Valorization of winemaking by-products in the production of jelly candies

Abstract

The winemaking industry is wide represented in Republic of Moldavia and Romania. The processing of grapes leads to about 70% wine and almost 30% by-products (grape marc). Nowadays, more than ever, there is a need to elaborate low-cost and efficient technologies for the valorisation of under-used by-products. Important amounts of phenolics from grapes remain in the marc. Grape phenolic compounds like: hydroxycinnamic acids (caffeic, coumaric, caftaric, ferulic), flavanols (catechin, epicatechin), flavonols (quercetin) (Muselík et al., 2007), exhibit health-promoting properties as prevention of carcinogenesis and heart diseases, which are mainly associated to their antioxidant activities (Di Castelnuovo et al., 2002). Due to the content of phenolics, grape marc can be considered a low-cost source of natural compounds with antioxidant and antimicrobial properties, which can be used in the fabrication of functional foods. A particular category of food is represented by sweets, including jelly candies, which are enjoyed by a large number of people, especially by children. Most of jelly candies are prepared with synthetic dyes as azorubine (E 122), which has as possible effects on human health: allergic reactions, intensifying of asthma symptoms, intolerance in people sensitive to salicylates, children hyperactivity and are suspected for carcinogenic properties (connected to urinary bladder cancer). The eventual replacement of the synthetic dye with natural one completely eliminates all these potential risks. The aim of our research was the fabrication at laboratory level of jelly candies using grape marc, in order to replace the synthetic dye and also to beneficiate form the antimicrobial and other health-protecting properties of polyphenols.