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Amyoony J, Gorman M, Moss R, McSweeney MB. A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace. J Food Sci 2024; 89:2438-2449. [PMID: 38389447 DOI: 10.1111/1750-3841.16993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 01/15/2024] [Accepted: 02/02/2024] [Indexed: 02/24/2024]
Abstract
Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt-reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt-reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt-reduced foods. Two trials were conducted using hedonic scales and temporal check-all-that-apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. PRACTICAL APPLICATION: There is a consumer demand to create salt-reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products.
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Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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2
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Curiel-Fernández M, Cano-Mozo E, Ayestarán B, Guadalupe Z, Pérez-Magariño S. Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1985-1994. [PMID: 37587088 DOI: 10.1021/acs.jafc.3c02894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Polysaccharides have an important role in the technological and sensory characteristics of wines. The aim of this work was to study the effects of the addition of four polysaccharide extracts obtained from grape products and byproducts to red wines during storage for 2 months on their phenolic composition and color. The four extracts rich in polysaccharides were obtained from grape must, white grape pomace, red grape marc, and red wine, and they were compared with a commercial inactivated yeast. These products were studied in three wines selected for their highest astringency and acidity characteristics. The highest differences were found in the red wines with high initial phenolic concentrations, which reduced their values. The addition of polysaccharide extracts from grape pomace or marc, must, or yeast can mainly be interesting in wines with high phenolic content since they may be useful to modulate the astringency of red wines. This is the first work that studies the effect of polysaccharide extracts obtained from grape byproducts in red wines, showing great possibilities of these products.
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Affiliation(s)
- María Curiel-Fernández
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Estela Cano-Mozo
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain
| | - Silvia Pérez-Magariño
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
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3
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Gutierrez-Gonzalez V, Rivero-Perez MD, Gerardi G, Muñiz P, González-SanJose ML, Jaime I, Cavia-Saiz M. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat. Food Chem 2023; 427:136625. [PMID: 37364313 DOI: 10.1016/j.foodchem.2023.136625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/31/2023] [Accepted: 06/11/2023] [Indexed: 06/28/2023]
Abstract
White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, modified its phenolic profile and in its bioaccessible fractions, while maintaining a high total antioxidant capacity and total polyphenol content. The contact of the seasoning with the meat can be considered safe as it does not show cytotoxicity in the Caco-2 cells. Additionally, the ability to modulate the cell oxidative stress of the bioaccessible fractions and the potential benefits on microbiota by the colonic fermentation fraction, suggest its potential use as a functional ingredient, without being affected by storage. These results are novel and may help to establish the value of this product as a functional ingredient.
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Affiliation(s)
- Victor Gutierrez-Gonzalez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Mª Dolores Rivero-Perez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Gisela Gerardi
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Mª Luisa González-SanJose
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Isabel Jaime
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
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4
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Zannella C, Chianese A, Annunziata G, Ambrosino A, De Filippis A, Tenore GC, Novellino E, Stornaiuolo M, Galdiero M. Antiherpetic Activity of Taurisolo ®, a Grape Pomace Polyphenolic Extract. Microorganisms 2023; 11:1346. [PMID: 37317320 DOI: 10.3390/microorganisms11051346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 06/16/2023] Open
Abstract
Herpes simplex virus (HSV) is widespread in the population, causing oral or genital ulcers and, rarely, severe complications such as encephalitis, keratitis, and neonatal herpes. Current available anti-HSV drugs are acyclovir and its derivatives, although long-term therapy with these agents can lead to drug resistance. Thus, the discovery of novel antiherpetic compounds merits additional studies. In recent decades, much scientific effort has been invested in the discovery of new synthetic or natural compounds with promising antiviral properties. In our study, we tested the antiviral potential of a novel polyphenol-based nutraceutical formulation (named Taurisolo®) consisting of a water polyphenol extract of grape pomace. The evaluation of the antiviral activity was carried out by using HSV-1 and HSV-2 in plaque assay experiments to understand the mechanism of action of the extract. Results were confirmed by real-time PCR, transmission electron microscope (TEM), and fluorescence microscope. Taurisolo® was able to block the viral infection by acting on cells when added together with the virus and also when the virus was pretreated with the extract, demonstrating an inhibitory activity directed to the early phases of HSV-1 and HSV-2 infection. Altogether, these data evidence for the first time the potential use of Taurisolo® as a topical formulation for both preventing and healing herpes lesions.
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Affiliation(s)
- Carla Zannella
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138 Naples, Italy
| | - Annalisa Chianese
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138 Naples, Italy
| | - Giuseppe Annunziata
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
| | - Annalisa Ambrosino
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138 Naples, Italy
| | - Anna De Filippis
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138 Naples, Italy
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
| | - Ettore Novellino
- Department of Medicine and Surgery, Università Cattolica del Sacro Cuore, 00168 Rome, Italy
| | - Mariano Stornaiuolo
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
| | - Massimiliano Galdiero
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138 Naples, Italy
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Moutinho J, Gouvinhas I, Domínguez-Perles R, Barros A. Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications. Molecules 2023; 28:molecules28093885. [PMID: 37175294 PMCID: PMC10180386 DOI: 10.3390/molecules28093885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 04/26/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
This study aims to take advantage of the wine industry by-products and extract bioactive compounds from grape pomace by applying methodologies susceptible to be integrated easily into industrial workflows because of the association with standard instrumentation and facilities, while the main factors affecting the efficiency of the process have been optimized. The sampling consisted of two grape varieties: 'Touriga Nacional' and 'Sousão'. A response surface methodology (RSM) method was used to optimize the extraction conditions based on three independent variables according to the chemical characteristics and stability/lability traits associated with polyphenols; the main bioactive phytochemical in grape pomace: solvent (50%, 70%, and 90% ethanol); temperature (20 °C, 40 °C, and 60 °C); and pH (0.5% HCl, 2% HCl, and 3.5% HCl). The phytochemical profile, as well as the radical scavenging and reducing powers were determined on 27 different samples. The highest yield and antioxidant activity corresponded to extracts obtained at 60 °C using 3.5% HCl and 70% ethanol. The values for total phenols and flavonoids were 44.93 mg of gallic acid equivalents (GAE) and 22.95 mg of catechins equivalents (CE) per gram, respectively. Concerning the evaluation of antioxidant capacity using various assays such as ABTS, DPPH, and FRAP, the results obtained were 0.30, 0.43, and 0.36 mmol of Trolox equivalent antioxidant capacity (TEAC) per gram, correspondingly. The analysis of the extract obtained with the best extraction performance using these parameters via High-Performance Liquid Chromatography-Mass Spectrometry has been also performed, allowing us to identify fourteen (14) compounds, including phenolic acids (n = 3), flavonols (n = 7), and anthocyanins (n = 4). As a result of this process, the best conditions for the production of a natural and environmentally friendly dye, not only avoiding waste but also reusing these by-products, were achieved.
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Affiliation(s)
- Joana Moutinho
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS, CSIC, University Campus of Espinardo-25, 30100 Murcia, Spain
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
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6
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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7
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Baroi AM, Sieniawska E, Świątek Ł, Fierascu I. Grape Waste Materials-An Attractive Source for Developing Nanomaterials with Versatile Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:nano13050836. [PMID: 36903714 PMCID: PMC10005071 DOI: 10.3390/nano13050836] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/12/2023] [Accepted: 02/22/2023] [Indexed: 05/27/2023]
Abstract
In the last decade, researchers have focused on the recycling of agro-food wastes for the production of value-added products. This eco-friendly trend is also observed in nanotechnology, where recycled raw materials may be processed into valuable nanomaterials with practical applications. Regarding environmental safety, replacing hazardous chemical substances with natural products obtained from plant wastes is an excellent opportunity for the "green synthesis" of nanomaterials. This paper aims to critically discuss plant waste, with particular emphasis on grape waste, methods of recovery of active compounds, and nanomaterials obtained from by-products, along with their versatile applications, including healthcare uses. Moreover, the challenges that may appear in this field, as well as future perspectives, are also included.
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Affiliation(s)
- Anda Maria Baroi
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Elwira Sieniawska
- Department of Natural Products Chemistry, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
| | - Łukasz Świątek
- Department of Virology with SARS Laboratory, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
| | - Irina Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
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8
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Mantzourani I, Daoutidou M, Nikolaou A, Kourkoutas Y, Alexopoulos A, Tzavellas I, Dasenaki M, Thomaidis N, Plessas S. Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat. Int J Food Microbiol 2023; 386:110022. [PMID: 36436411 DOI: 10.1016/j.ijfoodmicro.2022.110022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 10/27/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022]
Abstract
In the present study, wine-based marinades containing ethanolic extract from pomegranate (Punica granatum L.), alone or in combination with two Essential Oils (Thyme & Oregano), were used for pork fillets marination and their antimicrobial activity, as well as their sensorial impact were evaluated. Likewise, the marinades exhibited promising results concerning their recorded antimicrobial activity versus Enterobacteriaceae, Total Mesophilic Bacteria, Yeasts/molds, Staphylococcus spp., Pseudomonas spp. & Lactic Acid Bacteria (LAB). The outcome demonstrated that pork fillets marinated with wine containing ethanolic extract of pomegranate and Oregano Essential Oil were more resistant to spoilage compared to all other samples; thus, their shelf-life was significantly extended (4 days in some cases). Triterpenes (maslinic, oleanolic and betulinic acid), monoterpenes (p-cymene, carvacrol, thymol, limonene), organic acids (citric & malic acid) and phenols, were the main constituents found in the plant extract, the wine and Essential Oils applied, as determined through LC-QTOF/MS and HPLC analysis. Additionally, the sensorial properties (color, tenderness, flavor and juiciness) of the marinated meat samples were not negatively influenced. Consequently, marinades of this type could be used as natural preservatives in meat products, with satisfying antimicrobial and organoleptic results.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
| | - Maria Daoutidou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Anastasios Nikolaou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Ilias Tzavellas
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Marilena Dasenaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Nikolaos Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
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9
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Hadidi M, Orellana-Palacios JC, Aghababaei F, Gonzalez-Serrano DJ, Moreno A, Lorenzo JM. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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Ferrer-Gallego R, Silva P. The Wine Industry By-Products: Applications for Food Industry and Health Benefits. Antioxidants (Basel) 2022; 11:antiox11102025. [PMID: 36290748 PMCID: PMC9598427 DOI: 10.3390/antiox11102025] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/16/2022] Open
Abstract
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.
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Affiliation(s)
- Raúl Ferrer-Gallego
- Centro Tecnológico del Vino (VITEC), Ctra. Porrera Km. 1, 43730 Falset, Tarragona, Spain
- Bodega Ferrer Gallego, 46311 Jaraguas, Valencia, Spain
- Department of Ecology, Desertification Research Centre (CIDE-CSIC-UV-GV), 46113 Moncada, Valencia, Spain
| | - Paula Silva
- Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal
- iNOVA Media Lab, ICNOVA-NOVA Institute of Communication, NOVA School of Social Sciences and Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal
- Correspondence:
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11
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Souza EL, Nascimento TS, Magalhães CM, Barreto GDA, Leal IL, dos Anjos JP, Machado BAS. Development and Characterization of Powdered Antioxidant Compounds Made from Shiraz ( Vitis vinifera L.) Grape Peels and Arrowroot ( Maranta arundinacea L.). ScientificWorldJournal 2022; 2022:7664321. [PMID: 35514608 PMCID: PMC9064501 DOI: 10.1155/2022/7664321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 03/13/2022] [Accepted: 03/22/2022] [Indexed: 11/23/2022] Open
Abstract
Grapevine (Vitis vinifera L.) is a plant containing many phenolic compounds, mostly distributed in the peel, pulp, and seeds. This study evaluates the centesimal composition and bioactive compounds in Shiraz grape (Vitis vinifera) peels using spectrophotometric and UHPLC techniques and develops different formulations of compound powders from the peels and arrowroot using conventional drying technology. The results demonstrate that Shiraz grape skin contains significant amounts of insoluble fiber (15.3%), phenolics (157.09 ± 6.96-149.11 ± 9.27 mg GAE g-1), and flavonoids (0.75 ± 0.50-2.00 ± 0.50 mg QE g-1), with excellent antioxidant capacity observed in the alcoholic extracts. The phenolic content in the developed powdered compounds ranged from 128.32 to 139.70 mg GAE g-1. In general, the compounds showed good antioxidant capacity (IC50 = 0.17 to 0.19 μg mL-1). According to the chromatographic evaluation, it was possible to quantify gallic acid, catechin, and epicatechin, the latter of which was found in the largest quantities in the six formulations. The EV5 formulation was the most efficient in terms of phenolic compounds and protein amounts. This formulation's composition and low cost could make it viable for use in the food industry.
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Affiliation(s)
- Euzélia Lima Souza
- Post-Graduate Program–Industrial Technology and Management, University Center SENAI/CIMATEC, Salvador, Bahia, Brazil
- Nutrition School, Gastronomy Course, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Camila Miranda Magalhães
- Institute of Health Sciences, Biotechnology Course, Federal University of Bahia, Salvador, Bahia, Brazil
| | - Gabriele de Abreu Barreto
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Ingrid Lessa Leal
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Jeancarlo Pereira dos Anjos
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
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12
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Antimicrobial properties and volatile profile of bread and biscuits melanoidins. Food Chem 2022; 373:131648. [PMID: 34839966 DOI: 10.1016/j.foodchem.2021.131648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 01/18/2023]
Abstract
This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread. Melanoidins were isolated from scraped and sieved crusts (1 mm), after gluten digestion, 10 kDa ultrafiltration, and diafiltration. Finally, they were freeze-dried. Headspace solid-phase dynamic extraction coupled with a gas chromatograph with a mass spectrometer was used to determine the volatile profiles. The antimicrobial effect was evaluated against isolated strains of the most relevant food spoilage and pathogen microorganisms, together with some molds and yeasts. Melanoidins from common bread exhibited the most extensive antimicrobial activities and showed the most composite volatile profile. No undesirable compounds, such as furfural and 5-hydroxy-methyl-furfural, were found in any of the melanoidins studied. The obtained data pointed out that bakery melanoidins can exert effective food technological properties as natural antimicrobials that can improve shelf-life and security of foodstuffs, together with a possible contribution to food aroma.
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13
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Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Crit Rev Food Sci Nutr 2022; 63:7677-7691. [PMID: 35266840 DOI: 10.1080/10408398.2022.2049200] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Wee Yin Koh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Sana Gammoh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
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14
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Menevseoglu A, Aykas DP, Hatta-Sakoda B, Toledo-Herrera VH, Rodriguez-Saona LE. Non-Invasive Monitoring of Ethanol and Methanol Levels in Grape-Derived Pisco Distillate by Vibrational Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2021; 21:6278. [PMID: 34577485 PMCID: PMC8473036 DOI: 10.3390/s21186278] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/14/2021] [Accepted: 09/16/2021] [Indexed: 11/17/2022]
Abstract
Handheld Raman and portable FT-IR spectroscopy devices were evaluated for fast and non-invasive determination of methanol and ethanol levels in Peruvian Pisco. Commercial Peruvian Pisco (n = 171) samples were kindly provided by the UNALM Alliance for Research in Alcohol and its Derivatives (Lima, Peru) and supplemented by purchases at grocery and online stores. Pisco spectra were collected on handheld Raman spectrometers equipped with either a 1064 nm or a 785 nm excitation laser and a portable infrared unit operating in transmission mode. The alcohol levels were determined by GC-MS. Calibration models used partial least-squares regression (PLSR) to develop prediction algorithms. GC-MS data revealed that 10% of Pisco samples had ethanol levels lower than 38%, indicating possible water dilution. Methanol levels ranged from 10 to 130 mg/100 mL, well below the maximum levels allowed for fruit brandies. Handheld Raman equipped with a 1064 nm excitation laser gave the best results for determining ethanol (SEP = 1.2%; RPre = 0.95) and methanol (SEP = 1.8 mg/100 mL; RPre = 0.93). Randomly selected Pisco samples were spiked with methanol (75 to 2800 mg/100 mL), and their Raman spectra were collected through their genuine commercial bottles. The prediction models gave an excellent performance (SEP = 98 mg/100 mL; RPre = 0.97), allowing for the non-destructive and non-contact determination of methanol and ethanol concentrations without opening the bottles.
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Affiliation(s)
- Ahmed Menevseoglu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gumushane 29100, Turkey;
| | - Didem P. Aykas
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey;
| | - Beatriz Hatta-Sakoda
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima 15024, Peru;
| | | | - Luis E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA
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15
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Yadav A, Kumar N, Upadhyay A, Pratibha, Anurag RK. Edible Packaging from Fruit Processing Waste: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1940198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Nishant Kumar
- Department of Agricultural and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Pratibha
- Department of Food Business Management and Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Rahul Kumar Anurag
- Agricultural Structures and Environmental Control Division, ICAR-Central Institute of Post Harvest Engineering and Technology, PAU Campus-141004 Ludhiana, Punjab, India
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16
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Kapcsándi V, Hanczné Lakatos E, Sik B, Linka LÁ, Székelyhidi R. Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product. CHEMICKE ZVESTI 2021; 75:5711-5717. [PMID: 34219900 PMCID: PMC8236308 DOI: 10.1007/s11696-021-01754-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 06/23/2021] [Indexed: 11/04/2022]
Abstract
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
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Affiliation(s)
- Viktória Kapcsándi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Lucsony street 15-17, Mosonmagyaróvár, 9200 Hungary
| | - Erika Hanczné Lakatos
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Lucsony street 15-17, Mosonmagyaróvár, 9200 Hungary
| | - Beatrix Sik
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Lucsony street 15-17, Mosonmagyaróvár, 9200 Hungary
| | - László Ádám Linka
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Lucsony street 15-17, Mosonmagyaróvár, 9200 Hungary
| | - Rita Székelyhidi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, Lucsony street 15-17, Mosonmagyaróvár, 9200 Hungary
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Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480. Foods 2021; 10:foods10071485. [PMID: 34206875 PMCID: PMC8304679 DOI: 10.3390/foods10071485] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/19/2021] [Accepted: 06/22/2021] [Indexed: 11/17/2022] Open
Abstract
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.
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Coelho M, Silva S, Costa E, Pereira RN, Rodrigues AS, Teixeira JA, Pintado M. Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules 2021; 26:3838. [PMID: 34202440 PMCID: PMC8270259 DOI: 10.3390/molecules26133838] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/15/2021] [Accepted: 06/20/2021] [Indexed: 12/05/2022] Open
Abstract
Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers' increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.
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Affiliation(s)
- Marta Coelho
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Sara Silva
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Eduardo Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Ricardo N. Pereira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Manuela Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
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19
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Gerardi G, Cavia-Saiz M, Rivero-Pérez MD, González-SanJosé ML, Muñiz P. The protective effects of wine pomace products on the vascular endothelial barrier function. Food Funct 2021; 11:7878-7891. [PMID: 32812564 DOI: 10.1039/d0fo01199a] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Endothelial dysfunction is associated with cardiovascular diseases and involves a chronic inflammatory process that together with oxidative stress increases the permeability of the vascular endothelium. The aim of this study was to evaluate the role of red and white wine pomace products (rWPPs and wWPPs) in the maintenance of endothelial integrity in hyperglycemia of EA.hy926 endothelial cells. EA.hy926 endothelial cells exposed to hyperglycemia were treated with the in vitro digested fractions of rWPPs and wWPPs. A Real Time Cellular Analysis (RTCA) system was used to evaluate the endothelial monolayer integrity after INF-γ stimulation of pre-treated endothelial cells with the digested fractions. The changes in cell viability, NO, ROS and NOX4 were recorded and actin cytoskeleton and E-cadherin junctions were evaluated by immunofluorescence. All digested fractions prevent the hyperglycemic actions in the cell viability and NO/ROS balance. The inflammatory mediator INF-γ and hyperglycemia caused a decrease in RTCA adhesion of the EA.hy926 endothelial cell monolayer. Pre-treatment with all digested fractions enhanced the EA.hy926 endothelial monolayer integrity and maintained actin cytoskeleton and E-cadherin junctions. These in vitro studies elucidate that the anti-hyperglycemic and anti-inflammatory actions of wine pomace products involve a decrease in ROS production and the stabilization of junction proteins via modulation of VE-cadherin and actin cytoskeleton suggesting a potential prevention of endothelial damage by these natural products.
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Affiliation(s)
- Gisela Gerardi
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - María D Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - María L González-SanJosé
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
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20
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Gerardi G, Cavia-Saiz M, Muñiz P. From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product. Crit Rev Food Sci Nutr 2021; 62:7427-7448. [PMID: 33951976 DOI: 10.1080/10408398.2021.1914542] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The wine pomace is the main winery by-products that suppose an economic and environmental problem and their use as a functional ingredient are being increasingly recognized as a good and inexpensive source of bioactive compounds. In this sense, it is known the potential health properties of wine pomace products in the prevention of disorders associated with oxidative stress and inflammation such as endothelial dysfunction, hypertension, hyperglycemia, diabetes, obesity. Those effects are due to the bioactive compounds of wine pomace and the mechanisms concern especially modulation of antioxidant/prooxidant activity, improvement of nitric oxide bioavailability, reduction of pro-inflammatory cytokines and modulation of antioxidant/inflammatory signal pathways. This review mainly summarizes the mechanisms of wine pomace products as modulators of oxidative status involved in cell pathologies as well as their potential therapeutic use for cardiovascular diseases. For this purpose, the review provides an overview of the findings related to the wine pomace bioactive compounds profile, their bioavailability and the action mechanisms for maintaining the redox cell balance involved in health benefits. The review suggests an important role for wine pomace product in cardiovascular diseases prevention and their regular food intake may attenuate the development and progression of comorbidities associated with cardiovascular diseases.
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Affiliation(s)
- Gisela Gerardi
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
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21
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Ribeiro TB, Bonifácio-Lopes T, Morais P, Miranda A, Nunes J, Vicente AA, Pintado M. Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110476] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107729] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Ribeiro TB, Oliveira A, Coelho M, Veiga M, Costa EM, Silva S, Nunes J, Vicente AA, Pintado M. Are olive pomace powders a safe source of bioactives and nutrients? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1963-1978. [PMID: 32914435 DOI: 10.1002/jsfa.10812] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 07/22/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The olive oil industry generates significant amounts of semi-solid wastes, namely olive pomace. Olive pomace is a by-product rich in high-value compounds (e.g. dietary fibre, unsaturated fatty acids, polyphenols) widely explored to obtain new food ingredients. However, conventional extraction methods frequently use organic solvents, while novel eco-friendly techniques have high operational costs. The development of powdered products without any extraction step has been proposed as a more feasible and sustainable approach. RESULTS The present study fractionated and valorized the liquid and pulp fraction of olive pomace obtaining two stable and safe powdered ingredients, namely a liquid-enriched powder (LOPP) and a pulp-enriched powder (POPP). These powders were characterized chemically, and their bioactivity was assessed. LOPP exhibited a significant amount of mannitol (141 g kg-1 ), potassium (54 g kg-1 ) and hydroxytyrosol derivatives (5 mg g-1 ). POPP exhibited a high amount of dietary fibre (620 g kg-1 ) associated with a significant amount of bound phenolics (7.41 mg GAE g-1 fibre DW) with substantial antioxidant activity. POPP also contained an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a reasonable source of protein (12%). Their functional properties (solubility, water-holding and oil-holding capacity), antioxidant capacity and antimicrobial activity were also assessed, and their biological safety was verified. CONCLUSIONS The development of olive pomace powders for application in the food industry could be a suitable strategy to add value to olive pomace and obtain safe multifunctional ingredients with higher health-promoting effects than dietary fibre and polyphenols. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tânia Bragança Ribeiro
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
- Association BLC3, Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Portugal
| | - Ana Oliveira
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Marta Coelho
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Mariana Veiga
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Eduardo M Costa
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Sara Silva
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - João Nunes
- Association BLC3, Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
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Ribeiro TB, Campos D, Oliveira A, Nunes J, Vicente AA, Pintado M. Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre. Food Res Int 2020; 142:110032. [PMID: 33773651 DOI: 10.1016/j.foodres.2020.110032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/23/2020] [Accepted: 12/13/2020] [Indexed: 01/17/2023]
Abstract
Pulp-enriched powder (POPP) was obtained from olive pomace solid fraction, a derived from the new value chain established for olive by-products. As a multifunctional powder, POPP retains several bioactive compounds (fatty acids, dietary fibre and phenolics) under potential synergic interaction, even more, reactive throughout the digestion. So, in this study, the potential multifunctionality of POPP was evaluated after the gastrointestinal tract. A significant loss of phenolics occurred during oral digestion (62.48%). However, the potential role of dietary fibre as phenolics' carrier and its possible liberation in the stomach allowed recovering a significant amount of phenolics (77.11%) and a bioaccessibility index of at least 50% (mainly for tyrosol and its glucoside). POPP also provides high content of dietary fibre mainly insoluble fibre (69.68 g/100 g dry weight) linked to a substantial amount of bound phenolics (7.63 mg of gallic acid equivalents/g fibre dry weight), with a positive effect on the fatty acids bioaccessibility [decreased the saturated (5-6%) and facilitated the unsaturated fatty acids bioaccessibility (4-11%)]. PCA analysis became evident the negative effect of simulated gastrointestinal digestion upon POPP as mainly linked to phenolics' loss. Despite all negative effects of the simulated digestion on POPP bioactive composition, phenolics and unsaturated fatty acids showed to be bioaccessible in significant amount, and the amount of bound phenolics associated to fibre retained in the colon have the potential to exert gut health benefits.
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Affiliation(s)
- Tânia B Ribeiro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Association BLC3 - Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição, 2, Lagares, 3405-155 Oliveira do Hospital, Portugal
| | - Débora Campos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Nunes
- Association BLC3 - Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição, 2, Lagares, 3405-155 Oliveira do Hospital, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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25
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Coelho M, Pereira R, Rodrigues A, Teixeira J, Pintado M. The use of emergent technologies to extract added value compounds from grape by-products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
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.
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Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030083] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
An increase in the number of novel fortified kefir-based beverages was observed in the last decades. Vegetables were often proposed as convenient resources of bioactive molecules able to improve nutraceutical benefits of these drinks and/or to confer them new significant features. These findings have been well accepted by the consumers, which generally reserve an important role to the quality of the assumed food and beverages. Specifically, functional fermented milk-based drinks enriched with vegetable extracts display significant biological properties, due to the presence of bioactive compounds exhibiting antimicrobial and antioxidant features. In addition, agro-industrial wastes have been also proposed as innovative resources of secondary metabolites to enrich kefir-based products. Eco-friendly extraction techniques were generally exploited to achieve the isolation of biomolecules and reducing, at the same time, economic and environmental loads. To this regard, this review deeply investigates the main findings to improve kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. The nutraceutical characteristics related to the consumers’ health benefits, as well as their effects on the sensorial, chemical, and microbiological properties of the products were evaluated.
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Alarcón M, López-Viñas M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, Soriano A. Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage. Antioxidants (Basel) 2020; 9:antiox9080687. [PMID: 32748839 PMCID: PMC7463938 DOI: 10.3390/antiox9080687] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 07/27/2020] [Accepted: 07/30/2020] [Indexed: 01/09/2023] Open
Abstract
Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.
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Affiliation(s)
- Marina Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
| | - Manuel López-Viñas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
| | - María Consuelo Díaz-Maroto
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
| | - María Elena Alañón
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - Almudena Soriano
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.A.); (M.L.-V.); (M.S.P.-C.)
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;
- Correspondence: ; Tel.: +34-926-295300 (ext. 3437)
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Carullo G, Sciubba F, Governa P, Mazzotta S, Frattaruolo L, Grillo G, Cappello AR, Cravotto G, Di Cocco ME, Aiello F. Mantonico and Pecorello Grape Seed Extracts: Chemical Characterization and Evaluation of In Vitro Wound-Healing and Anti-Inflammatory Activities. Pharmaceuticals (Basel) 2020; 13:ph13050097. [PMID: 32423026 PMCID: PMC7281466 DOI: 10.3390/ph13050097] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/06/2020] [Accepted: 05/12/2020] [Indexed: 01/25/2023] Open
Abstract
The winemaking process produces a huge number of pomaces that generally are used for energy purposes. Further valuable applications such as health-promoting properties are still under investigation. The seeds of the white berries of Mantonico and Pecorello cv. were extracted in a Soxhlet apparatus, using n-hexane and chloroform as solvents. Extracts were characterized by NMR and GC-MS analyses. They were assayed in vitro as wound healing and anti-inflammatory agents in HaCaT and RAW 264.7 cell lines, respectively. n-hexane Mantonico extract resulted in the most interesting wound healing sample, while n-hexane Pecorello, containing a good number of carotenoids, resulted in a good anti-inflammatory candidate. These preliminary findings underlined the benefit of grape seed extracts valorization due to their health-promoting properties.
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Affiliation(s)
- Gabriele Carullo
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (S.M.); (L.F.); (A.R.C.)
| | - Fabio Sciubba
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (F.S.); (M.E.D.C.)
| | - Paolo Governa
- Department of Biotechnology, Chemistry and Pharmacy, Department of Excellence 2018-2022, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy;
| | - Sarah Mazzotta
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (S.M.); (L.F.); (A.R.C.)
- Department of Organic and Medicinal Chemistry, Faculty of Pharmacy, University of Seville, C/O Prof. García González, 41071 Seville, Spain
| | - Luca Frattaruolo
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (S.M.); (L.F.); (A.R.C.)
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Via P. Guria 9, 10125 Turin, Italy; (G.G.); (G.C.)
| | - Anna Rita Cappello
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (S.M.); (L.F.); (A.R.C.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Guria 9, 10125 Turin, Italy; (G.G.); (G.C.)
| | - Maria Enrica Di Cocco
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (F.S.); (M.E.D.C.)
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (G.C.); (S.M.); (L.F.); (A.R.C.)
- Correspondence: ; Tel.: +39-098-449-3154
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Ortega-Heras M, Villarroel E, Mateos S, García-Lomillo J, Rovira J, González-Sanjosé ML. Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1709558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Miriam Ortega-Heras
- Department of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spain
| | - Esther Villarroel
- Department of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spain
| | - Sara Mateos
- Department of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spain
| | - Javier García-Lomillo
- Department of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spain
| | - María Luisa González-Sanjosé
- Department of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spain
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Pérez Cid B, Muinelo Martínez M, Vázquez Vázquez FA, Río Segade S. Content and bioavailability of trace elements and nutrients in grape pomace. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6713-6721. [PMID: 31350770 DOI: 10.1002/jsfa.9953] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/16/2019] [Accepted: 07/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The possible agricultural use of grape pomace could be limited by the content and mobility of metals. This is influenced by many factors. In this study, the abundance and availability of heavy metals and essential nutrients were evaluated comprehensively in different grape pomace residues from winemaking of five white and red grape varieties, before and after the distillation process. RESULTS The total metal content found in grape pomace skins and seeds confirmed that there was greater metal accumulation in skins than in the corresponding seeds, with the exception of Ca and Mg. The enrichment of all metals (except K) during the distillation stage was confirmed by means of a significant correlation (R = 0.996, P < 0.001) between the metal content obtained in distilled and undistilled samples. Regarding availability, multivariate statistical analysis showed different behavior among elements, but a great similarity for metal mobility in both distilled and undistilled grape pomace samples and in both skins and seeds, except for Mn, Zn and Mg. CONCLUSION The results obtained in this study suggest the potential application of these grape residues as organic fertilizers for agricultural soils, without limitations resulting from heavy metal contamination. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Benita Pérez Cid
- Departamento de Química Analítica y Alimentaria, Facultad de Química, Universidad de Vigo, Vigo, Spain
| | - María Muinelo Martínez
- Departamento de Química Analítica y Alimentaria, Facultad de Química, Universidad de Vigo, Vigo, Spain
| | | | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Grugliasco, Italy
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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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34
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Hassan YI, Kosir V, Yin X, Ross K, Diarra MS. Grape Pomace as a Promising Antimicrobial Alternative in Feed: A Critical Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9705-9718. [PMID: 31393722 DOI: 10.1021/acs.jafc.9b02861] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
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.
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Affiliation(s)
- Yousef I Hassan
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , Guelph , Ontario N1G 5C9 , Canada
| | - Veronika Kosir
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , Guelph , Ontario N1G 5C9 , Canada
| | - Xianhua Yin
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , Guelph , Ontario N1G 5C9 , Canada
| | - Kelly Ross
- Summerland Research and Development Centre , Agriculture and Agri-Food Canada , Summerland , British Columbia V0H 1Z0 , Canada
| | - Moussa S Diarra
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , Guelph , Ontario N1G 5C9 , Canada
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Gerardi G, Cavia-Saiz M, Rivero-Pérez MD, González-SanJosé ML, Muñiz P. Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Qi Z, Xiao J, Ye L, Chuyun W, Chang Z, Shugang L, Fenghong H. The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method. Food Sci Nutr 2019; 7:2231-2241. [PMID: 31388415 PMCID: PMC6668568 DOI: 10.1002/fsn3.1023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 03/15/2019] [Accepted: 03/17/2019] [Indexed: 11/13/2022] Open
Abstract
This study investigated the effect of different almond oil extraction techniques, namely, cold-press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold-press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58-11.75 mg/100 g), total phytosterols (92.86-244.21 mg/100 g), total tocopherols, and tocotrienols (48.03-55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high-quality almond oils in the future.
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Affiliation(s)
- Zhou Qi
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and NutritionMinistry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Jia Xiao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and NutritionMinistry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Liu Ye
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Wan Chuyun
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and NutritionMinistry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Zheng Chang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and NutritionMinistry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
| | - Li Shugang
- School of Biological Engineering and FoodHubei University of TechnologyWuhanHubei ProvinceChina
| | - Huang Fenghong
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and NutritionMinistry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering LaboratoryWuhanChina
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Pezzini V, Agostini F, Smiderle F, Touguinha L, Salvador M, Moura S. Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical composition. Food Sci Biotechnol 2019; 28:691-699. [PMID: 31093426 DOI: 10.1007/s10068-018-0531-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 11/18/2018] [Accepted: 12/03/2018] [Indexed: 11/25/2022] Open
Abstract
By-products of the grape juice industry contain valuable compounds. The current work produced bioactive-enriched extracts from by-products of the grape juice, through three different extraction methods. Yields and chemical compositions varied, according to the extraction method (ultrasound, microwave, liquid-liquid). High-efficiency liquid chromatography with UV-Vis and high-resolution mass spectrometry characterised were used for chemical characterization, with glycosylated flavonoids evident. The crude extract was fractionated by open column, which has possibility carried-out fraction rich in resveratrol. The inhibition of DPPH radicals ranged from 14.2 to 74.2%, and the total phenolic content ranged from 0.1 to 107.0 mg gallic acid equivalents/100 g. Microwave-assisted extraction of grape juice by-products using polar solvents, such as ethanol and water, provided the best yield and chemical composition, obtaining extracts rich in flavonoids. In this way, this work has demonstrated the industrial grape by-products importances, which are a rich source of antioxidants if properly extracted.
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Affiliation(s)
- Vania Pezzini
- 1LBIOP - Laboratory of Biotechnology of Natural and Synthetics Products, Technology Department, Biotechnology Institute, University of Caxias do Sul, 1130, Francisco Getúlio Vargas St., Caxias do Sul, CEP 95070-560 Brazil
| | - Fabiana Agostini
- 1LBIOP - Laboratory of Biotechnology of Natural and Synthetics Products, Technology Department, Biotechnology Institute, University of Caxias do Sul, 1130, Francisco Getúlio Vargas St., Caxias do Sul, CEP 95070-560 Brazil
| | - Franco Smiderle
- 1LBIOP - Laboratory of Biotechnology of Natural and Synthetics Products, Technology Department, Biotechnology Institute, University of Caxias do Sul, 1130, Francisco Getúlio Vargas St., Caxias do Sul, CEP 95070-560 Brazil
| | - Luciana Touguinha
- 2LEOA - Laboratory of Oxidative Stress and Antioxidants, Biotechnology Institute, University of Caxias do Sul, Caxias do Sul, Brazil
| | - Mirian Salvador
- 2LEOA - Laboratory of Oxidative Stress and Antioxidants, Biotechnology Institute, University of Caxias do Sul, Caxias do Sul, Brazil
| | - Sidnei Moura
- 1LBIOP - Laboratory of Biotechnology of Natural and Synthetics Products, Technology Department, Biotechnology Institute, University of Caxias do Sul, 1130, Francisco Getúlio Vargas St., Caxias do Sul, CEP 95070-560 Brazil
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Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S. Plant phenolics as functional food ingredients. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:183-257. [PMID: 31445596 DOI: 10.1016/bs.afnr.2019.02.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action. Besides, the approaches for their extraction from plant matrices and technological improvements regarding their preparation, stability and bioavailability in order to be used as functional food ingredients are also reviewed, as well as their legal situation regarding the possibility of making "health claims" based on their presence in food and beverages.
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Affiliation(s)
- Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain.
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Taofiq Oludemi
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
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Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 2019; 24:E1056. [PMID: 30889812 PMCID: PMC6471601 DOI: 10.3390/molecules24061056] [Citation(s) in RCA: 133] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 02/07/2023] Open
Abstract
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.
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Affiliation(s)
- Margarida Faustino
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Mariana Veiga
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Pedro Sousa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Eduardo M Costa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Sara Silva
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Manuela Pintado
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 209] [Impact Index Per Article: 41.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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Lucarini M, Durazzo A, Romani A, Campo M, Lombardi-Boccia G, Cecchini F. Bio-Based Compounds from Grape Seeds: A Biorefinery Approach. Molecules 2018; 23:E1888. [PMID: 30060557 PMCID: PMC6222734 DOI: 10.3390/molecules23081888] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 07/20/2018] [Accepted: 07/26/2018] [Indexed: 11/16/2022] Open
Abstract
Food and agricultural waste represents a growing problem with negative effects on the economy, environment, and human health. Winemaking produces byproducts with high added value, which can be used for new productions in several application fields. From the perspective of biorefinery and circular economy, grape seeds could be exploited by extracting bioactive compounds with high added value before using biomass for energy purposes. The markets concerned are, in addition to the food, cosmetics, and pharmaceuticals sectors, which use bioactive compounds, the sector of biopolymeric materials and of energy for the production of biohydrogen and biomethane. Generally, bioactive components should be investigated through an integrated and multidisciplinary study approach based on emerging analytical techniques; in this context, attention is addressed towards green and sustainable procedures; an update of extraction techniques, innovative technologies, and chemometrics are described. Nowadays, processes so far tested on a pilot scale for grape waste are developed to enhance the extraction yields. Here, a picture of the Italian experience applied to the byproducts of the wine industry is given.
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Affiliation(s)
| | | | - Annalisa Romani
- PHYTOLAB, University of Florence, 50019 Sesto Fiorentino, (Firenze), Italy.
| | - Margherita Campo
- PHYTOLAB, University of Florence, 50019 Sesto Fiorentino, (Firenze), Italy.
| | | | - Francesca Cecchini
- CREA-Research Centre for Viticulture and Enology, 00049 Velletri, Roma, Italy.
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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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Xu Y, Rehmani N, Alsubaie L, Kim C, Sismour E, Scales A. Tapioca starch active nanocomposite films and their antimicrobial effectiveness on ready-to-eat chicken meat. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.02.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Ran XL, Zhang M, Wang Y, Adhikari B. Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review. Crit Rev Food Sci Nutr 2018; 59:450-461. [PMID: 28920702 DOI: 10.1080/10408398.2017.1377149] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing. The present work will summarize state-of-the-art technological approaches concerning extraction, superfine and drying applied to plant food processing residues. Simultaneously, the application of the bioactive components originated from byproducts in food industry will also be reviewed.
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Affiliation(s)
- Xin-Li Ran
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c International Joint Laboratory on Food Safety, Jiangnan University , China
| | - Yuchuan Wang
- b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
| | - Benu Adhikari
- d School of Science, RMIT University , Melbourne , Australia
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Antimicrobial activity of safflower seed meal extract and its application as an antimicrobial agent for the inactivation of Listeria monocytogenes inoculated on fresh lettuce. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.063] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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46
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Beres C, Costa GNS, Cabezudo I, da Silva-James NK, Teles ASC, Cruz APG, Mellinger-Silva C, Tonon RV, Cabral LMC, Freitas SP. Towards integral utilization of grape pomace from winemaking process: A review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 68:581-594. [PMID: 28734610 DOI: 10.1016/j.wasman.2017.07.017] [Citation(s) in RCA: 234] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 06/27/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to approach the recent winemaking scenario and the benefits achieved when a waste management policy is implemented, as well as to compare available extractive technologies and a wide alternative of uses for grape pomace.
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Affiliation(s)
- Carolina Beres
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Gislaine N S Costa
- Chemical School, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ignacio Cabezudo
- Biotechnological and Chemical Process Institute, Faculty of Biochemical and Pharmaceutical Science, National University of Rosario, Rosario, SF, Argentina
| | | | - Aline S C Teles
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ana P G Cruz
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | | | - Renata V Tonon
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| | | | - Suely P Freitas
- Chemical School, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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Vystavna Y, Zaichenko L, Klimenko N, Rätsep R. Trace metals transfer during vine cultivation and winemaking processes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4520-4525. [PMID: 28332198 DOI: 10.1002/jsfa.8318] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 03/13/2017] [Accepted: 03/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The study was focused on Zn, Cu and Pb transfer in the system of soil-grape-must-juice-wine in a Chardonnay grape variety from Ukrainian vine growing regions. The analyses of soil, grape, must, pomace, juice and wine were done at the study plot in the south-west of Crimea. RESULTS Commercial white wines of Chardonnay from different vine growing regions in Ukraine were analysed for trace metals content. Results revealed that trace elements transfer was related to diverse Zn, Cu and Pb sources, trace metals bioavailability, their speciation and complexes during the wine making processes. The analysed commercial wines had lower Cu, Zn and Pb concentrations than wine from the Inkerman study plot. CONCLUSION Trace metals concentrations were comparable to those in European wines and lower than limits recommended by International Organization of Vine and Wine. The tentative relationship between wine and soil was found for Zn at the study plot. The method can be used to describe the relationship between the soil and wine in other study areas. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yuliya Vystavna
- Biology Centre CAS, Institute of Hydrobiology, České Budějovice, Czech Republic
- O.M. Beketov National University of Urban Economy in Kharkiv, Department of Environmental Engineering and Management, Kharkiv, Ukraine
| | - Liubov Zaichenko
- O.M. Beketov National University of Urban Economy in Kharkiv, Department of Environmental Engineering and Management, Kharkiv, Ukraine
| | - Nina Klimenko
- Institute of Agroecology and Environmental Management of National Academy of Agricultural Sciences of Ukraine, Kiev, Ukraine
| | - Reelika Rätsep
- Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Polli, Estonia
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49
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Gil-Sánchez I, Ayuda-Durán B, González-Manzano S, Santos-Buelga C, Cueva C, Martín-Cabrejas MA, Sanz-Buenhombre M, Guadarrama A, Moreno-Arribas MV, Bartolomé B. Chemical characterization and in vitro colonic fermentation of grape pomace extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3433-3444. [PMID: 28026017 DOI: 10.1002/jsfa.8197] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/07/2016] [Accepted: 12/23/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Currently, there is growing interest in extracts derived from winery by-products because of their beneficial health properties, which are associated with the presence of bioactive compounds. In this paper, we have carried out the chemical characterization and in vitro colonic fermentation of four grape pomace (GP) extracts rich in polyphenols and dietary fibre. RESULT Firstly, phenolic and dietary fibre composition of the GP extracts was determined. The highest individual phenolic concentrations corresponded to gallic and ellagic acids, followed by catechins and flavonols. The non-digestible fibre fraction ranged from 66% to 83% of the GP extracts, which indicated that they mainly contained non-digestible cell wall components. Secondly, when GP extracts were subjected to fermentation by faecal microbiota, a total of 16 bacterial phenolic metabolites were found in the fermented samples, confirming that polyphenols contained in the GP extracts were metabolized to different active metabolites by microbiota. In addition, the GP extracts tended to promote the growth of intestinal microbiota, although it was only significant for the Enterococcus group. CONCLUSION These findings, together with other information available in the literature, support the high added value of products obtained from winery by-products. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Salamanca, Spain
| | | | | | - Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | | | | | | | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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