Winemaking by-products fortification of flour formulations based on corn and lentil

Authors: COTACALLAPA-SUCAPUCA, MARIO - Complutense University Of Madrid (UCM); Berrios, Jose; Pan, James; ARRIBAS, CLAUDIA - Complutense University Of Madrid (UCM); PEDROSA, MERCEDES - Complutense University Of Madrid (UCM); MORALES, PATRICIA - Complutense University Of Madrid (UCM); CÁMARA, MONTAÑA - Complutense University Of Madrid (UCM)

Submitted to: International Journal of Food Sciences and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/5/2025
Publication Date: 2/19/2025
Citation: Cotacallapa-Sucapuca, M., Berrios, J.D., Pan, J., Arribas, C., Pedrosa, M.M., Morales, P., Cámara, M. 2025. Winemaking by-products fortification of flour formulations based on corn and lentil. International Journal of Food Sciences and Nutrition. 76(3):290-303. https://doi.org/10.1080/09637486.2025.2466112.
DOI: https://doi.org/10.1080/09637486.2025.2466112

Interpretive Summary: Recent processed food industry focus on consumer health includes promoting formulations with added healthy ingredients. In this study, winemaking by-products were incorporated into different formulations of corn and lentil flours and evaluated for nutritional content. Specifically, a formulation of corn and lentil flours (93.75%), salt (1.25%), sugar (5%), and Hylon® V (5 or 20%) was supplemented with 5 and 20% of fermented Cabernet Sauvignon grape skin/seed and unfermented Chardonnay grape seed flours, respectively. The incorporation of winemaking by-products increased the dietary fiber content in all formulations. The amount of soluble sugars depended only on the content of corn and lentil flours. The same trend was observed for total and extractable polysaccharides, although these increased in formulations with 20% Hylon® V. Total starch content varied between 42 .55 g/100g to 58.41 g/100g among all formulations and the highest concentrations of resistant starch was observed in formulations with 20% Hylon® V. Total antioxidants was higher in all formulations with 20% fermented Cabernet Sauvignon skin or unfermented Chardonnay seed flours, regardless the content of corn and lentil flours. Winemaking by-products have potential use as healthy and prebiotic ingredients for novel food products, as well as promote the consumption of lentils and add value to winemaking by-products.

Technical Abstract: The latest trends in food products focus on the health of consumers, promoting formulations fortified with functional components, such as those contained in winemaking by-products. Different formulations based on a mixture of corn and lentil flours (93.75%), salt (1.25%) and sugar (5%), plus 5 or 20% of Hylon® V, were fortified with 5 and 20% of fermented Cabernet Sauvignon grape skin/seed and unfermented Chardonnay grape seed flours, were developed and evaluated for their functional components. The incorporation of winemaking by-products increased the dietary fiber content in all formulations and did not influence the amount of available carbohydrates. The amount of the soluble sugars ciceritol, raffinose, and stachyose, depended only on the content of corn and lentil flours and the same trend was observed in total and extractable arabinoxylans, although these increased in formulations with 20% Hylon® V. The total starch content varied between 42 .55 g/100g to 58.41 g/100g among all formulations and the highest concentrations of resistant starch were determined in formulations with 20% Hylon® V. The content of total phenols, total flavonoids, and anthocyanins were higher in all formulations with 20% fermented Cabernet Sauvignon skin or unfermented Chardonnay seed flours, regardless the content of corn and lentil flours in the formulations. Winemaking by-products represent potential to be used as functional and prebiotic nutritional novel ingredients for the formulation of new functional food products, promote the consumption of lentils and add value to winemaking by-products.