Gabriela Rapeanu
University of Galati, RomaniaTitle: Convective dried grape pomace with lactic acid bacteria as a potential nutraceutical
Abstract
In this study, the influence
of convective drying at different temperatures (40°C, 45°C and 50°C) on the
Băbească Neagră pomace with lactic acid bacteria were investigated. The red
grape pomace purée samples were analyzed before and after drying and during
storage for cell viability. Fick’s second law was used to calculate the
effective moisture diffusivity (Deff) at each temperature, whereas
the Arrhenius relation was used to estimate the activation energy (Ea).
The activation energies values were 29.366 kJ/mol. The phytochemical profile of
the samples was analyzed, highlighting the highest levels of bioactive in the
powders dried at 45°C. The lactic acid bacteria viable cells content decreased
with 2 Log during drying, allowing to obtain powders with a minimum 7.0 log
CFU/g dry weight after 14 days of storage at 4°C. The powders obtained by
drying at 45°C were selected for advanced phytochemical profile,
revealing a wide spectrum of polyphenolics.
Biography
Gabriela Rapeanu
is Professor at the Faculty of Food Science and Engineering (FSE), Dunarea
de Jos University of Galați. She teaches courses on food safety and food
quality, winemaking, food adulteration, etc. She has competence on assessment
the process-structure-function-products relationship of targeted biologically
active compounds, valorisation of highly nutritional and functional by-products
from food industry, microencapsulation of active ingredients and application of
microencapsulation for the safe delivery of bioactive in food system.
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