested in marketing the products it developed.
The research has been published in several journals including the Journal of Applied Polymer Science, Food Chemistry, and the Journal of Food Science.
