Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener

Abstract

Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer’s health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 1.86 mol TE/g biscuit) and ORAC-FL (50.91 3.66 mol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 0.05 mg GAE/g biscuit; ABTS: 14.43 1.10 and ORAC-FL: 7.99 1.15 mol TE/g biscuit) (p < 0.05). Moreover, biscuits added with the byproduct showed a greater -glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (p < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers’ health.