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

The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems

Despite the technologies applied to food production, microbial contamination and chemical deterioration are still matters of great concern. In order to limit these phenomena, new natural approaches should be applied. In this context, the present study aimed to assess the antioxidant and anti-Clostridial effects of two different polyphenolic extracts derived from olive mill vegetation water, one liquid (LE) and one encapsulated (EE). The extracts have been preliminary characterized using Liquid Chromatography Quadrupole Time-Of Flight spectrometry. The Oxygen Radical Absorbance Capacity method was used to determine the antioxidant capacity, registering a higher value for EE compared to that for LE (3256 ± 85 and 2446 ± 13 µgTE/g, respectively). The antibacterial activity against C. perfringens, C. botulinum and C. difficile was studied by the agar well diffusion method, MIC and MBC determination and a time-kill test. The results confirm that EE and LE are able to limit microbial growth, albeit with minor effects when the phenolic compounds are encapsulated. Further studies are needed to evaluate the possible application of these extracts in food systems.

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

Kombucha fermentation as a modern way of processing vineyard by-products into cosmetic raw materials

OBJECTIVE

The wine industry generates large quantities of by-products presenting a remarkably valuable composition in phytochemicals. The process that can significantly increase the content of bioactive compounds is fermentation by yeast and other microorganisms. The current study presents, for the first time, an evaluation of the potential of grape stems extract and its ferments using the Scoby consortium, as a cosmetic raw material for improving the skin care properties of facial cosmetics.

METHODS

Fermentation of grape stems using Scoby consortium was carried out for 10 and 20 days. Unfermented and fermented extracts were analysed for their antioxidant activity and chemical composition, with a particular emphasis on biologically active substances. Additionally, the influence of the addition of the obtained ferments to the model cosmetic creams on hydration, transepidermal water loss and skin pH were assessed.

RESULTS

The obtained results revealed that grape stems extract and its ferments are a rich source of phenolic compounds and show antioxidant activity, with the highest values observed for extracts on the 20th day of fermentation. Furthermore, the addition of the extract, as well as ferment, to the cream has a positive effect on skin hydration and reduces transepidermal water loss.

CONCLUSION

These results suggest that grape stem extracts are a prospective source of active compounds that may be valuable ingredients for the cosmetic industry. Unfermented and fermented extracts can be used in moisturizing cosmetic formulations and also to complement the treatment of dry and sensitive skin.

Valorization of fruit and vegetable processing by-products/wastes

Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.

Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris

Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile Haliotis iris in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography-mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400-700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.

Antibacterial Activity against Clinical Strains of a Natural Polyphenolic Extract from Albariño White Grape Marc

Infections caused by multidrug-resistant bacteria are becoming increasingly frequent and sometimes difficult to treat due to the limited number of antibiotics active against them. In addition, they can spread between countries and/or continents, which is a problem of great relevance worldwide. It is, therefore, urgent to find alternatives to treat infections caused by multidrug-resistant bacteria. This study aimed at exploring a possible therapeutic alternative in the fight against antibiotic resistance. Based on the known antibacterial capacity of polyphenols, we tested the antimicrobial activity of a polyphenolic extract of Albariño white grape marc on clinical strains since research on such bacteria has been very scarce until now. First, the extract was obtained using a medium-scale ambient temperature (MSAT) system, which is an efficient and sustainable extractive method. The determinations of the polyphenolic content of the extract and its antioxidant capacity showed good results. Using chromatographic and mass spectrometric tools, 13 remarkable polyphenols were detected in the extract. The antibacterial activity of our grape marc extract against nineteen clinical strain isolates, some of which are multidrug-resistant, was evaluated by means of the calculation of half of the maximum inhibitory concentration (IC50) and the value of the minimum bactericidal concentrations (MBCs). In conclusion, the extract showed effectiveness against all clinical strains tested, regardless of their level of antibiotic resistance, and shows promise in the fight against antibiotic resistance.

Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of Different Vitis Species

Seeds of Vitis vinifera L. with a high content of bioactive compounds are valuable by-products from grape processing. However, little is known about the bioactivity of seeds from other Vitis species. The aim of this study has been to compare the phenolic composition, antimicrobial activity, and antioxidant activity of extracts from seeds of four Vitis species (V. riparia Michx., V. californica Benth., V. amurensis Rupr., and V. vinifera L.). Antioxidant activities were assessed as ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^•) scavenging activity, and oxygen radical absorbance capacity (ORAC). The antimicrobial activity was determined using the microdilution method against some Gram-negative (Escherichia coli, Salmonella enterica ser. Typhimurium, and Enterobacter aerogenes) and Gram-positive (Enterococcus faecalis and Staphylococcus aureus) bacteria. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to evaluate the phenolic profile of extracts. Flavan-3-ols, procyanidins, phenolic acids, flavonols, anthocyanins, and stilbenoids were detected. (+)-Catechin and (-)-epicatechin turned out to be the most abundant in the phenolic profile of V. amurensis seed extract. Phenolic acids prevailed in the extract from V. vinifera seeds. The V. riparia and V. californica seed extracts had higher contents of most individual phenolics compared to the other Vitis species. They also showed a higher total phenolic content, DPPH^• scavenging activity, ORAC, and overall antibacterial activity. Total phenolic content significantly correlated with antioxidant activity and antimicrobial activity against E. coli. The principal component analysis (PCA) showed discrimination between V. vinifera, V. amurensis, and clustered V. riparia and V. californica with respect to variables. To recapitulate, this research demonstrates that seeds of different Vitis species, especially V. riparia and V. californica, are sources of molecules with antioxidant and antimicrobial activities that can be used in different sectors, such as in the food, cosmetic, and pharmaceutical industries.

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 ± 0.5 °C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h°) values decreased (P < .01), while redness (a*) and chroma (C*) values improved (P < .01). SDRP treatments had higher redness, more stable color, and lower pH and TBARS values during storage in a dose-dependent manner (P < .05), demonstrating that SDRP had a preventive effect on lipid oxidation and discoloration. The combination of vacuum packaging with SDRP generally resulted in lower bacterial growth during storage. These results demonstrated that 2% or 3% SDRP treatment has promising potential as an effective strategy to achieve oxidative and microbial stability and overcome discoloration in VP fresh meats.

Populus root exudates are associated with rhizosphere microbial communities and symbiotic patterns

Introduction

Microbial communities in the plant rhizosphere are critical for nutrient cycling and ecosystem stability. However, how root exudates and soil physicochemical characteristics affect microbial community composition in Populus rhizosphere is not well understood.

Methods

This study measured soil physiochemistry properties and root exudates in a representative forest consists of four Populus species. The composition of rhizosphere bacterial and fungal communities was determined by metabolomics and high-throughput sequencing.

Results

Luvangetin, salicylic acid, gentisic acid, oleuropein, strigol, chrysin, and linoleic acid were the differential root exudates extracted in the rhizosphere of four Populus species, which explained 48.40, 82.80, 48.73, and 59.64% of the variance for the dominant and key bacterial or fungal communities, respectively. Data showed that differential root exudates were the main drivers of the changes in the rhizosphere microbial communities. Nitrosospira, Microvirga, Trichoderma, Cortinarius, and Beauveria were the keystone taxa in the rhizosphere microbial communities, and are thus important for maintaining a stable Populus microbial rhizosphere. The differential root exudates had strong impact on key bacteria than dominant bacteria, key fungi, and dominant fungi. Moreover, strigol had positively effects with bacteria, whereas phenolic compounds and chrysin were negatively correlated with rhizosphere microorganisms. The assembly process of the community structure (keystone taxa and bacterial dominant taxa) was mostly determined by stochastic processes.

Discussion

This study showed the association of rhizosphere microorganisms (dominant and keystone taxa) with differential root exudates in the rhizosphere of Populus plants, and revealed the assembly process of the dominant and keystone taxa. It provides a theoretical basis for the identification and utilization of beneficial microorganisms in Populus rhizosphere.

Potential Prebiotic Effect of Cava Lees: Changes in Gut Microbiota

Lees are a winery by-product with a fiber-rich composition that could have a potential prebiotic effect on gut microbiota. Prebiotics cannot be digested by humans but can be used by bacteria found in the large intestine. To evaluate the potential prebiotic effect of lees, they were administered to Wistar rats for 14 days. Feces were collected daily, and DNA was extracted and analyzed by shot gun sequencing. The supplementation with lees did not affect weight, food intake, or water consumption of the studied rats. It was found that lees promoted the increase of relative abundance of probiotic bacteria belonging to the Lactobacillaceae family, as well as other potentially probiotic species such as Blautia hansenii, Roseburia intestinalis, and Ruminococcus obeum. Moreover, lees supplementation also reduced the abundance of certain pathogenic bacteria. In conclusion, lees can improve the presence of beneficial bacteria in the gastrointestinal tract and can be re-valorized as a new ingredient in food formulation.

Effect of Purple Neem Foliage as a Feed Supplement on Nutrient Apparent Digestibility, Nitrogen Utilization, Rumen Fermentation, Microbial Population, Plasma Antioxidants, Meat Quality and Fatty Acid Profile of Goats

The purpose of this experiment was to investigate the effect of Purple Neem foliage as a feed supplement on nutrient apparent digestibility, nitrogen utilization, rumen fermentation, microbial population, plasma antioxidants, meat quality and fatty acid profile of goats. Eighteen Boer male goats (approximately 20 ± 2 kg body weight; mean ± standard deviation (SD)) were randomly allocated into three treatments. All goats were fed a 60 d daily feeding with three treatments: (1) control, (2) 3% Purple Neem foliage (PNF) + 3% sunflower oil (SFO) in concentrate, and (3) 6% Purple Neem foliage (PNF) + 3% sunflower oil (SFO) in concentrate. The findings indicate that goat feed containing 6% PNF + 3% SFO in concentrate increased feed consumption, nutrient intake, nutrient apparent digestibility and nitrogen utilization compared to the goat feed at 3% PNF + 3% SFO and the control group. The feeding of goats with 6% PNF + 3% SFO in concentrate resulted in high ammonia nitrogen, BUN, acetic acid, propionic acid, butyric acid, and the total VFA levels were increased at 2 and 4 h after feeding (p < 0.01). The individual microbial population with 6% PNF + 3% SFO had higher (p < 0.01) total bacteria, higher Butyrivibrio fibrisolven, Fibrobacter succinogenes, Ruminococcus albus, Ruminococcus flavefacises, and Streptococcus bovis, decreased protozoa and methanogen levels at 2 and 4 h after feeding. The antioxidant in plasma indices varied, with 6% PNF + 3% SFO having higher total antioxidant (TAC), superoxide dismutase (SOD), glutathione peroxidase (GPX), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and catalase (CAT) antioxidant activity and lower malondialdehyde (MDA) in plasma at 2 and 4 h after feeding. Additionally, goat fed 6% PNF + 3% SFO can improve meat quality by lowering drip loss, cooking loss, shear force, and saturated fatty acid as well as increase the fatty acid profile (monounsaturated and polyunsaturated fatty acids) in goat meat. Our findings suggest that Purple Neem foliage might be an excellent alternative additive for goat feed.

An overview of the natural antimicrobial alternatives for sheep meat preservation

Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.

Comparing the Effects of Concord Grape (Vitis labrusca L.) Puree, Juice, and Pomace on Intestinal Morphology, Functionality, and Bacterial Populations In Vivo (Gallus gallus)

This is a preliminary study evaluating the effect of different fractions of Concord grapes (Vitis labrusca L.) on the brush border membrane (BBM) morphology, duodenal gene expression, and specific gut bacterial populations. For this study, we utilized a unique intraamniotic approach, wherein, the test substances are administered into the amnion of the Gallus gallus egg (on day 17). The embryo orally consumes the amniotic fluid along with the injected test substance before the hatch. We randomly divided ~50 fertilized eggs into 5 groups including 6% grape (juice, puree, and pomace) along with controls (no injection and diluent—H2O). The grape juice was prepared by crushing the grapes; the grape residues were used as pomace. The grape puree included the grape skin, endocarp, mesocarp, and juice but not the seeds. On day 21, the hatch day, the blood, pectoral muscle, liver, duodenum, and large intestine were harvested. Our results showed no significant differences in blood glucose, pectoral glycogen level, or body weight. However, significant (p < 0.05) differences in duodenal and liver gene expression were observed between the treatment groups. The grape puree treatment resulted in higher Clostridium numbers and lower Bifidobacterium numbers when compared to all other groups. In summary, the dietary consumption of grape polyphenols has the potential to beneficially modulate aspects of intestinal health provided their concentration is limited.

Metabolomics for Agricultural Waste Valorization: Shifting Toward a Sustainable Bioeconomy

Agriculture has been considered as a fundamental industry for human survival since ancient times. Local and traditional agriculture are based on circular sustainability models, which produce practically no waste. However, owing to population growth and current market demands, modern agriculture is based on linear and large-scale production systems, generating tons of organic agricultural waste (OAW), such as rejected or inedible plant tissues (shells, peels, stalks, etc.). Generally, this waste accumulates in landfills and creates negative environmental impacts. The plant kingdom is rich in metabolic diversity, harboring over 200,000 structurally distinct metabolites that are naturally present in plants. Hence, OAW is considered to be a rich source of bioactive compounds, including phenolic compounds and secondary metabolites that exert a wide range of health benefits. Accordingly, OAW can be used as extraction material for the discovery and recovery of novel functional compounds that can be reinserted into the production system. This approach would alleviate the undesired environmental impacts of OAW accumulation in landfills, while providing added value to food, pharmaceutical, cosmetic, and nutraceutical products and introducing a circular economic model in the modern agricultural industry. In this regard, metabolomics-based approaches have gained increasing interest in the agri-food sector for a variety of applications, including the rediscovery of bioactive compounds, owing to advances in analytical instrumentation and data analytics platforms. This mini review summarizes the major aspects regarding the identification of novel bioactive compounds from agricultural waste, focusing on metabolomics as the main tool.

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600−425, 425−300, 300−212 and 212−150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores.

Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds

Grape pomace (GP), a major byproduct obtained from the winemaking process, is characterized by a high amount of phenolic compounds and secondary plant metabolites, with potential beneficial effects on human health. Therefore, GP is a source of bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activity. As people are paying more attention to sustainability, in this work, we evaluate two different extractions (aqueous and hydroalcoholic) of GP bioactive compounds. In vitro simulated gastrointestinal digestion of the GP extracts was performed to improve the bioavailability and bioaccessibility of polyphenols. The antioxidant activity (ABTS and DPPH assays) and the phenolic characterization of the extracts by UHPLC-DAD were evaluated. The antimicrobial effects of GP antioxidants in combination with a probiotic (Lactiplantibacillus plantarum) on the growth of pathogenic microorganisms (Escherichia coli, Bacillus megaterium, and Listeria monocytogenes) were evaluated. As a result, an increase of antioxidant activity of aqueous GP extracts during the gastrointestinal digestion, and a contextual decrease of hydroalcoholic extracts, were detected. The main compounds assessed by UHPLC-DAD were anthocyanins, phenolic acids, flavonoids, and stilbenes. Despite lower antioxidant activity, due to the presence of antimicrobial active compounds, the aqueous extracts inhibited the growth of pathogens.

Composition and Biological Activity of Vitis vinifera Winter Cane Extract on Candida Biofilm

Vitis vinifera canes are waste material of grapevine pruning and thus represent cheap source of high-value polyphenols. In view of the fact that resistance of many pathogenic microorganisms to antibiotics is a growing problem, the antimicrobial activity of plant polyphenols is studied as one of the possible approaches. We have investigated the total phenolic content, composition, antioxidant activity, and antifungal activity against Candida biofilm of an extract from winter canes and a commercially available extract from blue grapes. Light microscopy and confocal microscopy imaging as well as crystal violet staining were used to quantify and visualize the biofilm. We found a decrease in cell adhesion to the surface depending on the concentration of resveratrol in the cane extract. The biofilm formation was observed as metabolic activity of Candida albicans, Candida parapsilosis and Candida krusei biofilm cells and the minimum biofilm inhibitory concentrations were determined. The highest inhibition of metabolic activity was observed in Candida albicans biofilm after treatment with the cane extract (30 mg/L) and blue grape extract (50 mg/L). The composition of cane extract was analyzed and found to be comparatively different from blue grape extract. In addition, the content of total phenolic groups in cane extract was three-times higher (12.75 g_GA/L). The results showed that cane extract was more effective in preventing biofilm formation than blue grape extract and winter canes have proven to be a potential source of polyphenols for antimicrobial and antibiofilm treatment.

Effects of Purple Corn Anthocyanin on Blood Biochemical Indexes, Ruminal Fluid Fermentation, and Rumen Microbiota in Goats

The objective of this study was to observe the effects of anthocyanin from purple corn on blood biochemical indexes, ruminal fluid fermentation parameters, and the microbial population in goats. A total of 18 Qianbei Ma wether kids (body weight, 21.38 ± 1.61 kg; mean ± standard deviation) were randomly assigned to three groups using a completely randomized design. The group diets were: (1) control, basal diet, (2) treatment 1 (LA), basal diet with 0.5-g/d purple corn pigment (PCP), and (3) treatment 2 (HA), basal diet with 1-g/d PCP. The results showed that supplementation of PCP anthocyanin increased (P < 0.05) crude protein and gross energy digestibilities compared to the control. Compared to the control group, the inclusion of anthocyanin-rich PCP led to significantly increased (P < 0.05) plasma reduced glutathione and peroxidase concentrations. Goats receiving PCP had increased (P < 0.05) ruminal fluid acetic acid and a higher ratio of acetate to propionate, while the propionic acid, butyric acid, valeric acid, isobutyric acid, and isovaleric acid levels had decreased (P < 0.05). There was no significant difference (P > 0.05) in ruminal fluid alpha bacterial diversity among the three groups. At the phylum level, the feeding of PCP had significant effect (P < 0.05) on the abundances of Actinobacteriota, Proteobacteria, Elusimicrobiota, WPS-2, and Cyanobacteria. At the genus level, HA group had lower (P < 0.05) Prevotellaceae_NK3B31_group abundance compared to the other groups. In addition, significant differences (P < 0.05) were also observed for the ruminal fluid Eubacterium_nodatum_group, Amnipila, Ruminiclostridium, U29-B03, unclassified_c_Clostridia, Pyramidobacter, Anaeroplasma, UCG-004, Atopobium, norank_f_norank_o_Bradymonadales, Elusimicrobium, norank_f_norank_o_norank_c_norank_p_WPS-2, norank_f_Bacteroidales_UCG-001, and norank_f_norank_o_Gastranaerophilales among all groups. Taken together, the inclusion of anthocyanin-rich PCP increased the antioxidant potential, improved rumen volatile fatty acids, and induced a shift in the structure and relative abundance of ruminal microbiota in growing goats.

Enzymes, In Vivo Biocatalysis, and Metabolic Engineering for Enabling a Circular Economy and Sustainability

Since the industrial revolution, the rapid growth and development of global industries have depended largely upon the utilization of coal-derived chemicals, and more recently, the utilization of petroleum-based chemicals. These developments have followed a linear economy model (produce, consume, and dispose). As the world is facing a serious threat from the climate change crisis, a more sustainable solution for manufacturing, i.e., circular economy in which waste from the same or different industries can be used as feedstocks or resources for production offers an attractive industrial/business model. In nature, biological systems, i.e., microorganisms routinely use their enzymes and metabolic pathways to convert organic and inorganic wastes to synthesize biochemicals and energy required for their growth. Therefore, an understanding of how selected enzymes convert biobased feedstocks into special (bio)chemicals serves as an important basis from which to build on for applications in biocatalysis, metabolic engineering, and synthetic biology to enable biobased processes that are greener and cleaner for the environment. This review article highlights the current state of knowledge regarding the enzymatic reactions used in converting biobased wastes (lignocellulosic biomass, sugar, phenolic acid, triglyceride, fatty acid, and glycerol) and greenhouse gases (CO₂ and CH₄) into value-added products and discusses the current progress made in their metabolic engineering. The commercial aspects and life cycle assessment of products from enzymatic and metabolic engineering are also discussed. Continued development in the field of metabolic engineering would offer diversified solutions which are sustainable and renewable for manufacturing valuable chemicals.

Antibacterial films made with persimmon (Diospyros kaki L.), pectin, and glycerol: An experimental design approach

Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree films (Diospyros kaki L.) incorporated with glycerol and pectin by casting technique were formulated using a Plackett-Burman design and characterized. The puree showed high carbohydrate content (175.70 g/kg). In descending order, fructose, glucose, and maltohexaose were the sugars found in persimmon. All the independent variables studied-puree concentration, pectin, glycerol, and temperature-statistically influenced the tensile strength (0.75-1.30 MPa), elongation at break (17.69-26.02%), and Young's modulus (3.34-10.94 MPa) of the films. Water solubility ranged from 68.80% to 80.86%, which were very similar to other films based on puree fruit in the literature. Samples presented high vapor permeability (5.77-6.63 × 10^-6 g/h/m/Pa) when compared to biodegradable films. Scanning electron microscopy showed smooth surfaces and good plasticizer dispersion. The colorimetric coordinates indicated the films are reddish and yellowish, giving them an orange-ish visual aspect. The films exhibited antimicrobial activity, especially against Escherichia coli and Staphylococcus aureus. These results indicate that the developed films might be a good candidate for antimicrobial food packaging improving food quality and safety. PRACTICAL APPLICATION: The production of fruit-film packaging with functional and biodegradable characteristics might reduce postharvest loss of fruit and have the potential to develop active food packaging. In this sense, this study is in line with precepts of the circular economy, once it takes advantage of exceeded resources that would be discarded by generating biodegradable films which can be used as edible packaging. Furthermore, given the antimicrobial potential of the films developed, they might be applied as active packaging to improve food safety and extend shelf life.

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment.

Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC₅₀) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product

This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs.

GRAPHIC ABSTRACT

Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480

Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti-Listeria effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of Listeria monocytogenes strains obtained from human, salmon, cheese, and L. innocua treated with two WPP (WPP-N and WPP-C) of different polyphenol contents using Caco-2 and SW480 cells. The invasion was dependent of the cell line, being higher in the SW480 than in the Caco-2 cell line. Human and salmon L. monocytogenes strains caused cell invasion in both cell lines, while cheese and L. innocua did not cause an invasion. The phenolic contents of WPP-N are characterized by high levels of anthocyanin and stilbenes and WPP-C by a high content of phenolic acids. The inhibitory effect of the WPPs was dependent of the strain and of the degree of differentiation of the intestinal cells line. The inhibition of Listeria invasion by WPPs in the SW480 cell line, especially with WPP-C, were higher than the Caco-2 cell line inhibited mainly by WPP-N. This effect is associated with the WPPs’ ability to protect the integrity of the intestinal barrier by modification of the cell–cell junction protein expression. The gene expression of E-cadherin and occludin are involved in the L. monocytogenes invasion of both the Caco-2 and SW480 cell lines, while the gene expression of claudin is only involved in the invasion of SW480. These findings suggest that WPPs have an inhibitory L. monocytogenes invasion effect in gastrointestinal cells lines.

Incorporation of grape seed extract towards wound care product development

Naturally derived ingredients are becoming more prevalent in therapeutic drug formulations due to consumers' concerns about chemical side effects. In the context of wound care, despite the impressive progress in therapeutic product development, drugs dispensed to treat impaired healing challenged by biofilms; excessive inflammation and oxidation are not yet really effective. Thus, the hunts for improved drug formulations preferably using natural ingredients that are cost-effective in accelerating the wound-healing process are of constant demand. The grape seed extract is extensively studied and is reported to be rich in phenolic compounds, unsaturated fatty acids and vitamins which exhibit numerous therapeutic benefits owing to their anti-inflammatory, anti-microbial, and anti-oxidative properties that support its potential use in the development of wound-healing products. We conducted a literature study using Scopus, PubMed, and Google Scholar including the keywords "grape seed extract" and "wound healing". We also scanned all the references cited by the retrieved articles. Accordingly, this review is aimed to (i) explore the various phytochemical constituents found in grape seed extracts along with their mechanism of action that instigate wound healing, (ii) to highlight the latest pre-clinical and clinical assessments of grape seed extract in wound models, and (iii) to encourage innovation scientists in the field to address current limitations and to effectively develop grape seed extract-based wound care product formulations for commercialization.

Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions

The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color stability, microbial quality, and sensory properties of aerobic (AP) and vacuum (VP) packaged beef patties during 15 days of chilled storage. Compared to control, incorporating of BMWE decreased (P < .01) the pH, thiobarbituric acid reactive substances (TBARS), MMb, and hue angle values of both AP and VP beef patties, while improving the redness (a*) and chroma values (P < .01). Addition of BMWE contributed significantly to extending the shelf life of beef patties by limiting lipid oxidation, discoloration and microbial growth during storage compared to control (P < .01). Although the lowest TAMB (total aerobic mesophylic bacteria) counts, TBARS and MMb values were determined in 0.4% BMWE groups, 0.2% BMWE was the most favourable concentration considering sensory acceptability and instrumental redness. These results showed that BMWE could be used as a promising natural colorant, antioxidant and antimicrobial agent in beef patties instead of synthetic additives.

Grape Canes from Typical Cultivars of Campania (Southern Italy) as a Source of High-Value Bioactive Compounds: Phenolic Profile, Antioxidant and Antimicrobial Activities

The purpose of the current study was to determine the phenolic composition, antioxidant, and antimicrobial activities in grape cane extracts from typical cultivars of Southern Italy. Aqueous extracts at different pHs (1-13) were prepared from "Aglianico", "Fiano", and "Greco" grape canes. The results demonstrated that an alkaline pH (13.00) produced the best polyphenol-rich extracts, as the total phenolic content was more than double when compared to the respective extracts prepared at pH 1.00. "Greco" grape canes gave the highest quantity of phenolic compounds at each pH, ranging from 42.7 ± 0.4 to 104.3 ± 3.0 mg Gallic Acid Equivalents (GAE)/g Dry Extract (DE) from pH 1.00 to 13.00. The Radical Scavenging Activity (RSA) and the Ferric Reducing Antioxidant Power (FRAP) were measured. The highest antioxidant activity was showed by "Greco" extract at pH 7.00. Seventy-five compounds were identified in the extracts by HPLC-MS with six of them described for the first time in grape canes. Procyanidins were highly abundant in extracts at pH 7.00, whereas stilbenoids were the most represented compounds at pH 13.00. Very strong antiviral activity against herpes simplex viruses was recorded for the extracts at pH 7.00 and 13.00 that were active in the early stages of infection by acting directly against the viral particles. The overall results suggest that grape canes, currently underutilized, can be usefully valorised by providing active extracts to use as antioxidant and antiviral agents.

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Natural extracts containing high polyphenolic concentration possess antibacterial, anti-parasitic and fungicidal activities. The present research characterises two extracts based on white grape marc, a winemaking by-product, describing their physicochemical features and antimicrobial capacities. The main components of these extracts are phenolic acids, flavan-3-ols and their gallates and flavonols and their glycosides. As a result of this complex composition, the extracts showed pronounced bioactivities with potential uses in agricultural, pharmaceutical and cosmetic industries. Polyphenol compounds were extracted by using hydro-organic solvent mixtures from the by-product of Albariño white wines (Galicia, NW Spain) production. The in vitro antimicrobial activity of these extracts was evaluated on Gram-positive and Gram-negative bacteria and Apicomplexan and Oomycota parasites. Microbial species investigated are causing agents of several human and animal diseases, such as foodborne illnesses (Bacillus cereus, Escherichia coli, Salmonella enterica, and Toxoplasma gondii), skin infections and/or mastitis (Staphylococcus aureus and Streptococcus uberis), malaria (Plasmodium falciparum) and plant infections as "chestnut ink" or "root rot" (Phytophthora cinnamomi). Both extracts showed activity against all the tested species, being nontoxic for the host. So, they could be used for the development of biocides to control a wide range of pathogenic agents and contribute to the enhancement of winemaking industry by-products.

Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance

The emergence of antibiotic-resistance in bacteria has limited the ability to treat bacterial infections, besides increasing their morbidity and mortality at the global scale. The need for alternative solutions to deal with this problem is urgent and has brought about a renewed interest in natural products as sources of potential antimicrobials. The wine industry is responsible for the production of vast amounts of waste and by-products, with associated environmental problems. These residues are rich in bioactive secondary metabolites, especially phenolic compounds. Some phenolics are bacteriostatic/bactericidal against several pathogenic bacteria and may have a synergistic action towards antibiotics, mitigating or reverting bacterial resistance to these drugs. Complex phenolic mixtures, such as those present in winemaking residues (pomace, skins, stalks, leaves, and especially seeds), are even more effective as antimicrobials and could be used in combined therapy, thereby contributing to management of the antibiotic resistance crisis. This review focuses on the potentialities of winemaking by-products, their extracts, and constituents as chemotherapeutic antibacterial agents.

Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products

The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.

Valorization of fruits and vegetable wastes and by-products to produce natural pigments

Synthetic pigments from petrochemicals have been extensively used in a wide range of food products. However, these pigments have adverse effects on human health that has rendered it obligatory to the scientific community in order to explore for much safer, natural, and eco-friendly pigments. In this regard, exploiting the potential of agri-food wastes presumes importance, extracted mainly by employing green processing and extraction technologies. Of late, pigments market size is growing rapidly owing to their extensive uses. Hence, there is a need for sustainable production of pigments from renewable bioresources. Valorization of vegetal wastes (fruits and vegetables) and their by-products (e.g. peels, seeds or pomace) can meet the demands of natural pigment production at the industrial levels for potential food, pharmaceuticals, and cosmeceuticals applications. These wastes/by-products are a rich source of natural pigments such as: anthocyanins, betalains, carotenoids, and chlorophylls. It is envisaged that these natural pigments can contribute significantly to the development of functional foods as well as impart rich biotherapeutic potential. With a sustainability approach, we have critically reviewed vital research information and developments made on natural pigments from vegetal wastes, greener extraction and processing technologies, encapsulation techniques and potential bioactivities. Designed with an eco-friendly approach, it is expected that this review will benefit not only the concerned industries but also be of use to health-conscious consumers.

ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile

Wine lees (WL) are by-products generated in the winemaking process. The aim of this study was to investigate the angiotensin-converting enzyme inhibitory (ACEi) activity, and the blood pressure (BP) lowering effect of WL from individual grape varieties. The relationship among their activities and phenolic profiles was also studied. Three WL, from Cabernet, Mazuela, and Garnacha grape varieties, were firstly selected based on their ACEi properties. Their phenolic profiles were fully characterized by UHPLC-ESI-Q-TOF-MS. Then, their potential antihypertensive effects were evaluated in spontaneously hypertensive rats (SHR). BP was recorded before and after their oral administrations (2, 4, 6, 8, 24, and 48 h) at a dose of 5 mL/kg bw. Cabernet WL (CWL) exhibited a potent antihypertensive activity, similar to that obtained with the drug Captopril. This BP-lowering effect was related to the high amount of anthocyanins and flavanols present in these lees. In addition, a potential hypotensive effect of CWL was discarded in normotensive Wistar-Kyoto rats. Finally, the ACEi and antihypertensive activities of CWL coming from a different harvest were confirmed. Our results suggest the potential of CWL for controlling arterial BP, opening the door to commercial use within the wine industry.

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese

Fresh ovine "primosale" cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes' milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 10⁹ CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.

Rapid analytical approach for bioprofiling compounds with radical scavenging and antimicrobial activities from seaweeds

Brown seaweeds are traditionally used as food in Asian countries, and they are a valuable source of bioactive compounds. Herein, a novel high-throughput methodological approach was developed for the tracing of compounds with radical scavenging and antimicrobial activities in Saccharina japonica and Undaria pinnatifida methanol extracts. The seaweed metabolites were separated by a novel high-performance thin-layer chromatography method, the bioactive bands were identified by bioautography assays. The bioactive compounds were characterized with ultra-high-performance liquid chromatography coupled with linear trap quadrupole tandem mass spectrometry. Stearidonic, eicosapentaenoic, and arachidonic acids were identified as major components having radical scavenging and antimicrobial activities. The suggested method provides a fast identification and quantification of bioactive compounds in multicomponent biological samples.

Phytochemical Profiles, Antioxidant and Antibacterial Activities of Grape (Vitis vinifera L.) Seeds and Skin from Organic and Conventional Vineyards

The therapeutic benefits of extracts obtained from different red grape fractions were thoroughly studied, however, data regarding the comparison of phytochemical extracts prepared from the same varieties coming from organic versus conventional management systems are rather lacking. The present study aimed at comparing some of the phytochemical characteristics and antimicrobial activity of hydroalcoholic (50% v/v) extracts obtained from four varieties of red grapes cultivated respectively in organic and conventional vineyards. Total flavonoid content, total phenolic compounds, and antioxidant activity were determined by molecular absorption spectroscopy. Antimicrobial activity of the studied extracts was evaluated against common bacterial strains isolated from different habitats according to specific lab procedures. The analyses were performed in solid broths by applying the disk diffusion method, which allowed for the simultaneous determination of the spectrum of the sensitivity of the tested bacteria as well as the values of the minimum inhibition concentration (MIC). It was found that favorable antagonistic activities against the tested bacteria strains were exhibited by the hydroalcoholic extracts from the seeds of the organic varieties, respectively the skin of the conventional varieties.

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives

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.

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.

Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy

Agro-food industrial waste is currently being accumulated, pushing scientists to find recovery strategies to obtain bioactive compounds within a circular bioeconomy. Target phenolic compounds have shown market potential by means of optimization extraction techniques.

Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.

Exploring the Synergy Between HPTLC and HPLC-DAD for the Investigation of Wine-Making By-Products

Both environmental and economic issues are increasingly pushing for the revalorization of agri-food by-products, including those arising from wine industry. Wastes produced from wine-making processes are important sources of biologically active compounds, mainly phenolic acids and flavonoids, which could be re-used for several applications, for example as additive surrogates or new ingredients in foodstuffs and/or pharmaceuticals. Therefore, the development of methods aimed at isolating, characterizing and quantifying molecules present in winery by-products acquires considerable importance in view of their re-utilization on a large scale. In this connection, this study demonstrated that high-performance thin-layer chromatography (HPTLC) and high-performance liquid chromatography with diode array detection (HPLC-DAD) can operate in synergy for the investigation of pomace and seed materials arising from both white and red cultivars of Vitis Vinifera. By virtue of fingerprint profiling, mass spectrometry (MS) interfacing and band comparison method, HPTLC enabled detection and identification of phenolic acids, non-anthocyanic flavonoids and anthocyanins. On the contrary, only anthocyanins could be identified by HPLC-DAD, and their subsequent quantification showed that malvidin-3-O-glucoside (oenin) was the most abundant one. In parallel, HPTLC has allowed to detect and quantify proanthocyanidins (PAC), showing that only catechin was present in the test samples. Both quantitative analytical methods were validated in terms of linearity, detection and quantification limits and precision.

Grape Pomace as a Promising Antimicrobial Alternative in Feed: A Critical Review

Antimicrobial resistance is among the most urgent global challenges facing sustainable animal production systems. The use of antibiotics as growth promoters and for infectious disease prevention in intensive animal-farming practices has translated into the selection and spread of antimicrobial resistance genes in an unprecedented fashion. Several multi-resistant bacterial strains have been isolated from food-producing animals, thus constituting an alarming food-safety issue. Many industrial byproducts with potential antimicrobial properties are currently being investigated to identify empirical and affordable solutions/alternatives that can potentially be used in feed for animals. Grape pomace is among such byproducts that gained the attention as a result of its low cost, abundance, and, most importantly, its bioactive and antibacterial properties. This review discusses the recently reported studies with regard to exploring the use of grape pomace (and its extracts) in animal production to control pathogens, along with the promotion of beneficial bacterial species in the gut to ultimately alleviate antibacterial resistance. The review further summarizes realistic expectations connected with grape pomace usage and lists the still-to-be-addressed concerns about its application in animal agriculture.

Bioactive potential of fruit and vegetable wastes

Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).