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<p>Novel grape-derived products stand out as key components in health-oriented product development due to their richness in bioactive compounds. <i>Vitis labrusca</i> L. represents an underutilized grape-derived resource with substantial potential for value-added transformation, particularly in the development of nutritionally enhanced gel-based food systems. This study utilized black Isabella grape concentrate in a jelly formulation and assessed total phenolic content (TPC), ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, color, bioaccessibility, microbiological properties, storage stability along with sensory performance. Chlorogenic acid (229.56&#xa0;µg/g) was the predominant compound in the black Isabella grape concentrate utilized for the jelly formulation, followed by rutin (161.08&#xa0;µg/g) and trans-cinnamic acid (116.30&#xa0;µg/g). While the black Isabella grape jelly formulation maintained microbial stability (&lt; 1.0 × 10³ CFU/g) over 30 days, the control sample stored at 25&#xa0;°C showed visible mold development by day 10. The bioaccessibility of TPC, FRAP, and DPPH in black Isabella grape jelly was 48.61%, 26.28%, and 45.19%, respectively, whereas significantly lower values of 32.86%, 23.28%, and 20.24% were measured in the control sample. Black Isabella jelly exhibited favorable sensory scores and maintained higher overall acceptability throughout storage. These results suggest that black Isabella grape-derived resources exhibit strong potential for application in a shelf-stable, antioxidant-rich jelly matrix.</p> Graphical Abstract <p></p>

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Gelatin-structured jelly matrix enriched with black Isabella (Vitis labrusca L.) grape concentrate: bioaccessibility, sensory properties, and storage stability

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月5日

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  • Atiye Deği̇rmenci̇,
  • Doğa Calap

摘要

Novel grape-derived products stand out as key components in health-oriented product development due to their richness in bioactive compounds. Vitis labrusca L. represents an underutilized grape-derived resource with substantial potential for value-added transformation, particularly in the development of nutritionally enhanced gel-based food systems. This study utilized black Isabella grape concentrate in a jelly formulation and assessed total phenolic content (TPC), ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, color, bioaccessibility, microbiological properties, storage stability along with sensory performance. Chlorogenic acid (229.56 µg/g) was the predominant compound in the black Isabella grape concentrate utilized for the jelly formulation, followed by rutin (161.08 µg/g) and trans-cinnamic acid (116.30 µg/g). While the black Isabella grape jelly formulation maintained microbial stability (< 1.0 × 10³ CFU/g) over 30 days, the control sample stored at 25 °C showed visible mold development by day 10. The bioaccessibility of TPC, FRAP, and DPPH in black Isabella grape jelly was 48.61%, 26.28%, and 45.19%, respectively, whereas significantly lower values of 32.86%, 23.28%, and 20.24% were measured in the control sample. Black Isabella jelly exhibited favorable sensory scores and maintained higher overall acceptability throughout storage. These results suggest that black Isabella grape-derived resources exhibit strong potential for application in a shelf-stable, antioxidant-rich jelly matrix.

Graphical Abstract