Work

Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions

Year: 2025

Type: article

Abstract: Grape pomace, a significant by-product of the wine industry, is rich in health-promoting compounds, including polyunsaturated fatty acids, dietary fiber, and polyphenols, and holds strong potential for use in functional foods and nutraceuticals. This study investigates the effects of low-temperature convective drying at 40°C on the drying behavior and fatty acid composition of grape seeds from ten Vitis vinifera L. cultivars. To model the drying process, six thin-layer drying models were applied. Among them, the Logarithmic model provided the best fit for most cultivars, showing excellent agreement between predicted and experimental drying curves. Effective moisture diffusivity values varied considerably among cultivars, reflecting differences in pomace structure and seed composition. Fatty acid analysis via gas chromatography revealed that polyunsaturated fatty acids-particularly linoleic acid-were the predominant lipid class in fresh grape seeds. After drying, a moderate reduction in polyunsaturated fatty acids was observed, accompanied by a corresponding increase in saturated fatty acids. Despite these changes, certain cultivars, such as Prokupac and Merlot, retained favorable nutritional profiles. The results support the application of mild drying protocols to preserve the functional quality of grape seeds while improving energy efficiency. This research contributes to the sustainable valorization of grape pomace and highlights its potential applications, such as functional oil ingredients, antioxidants in skincare, and encapsulated nutraceutical formulations.

Source: FME Transaction

DOI: 10.5937/fme2503490r

Authors: Nedžad Rudonja, Ivan Zlatanović, Dragan Vujović, Subramani Sekar, Sam Jeyachristy, Kosta Gligorević

Institutions: University of Belgrade, Anna University, Chennai, Rajalakshmi Engineering College, University of Kuala Lumpur

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja