Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods

Figure 2

Sedimentation behavior of semiliquid GS, 2% d.w. (2% GS); semiliquid GS, 10% d.w. (10% GS); and air-dried GS (AD). The 2% GS sample was not diluted, while the 10% GS and AD samples were diluted with 8.0 mM potassium citrate buffer, pH 3.0, to achieve 2% of dried solids as for 2% GS.