Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

Towards integral utilization of grape pomace from winemaking process: A review

Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to approach the recent winemaking scenario and the benefits achieved when a waste management policy is implemented, as well as to compare available extractive technologies and a wide alternative of uses for grape pomace.

Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review

Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.

Grape by-product extracts against microbial proliferation and lipid oxidation: a review

The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.

Assessment of the effect of grape seed cake inclusion in the diet of healthy fattening-finishing pigs

Modulatory capacity of bioactive compounds from different wastes has been scarcely investigated in pigs. This study aimed to evaluate the effects of dietary inclusion of grape seed cakes (GS diet) on performance and plasma biochemistry parameters as health indicators, as well as on several markers related to inflammation and antioxidant defence in the liver of fattening-finishing pigs. Twelve cross-bred pigs (TOPIG) were randomly assigned to one of two experimental diets: control and 5% grape seed cake diet during finishing period (24 days). No effect of GS diet on pig performance and blood biochemistry was observed. However, GS diet decreased significantly (-9.05%, p < .05) the cholesterol concentration (85.71 ± 0.94 mg/dl vs 94.24 ± 2.16 mg/dl) and increased IgA level (+49.90%, p < .05) in plasma (5.04 ± 0.5 mg/ml vs 3.36 ± 0.7 mg/ml). GS cakes decreased the inflammatory response in the liver of pigs fed with GS diet by lowering the Gene expression and protein concentration of pro-inflammatory cytokines (IL-1β, IL-8, TNF-α and IFN-γ) as well as the mRNA abundances of NF-κB signalling molecules. The antioxidant status was not increased by GS diet. The gene expression and activity of catalase decreased significantly. The gene expression of Nrf2, superoxide dismutase, glutathione peroxidase and heat-shock protein decreased, and no effect on their activity was observed with the exception of catalase activity which decreased. However, TBARS was reduced significantly. GS diet showed a modulatory effect on antioxidative status as well as anti-inflammatory and hypocholesterolic properties without effect on pig performance.

Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OLI extracts could inhibit oxidation more efficiently than POM and TOM extracts (P<0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P<0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P<0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.

Alternative natural seasoning to improve the microbial stability of low-salt beef patties

The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4°C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability.

Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs

The effects of a diet supplemented with oregano essential oil on performance, oxidative status, pork quality traits and sensorial properties were evaluated. In two studies, 72 pigs in indoor or outdoor conditions were assigned to either a control diet or an identical diet supplemented with 0.2% oregano essential oil. Pigs reared outdoor showed lower live weight, average daily gain and average gain:feed ratio compared to indoor pigs. The oregano supplementation improved the growth performance of the outdoor- but not the indoor-reared animals. The serum oxidative status was influenced by the diet. A higher oxidative stability was observed in the oregano-supplemented groups. As for the rearing conditions, the data suggest that after an initial adapting period, the free-range farming systems could be better tolerated by pigs. Meat derived from pigs reared outdoor showed higher pH and a* values. Lightness was influenced by both the diet and the rearing conditions. The control group reared indoor showed shear force values higher than both supplemented groups, while no differences were detected with the control group reared outdoor. In the consumer test performed under blind conditions, the oregano groups achieved higher consistency scores compared with the control. Under informed conditions, the meat derived from the oregano-supplemented pigs reared outdoor received the highest scores for consistency and overall liking regardless of the rearing system. The same result for the overall liking score was obtained in the expectation test. The data obtained showed that dietary oregano essential oil can be effective in reducing performance losses due to the outdoor-rearing system, increasing the oxidative status of the animal and oxidative stability of the meat, without modifying the meat quality traits and improving consumer perceptions of the meat quality.

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers.

Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties

Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated storage. Five treatments evaluated include: Control (without MLE/BHT), MLE 300 (300 ppm equivalent M. oleifera leaves phenolics), MLE 450 (450 ppm equivalent M. oleifera leaves phenolics), MLE 600 (600 ppm equivalent M. oleifera leaves phenolics) and BHT 200 (200 ppm BHT). Total phenolic content ranged from 60.78 to 70.27 mg per gram. A concentration dependent increase in reducing power and 1,1-diphenyl 2-picrylhydrazyl (DPPH) radical scavenging activity of both MLE and BHT was noticed. Higher (P < 0.001) a* and lower thiobarbituric acid reactive substances values were observed in MLE 600 and BHT 200 compared to control. Addition of MLE did not affect the sensory attributes or microbial quality. These results showed that M. oleifera leaves can be used as a potential source of natural antioxidants to inhibit lipid oxidation in ground pork patties.

Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality

Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-acetone) were used to examine the effects of format-solvent on the active compounds extracted (total phenolic, carnosol and carnosic acid content) and antioxidant activity (FRAP, ABTS). The results showed that both, as the format but also the solvent used, had significant effect on the parameters analyzed (p < 0.05). The highest antioxidant activity was found for the powder-acetone extract followed by the liquid methanol and liquid acetone extracts (p < 0.05). The effect of the three different extracts on the physical-chemical and sensory quality of frozen chicken nuggets was evaluated. At the dose proposed by the European Union Directive 2010/69/EU for the carnosic and carnosol compounds [150 ppm (mg/kg fat basic)], the format-solvent combination of the rosemary extracts used did not modify the chicken nuggets quality characteristics (pH, colour, sensory quality) and still underlines the effectiveness of these extracts.

Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics

Grape pomaces (GPs) are characterized by high contents of phenolics due to an incomplete extraction during the winemaking process. These phenolics are secondary plant metabolites with potential beneficial effects on human health because of their antioxidant activity and antimicrobial, antiviral, and anti-inflammatory properties. Therefore, GP constitutes an inexpensive source for the extraction of phytochemicals that can be used in the pharmaceutical, cosmetic, and food industries. As a result of the increased attention to sustainability of agricultural practices, efforts have been made to use GP in different fields of industry. Thus, it is necessary to have efficient extraction techniques to achieve good recoveries of compounds. In this respect, sensitive and selective analytical methods have been tried for the characterization of phenolic extracts. This review summarizes the most recent developments in the extraction of polyphenols from GPs. Furthermore, the techniques used for characterization of extracts are explained, with emphasis on sample preparation, separation, and analysis of phenolics. Finally, the possible applications of GP extracts in diverse biotechnological fields are also discussed.