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Quagliardi M, Frapiccini E, Marini M, Panfili M, Santanatoglia A, Kouamo Nguefang ML, Roncarati A, Vittori S, Borsetta G. Use of grape by-products in aquaculture: New frontiers for a circular economy application. Heliyon 2024; 10:e27443. [PMID: 38468965 PMCID: PMC10926132 DOI: 10.1016/j.heliyon.2024.e27443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/20/2024] [Accepted: 02/28/2024] [Indexed: 03/13/2024] Open
Abstract
Grape by-products have already been used in cosmetics, food industries, but also animal feed industry, especially monogastrics and in aquaculture. Grape by-products have been studied for a long time and their principal activities are antimicrobial and antioxidant. Concerning aquaculture, the great demand and necessity to replace animal sources with vegetable ones, has placed grape by-products as possible new phytonutrients with beneficial properties. The purpose of this review is to describe the use of grape by-products in aquaculture, during the last decade, concerning their effects on: 1) gut health and welfare status; 2) growth performances; 3) quality of fillets and flesh during the rearing cycle and shelf-life products. Although other studies highlighted that the high supplementation of grape by-products could negatively affect fish health and growth, due to antinutritional factors (tannins), grape by-products are proven to be valuable phytonutrients that can be incorporated into fish feed to enhance growth and health during rearing conditions. Even in fish products, their utilization has proven to elongate the properties and shelf-life of fillets and minces. Further studies to evaluate the possible integrations or replacements with grape by-products in fish feed in order to evaluate their effectiveness in aquaculture from a sustainable circular economy perspective will be desirable to enhance the use of these products.
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Affiliation(s)
- Martina Quagliardi
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, 62024, Italy
| | - Emanuela Frapiccini
- National Research Council—Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), Ancona, 60125, Italy
| | - Mauro Marini
- National Research Council—Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), Ancona, 60125, Italy
| | - Monica Panfili
- National Research Council—Institute of Marine Biological Resources and Biotechnologies (CNR-IRBIM), Ancona, 60125, Italy
| | | | | | - Alessandra Roncarati
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, 62024, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Camerino, 62032, Italy
| | - Germana Borsetta
- School of Pharmacy, University of Camerino, Camerino, 62032, Italy
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Lou W, Li B, Nataliya G. The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1981458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Wenjuan Lou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukraine
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Grevtseva Nataliya
- Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukraine
- Department of Bakery, Confectionary, Pasta and Food Concentrates Technology, Kharkov State University of Food Technology and Trade, Kharkov, Ukraine
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Jeong HM, Lee Y, Shin YJ, Woo SH, Kim JS, Jeong DW, Shin S, Jeon SH, Shim JH. Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrol. Food Chem 2020; 345:128777. [PMID: 33321347 DOI: 10.1016/j.foodchem.2020.128777] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/29/2022]
Abstract
Cyclodextrin glucanotransferase (CGTase; EC 2.4.1.19) produces cycloamyloses (CAs), which are large cyclic glucans, and subsequently transforms them to α-, β-, and γ-cyclodextrins. We developed a novel encapsulation process based on the cyclization activity of CGTase and applied it to the formation of CA inclusion complexes with resveratrol (RVT), which has limited bioavailability due to its low water solubility. The encapsulated RVT (CA-RVT) was purified using preparative high-performance liquid chromatography. The water solubility of CA-RVT was 6,000-fold higher than that of RVT. CA-RVT in water demonstrated 98% stability for 1 week at 4 °C. According to radical scavenging activity and anti-inflammatory assays, CA-RVT in aqueous solution exhibited similar activities as an equal amount of RVT in dimethyl sulfoxide, suggesting the limited solubility of RVT can be overcome through CA encapsulation by CGTase, thus enhancing its nutraceutical value as a functional ingredient in the food industry.
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Affiliation(s)
- Hyun-Mo Jeong
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Yeontaek Lee
- Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea
| | - Yu-Jeong Shin
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Seung-Hye Woo
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Ji-Soo Kim
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Da-Woon Jeong
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Sooyong Shin
- Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea.
| | - Sung Ho Jeon
- Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea.
| | - Jae-Hoon Shim
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
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