Ice cream - food matrix for functional product with grape skin addition

Abstract

Grapes harvested worldwide are used in winemaking, and with the development of this industry, the volume of by-products, such as grape pomace, seeds, etc., is increasing. These products are rich in polyphenols, tannins, etc. and are of interest for their subsequent exploitation. The purpose of this paper is to investigate the possibility of using grape skin in the production of ice cream. Research has shown that the addition of grape skin powder reduces the rate of oxidative processes in ice cream, significantly contributing to the increase in total polyphenols (63.93 - 139.29 mg AG / mL extract) and antioxidant activity (33.63% for test 10.00% PS). The fortification of the ice cream with grape skin powder significantly influences the color of the elaborate ice cream, the color difference varying in the limits ΔE = 37.37 - 54.94.