Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

Summary An apple puree formulated with red grape skins was developed on pilot scale as a new beverage with antiglycation properties. The addition level of grape skins was selected by a liking test with 70 consumers. The selected formulation was a fibre‐rich source and delivered grape anthocyanins, flavonols and flavanols resulting in ~ twofold higher antiglycation activity than the apple puree. Pasteurisation (3‐D in the target microorganism Alicyclobacillus acidoterrestris) did not affect the antiglycation activity, which decreased by 30% upon sterilisation. Storage for 1 month in the temperature range 15–35 °C affected the contents of anthocyanins, monomeric, dimeric and oligomeric flavanols, while chlorogenic acid, flavonols and dihydrochalcones were stable. About 90% antiglycation activity was retained after one‐month storage at 15 °C. The use of red grape skin as ingredient could represent an opportunity for the apple processing industry to develop a value‐added product.