Efectos del secado al aire y solar sobre la calidad nutricional del aceite, las semillas y pieles de las uvas Muscat Hamburg

L. Tașeri; M. Gülcü; I. Palabiyik; G. U. Seçkin; T. Aktas; U. Gecgel

doi:10.3989/gya.0341181

Autores/as

L. Tașeri Viticulture Research Institute https://orcid.org/0000-0002-4494-9125
M. Gülcü Viticulture Research Institute https://orcid.org/0000-0001-7862-7733
I. Palabiyik Namık Kemal University, Food Engineering Department https://orcid.org/0000-0001-8850-1819
G. U. Seçkin Viticulture Research Institute https://orcid.org/0000-0002-2117-075X
T. Aktas Namık Kemal University, Biosystem Engineering Department https://orcid.org/0000-0001-9977-859X
U. Gecgel Namık Kemal University, Food Engineering Department https://orcid.org/0000-0002-7092-5899

DOI:

https://doi.org/10.3989/gya.0341181

Palabras clave:

Ácido graso, Piel de uva, Semillas de uva, Secado al sol, Secado solar, Total fenólico

Resumen

El orujo de uva es un subproducto agroindustrial de la producción de mosto (jugo de uva) al prensar las uvas enteras. Para poder evaluar las semillas y las pieles del orujo de uva, primero debe secarse y luego separarse mediante una máquina de tamizado. El secado del orujo es un proceso importante y necesario para una separación óptima de las semillas. El objetivo principal de este estudio fue determinar el proceso de secado óptimo para obtener aceites de semillas de uva de alta calidad. En este trabajo, los métodos de secado al aire libre y la energía solar de los residuos de uva prensados se compararon en términos de actividad de agua, recuento total de bacterias y moho, así como la composición de ácidos grasos. Los contenidos de ácido oleico y linoleico variaron entre 16,56-16,96% y 71,45-71,96%, respectivamente. Las actividades antioxidantes variaron entre 2,33-2,80 μmol trolox/g. Los resultados mostraron que los métodos de secado no disminuyeron la calidad nutricional de los residuos de la uva y evitaron el crecimiento microbiano al disminuir la actividad del agua por debajo de 0,60.

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