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Simonetti G, Brasili E, Pasqua G. Antifungal Activity of Phenolic and Polyphenolic Compounds from Different Matrices of Vitis vinifera L. against Human Pathogens. Molecules 2020; 25:E3748. [PMID: 32824589 PMCID: PMC7464220 DOI: 10.3390/molecules25163748] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/10/2020] [Accepted: 08/12/2020] [Indexed: 12/19/2022] Open
Abstract
Phenolic compounds, the most widely distributed class of natural products in the plants, show several biological properties including antifungal activity. Phenolics contained in grapes can be classified in two main groups, flavonoids and non-flavonoids compounds. Variability and yield extraction of phenolic and polyphenolic compounds from different matrices of Vitis vinifera depends of cultivar, climate, soil condition and process technology. Unripe grapes, berry skins and seeds, leaves, canes and stems and not-fermented and fermented pomaces represent large reusable and valuable wastes from agricultural and agro-industrial processes. This review summarizes studies that examine the extraction method, chemical characterization, and antifungal activity of phenolic and polyphenolic compounds from edible and non-edible V. vinifera matrices against human fungal pathogens. In the world, around one billion people have fungal diseases related to skin, nail or hair and around 150 million have systemic diseases caused by fungi. Few studies on antifungal activity of plant extracts have been performed. This review provides useful information for the application of V. vinifera phenolics in the field of antifungals for human use.
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Affiliation(s)
| | | | - Gabriella Pasqua
- Department of Environmental Biology, Sapienza University of Rome, P. Aldo Moro 5, 00185 Rome, Italy; (G.S.); (E.B.)
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102
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da Silva GV, Machado BAS, de Oliveira WP, da Silva CFG, de Quadros CP, Druzian JI, Ferreira EDS, Umsza-Guez MA. Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna". Molecules 2020; 25:E3701. [PMID: 32823808 PMCID: PMC7466153 DOI: 10.3390/molecules25163701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/07/2020] [Accepted: 08/11/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2-536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5-148.3 mg.GAE/100 g, total anthocyanin content of 124.9-260.1 mg.CE/100 g, and total flavonoid content of 12.7-26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26-4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93-184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.
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Affiliation(s)
- Gabriela Viana da Silva
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | | | - Walkia Polliana de Oliveira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Camilla Fernanda Godinho da Silva
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Cedenir Pereira de Quadros
- School of Pharmacy, Federal University of the São Francisco Valley (UNIVASF), Petrolina 56300-000, Pernambuco, Brazil;
| | - Janice Izabel Druzian
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Ederlan de Souza Ferreira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Marcelo Andrés Umsza-Guez
- Department of Biotechnology, Health Science Institute, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil
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103
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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104
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Jara-Palacios MJ, Gonçalves S, Heredia FJ, Hernanz D, Romano A. Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour. Antioxidants (Basel) 2020; 9:E675. [PMID: 32731540 PMCID: PMC7465776 DOI: 10.3390/antiox9080675] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/20/2020] [Accepted: 07/26/2020] [Indexed: 12/14/2022] Open
Abstract
Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the effect of three solvents (ethanol, ethanol/water and water) on the phenolic composition, antioxidant and anti-cholinesterase activities and electrochemical behaviour of four winemaking byproducts (seeds, skins, stems, and pomace) was evaluated. Phenolic composition was determined by the Folin-Ciocalteu method and ultra-high-performance liquid chromatography (UHPLC), antioxidant activity by the capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals, anti-cholinesterase activity by the Ellman's method, and electrochemical behaviour by cyclic voltammetry. Eight phenolic compounds were quantified with higher content in water/ethanol extracts (e.g., epicatechin in pomace: 17 mg/100 g vs. 7 and 6 mg/100 g in ethanol and water extracts, respectively), although there were some exceptions (e.g., gallic acid in seeds was most abundant in water extracts). Moreover, the highest total phenolic content (TPC) and antioxidant activity were found in ethanol/water extracts (between 2 and 30-fold the values of the other extracts). Overall, the most active extracts in inhibiting both acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were ethanol/water and ethanol extracts from seeds (between 31.11 and 53.90%). The electrochemical behaviour allowed for differentiating the extracts depending on the solvent and the byproduct. Our findings indicate that winemaking byproducts represent a source of phenolic compounds with antioxidant and anti-cholinesterase activities and suggest that cyclic voltammetry is a promising technique to evaluate the phenolic extraction process from these byproducts.
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Affiliation(s)
- María José Jara-Palacios
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | - Sandra Gonçalves
- MED—Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (S.G.); (A.R.)
| | - Francisco J. Heredia
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | - Dolores Hernanz
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | - Anabela Romano
- MED—Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (S.G.); (A.R.)
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105
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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106
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David G, Vannini M, Sisti L, Marchese P, Celli A, Gontard N, Angellier-Coussy H. Eco-Conversion of Two Winery Lignocellulosic Wastes into Fillers for Biocomposites: Vine Shoots and Wine Pomaces. Polymers (Basel) 2020; 12:E1530. [PMID: 32664324 PMCID: PMC7408111 DOI: 10.3390/polym12071530] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/04/2020] [Accepted: 07/06/2020] [Indexed: 11/16/2022] Open
Abstract
Two winery residues, namely vine shoots (ViSh) and wine pomace (WiPo), were up-cycled as fillers in PHBV-based biocomposites. Answering a biorefinery approach, the impact of a preliminary polyphenols extraction step using an acetone/water mixture on the reinforcing effect of fillers was assessed. Biocomposites (filler content up to 20 wt%) were prepared by melt-mixing and compared in terms of final performance (thermal, mechanical and barrier). It was shown that the reinforcing effect was slightly better in the case of vine shoots, while it was not significantly affected by the pre-treatment, demonstrating that these two winery residues could be perfectly used as fillers in composite materials even after an extraction process to maximize their potential of valorization.
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Affiliation(s)
- Grégoire David
- JRU IATE 1208–Univ Montpellier, INRAE, 2 Place Pierre Viala, Bat 31, F-34060 Montpellier 01, France; (G.D.); (N.G.)
| | - Micaela Vannini
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Laura Sisti
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Paola Marchese
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (L.S.); (P.M.); (A.C.)
| | - Nathalie Gontard
- JRU IATE 1208–Univ Montpellier, INRAE, 2 Place Pierre Viala, Bat 31, F-34060 Montpellier 01, France; (G.D.); (N.G.)
| | - Hélène Angellier-Coussy
- JRU IATE 1208–Univ Montpellier, INRAE, 2 Place Pierre Viala, Bat 31, F-34060 Montpellier 01, France; (G.D.); (N.G.)
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107
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Balea ŞS, Pârvu AE, Pârvu M, Vlase L, Dehelean CA, Pop TI. Antioxidant, Anti-Inflammatory and Antiproliferative Effects of the Vitis vinifera L. var. Fetească Neagră and Pinot Noir Pomace Extracts. Front Pharmacol 2020; 11:990. [PMID: 32719600 PMCID: PMC7348048 DOI: 10.3389/fphar.2020.00990] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 06/18/2020] [Indexed: 12/24/2022] Open
Abstract
The pathophysiology of inflammation and oxidative stress generated during different types of cancers and anticancer treatments is well documented. Traditionally, grape pomace is used for animal feed, organic fertilizers, ethanol production or is disposed as waste. Because grape pomace is a rich source of antioxidant compounds, the purpose of the study was to evaluate the antioxidant, anti-inflammatory, and antiproliferative effects of fresh and fermented grape pomace extracts of two Vitis vinifera L. varieties Fetească neagră and Pinot noir cultivated in Romania. Firstly, grape pomace phytochemical analysis and in vitro antioxidant tests were performed. Secondly, the effect of a seven-day pretreatment with grape pomace extracts on the turpentine oil-induced inflammation in rats was assessed by measuring total oxidative status, total antioxidant response, oxidative stress index, malondialdehyde, total thiols, nitric oxide and 3-nitrotyrosine. Thirdly, the antiproliferative properties were evaluated on human lung carcinoma (A549), human breast adenocarcinoma (MDA-MB-231), murine melanoma (B164A5), and keratinocyte (HaCat) cell lines. Fetească neagră and Pinot noir grape pomace extracts have a rich content of polyphenols and in vitro antioxidant effect. Fermented samples had higher polyphenol content, but fresh samples had better antioxidant activity. Pretreatment with grape pomace extracts reduced inflammation-induced oxidative stress in a concentration-dependent way, fresh samples being more efficient. The malignant cells' proliferation was inhibited by all grape pomace extracts, fermented Fetească neagră extracts having the strongest effect. Conclusion: fresh and fermented pomace extracts of Vitis vinifera L. varieties Fetească neagră and Pinot noir cultivated in a Romanian wine region have antioxidant, anti-inflammatory and antiproliferative effects.
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Affiliation(s)
- Ştefania Silvia Balea
- Department of Horticulture and Landscaping, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Alina Elena Pârvu
- Department of Pathophysiology, Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Marcel Pârvu
- Department of Biology, Faculty of Biology and Geology, Babes-Bolyai University, Cluj-Napoca, Romania
| | - Laurian Vlase
- Department of Pharmaceutical Technology and Biopharmaceutics, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Cristina Adriana Dehelean
- Department of Toxicology and Drug Industry, Faculty of Pharmacy, “Victor Babeș” University of Medicine and Pharmacy, Timișoara, Romania
| | - Tiberia Ioana Pop
- Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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108
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Ferri M, Vannini M, Ehrnell M, Eliasson L, Xanthakis E, Monari S, Sisti L, Marchese P, Celli A, Tassoni A. From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept. J Adv Res 2020; 24:1-11. [PMID: 32181012 PMCID: PMC7063095 DOI: 10.1016/j.jare.2020.02.015] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 12/31/2022] Open
Abstract
The paper aims at optimising and validating possible routes toward the full valorisation of grape agrowaste to produce bioactive molecules and new materials. Starting from Merlot red pomace, phenol complex mixtures were successfully extracted by using two different approaches. Extracts obtained by solvent-based (SE) technique contained up to 46.9 gGAeq/kgDW of total phenols. Depending on the used solvent, the prevalence of compounds belonging to different phenol families was achieved. Pressurized liquid extraction (PLE) gave higher total phenol yields (up to 79 gGAeq/kgDW) but a lower range of extracted compounds. All liquid extracts exerted strong antioxidant properties. Moreover, both SE and PLE extraction solid residues were directly exploited (between 5 and 20% w/w) to prepare biocomposite materials by direct mixing via an eco-friendly approach with PHBV polymer. The final composites showed mechanical characteristics similar to PHVB matrix. The use of pomace residues in biocomposites could therefore bring both to the reduction of the cost of the final material, as a lower amount of costly PHBV is used. The present research demonstrated the full valorisation of grape pomace, an agrowaste produced every year in large amounts and having a significant environmental impact.
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Affiliation(s)
- Maura Ferri
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, via Terracini 28, 40131 Bologna, Italy
- Department of Biological, Geological and Environmental Sciences, University of Bologna, via Irnerio 42, 40126 Bologna, Italy
| | - Micaela Vannini
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, via Terracini 28, 40131 Bologna, Italy
| | - Maria Ehrnell
- RISE – Research Institutes of Sweden, Unit of Agrifood & Bioscience, Frans Perssons Väg 6, 41276 Gothenburg, Sweden
| | - Lovisa Eliasson
- RISE – Research Institutes of Sweden, Unit of Agrifood & Bioscience, Frans Perssons Väg 6, 41276 Gothenburg, Sweden
| | - Epameinondas Xanthakis
- RISE – Research Institutes of Sweden, Unit of Agrifood & Bioscience, Frans Perssons Väg 6, 41276 Gothenburg, Sweden
| | - Stefania Monari
- Department of Biological, Geological and Environmental Sciences, University of Bologna, via Irnerio 42, 40126 Bologna, Italy
| | - Laura Sisti
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, via Terracini 28, 40131 Bologna, Italy
| | - Paola Marchese
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, via Terracini 28, 40131 Bologna, Italy
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, via Terracini 28, 40131 Bologna, Italy
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, via Irnerio 42, 40126 Bologna, Italy
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109
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Ahmad B, Yadav V, Yadav A, Rahman MU, Yuan WZ, Li Z, Wang X. Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 719:137315. [PMID: 32135320 DOI: 10.1016/j.scitotenv.2020.137315] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/10/2020] [Accepted: 02/13/2020] [Indexed: 06/10/2023]
Abstract
The ever-increasing environmental crisis, depleting natural resources, and uncertainties in fossil fuel availability have rekindled researchers' attention to develop green and environmentally friendlier strategies. In this context, a biorefinery approach with a zero-waste theme has stepped-up as the method of choice for sustainable production of an array of industrially important products to address bio-economy challenges. Grape winery results in substantial quantities of solid organic and effluent waste, which epitomizes an increasing concentration of pollution problems with direct damage to human health, economy and nature. From the perspective of integrated biorefinery and circular economy, winery waste could be exploited for multiple purpose value-added products before using the biomass for energy security. This review covers state-of-the-art biorefinery opportunities beyond traditional methods as a solution to overcome many current challenges such as waste minimization in grape leaves, stems, seeds, pomace, wine lees, vinasse etc. and the biosynthesis of various high-value bioproducts viz., phenolic compounds, hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, tartaric acids, lignocellulosic substrates etc.. The critical discussion on the valorization of winery waste (solid, liquid, or gaseous) and life cycle assessment was deployed to find a sustainable solution with value added energy products in an integrated biorefinery approach, keeping the environment and circular economy in the background.
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Affiliation(s)
- Bilal Ahmad
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ashish Yadav
- ICAR-Central Institute for Sub Tropical Horticulture, Lucknow 226101, U.P., India
| | - Mati Ur Rahman
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Wang Zhong Yuan
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Zhi Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China.
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110
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Mohamed Ahmed IA, Özcan MM, Al Juhaimi F, Babiker EFE, Ghafoor K, Banjanin T, Osman MA, Gassem MA, Alqah HAS. Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14539] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - El Fadil E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Tijana Banjanin
- Department of Horticulture Faculty of Agriculture University of East Sarajevo East Sarajevo Bosnia and Herzegovina
| | - Magdi A. Osman
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mustafa A. Gassem
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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111
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Yuan JF, Wang TT, Chen ZY, Wang DH, Gong MG, Li PY. Microwave irradiation: impacts on physicochemical properties of red wine. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1746834] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Jiang-Feng Yuan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Department of Pharmacology, Jinling Hospital, Nanjing, China
| | - Ting-Ting Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Henan GUODEBIAO Testing Technology Co., Ltd., Zhengzhou, China
| | - Zhuo-Yao Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Da-Hong Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Department of Pharmacology, Jinling Hospital, Nanjing, China
| | - Ming-Gui Gong
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Pei-Yan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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112
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Dabetic NM, Todorovic VM, Djuricic ID, Antic Stankovic JA, Basic ZN, Vujovic DS, Sobajic SS. Grape Seed Oil Characterization: A Novel Approach for Oil Quality Assessment. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900447] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nevena M. Dabetic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Vanja M. Todorovic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Ivana D. Djuricic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Jelena A. Antic Stankovic
- Department of Microbiology and Immunology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Zorica N. Basic
- Institute of HygieneMilitary Medical Academy Crnotravska 17 Belgrade 11040 Serbia
| | - Dragan S. Vujovic
- Department of Viticulture, Faculty of AgricultureUniversity of Belgrade Nemanjina 6 Belgrade 11080 Serbia
| | - Sladjana S. Sobajic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
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113
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de Souza RDC, Machado BAS, Barreto GDA, Leal IL, dos Anjos JP, Umsza-Guez MA. Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction. Molecules 2020; 25:E1634. [PMID: 32252316 PMCID: PMC7180707 DOI: 10.3390/molecules25071634] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 11/17/2022] Open
Abstract
Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhlet-Sox and Bligh Dyer-BD) and high pressure (supercritical carbon dioxide-SFE) methods. The best condition for pretreatment of samples was 30 min of sonication at 30 °C before extraction by Sox or BD. Ultrasound pretreatment was efficient to increase oil extraction yield by 32.10 (Sox), 20.31 (BD) and 12.54% (SFE), depending on the extraction method used as well as, and certainly influenced the total phenolic concentration in 311 (Sox), 234 (BD), and 184 (SFE)%. Ten fatty acids were identified in the oils, the major ones being 18:2ω-6cis (linoleic 52.39%-63.12%), 16:0 (palmitic 20.22%-26.80%) and 18:0 (stearic 8.52%-13.68%). The highest epicatechin concentration was identified in the BD sample: 30-30 (150.49 ± 5.98mg/kg), which presented a concentration of ≥3 times compared to the control (56.68 ± 1.81mg/kg). Ultrasound pretreatment also contributed positively (56% and 99% increase) in the α-tocopherol content of the SFE: 30-30 and BD: 30-30 samples, respectively. The results indicate that the ultrasound pretreatment is a suitable technology to improve the quality of the oil from the grape seed.
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Affiliation(s)
| | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Gabriele de Abreu Barreto
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Ingrid Lessa Leal
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Jeancarlo Pereira dos Anjos
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
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114
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Huamán-Castilla NL, Mariotti-Celis MS, Martínez-Cifuentes M, Pérez-Correa JR. Glycerol as Alternative Co-Solvent for Water Extraction of Polyphenols from Carménère Pomace: Hot Pressurized Liquid Extraction and Computational Chemistry Calculations. Biomolecules 2020; 10:E474. [PMID: 32244874 PMCID: PMC7175273 DOI: 10.3390/biom10030474] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/14/2020] [Accepted: 03/17/2020] [Indexed: 12/16/2022] Open
Abstract
Glycerol is a co-solvent for water extraction that has been shown to be highly effective for obtaining polyphenol extracts under atmospheric conditions. However, its efficacy under subcritical conditions has not yet been studied. We assessed different water-glycerol mixtures (15%, 32.5%, and 50%) in a hot pressurized liquid extraction system (HPLE: 10 MPa) at 90 °C, 120 °C, and 150 °C to obtain extracts of low molecular weight polyphenols from Carménère grape pomace. Under the same extraction conditions, glycerol as a co-solvent achieved significantly higher yields in polyphenols than ethanol. Optimal extraction conditions were 150 °C, with 32.5% glycerol for flavonols and 50% for flavanols, stilbenes, and phenolic acids. Considering gallic acid as a model molecule, computational chemistry calculations were applied to explain some unusual extraction outcomes. Furthermore, glycerol, methanol, ethanol, and ethylene glycol were studied to establish an incipient structure-property relationship. The high extraction yields of gallic acid obtained with water and glycerol solvent mixtures can be explained not only by the additional hydrogen bonds between glycerol and gallic acid as compared with the other alcohols, but also because the third hydroxyl group allows the formation of a three-centered hydrogen bond, which intensifies the strongest glycerol and gallic acid hydrogen bond. The above occurs both in neutral and deprotonated gallic acid. Consequently, glycerol confers to the extraction solvent a higher solvation energy of polyphenols than ethanol.
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Affiliation(s)
- Nils Leander Huamán-Castilla
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile;
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación calle Ancash s/n, Moquegua 18001, Peru
| | - María Salomé Mariotti-Celis
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, P.O. Box 9845, Santiago 8940577, Chile
| | - Maximiliano Martínez-Cifuentes
- Centro Integrativo de Biología y Química Aplicada (CIBQA), Escuela de Tecnología Médica, Facultad de Ciencias de la Salud, Universidad Bernardo O’Higgins, General Gana 1702, Santiago 8370993, Chile
| | - José Ricardo Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile;
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115
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Troncozo MI, Figoli CB, Franco MEE, Mirífico MV, Bosch A, Rajchenberg M, Balatti PA, Saparrat MCN. Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota). AN ACAD BRAS CIENC 2020; 92:e20181174. [PMID: 32187277 DOI: 10.1590/0001-3765202020181174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 12/14/2018] [Indexed: 11/22/2022] Open
Abstract
Grape pomace from Vitis labrusca is an important sub-product of the "American table wine" industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, Peniophora albobadia isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that Peniophora albobadia LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
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Affiliation(s)
- María I Troncozo
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900 La Plata, Argentina
| | - Cecilia B Figoli
- Laboratorio de Bioespectroscopía, Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Calle 50 Esquina 115, 1900 La Plata, Argentina
| | - Mario E E Franco
- Centro de Fitopatología-CIDEFI, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP)- CICBA, 60 y 119, CC31, 1900 La Plata, Argentina
| | - María V Mirífico
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA) Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Diag. 113 y 64, 1900 La Plata, Argentina.,Facultad de Ingeniería, Departamento de Ingeniería Química, Universidad Nacional de La Plata, Calle 47 y 1, 1900 La Plata, Argentina
| | - Alejandra Bosch
- Laboratorio de Bioespectroscopía, Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Calle 50 Esquina 115, 1900 La Plata, Argentina
| | | | - Pedro A Balatti
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900 La Plata, Argentina.,Centro de Fitopatología-CIDEFI, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP)- CICBA, 60 y 119, CC31, 1900 La Plata, Argentina
| | - Mario C N Saparrat
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900 La Plata, Argentina.,Instituto de Fisiología Vegetal (INFIVE), Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Diag. 113 y 61, CC 327, 1900 La Plata, Argentina.,Instituto de Botánica Spegazzini, Facultad de Ciencias Naturales y Museo, Universidad Nacional de La Plata, 53 - 477, 1900 La Plata, Argentina
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116
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Gowman A, Rodriguez‐Uribe A, Defersha F, Mohanty AK, Misra M. Statistical design of sustainable composites from poly(lactic acid) and grape pomace. J Appl Polym Sci 2020. [DOI: 10.1002/app.49061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Alison Gowman
- School of EngineeringUniversity of Guelph Guelph Ontario Canada
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
| | - Arturo Rodriguez‐Uribe
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
| | | | - Amar K. Mohanty
- School of EngineeringUniversity of Guelph Guelph Ontario Canada
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
| | - Manjusri Misra
- School of EngineeringUniversity of Guelph Guelph Ontario Canada
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
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117
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Yang Q, Wei S, Liu N, Gu Z. The Dissipation of Cyazofamid and Its Main Metabolite CCIM During Wine-Making Process. Molecules 2020; 25:E777. [PMID: 32054034 PMCID: PMC7070920 DOI: 10.3390/molecules25040777] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/02/2020] [Accepted: 02/10/2020] [Indexed: 11/17/2022] Open
Abstract
Few studies have focused on the residues of cyazofamid and its main metabolite CCIM (4-chloro-5-p-tolylimidazole-2-carbonitrile) in the wine making process, which is crucial to evaluate the potential food risk of cyazofamid and CCIM. In this work, detailed study has been conducted on the evaluation of the fate of cyazofamid and its main metabolite CCIM during the wine-making process. The targeted compounds cyazofamid and CCIM were separated and determined by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) and processing procedure including washing, peeling, fermentation, and clarification. Results showed that residues of cyazofamid and CCIM decreased significantly in wine processing. The dissipation of cyazofamid in the fermentation process followed the first-order of kinetics, and the half-life of cyazofamid was 46.2-63.0 h, whereas, the residues of CCIM, in the three treatments, decreased with time elapse. The processing factors (PFs) were all less than one in different processing processes, and the PFs ranges of cyazofamid and CCIM were 0.003-0.025 and 0.039-0.067 in three treatments in the overall process. The outcome indicated that the whole process could significantly reduce the residues of cyazofamid and CCIM in red and white wines. The results might provide more precise risk assessments of cyazofamid in the wine-making process.
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Affiliation(s)
- Qingxi Yang
- Department of Pesticide Science, Plant Protection College, Shenyang Agricultural University, Shenyang 110866, China; (Q.Y.); (S.W.)
| | - Shiwei Wei
- Department of Pesticide Science, Plant Protection College, Shenyang Agricultural University, Shenyang 110866, China; (Q.Y.); (S.W.)
| | - Na Liu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Zumin Gu
- Department of Pesticide Science, Plant Protection College, Shenyang Agricultural University, Shenyang 110866, China; (Q.Y.); (S.W.)
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118
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Libera J, Latoch A, Wójciak KM. Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB. Foods 2020; 9:E103. [PMID: 31963811 PMCID: PMC7022773 DOI: 10.3390/foods9010103] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/18/2019] [Accepted: 01/16/2020] [Indexed: 12/26/2022] Open
Abstract
Grape seeds have been evaluated for use as food ingredients with stabilizing effects in meat technology. A pork neck, inoculated with probiotic monoculture (Lactobacillus rhamnosus LOCK900), was used as the matrix. The study compared the antioxidant potential of grape seed extract to sodium ascorbate. Three experimental variants of the products were prepared: With grape seed extract, with sodium ascorbate, and without additives. The meat ripened for two months, and during this period of time biophysicochemical analyses (product color, pH, number of lactic acid bacteria, content of free fatty acids, and thiobarbituric acid reactive substances) were carried out. It was found that the extract inhibited lipid hydrolysis occurring in the neck (1% of oleic acid) and limited oxidative processes (0.46 mg MDA kg-1), with efficacy similar to that of sodium ascorbate (0.9% of oleic acid and 0.53 mg MDA kg-1, respectively). No limitation of the desired lactic acid bacteria growth (approximately 7 log cfu g-1) was noticed in the meat samples with the extract. The results are optimistic because they indicate that not only is it possible to produce fermented pork neck inoculated with probiotic, but there are also no obstacles to utilizing grape seed extract as a natural antioxidant in this technology.
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Affiliation(s)
| | - Agnieszka Latoch
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, Poland; (J.L.); (K.M.W.)
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119
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Carullo G, Governa P, Spizzirri UG, Biagi M, Sciubba F, Giorgi G, Loizzo MR, Di Cocco ME, Aiello F, Restuccia D. Sangiovese cv Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an In Vitro Model of Intestinal Epithelium Using Caco-2 Cells. Antioxidants (Basel) 2020; 9:E54. [PMID: 31936207 PMCID: PMC7022605 DOI: 10.3390/antiox9010054] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/04/2020] [Accepted: 01/05/2020] [Indexed: 02/06/2023] Open
Abstract
Inflammatory bowel disease and food allergies are a growing topic in the field of nutrition science. Polyphenols, which are the most important secondary metabolites of plants, demonstrated to modulate the expression and/or production of numerous proteins, but also to regulate the intestinal ecosystem. In this context, our aim was the investigation of protective effects against the gastrointestinal mucosa of fortified milk kefir obtained by adding seeds extract from Sangiovese cv. Pomace. Methods: An ultrasound-assisted method was used to obtain the extracts. All the extracts were assayed for the antioxidant activity. The best extract was used as an additive of fermented milk kefir to obtain a fortified final product. Kefir samples were analyzed by NMR spectroscopy. The efficiency of the barrier functions was evaluated by measuring trans-epithelial electric resistance (TEER) using a voltmeter. Results: the enriched kefir (Ksgn) possesses higher antioxidant performances compared to the unfortified sample (Kwht). Kwht and Ksgn did not alter Caco-2 TEER in basal condition.
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Affiliation(s)
- Gabriele Carullo
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Paolo Governa
- Dipartimento di Biotecnologie, Chimica e Farmacia—Dipartimento di Eccellenza 2018-2022, Università di Siena, Via Aldo Moro 2, 53100 Siena, Italy; (P.G.); (G.G.)
| | - Umile Gianfranco Spizzirri
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Marco Biagi
- Dipartimento di Scienze Fisiche, della Terra e dell’Ambiente, Università di Siena, Via Laterina 8, 53100 Siena, Italy;
| | - Fabio Sciubba
- Dipartimento di Chimica, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Roma, Italy; (F.S.); (M.E.D.C.)
| | - Gianluca Giorgi
- Dipartimento di Biotecnologie, Chimica e Farmacia—Dipartimento di Eccellenza 2018-2022, Università di Siena, Via Aldo Moro 2, 53100 Siena, Italy; (P.G.); (G.G.)
| | - Monica Rosa Loizzo
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Maria Enrica Di Cocco
- Dipartimento di Chimica, Università di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Roma, Italy; (F.S.); (M.E.D.C.)
| | - Francesca Aiello
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
| | - Donatella Restuccia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione—Dipartimento di Eccellenza 2018-2022, Università della Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (U.G.S.); (M.R.L.); (D.R.)
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120
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Troncozo MI, Lješević M, Beškoski VP, Anđelković B, Balatti PA, Saparrat MCN. Fungal transformation and reduction of phytotoxicity of grape pomace waste. CHEMOSPHERE 2019; 237:124458. [PMID: 31376696 DOI: 10.1016/j.chemosphere.2019.124458] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 06/12/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
Grape pomace (GP) from Vitis labrusca, the main byproduct from "American table wine" production, is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. In this work, transformation of grape pomace using a steam pretreatment followed by incubation of GP during a 90-day period with six different fungi were evaluated. Several fungi tested reduced the phytotoxicity of water-soluble fraction (WSFd) from steam-pretreated GP after 90 days' incubation to lettuce and tomato seeds. U. botrytis caused the largest effective phytotoxicity reduction of WSFd (used in the concentration range of 10-1.25% p/v) and was the only fungus causing the removal of monoaromatic compounds. Therefore, this procedure with U. botrytis effectively reduces the availability of phytotoxic monoaromatic compounds in GP, which opens a way for the development of guidelines for the management of these wastes and their potential use as organic amendments in agricultural soil.
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Affiliation(s)
- María I Troncozo
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina
| | - Marija Lješević
- University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Department of Chemistry, Njegoseva 12, 11000, Belgrade, Serbia
| | - Vladimir P Beškoski
- University of Belgrade, Faculty of Chemistry, Studentski trg 12-16, P.O.Box 158, 11001, Belgrade, Serbia.
| | - Boban Anđelković
- University of Belgrade, Faculty of Chemistry, Studentski trg 12-16, P.O.Box 158, 11001, Belgrade, Serbia
| | - Pedro A Balatti
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina; Centro de Fitopatología-CIDEFI, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP)-CICBA, 60 y 119, CC31, 1900, La Plata, Argentina
| | - Mario C N Saparrat
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina; Instituto de Fisiología Vegetal (INFIVE) Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y técnicas (CONICET) Diag, 113 y 61, CC 327, 1900, La Plata, Argentina; Instituto de Botánica Spegazzini, Facultad de Ciencias Naturales y Museo, Universidad Nacional de La Plata, 53 # 477, 1900, La Plata, Argentina.
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121
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Cilli LP, Contini LRF, Sinnecker P, Lopes PS, Andreo MA, Neiva CRP, Nascimento MS, Yoshida CMP, Venturini AC. Effects of grape pomace flour on quality parameters of salmon burger. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14329] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lilian P. Cilli
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
| | | | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
| | - Patricia Santos Lopes
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
| | - Marcio Adriano Andreo
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
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122
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Effect of grape (Vitis vinifera L. cv. Pinotage) pomace supplementation on nutrient utilization in finisher lambs. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.09.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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123
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Gorgieva S, Trček J. Bacterial Cellulose: Production, Modification and Perspectives in Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E1352. [PMID: 31547134 PMCID: PMC6835293 DOI: 10.3390/nano9101352] [Citation(s) in RCA: 169] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/08/2019] [Accepted: 09/16/2019] [Indexed: 01/09/2023]
Abstract
Bacterial cellulose (BC) is ultrafine, nanofibrillar material with an exclusive combination of properties such as high crystallinity (84%-89%) and polymerization degree, high surface area (high aspect ratio of fibers with diameter 20-100 nm), high flexibility and tensile strength (Young modulus of 15-18 GPa), high water-holding capacity (over 100 times of its own weight), etc. Due to high purity, i.e., absence of lignin and hemicellulose, BC is considered as a non-cytotoxic, non-genotoxic and highly biocompatible material, attracting interest in diverse areas with hallmarks in medicine. The presented review summarizes the microbial aspects of BC production (bacterial strains, carbon sources and media) and versatile in situ and ex situ methods applied in BC modification, especially towards bionic design for applications in regenerative medicine, from wound healing and artificial skin, blood vessels, coverings in nerve surgery, dura mater prosthesis, arterial stent coating, cartilage and bone repair implants, etc. The paper concludes with challenges and perspectives in light of further translation in highly valuable medical products.
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Affiliation(s)
- Selestina Gorgieva
- Faculty of Mechanical Engineering, Institute of Engineering Materials and Design, University of Maribor, 2000 Maribor, Slovenia.
- Faculty of Electrical Engineering and Computer Science, Institute of Automation, University of Maribor, 2000 Maribor, Slovenia.
| | - Janja Trček
- Faculty of Natural Sciences and Mathematics, Department of Biology, University of Maribor, 2000 Maribor, Slovenia.
- Faculty of Chemistry and Chemical Engineering, University of Maribor, 2000 Maribor, Slovenia.
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124
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Ortega-Heras M, Gómez I, de Pablos-Alcalde S, González-Sanjosé ML. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace. Foods 2019; 8:E419. [PMID: 31533219 PMCID: PMC6770137 DOI: 10.3390/foods8090419] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/11/2019] [Accepted: 09/12/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.
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Affiliation(s)
| | - Inmaculada Gómez
- Facultad de Ciencias, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
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125
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Arboleda Meija JA, Parpinello GP, Versari A, Conidi C, Cassano A. Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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126
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Chikwanha OC, Moelich E, Gouws P, Muchenje V, Nolte JVE, Dugan MER, Mapiye C. Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality. Meat Sci 2019; 157:107887. [PMID: 31323453 DOI: 10.1016/j.meatsci.2019.107887] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/09/2019] [Accepted: 07/10/2019] [Indexed: 11/15/2022]
Abstract
The study evaluated shelf-life and sensory quality of meat from lambs fed finisher diets containing increasing levels of grape pomace (GP; 0, 5, 10, 15 and 20% GP/kg DM). Color, antioxidant activity and lipid oxidation of the longissimus lumborum were evaluated on different storage times (days 1, 3, 5, 7 and 9) post-slaughter using overwrapped air-permeable packaging. Treatments 0, 10 and 20% GP/kg DM were used for evaluation of protein oxidation and microbial counts on days 1, 5 and 7, while a trained panel assessed the sensory quality on day 1. Diet neither influenced meat color nor sensory quality. Diet × day interactions were observed for antioxidant activity, lipid and protein oxidation. Overall, the 20% GP/kg-diet finished lamb meat had the highest antioxidant activity and the lowest total viable bacterial counts, lipid and protein oxidation values during the shelf-life period. The 20% GP/kg DM in lamb diets, therefore, improved lamb meat shelf-life without negatively affecting sensory quality.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Erika Moelich
- Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Pieter Gouws
- Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | | | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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127
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Zdunić G, Gođevac D, Šavikin K, Krivokuća D, Mihailović M, Pržić Z, Marković N. Grape Seed Polyphenols and Fatty Acids of Autochthonous Prokupac Vine Variety from Serbia. Chem Biodivers 2019; 16:e1900053. [PMID: 31141296 DOI: 10.1002/cbdv.201900053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Accepted: 05/09/2019] [Indexed: 01/05/2023]
Abstract
Grape pomace (grape skin, seeds, and stems) represents a valuable source of bioactive compounds, thus the interest in making use of these wine waste products is increasing. Prokupac is an autochthonous Serbian variety of black grape with a long tradition in production of red wine. Identification of the superficial polyphenolic compounds by LC/MS revealed presence of 19 compounds including hydroxybenzoic acid derivatives, ellagic acid derivatives, flavan-3-ol monomers, proanthocyanidins, and flavonols. Catechin and epicatechin together with proanthocyanidins were the most abundant compounds and the highest content of phenolic compounds was determined in Prokupac clones 43/1, 40/1, and 40/2. Grape seed oil consisted of dominantly UFA (87-95 %) where methyl linoleate was the most abundant in all samples (69-81 %). Palmitic (3-8 %) and stearic acid (2-4 %) methyl esters were dominant SFA. Prokupac clone 43/3 was the most abundant in UFA (95 %) with the lowest percentage of SFA (5 %), while clones 41/1 and 43/5 had the lowest percentage of UFA (87 %) and the highest content of SFA (13 %). Favorable chemical profile of Prokupac clone seeds implicates its potential to be used as a raw material in further processing and possibility to be included as one of the quality parameters in further selection of the most interesting Prokupac clone.
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Affiliation(s)
- Gordana Zdunić
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Dejan Gođevac
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, 11000, Belgrade, Serbia
| | - Katarina Šavikin
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Dragana Krivokuća
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Milica Mihailović
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Zoran Pržić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia
| | - Nebojša Marković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia
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128
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Microencapsulation of grape skin phenolics for pH controlled release of antiglycation agents. Food Res Int 2019; 119:822-828. [DOI: 10.1016/j.foodres.2018.10.065] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 10/09/2018] [Accepted: 10/22/2018] [Indexed: 02/01/2023]
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129
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Amorim FL, de Cerqueira Silva MB, Cirqueira MG, Oliveira RS, Machado BAS, Gomes RG, de Souza CO, Druzian JI, de Souza Ferreira E, Umsza‐Guez MA. Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient. Food Sci Nutr 2019; 7:1584-1594. [PMID: 31139371 PMCID: PMC6526673 DOI: 10.1002/fsn3.981] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/31/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%-90%), anthocyanin (29%-35%), and phenolic (23%-30%) content was observed during storage. The free radical-scavenging activity (DPPH-), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products.
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130
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Papadaki E, Mantzouridou FT. Citric acid production from the integration of Spanish-style green olive processing wastewaters with white grape pomace by Aspergillus niger. BIORESOURCE TECHNOLOGY 2019; 280:59-69. [PMID: 30754006 DOI: 10.1016/j.biortech.2019.01.139] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 01/28/2019] [Accepted: 01/29/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to optimize an integrated simple process for citric acid production using Spanish-style green olive processing wastewaters enriched with sugars from white grape pomace and the robust Aspergillus niger B60. Mild mixing of equal quantities of the above streams governed satisfactory amount of appropriate carbon sources (equimolar mixture of glucose and fructose, 111.5 g/L) in the sugar-enriched wastewater and its neutralization. Various nutrients and fermentation conditions were investigated and maximum citric acid content (85 g/L) and yield (0.56 g/g) were obtained in liquid surface culture after minimum regulation by adding sucrose and NH4NO3 (100 g/L and 1.1 g/L, respectively). Scale-up experiments (5 L-scale) verified findings from small scale (250 mL). The chemical oxygen demand value and phenolic content of the treated wastewater were reduced by 78% and 64%, respectively. Findings support the potential for clustering the respective enterprises in a biorefinery plant for citric acid fermentation.
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Affiliation(s)
- Eugenia Papadaki
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
| | - Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
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131
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Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value? J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.03.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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132
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Garrido T, Gizdavic-Nikolaidis M, Leceta I, Urdanpilleta M, Guerrero P, de la Caba K, Kilmartin PA. Optimizing the extraction process of natural antioxidants from chardonnay grape marc using microwave-assisted extraction. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 88:110-117. [PMID: 31079623 DOI: 10.1016/j.wasman.2019.03.031] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 03/01/2019] [Accepted: 03/16/2019] [Indexed: 05/25/2023]
Abstract
The aim of this work was to extract phenolic compounds from Chardonnay grape marc employing a microwave-assisted extraction (MAE). Firstly, the effect of solvent concentration (30-60%), solid mass (1.0-2.0 g) and extraction time (5-15 min) on the recovery of phenolic content and antioxidant capacity was evaluated using a response surface methodology (RSM). The optimal parameters found by RSM were 48% ethanol for the solvent content, 10 min for the extraction time, and 1.77 g for the solid mass. The extraction was carried out at room temperature to increase scaling-up opportunities at industrial level. It was found that the phenolic profile was mainly composed of flavanols, such as procyanidins, catechin and epicatechin. Furthermore, the polyphenols obtained by MAE showed a DPPH· inhibition value of 87 ± 5% and the total phenolic content was 1.21 ± 0.04 mg GAE/mL. Finally, it was observed that the degradation temperature of the extract (≈ 200 °C) was above the temperature commonly used for the manufacture of protein films by thermo-mechanical processes. This highlights the potential use of this extract as a bioactive additive in protein film forming formulations for food and pharmaceutical applications.
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Affiliation(s)
- Tania Garrido
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | | | - Itsaso Leceta
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Applied Mathematics, Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Marta Urdanpilleta
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Applied Physics I, Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Pedro Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.
| | - Paul A Kilmartin
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand.
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133
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Sayğılı H. Hydrothermal synthesis of magnetic nanocomposite from biowaste matrix by a green and one-step route: Characterization and pollutant removal ability. BIORESOURCE TECHNOLOGY 2019; 278:242-247. [PMID: 30708326 DOI: 10.1016/j.biortech.2019.01.103] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to produce an industrial waste-based novel magnetic nanocomposite (Fe@GPHC) by a facile and one-step hydrothermal carbonization (HTC) method. In order to characterize of Fe@GPHC, X-ray fluorescence spectroscopy (XRF), Scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDX), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), Brunauer-Emmett-Teller (BET), Vibrating-sample magnetometer (VSM), and elemental (ultimate) analyses were applied. Characterization results showed that during the HTC process, the Fe nanoparticles (FeNPs) were successfully incorporated on biowaste matrix. In addition, the Fe@GPHC was used to test its adsorptive property. For this, methylene blue (MB) and methyl orange (MO) were selected as a simulated pollutant. A batch method was used to perform the adsorption experiments. The maximum adsorption capacity of Fe@GPHC was 11 mg g-1 and 8.9 mg g-1 for MB and MO, respectively. This study provides a feasible and simple approach to design and synthesis of high-performance functional magnetic material in a cost-effective way.
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Affiliation(s)
- Hasan Sayğılı
- Department of Petroleum and Natural Gas Engineering, Faculty of Engineering and Architecture, Batman University, 72100 Batman, Turkey.
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134
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Food Preservative Capabilities of Grape (Vitis vinifera) and Clementine Mandarin (Citrus reticulata) By-products Extracts in South Africa. SUSTAINABILITY 2019. [DOI: 10.3390/su11061746] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The drive towards sustainable food systems coupled with increased consumer sophistication have prompted innovation in waste valorization. Grape and citrus processing by-products, abundant in the Mediterranean and tropical regions, respectively, are expanding and are sustainable sources of bioactive phytochemicals that can be used as natural preservatives for foods. Phytochemical composition, antioxidant, and antimicrobial properties of extracts from grape pomace (GPE), seeds (GSE), and clementine mandarin peel and pulp (MPE) grown in South Africa were analyzed. Total phenols and carotenoids were highest in GPE followed by GSE and MPE (p ≤ 0.05). Flavonoids and anthocyanins were higher (p ≤ 0.05) in GPE and GSE compared to MPE. The GSE had the highest proanthocyanidins content followed by GPE and MPE (p ≤ 0.05). Ascorbic acid was only detected in MPE, which also had the highest titratable acidity and lowest pH values (p ≤ 0.05). The GSE had the highest antioxidant potency composite index followed by GPE and MPE (p ≤ 0.05). The order of antimicrobial activity of the extracts was MPE > GSE > GPE (p ≤ 0.05). Current findings show that GSE is a potential antioxidant while MPE holds promise as an antimicrobial for the food industry.
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135
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Tamkutė L, Gil BM, Carballido JR, Pukalskienė M, Venskutonis PR. Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products. Food Res Int 2019; 120:38-51. [PMID: 31000252 DOI: 10.1016/j.foodres.2019.02.025] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 02/09/2019] [Accepted: 02/14/2019] [Indexed: 12/29/2022]
Abstract
Ethanol and water extracts were prepared from defatted cranberry pomace by pressurized liquid extraction and tested in bacterial cultures of L. monocytogenes, B. thermospacta, P. putida, lactic acid bacteria (LAB), aerobic mesophilic bacteria (AMB), and pork meat products. Anthocynanins (glucosides, galactosides and arabinosides of cyanidin and peonidins), phenolic compounds and organic acids (quinic, chlorogenic, malic and citric acids; procyanidin B3, myricetin and quercetin derivatives) were determined in the extracts. The extracts effectively inhibited the growth of tested bacteria at higher than 3.3% concentration. The effect of 2% ethanol extract additive on the inhibition of the same bacteria was also determined in non-inoculated and inoculated with bacteria pork slurry, pork burgers, and cooked ham. The results showed a significant growth inhibition of pathogenic L. monocytogenes and some other species in pork slurry, burgers and cooked ham with cranberry pomace ethanol extract as compared with the control samples. The extract also effectively inhibited the formation of oxidation indicator malondialdehyde in meat products. Slight impact of extract on some physico-chemical properties of meat products such as pH, metmyoglobin content was also observed, while it did not have significant influence on water activity. Extract addition imparted some color changes; however, it did not have negative effect on the overall sensory quality of burgers and cooked ham. High effectiveness of extract additive against pathogenic L. monocytogenes and some other tested bacteria in pork slurry, burgers and cooked ham during refrigerated storage for 16, 16 and 40 days, respectively, suggest that ethanol extract of defatted cranberry pomace may be a promising natural ingredient of meat products for increasing their microbiological safety and improving oxidative stability.
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Affiliation(s)
- Laura Tamkutė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, LT-50254, Lithuania
| | - Beatriz Melero Gil
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos, s /, n 09001, Burgos, Spain
| | - Jordi Rovira Carballido
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos, s /, n 09001, Burgos, Spain
| | - Milda Pukalskienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, LT-50254, Lithuania
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, LT-50254, Lithuania.
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136
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Theagarajan R, Malur Narayanaswamy L, Dutta S, Moses JA, Chinnaswamy A. Valorisation of grape pomace (cv.
Muscat
) for development of functional cookies. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14119] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Radhika Theagarajan
- Indian Institute of Food Processing Technology (IIFPT) Thanjavur 613005 India
| | | | - Sayantani Dutta
- Indian Institute of Food Processing Technology (IIFPT) Thanjavur 613005 India
| | - Jeyan A. Moses
- Indian Institute of Food Processing Technology (IIFPT) Thanjavur 613005 India
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137
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Meini MR, Cabezudo I, Boschetti CE, Romanini D. Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process. Food Chem 2019; 283:257-264. [PMID: 30722869 DOI: 10.1016/j.foodchem.2019.01.037] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 12/07/2018] [Accepted: 01/04/2019] [Indexed: 12/01/2022]
Abstract
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
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Affiliation(s)
- María-Rocío Meini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Área Biofísica, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Ignacio Cabezudo
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.
| | - Carlos E Boschetti
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Diana Romanini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
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138
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Tsali A, Goula AM. Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.09.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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139
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Gowman A, Wang T, Rodriguez-Uribe A, Mohanty AK, Misra M. Bio-poly(butylene succinate) and Its Composites with Grape Pomace: Mechanical Performance and Thermal Properties. ACS OMEGA 2018; 3:15205-15216. [PMID: 31458183 PMCID: PMC6643474 DOI: 10.1021/acsomega.8b01675] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 10/10/2018] [Indexed: 06/10/2023]
Abstract
Biocomposites from bio-based poly(butylene succinate) (BioPBS) and grape pomace (GP) were made by melt extrusion-injection molding. Grape pomace is a low value byproduct from the wine industry that can be utilized as a filler to increase its value and to decrease the amount of polymer required in a composite blend. Experiments were performed with up to 50% grape pomace by weight. Composites were also compatibilized with in situ manufactured maleic anhydride-grafted BioPBS (MA-g-BioPBS). Flexural and impact strength were improved with the addition of GP up to the addition of 50 wt % GP, suggesting that at this loading the formulation reached threshold performance. The blend of (57:40:3) BioPBS/GP/MA-g-BioPBS showed the best overall performance in terms of a balance of both mechanical properties and thermal properties. The increase in impact resistance confirmed that the GP acted as a reinforcing phase. The addition of 3 wt % MA-g-BioPBS in samples containing 40 wt % of grape pomace resulted in improvements of 28.4 and 59% in flexural and impact strengths, respectively, compared to neat BioPBS. Heat distortion temperature increased with the addition of grape pomace by 14.3% in a blend combination of 57% BioPBS, 40% grape pomace, and 3% MA-g-BioPBS compared to neat BioPBS. Scanning electron microscopy results show improved interfacial adhesion with the addition of MA-g-BioPBS and thermogravimetric analysis results prove that the GP is thermally stable under the processing conditions. This study shows that GP can be successfully incorporated into a BioPBS matrix to create biocomposites with improved thermal and mechanical properties.
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Affiliation(s)
- Alison Gowman
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture, University of Guelph, Crop Science Building, 50 Stone Road E, N1G 2W1 Guelph, ON, Canada
- School
of Engineering, University of Guelph, Thornbrough Building, 50 Stone Road
E, N1G 2W1 Guelph, ON, Canada
| | - Tao Wang
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture, University of Guelph, Crop Science Building, 50 Stone Road E, N1G 2W1 Guelph, ON, Canada
| | - Arturo Rodriguez-Uribe
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture, University of Guelph, Crop Science Building, 50 Stone Road E, N1G 2W1 Guelph, ON, Canada
| | - Amar K. Mohanty
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture, University of Guelph, Crop Science Building, 50 Stone Road E, N1G 2W1 Guelph, ON, Canada
- School
of Engineering, University of Guelph, Thornbrough Building, 50 Stone Road
E, N1G 2W1 Guelph, ON, Canada
| | - Manjusri Misra
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture, University of Guelph, Crop Science Building, 50 Stone Road E, N1G 2W1 Guelph, ON, Canada
- School
of Engineering, University of Guelph, Thornbrough Building, 50 Stone Road
E, N1G 2W1 Guelph, ON, Canada
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140
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Abstract
Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids – gallic and egallic acids; resveratrol; flavonoids – quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products.
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141
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Gülcü M, Uslu N, Özcan MM, Gökmen F, Özcan MM, Banjanin T, Gezgin S, Dursun N, Geçgel Ü, Ceylan DA, Lemiasheuski V. The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13850] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mehmet Gülcü
- Ministry of Food, Agriculture and Livestock Viticultural Research Station; Tekirdag Turkey
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey
| | - Fatma Gökmen
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | | | - Tijana Banjanin
- Department of Horticulture; East Sarejova University; Sarekova Bosnia-Herzegovia
| | - Sait Gezgin
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | - Nesim Dursun
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | - Ümit Geçgel
- Faculty of Agriculture, Department of Food Engineering; Namık Kemal University; Tekirdağ Turkey
| | | | - Viktar Lemiasheuski
- International Sakharov Environmental Institute of Belarusian State University; Minsk Belarus
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142
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Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality. SUSTAINABILITY 2018. [DOI: 10.3390/su10103718] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Citrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.
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143
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Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A. Influence of different by- products addition on sensory and physicochemical aspects of Primosale cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4174-4183. [PMID: 30228416 PMCID: PMC6133858 DOI: 10.1007/s13197-018-3347-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2018] [Accepted: 07/09/2018] [Indexed: 11/25/2022]
Abstract
Food industry produces considerable amounts of by-products that represent a severe problem from both economic and pollution points of view. The bioactive compounds still present in food by-products offer the possibility to re-use them to develop added value products. In the current work some by-products were incorporated into curd during production of Primosale cheese. Specifically, two concentrations (i.e., 50 and 100 g Kg-1) of flours from different by-products (i.e., red and white wine grape pomace; tomato peel, broccoli and artichokes by-products), as source of dietary fibres and bioactive compounds were tested. The swelling and water retention capacity of flours, in addition to physicochemical characteristics of cheese (cheese weight loss, dry substance in the whey, cheese moisture content and pH), bioactive compounds (total phenolic compounds, total flavonoids and antioxidant activity) and sensory profile were evaluated. Results highlighted that addition of by-products to Primosale cheese improved the nutritional properties and some sensory attributes such as friability and adhesiveness. Among the tested by-products, the most attractive result was obtained for Primosale cheese with artichoke by-products.
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Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Valeria Marinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
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144
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Chikwanha OC, Raffrenato E, Opara UL, Fawole OA, Setati ME, Muchenje V, Mapiye C. Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.08.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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145
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Montibeller MJ, de Lima Monteiro P, Tupuna-Yerovi DS, Rios ADO, Manfroi V. Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13698] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Maria Jara Montibeller
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Patric de Lima Monteiro
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Diego Santiago Tupuna-Yerovi
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
- Agroindustrial Engineering Department; Pontificia Universidad Católica del Ecuador - Sede Manabí; Chone Ecuador
| | - Alessandro de Oliveira Rios
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Vitor Manfroi
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
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146
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Chikwanha OC, Muchenje V, Nolte JE, Dugan MER, Mapiye C. Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality. Meat Sci 2018; 147:6-12. [PMID: 30172086 DOI: 10.1016/j.meatsci.2018.08.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 02/07/2023]
Abstract
This study investigated the effects of feeding graded levels of sun-dried red grape pomace (GP; 0, 5, 10, 15 and 20%) on growth, carcass and meat physico-chemical quality attributes of Dohne Merino lambs for 42 days. Dry matter intake increased quadratically with a critical value (i.e., optimum inclusion level) of 11.3% GP (P ≤ 0.05). Diet exhibited similar quadratic responses for average daily gain, live, hot and cold carcass weights with optimum inclusion levels at 9.6, 9.7, 12, 2 and 12.1, respectively (P ≤ 0.05). Overall, meat quality traits were not negatively affected by GP inclusion (P > .05). Gross profit was influenced by diet, with an optimum inclusion level at 12.2% (quadratic; P ≤ 0.05). Overall, inclusion of 12.2% GP in lamb finishing diets at the expense of oat bran and wheat bran middlings improved lamb productivity, without compromising meat quality.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | | | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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147
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Allison BJ, Simmons CW. Obtaining Multiple Coproducts from Red Grape Pomace via Anthocyanin Extraction and Biogas Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8045-8053. [PMID: 29969898 DOI: 10.1021/acs.jafc.8b02250] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Red grape pomace (RGP), a byproduct of red wine production, is an abundant food processing waste stream in California, rich in both anthocyanins, a class of red-blue pigments, and lignocellulose. Extraction of anthocyanins and biofuel production from RGP have been investigated independently, but no research has examined employing both strategies together for maximal valorization. In this study, anthocyanins were most effectively extracted from RGP at 80 °C. Convection- and vacuum-oven drying of the pomace were found to decrease anthocyanin yield, whereas lyophilization did not significantly affect yield. Fermentable sugars were successfully separated from the crude extract via solid-phase extraction. Ionic liquid pretreatment of RGP was determined to be a nonviable option for application to anaerobic digestion. Extraction reduced biomethane output, but supplementation with the aqueous fraction of the extract mitigated much of this difference, indicating sequential extraction and fractionation of anthocyanins from RGP can minimize the impact on biofuel yields.
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Affiliation(s)
- Brittany J Allison
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Christopher W Simmons
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
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148
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Mainente F, Menin A, Alberton A, Zoccatelli G, Rizzi C. Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13850] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Federica Mainente
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Alessia Menin
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Angelica Alberton
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Gianni Zoccatelli
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Corrado Rizzi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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149
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Pérez-Jiménez J, Saura-Calixto F. Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications. Food Res Int 2018; 111:148-152. [PMID: 30007671 DOI: 10.1016/j.foodres.2018.05.023] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 05/08/2018] [Accepted: 05/09/2018] [Indexed: 12/25/2022]
Abstract
Despite increasing interest in the relevance of non-extractable polyphenols (NEPP) or macromolecular antioxidants as food bioactive compounds, most studies on their presence in foods focus mainly on the edible part of specific fruits, but their potential presence in fruit peels is usually ignored. The aim of this study was to evaluate NEPP content in the peels from ten common fruits. The results showed that NEPP made up more than half of the total polyphenol contents in half of the studied samples. HPLC analysis showed that NEPP were constituted by phenolic acids, flavanols and flavonols. Also, it was found that peels accounted for >40% of total NEPP in the fruit in four of the samples analysed. These results should encourage both the use of fruit peels in the fruit industry as ingredients and the consumption of whole fruits given the significant presence of NEPP in fruit peels.
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Affiliation(s)
- Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - Fulgencio Saura-Calixto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
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150
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Chedea VS, Palade LM, Marin DE, Pelmus RS, Habeanu M, Rotar MC, Gras MA, Pistol GC, Taranu I. Intestinal Absorption and Antioxidant Activity of Grape Pomace Polyphenols. Nutrients 2018; 10:E588. [PMID: 29747456 PMCID: PMC5986468 DOI: 10.3390/nu10050588] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 04/20/2018] [Accepted: 05/06/2018] [Indexed: 12/21/2022] Open
Abstract
The absorption and antioxidant activity of polyphenols from grape pomace (GP) are important aspects of its valorization as a feed additive in the diet of weaned piglets. This study aimed to evaluate the presence of polyphenols from GP both in vitro in IPEC cells and in vivo in the duodenum and colon of piglets fed with diets containing or not 5% GP and also to compare and correlate the aspects of their in vitro and in vivo absorption. Total polyphenolic content (TPC) and antioxidant status (TAS, CAT, SOD and GPx enzyme activity, and lipid peroxidation-TBARS level) were assessed in duodenum and colon of piglets fed or not a diet with 5% GP. The results of UV-Vis spectroscopy demonstrated that in cellular and extracellular medium the GP polyphenols were oxidized (between λmax = 276 nm and λmax = 627.0 nm) with the formation of o-quinones and dimers. LC-MS analysis indicated a procyanidin trimer possibly C2, and a procyanidin dimer as the major polyphenols identified in GP, 12.8% of the procyanidin trimer and 23% of the procyanidin dimer respectively being also found in the compound feed. Procyanidin trimer C2 is the compound accumulated in duodenum, 73% of it being found in the colon of control piglets, and 62.5% in the colon of GP piglets. Correlations exist between the in vitro and in vivo investigations regarding the qualitative evaluation of GP polyphenols in the cells (λmax at 287.1 nm) and in the gut (λmax at 287.5 nm), as oxidated metabolic products. Beside the presence of polyphenols metabolites this study shows also the presence of the unmetabolized procyanidin trimers in duodenum and colon tissue, an important point in evaluating the benefic actions of these molecules at intestinal level. Moreover the in vivo study shows that a 5% GP in piglet’s diet increased the total antioxidant status (TAS) and decreased lipid peroxidantion (TBARS) in both duodenum and colon, and increased SOD activity in duodenum and CAT and GPx activity in colon. These parameters are modulated by the different polyphenols absorbed, mainly by the procyanidin trimers and catechin on one side and the polyphenols metabolites on the other side.
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Affiliation(s)
- Veronica Sanda Chedea
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Laurentiu Mihai Palade
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Daniela Eliza Marin
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Rodica Stefania Pelmus
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Mihaela Habeanu
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Mircea Catalin Rotar
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Mihail Alexandru Gras
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Gina Cecilia Pistol
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
| | - Ionelia Taranu
- Laboratory of Animal Biology, National Research and Development Institute for Biology and Animal Nutrition, Baloteşti (INCDBNA-IBNA), Calea Bucuresti nr. 1, Balotesti, 077015 Ilfov, Romania.
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