Scholarlink

<p>The characterization of structural properties of materials is of industrial and scientific significance, yet research on the surface science and biomedical effects of fermented superfine food powders has been limited. While agricultural powders are naturally occurring materials, they are extensively employed as raw materials and functional agents in the pharmaceutical, environmental, and food sectors. The current research utilized <i>Pediococcus pentosaceus</i> B-3335 to ferment red grape pomace. The impacts of fermented and unfermented powders were carefully examined using multiple parameters including powder properties, physicochemical characteristics and antimicrobial activities were systematically evaluated. The Carr Index and Hausner Ratio indicated that particles up to 200&#xa0;µm have improved flowability. Color analysis indicated that the fermented powder had lower L* and a* values than the non-fermented powder. Furthermore, the fermented powder showed greater water solubility and WHC. The hygroscopicity of each sample was lower than 18%. The microbial analysis of the fermented powder revealed no presence of mold, yeast, <i>Escherichia coli</i>, and total microbe counts were within safe limits. In summary, the results indicate that fermented grape pomace powder exhibits potential as functional food component in food science and technology applications. Its functional capabilities and physicochemical enhancement properties suggest it could serve as a potential alternative to conventional powders in industrial applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Physicochemical and Functional Properties of Fermented Red Grape Pomace Powder Obtained by Freeze-drying

  • 期刊论文

  • 发表日期：

    2026年5月6日

查看全文
  • Amir Hosseinvand,
  • Elena G Kovaleva

摘要

The characterization of structural properties of materials is of industrial and scientific significance, yet research on the surface science and biomedical effects of fermented superfine food powders has been limited. While agricultural powders are naturally occurring materials, they are extensively employed as raw materials and functional agents in the pharmaceutical, environmental, and food sectors. The current research utilized Pediococcus pentosaceus B-3335 to ferment red grape pomace. The impacts of fermented and unfermented powders were carefully examined using multiple parameters including powder properties, physicochemical characteristics and antimicrobial activities were systematically evaluated. The Carr Index and Hausner Ratio indicated that particles up to 200 µm have improved flowability. Color analysis indicated that the fermented powder had lower L* and a* values than the non-fermented powder. Furthermore, the fermented powder showed greater water solubility and WHC. The hygroscopicity of each sample was lower than 18%. The microbial analysis of the fermented powder revealed no presence of mold, yeast, Escherichia coli, and total microbe counts were within safe limits. In summary, the results indicate that fermented grape pomace powder exhibits potential as functional food component in food science and technology applications. Its functional capabilities and physicochemical enhancement properties suggest it could serve as a potential alternative to conventional powders in industrial applications.