Browsing by Author "Sant’Anna V"

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Chemical and Biochemical Properties of Verjuice Obtained from Vitis labrusca Grapes by Using Different Extraction Methods
(MDPI (Basel, Switzerland), 2025-10-28) Soares LDS; Sant’Anna V; Leães FL; Weber FH; Furlan JM; Clerici NJ; Brandelli A; Crepalde LT; Dupas de Matos A; Parsons JG
Verjuice, a green grape juice traditionally produced from grapes obtained through thinning, represents a sustainable alternative for the utilization of viticulture by-products. No standardized methods of production are utilized to make verjuice, highlighting the need for further research. This study evaluated three extraction methods—pressing extraction (PE), steam extraction (SE), and centrifuge juicer extraction (CJE)—to produce verjuice from three Vitis labrusca varietals (Bordô, Concord, and White Niágara). Physicochemical parameters, volatile compounds (VOC), total polyphenol content, antioxidant and anti-hypertensive activities were analyzed. Extraction method and grape varietal influenced physicochemical composition, antioxidant capacity, and VOC. The SE method resulted in higher yields but lower polyphenolic content, while the CJE was more efficient in extracting phenolic compounds and preserving antioxidant properties. Higher concentrations of malic acid were observed in verjuice extracted by PE and CJE methods from Bordô and Concord grapes, while higher tartaric acid content was found in Bordô and Niágara grapes extracted by CJE. Within grapes, verjuices presented wider volatile profile than those described in the literature, and CJE and PE methods yielded higher amounts of VOC. Thus, V. labrusca presents great potential to produce verjuices and CJE shows to be an efficient alternative to the pressing method.
Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds
(Wiley Periodicals LLC, 2025-04) Lassen RS; Sant’Anna V; Leães FL; Filho TL; Dupas de Matos A
Food industry has been searching for strategies to reduce sodium in foods. Verjuice, an acidic juice made from thinned grapes, appears to enhance perceived saltiness in pickles. This study aimed to determine the affective thresholds (Consumer Rejection Threshold: CRT, Compromised Acceptance Threshold: CAT, Hedonic Rejection Threshold: HRT) of pickles produced with verjuice and vinegar, in order to assess whether salt concentration can be reduced. Consumers (n = 103) tasted eight pairs of samples (four per acidifier), comparing the control (14 g/L salt) with one of the treatments (either 0, 3.5, 7.0 or 10.5 g/L). Results showed that it is possible to reduce more salt by using verjuice as an acidifier compared to vinegar, without impacting preference in relation to the control. CAT values were similar for both acidifiers; however, HRT values for vinegar pickled cucumbers were lower compared to those with verjuice, suggesting that vinegar allowed for a greater salt reduction without sensory rejection. This work used hedonic and rejection thresholds to study whether salt concentration in pickle production can be reduced. This method has wide applicability in the food industry, offering a process to identify when the level of an ingredient exceeds or does not meet consumer expectations. Obtaining data on affective thresholds of pickles preserved with vinegar and verjuice (proposed herein as an acidifier alternative ingredient) is crucial for product development purposes, supporting quality control and guiding formulation development. The use of verjuice may be a first step in product innovation given its health and sustainable credentials. Data from this study show that food producers can reduce salt content in pickles down to ~4 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L). This reduction can be implemented in the production of vinegar-based pickles, leading to healthier products without compromising consumer acceptance.