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Moscariello C, Matassa S, Pirozzi F, Esposito G, Papirio S. Valorisation of industrial hemp ( Cannabis sativa L.) residues and cheese whey into volatile fatty acids for single cell protein production. ENVIRONMENTAL SCIENCE AND ECOTECHNOLOGY 2024; 21:100439. [PMID: 39027465 PMCID: PMC11254950 DOI: 10.1016/j.ese.2024.100439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 06/07/2024] [Accepted: 06/08/2024] [Indexed: 07/20/2024]
Abstract
The production of single cell protein (SCP) using lignocellulosic materials stands out as a promising route in the circular bioeconomy transition. However, multiple steps are necessary for lignocellulosics-to-SCP processes, involving chemical pretreatments and specific aerobic cultures. Whereas there are no studies that investigated the SCP production from lignocellulosics by using only biological processes and microbial biomass able to work both anaerobically and aerobically. In this view, the valorisation of industrial hemp (Cannabis sativa L.) biomass residues (HBRs), specifically hurds and a mix of leaves and inflorescences, combined with cheese whey (CW) was investigated through a semi-continuous acidogenic co-fermentation process (co-AF). The aim of this study was to maximise HBRs conversion into VFAs to be further used as carbon-rich substrates for SCP production. Different process conditions were tested by either removing CW or increasing the amount of HBRs in terms of VS (i.e., two and four times) to evaluate the performance of the co-AF process. Increasing HBRs resulted in a proportional increase in VFA production up to 3115 mg HAc L-1, with experimental production nearly 40% higher than theoretical predictions. The synergy between HBRs and CW was demonstrated, proving the latter as essential to improve the biodegradability of the former. The produced VFAs were subsequently tested as substrates for SCP synthesis in batch aerobic tests. A biomass concentration of 2.43 g TSS L-1 was achieved with a C/N ratio of 5.0 and a pH of 9.0 after two days of aerobic fermentation, reaching a protein content of 42% (g protein per g TSS). These results demonstrate the overall feasibility of the VFA-mediated HBR-to-SCP valorisation process.
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Affiliation(s)
- Carlo Moscariello
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, via Claudio 21, 80125, Napoli, Italy
| | - Silvio Matassa
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, via Claudio 21, 80125, Napoli, Italy
| | - Francesco Pirozzi
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, via Claudio 21, 80125, Napoli, Italy
| | - Giovanni Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, via Claudio 21, 80125, Napoli, Italy
| | - Stefano Papirio
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, via Claudio 21, 80125, Napoli, Italy
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Razouk A, Tiganescu E, von Glahn AJ, Abdin AY, Nasim MJ, Jacob C. The future in the litter bin - bioconversion of food waste as driver of a circular bioeconomy. Front Nutr 2024; 11:1325190. [PMID: 38769990 PMCID: PMC11104270 DOI: 10.3389/fnut.2024.1325190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 04/04/2024] [Indexed: 05/22/2024] Open
Abstract
Bioconversion of organic waste requires the development and application of rather simple, yet robust technologies capable of transferring biomass into energy and sustainable materials for the future. Food waste plays a significant role in this process as its valorisation reduces waste and at the same time avoids additional exploitation of primary resources. Nonetheless, to literally become "litterate". extensive research into such robust large-scale methods is required. Here, we highlight some promising avenues and materials which fulfill these "waste to value" requirements, from various types of food waste as sustainable sources for biogas, bioethanol and biodiesel to fertilizers and antioxidants from grape pomace, from old-fashioned fermentation to the magic of anaerobic digestion.
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Affiliation(s)
| | | | | | | | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
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Xiang F, Ding CX, Wang M, Hu H, Ma XJ, Xu XB, Zaki Abubakar B, Pignitter M, Wei KN, Shi AM, Wang Q. Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications. Food Chem 2024; 439:138059. [PMID: 38039608 DOI: 10.1016/j.foodchem.2023.138059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 12/03/2023]
Abstract
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cai-Xia Ding
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Miao Wang
- The China-Africa Green Agriculture Development Research Center, CGCOC Agriculture Development Co., Ltd., Beijing 100101, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiao-Jie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xue-Bing Xu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Bello Zaki Abubakar
- Department of Agricultural Extension and Rural Development, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto 840101, Nigeria
| | - Marc Pignitter
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
| | - Kang-Ning Wei
- The China-Africa Green Agriculture Development Research Center, CGCOC Agriculture Development Co., Ltd., Beijing 100101, China
| | - Ai-Min Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Thema KK, Mlambo V, Egbu CF, Mnisi CM. Use of red grape pomace and Aloe vera gel as nutraceuticals to ameliorate stocking density-induced stress in commercial male broilers. Trop Anim Health Prod 2024; 56:107. [PMID: 38507034 PMCID: PMC10954995 DOI: 10.1007/s11250-024-03943-x] [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: 12/08/2023] [Accepted: 03/01/2024] [Indexed: 03/22/2024]
Abstract
The combined effect of Aloe vera gel (AVG) administered through drinking water and dietary red grape pomace powder (RGP) on growth performance, physiological traits, welfare indicators, and meat quality in densely stocked broilers was evaluated. A total of 750, two-week-old male Ross 308 broilers (317.7 ± 10.12 g live weight) were randomly assigned to 25 cages, with each cage as an experimental unit. The broilers were stocked at a density of 30 birds per cage with a floor space of 1.32 m2. Dietary treatments were a standard grower or finisher diet (CON); CON containing 30 g RGP /kg diet plus either 1 (GPA1), 2 (GPA2), 3 (GPA3), or 4% (GPA4) AVG in drinking water. Treatment GPA1 promoted higher (P < 0.05) overall weight gain and overall feed conversion ratio (FCR) than CON. Positive quadratic effects (P < 0.05) were noted for mean corpuscular hemoglobin, basophils, 24-hour breast meat yellowness, chroma, and hue angle. The GPA2 group had the lowest (P < 0.05) gait score while the CON group had the highest score. Concurrent supplementation with a 30 g RGP /kg diet plus 1% AVG in drinking water enhanced weight gain, FCR, and finisher weight of densely stocked broilers. However, AVG doses beyond 1% did not enhance performance and physiological traits in densely stocked broilers.
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Affiliation(s)
- Kwena Kgaogelo Thema
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Private Bag x2046, Mmabatho, 2735, South Africa
| | - Victor Mlambo
- School of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Mbombela, 1200, South Africa
| | - Chidozie Freedom Egbu
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Private Bag x2046, Mmabatho, 2735, South Africa
| | - Caven Mguvane Mnisi
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Private Bag x2046, Mmabatho, 2735, South Africa.
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Giuliani CDS, Rosado Júnior AG, Mateus ALSS, Fonseca PAFDA, Falk RB, Thiel SR, Leães YSV, Ebling FDAR, Wagner R, Nörnberg JL. Meat quality of pigs fed grape pomace in different production systems. AN ACAD BRAS CIENC 2024; 96:e20220610. [PMID: 38451592 DOI: 10.1590/0001-3765202320220610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 07/09/2023] [Indexed: 03/08/2024] Open
Abstract
The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.
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Affiliation(s)
- Caroline Dos Santos Giuliani
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Adriano G Rosado Júnior
- Instituto Federal Farroupila, Rua Vinte de Setembro, 2616, 97420-000 São Vicente do Sul, RS, Brazil
| | - Ana Lúcia S S Mateus
- Universidade Federal de Santa Maria, Departamento de Estatística, Av. Roraima, 1000, 97105-900, Santa Maria, RS, Brazil
| | - Patrícia A F DA Fonseca
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Renata B Falk
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Suslin R Thiel
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Yasmim S V Leães
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Fabiani DA Rocha Ebling
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
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Antoniolli A, Becerra L, Piccoli P, Fontana A. Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. PLANTS (BASEL, SWITZERLAND) 2024; 13:590. [PMID: 38475437 DOI: 10.3390/plants13050590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/17/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024]
Abstract
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.
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Affiliation(s)
- Andrea Antoniolli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Lucía Becerra
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
| | - Patricia Piccoli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Ariel Fontana
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
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Miotti RH, do Amaral SR, Freitas AN, Bento HBS, de Carvalho AKF, Primo FL, de Paula AV. Enzymatic production process of capric acid-rich structured lipids: Development of formulation as a new therapeutic approach. Int J Biol Macromol 2024; 257:128641. [PMID: 38061520 DOI: 10.1016/j.ijbiomac.2023.128641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 12/17/2023]
Abstract
The present work reports an optimization of the synthesis of MLM-type (medium, long, medium) structured lipids (SL) through an acidolysis reaction of grape seed oil with capric acid catalyzed by Rhizopus oryzae lipase immobilized. At first, tests were carried out by preparing the biocatalysts using enzyme loadings (0.15 to 1 g of enzymatic powder) for each gram of support. Enzyme loading was used 0.3 g of enzymatic powder, and hydrolytic activity of 1860 ± 23.4 IU/g was reached. Optimized conditions determined by the Central Composite Rotatable Design (CCRD) revealed that the acidolysis reaction reached approximately 59 % incorporation degree (%ID) after 24 h, in addition to the fact that the biocatalyst could maintain the incorporation degree in five consecutive cycles. From this high incorporation degree, cell viability assays were performed with murine fibroblast cell lines and human cervical adenocarcinoma cell lines. Concerning the cytotoxicity assays, the concentration of MLM-SL to 1.75 and 2 % v/v were able to induce cell death in 56 % and 64 % of adenocarcinoma cells, respectively. Human cervical adenocarcinoma cells showed greater sensitivity to the induction of cell death when using emulsions with MLM-SL > 1.75 % v/v compared to emulsions with lower content indicating a potential for combating carcinogenic cells.
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Affiliation(s)
- Rodney H Miotti
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Stephanie R do Amaral
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Amanda Noli Freitas
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Heitor B S Bento
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Ana Karine F de Carvalho
- Department of Basic and Environmental Sciences, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Fernando L Primo
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil
| | - Ariela V de Paula
- Department of Bioprocess Engineering and Biotechnology, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo, Brazil.
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Gao P, Zheng M, Lu H, Lu S. The Progressive Utilization of Ponkan Peel Residue for Regulating Human Gut Microbiota through Sequential Extraction and Modification of Its Dietary Fibers. Foods 2023; 12:4148. [PMID: 38002205 PMCID: PMC10670068 DOI: 10.3390/foods12224148] [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: 10/08/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
As a by-product of citrus processing, ponkan (Citrus reticulata Blanco, cv. Ponkan) peel residue is a source of high quality dietary fiber (DF). To make a full utilization of this resource and give a better understanding on the probiotic function of its DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from ponkan peel residue (after flavonoids were extracted) using an alkaline method, followed by modifications using a composite physical-enzymatic treatment. The in vitro fermentation properties of the modified SDF and IDF (namely, MSDF and MIDF) and their effects on short-chain fatty acids (SCFA) production and changes in the composition of human gut microbiota were investigated. Results showed that MSDF and MIDF both significantly lowered the pH value and enhanced total SCFA content in the broths after fermented for 24 h by fecal inocula (p < 0.05) with better effects found in MSDF. Both MSDF and MIDF significantly reduced the diversity, with more in the latter than the former, and influenced the composition of human gut microbiota, especially increasing the relative abundance of Bacteroidetes and decreasing the ratio of Firmicutes to Bacteroidetes (F/B) value. The more influential microbiota by MSDF were g-Collinsella, p-Actinobacteria and g-Dialister, while those by MIDF were f-Veillonellaceae, c-Negativicutes and f-Prevotellacese. These results suggested that the modified ponkan peel residue DF can be utilized by specific bacteria in the human gut as a good source of fermentable fiber, providing a basis for the exploitation of the citrus by-product.
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Affiliation(s)
- Pu Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (P.G.); (M.Z.); (H.L.)
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Meiyu Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (P.G.); (M.Z.); (H.L.)
| | - Hanyu Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (P.G.); (M.Z.); (H.L.)
| | - Shengmin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (P.G.); (M.Z.); (H.L.)
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Santos LFD, Lopes ST, Nazari MT, Biduski B, Pinto VZ, Santos JSD, Bertolin TE, Santos LRD. Fruit pomace as a promising source to obtain biocompounds with antibacterial activity. Crit Rev Food Sci Nutr 2023; 63:12597-12609. [PMID: 35866531 DOI: 10.1080/10408398.2022.2103510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The demand for natural compounds to replace synthetic additives has aroused the interest of different sectors of society, especially the scientific community, due to their safety, biocompatibility, biodegradability and low toxicity. Alternative sources for antimicrobial compounds have been explored, such as fruit pomace. These by-products have essential compounds in their composition with different potential for application in food and packaging. In this context, this review systematizes the use of pomace from different fruits as a source of antibacterial compounds. Also, it summarizes the extraction methods and the applications of these compounds. Grape pomace, cranberry, and apple extracts are the most explored for antibacterial control, especially against genus Listeria, Salmonella, Staphylococcus, and Escherichia. In addition, phenolic acids, anthocyanins, flavonoids, and proanthocyanins are the main compounds identified in the studied fruit pomace extracts. In the reviewed articles, the biocompounds recovery is performed by methods with the absence of high temperatures (>80 °C); in some studies, the solid-liquid extraction method at mild temperatures (<30 °C) was well explored, using ethanol and water as solvent. The use of fruit processing by-products for bacterial control highlights the possibility of favoring the three pillars of sustainability (social, economic, and environmental) in the food industry.
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Affiliation(s)
| | | | | | - Bárbara Biduski
- University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Vania Zanella Pinto
- Graduate Program in Food Science and Tecnology, Federal University of Fronteira Sul, Parana, Brazil
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Cheng X, Du X, Liang Y, Degen AA, Wu X, Ji K, Gao Q, Xin G, Cong H, Yang G. Effect of grape pomace supplement on growth performance, gastrointestinal microbiota, and methane production in Tan lambs. Front Microbiol 2023; 14:1264840. [PMID: 37840727 PMCID: PMC10569316 DOI: 10.3389/fmicb.2023.1264840] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 09/11/2023] [Indexed: 10/17/2023] Open
Abstract
Grape pomace (GP), a by-product in wine production, is nutritious and can be used as a feed ingredient for ruminants; however, its role in shaping sheep gastrointestinal tract (GIT) microbiota is unclear. We conducted a controlled trial using a randomized block design with 10 Tan lambs fed a control diet (CD) and 10 Tan lambs fed a pelleted diet containing 8% GP (dry matter basis) for 46 days. Rumen, jejunum, cecum, and colon bacterial and archaeal composition were identified by 16S rRNA gene sequencing. Dry matter intake (DMI) was greater (p < 0.05) in the GP than CD group; however, there was no difference in average daily gain (ADG, p < 0.05) and feed conversion ratio (FCR, p < 0.05) between the two groups. The GP group had a greater abundance of Prevotella 1 and Prevotella 7 in the rumen; of Sharpe, Ruminococcaceae 2, and [Ruminococcus] gauvreauii group in the jejunum; of Ruminococcaceae UCG-014 and Romboutsia in the cecum, and Prevotella UCG-001 in the colon; but lesser Rikenellaceae RC9 gut group in the rumen and cecum, and Ruminococcaceae UCG-005 and Ruminococcaceae UCG-010 in the colon than the CD group. The pathways of carbohydrate metabolism, such as L-rhamnose degradation in the rumen, starch and glycogen degradation in the jejunum, galactose degradation in the cecum, and mixed acid fermentation and mannan degradation in the colon were up-graded; whereas, the pathways of tricarboxylic acid (TCA) cycle VIII, and pyruvate fermentation to acetone in the rumen and colon were down-graded with GP. The archaeal incomplete reductive TCA cycle was enriched in the rumen, jejunum, and colon; whereas, the methanogenesis from H2 and CO2, the cofactors of methanogenesis, including coenzyme M, coenzyme B, and factor 420 biosynthesis were decreased in the colon. The study concluded that a diet including GP at 8% DM did not affect ADG or FCR in Tan lambs. However, there were some potential benefits, such as enhancing propionate production by microbiota and pathways in the GIT, promoting B-vitamin production in the rumen, facilitating starch degradation and amino acid biosynthesis in the jejunum, and reducing methanogenesis in the colon.
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Affiliation(s)
- Xindong Cheng
- Key Laboratory of Stress Physiology and Ecology of Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Xia Du
- Key Laboratory of Stress Physiology and Ecology of Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yanping Liang
- Key Laboratory of Stress Physiology and Ecology of Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Abraham Allan Degen
- Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva, Israel
| | - Xiukun Wu
- Key Laboratory of Stress Physiology and Ecology of Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
- Key Laboratory of Extreme Environmental Microbial Resources and Engineering, Lanzhou, China
| | - Kaixi Ji
- Key Laboratory of Stress Physiology and Ecology of Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Qiaoxian Gao
- Ningxia Feed Engineering Technology Research Center, Ningxia University, Yinchuan, China
| | - Guosheng Xin
- Ningxia Feed Engineering Technology Research Center, Ningxia University, Yinchuan, China
| | - Haitao Cong
- Shandong Huakun Rural Revitalization Institute Co., Ltd., Jinan, China
| | - Guo Yang
- Key Laboratory of Stress Physiology and Ecology of Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, China
- Yellow River Estuary Tan Sheep Institute of Industrial Technology, Dongying, China
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11
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Curiel-Fernández M, Bueno-Herrera M, Guadalupe Z, Ayestarán B, Pérez-Magariño S. Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties. Molecules 2023; 28:6770. [PMID: 37836612 PMCID: PMC10574405 DOI: 10.3390/molecules28196770] [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: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.
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Affiliation(s)
- María Curiel-Fernández
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
| | - Marta Bueno-Herrera
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, 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; (Z.G.); (B.A.)
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, 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; (Z.G.); (B.A.)
| | - Silvia Pérez-Magariño
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
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12
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Siniawska M, Wojdyło A. Polyphenol Profiling by LC QTOF/ESI-MS and Biological Activity of Purple Passion Fruit Epicarp Extract. Molecules 2023; 28:6711. [PMID: 37764487 PMCID: PMC10535944 DOI: 10.3390/molecules28186711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/12/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
A polyphenolic preparation in the form of the passion fruit epicarp extract was analyzed to identify and quantify the polyphenolic compounds using LC QTOF/ESI-MS and UPLC-PDA-FL. The analyzed parameters included antidiabetic activity (α-amylase, α-glucosidase, and pancreatic lipase), inhibitory activity toward cholinesterase (AChE, BuChE), anti-inflammatory activity (COX-1, COX-2, 15-LOX) and antioxidant activity based on ORAC and ABTS. The polyphenolic preparation of the passion fruit epicarp extract contained 51 polyphenolic compounds representing five groups-flavones (25 compounds; 52% of total polyphenolic), flavonols (8; 16%), flavan-3-ols (6; 7%), phenolic acids (4; 3%), and anthocyanins (7; 21%), with derivatives of luteolin (13 derivatives) and apigenin (8 derivatives) as dominant compounds. The preparation was characterized by an antioxidant activity of 160.7 (ORAC) and 1004.4 mmol Trolox/100 mL (ABTS+o). The inhibitory activity toward α-amylase, α-glucosidase, and pancreatic lipase reached IC50 of 7.99, 12.80, and 0.42, respectively. The inhibition of cholinesterases (IC50) was 18.29 for AChE and 14.22 for BuChE. Anti-inflammatory activity as IC50 was 6.0 for COX-1, 0.9 for COX-2, and 4.9 for 15-LOX. Food enriched with passion fruit epicarp extract has a potentially therapeutic effect.
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Affiliation(s)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
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13
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Olt V, Báez J, Curbelo R, Boido E, Amarillo M, Gámbaro A, Alborés S, Gerez García N, Cesio MV, Heinzen H, Dellacassa E, Fernández-Fernández AM, Medrano A. Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation. Front Nutr 2023; 10:1241105. [PMID: 37743913 PMCID: PMC10513392 DOI: 10.3389/fnut.2023.1241105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023] Open
Abstract
Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10-20% w/w total wet dough) and sweetener sucralose (2-4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1-9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893-1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467-50.491 and 4.342-50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6'-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (-)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality.
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Affiliation(s)
- Victoria Olt
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Jessica Báez
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Romina Curbelo
- Área Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Boido
- Área Enología y Biotecnología de la Fermentación, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Miguel Amarillo
- Área Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Adriana Gámbaro
- Área Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Silvana Alborés
- Departamento de Biociencias, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Natalia Gerez García
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - María Verónica Cesio
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Horacio Heinzen
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Área Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Adriana Maite Fernández-Fernández
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Alejandra Medrano
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
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14
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Poiana MA, Alexa E, Radulov I, Raba DN, Cocan I, Negrea M, Misca CD, Dragomir C, Dossa S, Suster G. Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 2023; 12:3239. [PMID: 37685172 PMCID: PMC10487000 DOI: 10.3390/foods12173239] [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: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41-63%, 37-65%, 48-70% and 45-70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation.
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Affiliation(s)
- Mariana-Atena Poiana
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Ersilia Alexa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Isidora Radulov
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania;
| | - Diana-Nicoleta Raba
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
| | - Ileana Cocan
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Monica Negrea
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Corina Dana Misca
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Christine Dragomir
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Sylvestre Dossa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Gabriel Suster
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
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15
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Darwish AG, El-Sharkawy I, Tang C, Rao Q, Tan J. Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace. Foods 2023; 12:3153. [PMID: 37685084 PMCID: PMC10487172 DOI: 10.3390/foods12173153] [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: 06/20/2023] [Revised: 08/10/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for total phenolic content (TPC), total flavonoid content (TFC), DPPH, FRAP antioxidant activity, and anticancer activity using MDA-MB-468 (MM-468; African American) breast cancer cells. Muscadine berry extracts and mixed products showed cytotoxicity activities of up to 70% against MM-468 breast cancer cells. Cell growth inhibition was higher in 'macerated Floriana' with an IC50 value of 20.70 ± 2.43 followed by 'Alachua' with an IC50 value of 22.25 ± 2.47. TPC and TFC in macerated MGP powder were (1.4 ± 0.14 and 0.45 ± 0.01 GAE/g FW, respectively), which was significantly higher than those in cocoa powder. Data analysis showed a high association between DPPH, FRAP antioxidant activities, and TPC content and a positive high correlation between anticancer activity and antioxidant capacity and between TPC and anticancer activity. The anticancer and antioxidant effects of muscadine grape pomace and chocolate extracts are attributed to the TPC of extracts, which showed a stronger positive correlation with growth inhibition of African American breast cancer cells. This study would be of great value for food industries as well as other manufacturers who are interested in new food blends.
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Affiliation(s)
- Ahmed G. Darwish
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (I.E.-S.)
- Department of Biochemistry, Faculty of Agriculture, Minia University, Minia 61519, Egypt
| | - Islam El-Sharkawy
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (I.E.-S.)
| | - Chunya Tang
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA;
| | - Qinchun Rao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA;
| | - Juzhong Tan
- Department of Animal and Food Science, University of Delaware, Newark, DE 19716, USA
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16
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Uğurlu Ş, Günan Yücel H, Aksu Z. Valorization of food wastes with a sequential two-step process for microbial β-carotene production: A zero waste approach. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 340:118003. [PMID: 37105102 DOI: 10.1016/j.jenvman.2023.118003] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 05/12/2023]
Abstract
Here, two consecutive β-carotene fermentation processes were carried out with Rhodotorula glutinis yeast in the growth media obtained from orange and grape wastes. Firstly, waste biomasses were subjected to hot water extraction. Effects of waste type, drying pretreatment, particle size and solid/liquid ratio on the total concentration and yield of sugars recovered were tested. The highest sugar concentration was obtained by the hot water extraction of fresh grape pomace as 61.2 g total reducing sugars (TRS)/L at a solid/liquid ratio of 100 g/L. In the first fermentation process, effect of solid/liquid ratio (initial TRS concentration) on β-carotene production pattern of R. glutinis was investigated in the media obtained directly by hot water extraction of the wastes. Microorganism and β-carotene concentrations increased with increasing solid/liquid ratio (range 10-100 g/L), and the microbial growth data fit the Monod model well for all cases. Maximum β-carotene concentration in the growth medium obtained from hot water extraction of 100 g/L of grape pomace was determined as 5988.6 mg/L. In the second fermentation process, β-carotene was produced in the acid hydrolysate of extraction residues. 10.1 g/L and 6.7 g/L of TRS was obtained after acid hydrolysis of orange and grape residues, respectively, and the highest β-carotene concentration of 370.0 mg/L was found in the medium of hydrolyzed orange peel extraction residue. Total β-carotene production increased to 1777.1 and 3279.6 mg/L (26% and 4.9% of increase) after the second fermentation step. 85.3% and 80.2% of reduction in orange and grape waste weights were observed at the end of the process, which was an indicator of efficient waste biomass disposal. Two sequential β-carotene fermentation steps offered significant advantages in terms of both efficiency and a zero waste approach.
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Affiliation(s)
- Şenay Uğurlu
- Department of Chemical Engineering, Hacettepe University, 06800, Ankara, Turkey
| | - Hande Günan Yücel
- Department of Chemical Engineering, Hacettepe University, 06800, Ankara, Turkey
| | - Zümriye Aksu
- Department of Chemical Engineering, Hacettepe University, 06800, Ankara, Turkey.
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17
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Avila-Nava A, Medina-Vera I, Toledo-Alvarado H, Corona L, Márquez-Mota CC. Supplementation with antioxidants and phenolic compounds in ruminant feeding and its effect on dairy products: a systematic review. J DAIRY RES 2023; 90:216-226. [PMID: 37655445 DOI: 10.1017/s0022029923000511] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Milk and dairy products have great importance in human nutrition related to the presence of different nutrients, including protein, fatty acid profile and bioactive compounds. Dietary supplementation with foods containing these types of compounds may influence the chemical composition of milk and dairy products and hence, potentially, the consumer. Our objective was to summarize the evidence of the effect of supplementation with antioxidants and phenolic compounds in the diets of dairy animals and their effects on milk and dairy products. We conducted a systematic search in the MEDLINE/PubMed database for studies published up until July 2022 that reported on supplementation with antioxidants and phenolic compounds in diets that included plants, herbs, seeds, grains and isolated bioactive compounds of dairy animals such as cows, sheep and goats and their effects on milk and dairy products. Of the 94 studies identified in the search, only 15 met the inclusion criteria and were analyzed. The review revealed that supplementation with false flax cake, sweet grass, Acacia farnesiana, mushroom myceliated grains and sweet grass promoted an effect on the milk lipid profile, whereas supplementation with dried grape pomace and tannin extract promoted an effect on the milk and cheese lipid profiles. In six studies, the addition of Acacia farnesiana, hesperidin or naringin, durum wheat bran, mushroom myceliated grains, dried grape pomace and olive leaves increased the antioxidant activity of milk. In conclusion, supplementation with bioactive compounds had a positive impact which ranged from an increase in antioxidant capacity to a decrease in oxidative biomarkers such as malondialdehyde.
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Affiliation(s)
- Azalia Avila-Nava
- Hospital Regional de Alta Especialidad de la Península de Yucatán (HRAEPY), Mérida, México
| | - Isabel Medina-Vera
- Departamento de Metodología de la Investigación, Instituto Nacional de Pediatría (INP), Ciudad de México, México
| | - Hugo Toledo-Alvarado
- Departamento de Genética y Bioestadística, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Luis Corona
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Claudia C Márquez-Mota
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
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18
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Torreggiani A, Demarinis C, Pinto D, Papale A, Difonzo G, Caponio F, Pontonio E, Verni M, Rizzello CG. Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants (Basel) 2023; 12:1521. [PMID: 37627516 PMCID: PMC10451973 DOI: 10.3390/antiox12081521] [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: 07/14/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (Lactiplantibacillus plantarum T0A10). A sourdough, containing 5% of grape pomace and fermented with the selected strain, showed high antioxidant activity on DPPH and ABTS radicals and anti-inflammatory potential on Caco2 cells. The anthocyanins profile of the grape pomace sourdough was also characterized, showing qualitative and quantitative differences before and after fermentation. Overall, the grape pomace sourdough showed promising applications as a functional ingredient in bread making.
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Affiliation(s)
- Andrea Torreggiani
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy; (A.T.); (C.G.R.)
| | - Chiara Demarinis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Daniela Pinto
- Human Microbiome Advanced Project, 20129 Milan, Italy; (D.P.); (A.P.)
| | - Angela Papale
- Human Microbiome Advanced Project, 20129 Milan, Italy; (D.P.); (A.P.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (F.C.); (E.P.)
| | - Michela Verni
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy; (A.T.); (C.G.R.)
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy; (A.T.); (C.G.R.)
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19
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Serra M, Casas A, Teixeira JA, Barros AN. Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics. Int J Mol Sci 2023; 24:11751. [PMID: 37511513 PMCID: PMC10380576 DOI: 10.3390/ijms241411751] [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: 06/27/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Grape stems have emerged as a promising natural ingredient in the cosmetics industry due to their abundance of phenolic compounds, known for their antioxidant and anti-inflammatory properties. These compounds have shown great potential in promoting skin health, fighting signs of aging, and shielding against environmental stressors. With high concentrations of resveratrol, flavonoids, and tannins, grape stems have garnered attention from cosmetic scientists. Research has indicated that phenolic compounds extracted from grape stems possess potent antioxidant abilities, effectively combating free radicals that accelerate aging. Moreover, these compounds have demonstrated the capacity to shield the skin from UV damage, boost collagen production, and enhance skin elasticity. Cosmetic formulations incorporating grape stem extracts have displayed promising results in addressing various skin concerns, including reducing wrinkles, fine lines, and age spots, leading to a more youthful appearance. Additionally, grape stem extracts have exhibited anti-inflammatory properties, soothing irritated skin and diminishing redness. Exploring the potential of grape stem phenolic compounds for cosmetics paves the way for sustainable and natural beauty products. By harnessing the beauty benefits of grape stems, the cosmetics industry can provide effective and eco-friendly solutions for consumers seeking natural alternatives. Ongoing research holds the promise of innovative grape stem-based formulations that could revolutionize the cosmetics market, fully unlocking the potential of these extraordinary botanical treasures.
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Affiliation(s)
- Mónica Serra
- Mesosystem, Rua da Igreja Velha 295, São Félix da Marinha, 4410-160 Vila Nova de Gaia, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, 4710-057 Braga, Portugal
| | - Ana Casas
- Mesosystem, Rua da Igreja Velha 295, São Félix da Marinha, 4410-160 Vila Nova de Gaia, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, 4710-057 Braga, Portugal
| | - Ana Novo Barros
- Mesosystem, Rua da Igreja Velha 295, São Félix da Marinha, 4410-160 Vila Nova de Gaia, Portugal
- 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), Quinta de Prados, 5000-801 Vila Real, Portugal
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20
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Bullon N, Alfaro AC, Hamid N, Masoomi Dezfooli S, Seyfoddin A. Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris. AQUACULTURE NUTRITION 2023; 2023:6628232. [PMID: 37496745 PMCID: PMC10368514 DOI: 10.1155/2023/6628232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/28/2023]
Abstract
Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile Haliotis iris in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography-mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400-700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.
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Affiliation(s)
- Natalia Bullon
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Andrea C. Alfaro
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Sara Masoomi Dezfooli
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Ali Seyfoddin
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
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21
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la Gatta B, Rutigliano M, Liberatore MT, Dilucia F, Palmitessa M, Di Luccia A, Lamacchia C. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods 2023; 12:2699. [PMID: 37509791 PMCID: PMC10378643 DOI: 10.3390/foods12142699] [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: 06/12/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample.
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Affiliation(s)
- Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | | | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Lamacchia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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22
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Manso T, Lores M, Rama JLR, Villarino RA, Calvo LG, Castillo A, Celeiro M, de Miguel T. Antibacterial Activity against Clinical Strains of a Natural Polyphenolic Extract from Albariño White Grape Marc. Pharmaceuticals (Basel) 2023; 16:950. [PMID: 37513862 PMCID: PMC10383933 DOI: 10.3390/ph16070950] [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: 05/12/2023] [Revised: 06/15/2023] [Accepted: 06/25/2023] [Indexed: 07/30/2023] Open
Abstract
Infections caused by multidrug-resistant bacteria are becoming increasingly frequent and sometimes difficult to treat due to the limited number of antibiotics active against them. In addition, they can spread between countries and/or continents, which is a problem of great relevance worldwide. It is, therefore, urgent to find alternatives to treat infections caused by multidrug-resistant bacteria. This study aimed at exploring a possible therapeutic alternative in the fight against antibiotic resistance. Based on the known antibacterial capacity of polyphenols, we tested the antimicrobial activity of a polyphenolic extract of Albariño white grape marc on clinical strains since research on such bacteria has been very scarce until now. First, the extract was obtained using a medium-scale ambient temperature (MSAT) system, which is an efficient and sustainable extractive method. The determinations of the polyphenolic content of the extract and its antioxidant capacity showed good results. Using chromatographic and mass spectrometric tools, 13 remarkable polyphenols were detected in the extract. The antibacterial activity of our grape marc extract against nineteen clinical strain isolates, some of which are multidrug-resistant, was evaluated by means of the calculation of half of the maximum inhibitory concentration (IC50) and the value of the minimum bactericidal concentrations (MBCs). In conclusion, the extract showed effectiveness against all clinical strains tested, regardless of their level of antibiotic resistance, and shows promise in the fight against antibiotic resistance.
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Affiliation(s)
- Tamara Manso
- Complejo Hospitalario Universitario de Ferrol, E-15405 Ferrol, Spain
| | - Marta Lores
- Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
- i-Grape Laboratory, Emprendia, Campus Vida, E-15782 Santiago de Compostela, Spain
| | - José Luis R Rama
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Rosa-Antía Villarino
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Lorena G Calvo
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Aly Castillo
- Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
- i-Grape Laboratory, Emprendia, Campus Vida, E-15782 Santiago de Compostela, Spain
| | - María Celeiro
- Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
- CRETUS, Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
| | - Trinidad de Miguel
- Department of Microbiology and Parasitology, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain
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23
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Haris S, Alam M, Galiwango E, Mohamed MM, Kamal-Eldin A, Al-Marzouqi AH. Characterization analysis of date fruit pomace: An underutilized waste bioresource rich in dietary fiber and phenolic antioxidants. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 163:34-42. [PMID: 37001310 DOI: 10.1016/j.wasman.2023.03.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/27/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Date fruit pomace (DFP), an abundant byproduct of the date syrup industry, is currently underutilized. It is either fed to animals or landfilled where it ferments, causing serious environmental issues. Proper waste management through valorization strategies is required to reduce the environmental impact of date waste and foster the transition of the date processing industry towards sustainability. The implementation of valorization strategies requires characterizing the DFP composition. Herein, four DFP samples of Emirati varieties were characterized in terms of compositional and functional properties. The fresh DFPs contained moisture (∼60.0 g/100 g). On a dry matter basis, DFPs contained total dietary fiber (∼45.5 g/100 g), residual sugars (∼35.3 g/100 g), protein (∼10.6 g/100 g), ash (∼4.1 g/100 g), and fat (∼1.3 g/100 g). They were also rich in nutritionally important elements such as potassium (∼145.7 ppm), calcium (∼46 ppm), phosphorus (∼28.7 ppm), and magnesium (∼26.7 ppm). The total phenolic content varied from 170 to 260 mg gallic acid equivalents GAE/100 g, making DFP a good source of antioxidants. Scanning electron microscopy measurements revealed the presence of fibrous bundle-like structures, whose thermal stability was confirmed by thermogravimetric analysis, showing the dominance of insoluble over soluble fiber. Higher water- and oil-holding capacities were found for dried desugared pomace. The high fiber, phenolic, and elemental content highlight the high nutritional value of DFP, which can be used as dietary supplement, while its sugar content can be used to produce value-added biochemicals via fermentation. Thus, DFP may represent a valuable bioresource for food and non-food applications.
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Affiliation(s)
- Sabeera Haris
- Department of Civil and Environmental Engineering, College of Engineering, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Muneeba Alam
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University, 15551 Al-Ain, United Arab Emirates
| | - Emmanuel Galiwango
- Department of Chemical and Petroleum Engineering, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Mohamed Mostafa Mohamed
- Department of Civil and Environmental Engineering, College of Engineering, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University, 15551 Al-Ain, United Arab Emirates
| | - Ali H Al-Marzouqi
- Department of Chemical and Petroleum Engineering, United Arab Emirates University, 15551 Al Ain, United Arab Emirates.
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Taladrid D, Rebollo-Hernanz M, Martin-Cabrejas MA, Moreno-Arribas MV, Bartolomé B. Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment. Antioxidants (Basel) 2023; 12:antiox12040979. [PMID: 37107354 PMCID: PMC10135959 DOI: 10.3390/antiox12040979] [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: 04/03/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. These components and their metabolites generated at the intestinal level have been shown to play an important role in promoting health locally and systemically. This review focuses on the potential bioactivities of GP in the intestinal environment, which is the primary site of interaction for food components and their biological activities. These mechanisms include (i) regulation of nutrient digestion and absorption (GP has been shown to inhibit enzymes such as α-amylase and α-glucosidase, protease, and lipase, which can help to reduce blood glucose and lipid levels, and to modulate the expression of intestinal transporters, which can also help to regulate nutrient absorption); (ii) modulation of gut hormone levels and satiety (GP stimulates GLP-1, PYY, CCK, ghrelin, and GIP release, which can help to regulate appetite and satiety); (iii) reinforcement of gut morphology (including the crypt-villi structures, which can improve nutrient absorption and protect against intestinal damage); (iv) protection of intestinal barrier integrity (through tight junctions and paracellular transport); (v) modulation of inflammation and oxidative stress triggered by NF-kB and Nrf2 signaling pathways; and (vi) impact on gut microbiota composition and functionality (leading to increased production of SCFAs and decreased production of LPS). The overall effect of GP within the gut environment reinforces the intestinal function as the first line of defense against multiple disorders, including those impacting cardiometabolic health. Future research on GP's health-promoting properties should consider connections between the gut and other organs, including the gut-heart axis, gut-brain axis, gut-skin axis, and oral-gut axis. Further exploration of these connections, including more human studies, will solidify GP's role as a cardiometabolic health-promoting ingredient and contribute to the prevention and management of cardiovascular diseases.
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Affiliation(s)
- Diego Taladrid
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Maria A Martin-Cabrejas
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
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25
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Bennato F, Ianni A, Bellocci M, Grotta L, Sacchetti G, Martino G. Influence of dietary grape pomace supplementation on chemical and sensorial properties of ewes’ cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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26
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Martinović J, Lukinac J, Jukić M, Ambrus R, Planinić M, Šelo G, Klarić AM, Perković G, Bucić-Kojić A. Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts. Pharmaceutics 2023; 15:pharmaceutics15030980. [PMID: 36986841 PMCID: PMC10052734 DOI: 10.3390/pharmaceutics15030980] [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: 02/08/2023] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
Grape pomace is a byproduct of wineries and a rich source of phenolic compounds that can exert multiple pharmacological effects when consumed and enter the intestine where they can then be absorbed. Phenolic compounds are susceptible to degradation and interaction with other food constituents during digestion, and encapsulation may be a useful technique for protecting phenolic bioactivity and controlling its release. Therefore, the behavior of phenolic-rich grape pomace extracts encapsulated by the ionic gelation method, using a natural coating (sodium alginate, gum arabic, gelatin, and chitosan), was observed during simulated digestion in vitro. The best encapsulation efficiency (69.27%) was obtained with alginate hydrogels. The physicochemical properties of the microbeads were influenced by the coatings used. Scanning electron microscopy showed that drying had the least effect on the surface area of the chitosan-coated microbeads. A structural analysis showed that the structure of the extract changed from crystalline to amorphous after encapsulation. The phenolic compounds were released from the microbeads by Fickian diffusion, which is best described by the Korsmeyer-Peppas model among the four models tested. The obtained results can be used as a predictive tool for the preparation of microbeads containing natural bioactive compounds that could be useful for the development of food supplements.
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Affiliation(s)
- Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana-Marija Klarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
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A Systematic Quantitative Determination of the Antimicrobial Efficacy of Grape Seed Extract against Foodborne Bacterial Pathogens. Foods 2023; 12:foods12050929. [PMID: 36900445 PMCID: PMC10001079 DOI: 10.3390/foods12050929] [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: 02/01/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/24/2023] Open
Abstract
Concerns regarding the role of antimicrobial resistance (AMR) in disease outbreaks are growing due to the excessive use of antibiotics. Moreover, consumers are demanding food products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics. Grape seed extract (GSE) is isolated from wine industry waste and is an interesting source of natural antimicrobials, especially when aiming to increase sustainable processing. The aim of this study was to obtain a systematic understanding of the microbial inactivation efficacy/potential of GSE against Listeria monocytogenes (Gram-positive), Escherichia coli and Salmonella Typhimurium (Gram-negative) in an in vitro model system. More specifically, for L. monocytogenes, the effects of the initial inoculum concentration, bacterial growth phase and absence of the environmental stress response regulon (SigB) on the GSE microbial inactivation potential were investigated. In general, GSE was found to be highly effective at inactivating L. monocytogenes, with higher inactivation achieved for higher GSE concentrations and lower initial inoculum levels. Generally, stationary phase cells were more resistant/tolerant to GSE as compared to exponential phase cells (for the same inoculum level). Additionally, SigB appears to play an important role in the resistance of L. monocytogenes to GSE. The Gram-negative bacteria under study (E. coli and S. Typhimurium) were less susceptible to GSE as compared to L. monocytogenes. Our findings provide a quantitative and mechanistic understanding of the impact of GSE on the microbial dynamics of foodborne pathogens, assisting in the more systematic design of natural antimicrobial-based strategies for sustainable food safety.
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28
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Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production. Foods 2023; 12:foods12040865. [PMID: 36832939 PMCID: PMC9957115 DOI: 10.3390/foods12040865] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for animal nutrition. Since these by-products (BP) are sources of bioactive substances, especially polyphenols, they may play an important role as a new resource for improving the nutritional value of animal-derived products, being effective in the modulation of the biohydrogenation process in the rumen, and, hence, in the composition of milk fatty acids (FA). The main objective of this work was to evaluate if the inclusion of BP in the diets of dairy ruminants, as a partial replacement of concentrates, could improve the nutritional quality of dairy products without having negative effects on animal production traits. To meet this goal, we summarized the effects of widespread agro-industrial by-products such as grape pomace or grape marc, pomegranate, olive cake, and tomato pomace on milk production, milk composition, and FA profile in dairy cows, sheep, and goats. The results evidenced that substitution of part of the ratio ingredients, mainly concentrates, in general, does not affect milk production and its main components, but at the highest tested doses, it can depress the yield within the range of 10-12%. However, the general positive effect on milk FA profile was evident by using almost all BP at different tested doses. The inclusion of these BP in the ration, from 5% up to 40% of dry matter (DM), did not depress milk yield, fat, or protein production, demonstrating positive features in terms of both economic and environmental sustainability and the reduction of human-animal competition for food. The general improvement of the nutritional quality of milk fat related to the inclusion of these BP in dairy ruminant diets is an important advantage for the commercial promotion of dairy products resulting from the recycling of agro-industrial by-products.
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29
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Miao W, Huang R, Huang X, Gao F, Leng X, Li Q. Physicochemical Properties and In Vivo Hepatoprotective Effect of Polysaccharides from Grape Pomace. Antioxidants (Basel) 2023; 12:antiox12020394. [PMID: 36829953 PMCID: PMC9952491 DOI: 10.3390/antiox12020394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/14/2023] [Accepted: 01/20/2023] [Indexed: 02/10/2023] Open
Abstract
Here, the polysaccharides from grape pomace, a by-product in the wine industry, were characterized and evaluated in vitro and in vivo. The polysaccharides were extracted and studied using spectroscopic and chemical methods. The results revealed that GPPs are rich in arabinose, galactose and glucuronic acid and are heteropolysaccharides without protein and nucleic acid, containing α-glycoside bonds with irregular clusters on the surface. In vitro antioxidant activity assays indicated that GPPs have concentration-dependent antioxidant activity. In vivo, GPPs markedly decreased the levels of TNF-a, IL-6, ALT, AST and MDA in serum and liver tissues and restored the levels of SOD, CAT and GSH. Additionally, further histopathological examination confirmed that GPPs could mitigate the injury of liver induced by CCl4. Our results demonstrate that GPPs had antioxidant and hepatoprotective effects, and they are expected to be a potential ingredient for functional foods or hepatoprotective drugs.
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Affiliation(s)
- Wenjun Miao
- Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
| | - Rong Huang
- Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaoli Huang
- Instrumental Analysis Center, Qingdao Agricultural University, Qingdao 266109, China
| | - Fei Gao
- Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiangpeng Leng
- Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Institute of Grape Science and Engineering, College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Qiu Li
- Agricultural Bio-Pharmaceutical Laboratory, College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence:
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Paglarini CS, Vidal VAS, Neri-Numa IA, Pastore GM, Pollonio MAR. Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage. Food Res Int 2023; 164:112358. [PMID: 36737946 DOI: 10.1016/j.foodres.2022.112358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/11/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
The effect of commercial plant extracts (grape, rosemary, pomegranate, green tea, and mate) at 0.125, 0.25, 0.50, and 1 % w/w concentrations as a natural antioxidant in mechanically deboned poultry meat (MDPM) was evaluated. The extracts were characterized for the content of phenolic compounds, total flavonoids, and antioxidant activity. Lipid oxidation (TBARS), instrumental color (L*, a*, and b* values), and pH of MDPM were evaluated on days 0, 2, 4, 6, 8, and 10 of chilled storage (2 °C). All commercial extracts showed antioxidant activity in the following order: grape > green tea > mate > rosemary > pomegranate, the latter addition promoted the highest TBARS values in MDPM during storage. The levels of 0.5, 0.25, and 0.125 % of grape, green tea, mate, and rosemary extracts showed the same positive effect in decelerating lipid oxidation in MDPM. The pH values of the MDPM decreased with increasing the extract concentrations. The commercial extracts led to a decrease in L* and b* values, and the grape extract provided the highest a* values in MDPM during chilled storage. The addition of commercial plant-derived extracts has proven to be an effective natural antioxidant to extend the shelf life of MDPM and consequently healthier and quality meat products can be produced.
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Affiliation(s)
- Camila S Paglarini
- Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
| | - Vitor A S Vidal
- Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil; Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain.
| | - Iramaia A Neri-Numa
- Department of Food Science, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
| | - Glaucia M Pastore
- Department of Food Science, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
| | - Marise A R Pollonio
- Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil
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31
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Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Thorsen M, Skeaff S, Goodman-Smith F, Thong B, Bremer P, Mirosa M. Upcycled foods: A nudge toward nutrition. Front Nutr 2022; 9:1071829. [DOI: 10.3389/fnut.2022.1071829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 11/07/2022] [Indexed: 11/22/2022] Open
Abstract
One of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG “Zero Hunger” and SDG target 12.3 which focuses on halving food waste and reducing food losses. In addition to helping improve global food security, reducing food waste provides financial and environmental benefits. Upcycling food is a technical solution for food waste reduction that retains the nutritional and financial value of food by-products. However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack food that are not part of a healthy dietary pattern, and should only be eaten sometimes in small amounts. Given the importance of ensuring a sustainable healthy diet, this paper discusses opportunities for upcycled food manufacturers to produce more nutritious products.
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Milinčić DD, Stanisavljević NS, Kostić AŽ, Gašić UM, Stanojević SP, Tešić ŽL, Pešić MB. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2022; 11:2164. [PMID: 36358535 PMCID: PMC9686738 DOI: 10.3390/antiox11112164] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein-phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.
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Affiliation(s)
- Danijel D. Milinčić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja S. Stanisavljević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, P.O. Box 23, 11010 Belgrade, Serbia
| | - Aleksandar Ž. Kostić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Uroš M. Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia
| | - Slađana P. Stanojević
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Živoslav Lj. Tešić
- Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Mirjana B. Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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Malaťák J, Velebil J, Malaťáková J, Passian L, Bradna J, Tamelová B, Gendek A, Aniszewska M. Reducing Emissions from Combustion of Grape Residues in Mixtures with Herbaceous Biomass. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7288. [PMID: 36295353 PMCID: PMC9609673 DOI: 10.3390/ma15207288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 10/07/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
The use of grape residues as a renewable energy source for combustion presents various problems. One of these is the excessive production of carbon monoxide and nitrogen oxides. Analyses and combustion tests were performed on white and red grape pomace as well as grape stems. To verify the possibility of a reduction in emissions, straw of Miscanthus sinensis was added to mixtures with red grape pomace. Emission concentrations of carbon monoxide and nitrogen oxides were determined on a grate combustion device with a nominal thermal output of 8 kW under steady-state conditions. In addition to these emission concentrations, the excess air factor and the flue gas temperature were monitored. The results show a high energy content in grape residues. In red grape pomace, the gross calorific value of dry matter reached 22.17 MJ kg-1. Unfavourable properties included high ash and nitrogen contents. During combustion tests on all types of grape residue, the emission concentrations of carbon monoxide were above the legal limit for the combustion of solid fuels. The addition of Miscanthus straw improved the behaviour during combustion. The maximum content of grape pomace in the mixture capable of meeting legislative emission requirements was 50% wt.
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Affiliation(s)
- Jan Malaťák
- Department of Technological Equipment of Buildings, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Jan Velebil
- Department of Technological Equipment of Buildings, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Jitka Malaťáková
- Department of Economics, Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic
| | - Luboš Passian
- Department of Technological Equipment of Buildings, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Jiří Bradna
- Department of Technological Equipment of Buildings, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Barbora Tamelová
- Department of Technological Equipment of Buildings, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Arkadiusz Gendek
- Department of Biosystems Engineering, Institute of Mechanical Engineering, Warsaw University of Life Sciences—SGGW, Nowoursynowska 164, 02-787 Warsaw, Poland
| | - Monika Aniszewska
- Department of Biosystems Engineering, Institute of Mechanical Engineering, Warsaw University of Life Sciences—SGGW, Nowoursynowska 164, 02-787 Warsaw, Poland
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Chedea VS, Macovei ȘO, Bocsan IC, Măgureanu DC, Levai AM, Buzoianu AD, Pop RM. Grape Pomace Polyphenols as a Source of Compounds for Management of Oxidative Stress and Inflammation—A Possible Alternative for Non-Steroidal Anti-Inflammatory Drugs? Molecules 2022; 27:molecules27206826. [PMID: 36296420 PMCID: PMC9612310 DOI: 10.3390/molecules27206826] [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: 09/15/2022] [Revised: 10/05/2022] [Accepted: 10/09/2022] [Indexed: 11/25/2022] Open
Abstract
Flavonoids, stilbenes, lignans, and phenolic acids, classes of polyphenols found in grape pomace (GP), were investigated as an important alternative source for active substances that could be used in the management of oxidative stress and inflammation. The benefic antioxidant and anti-inflammatory actions of GP are presented in the literature, but they are derived from a large variety of experimental in vitro and in vivo settings. In these in vitro works, the decrease in reactive oxygen species, malondialdehyde, and thiobarbituric acid reactive substances levels and the increase in glutathione levels show the antioxidant effects. The inhibition of nuclear factor kappa B and prostaglandin E2 inflammatory pathways and the decrease of some inflammatory markers such as interleukin-8 (IL-8) demonstrate the anti-inflammatory actions of GP polyphenols. The in vivo studies further confirmed the antioxidant (increase in catalase, superoxide dismutase and glutathione peroxidase levels and a stimulation of endothelial nitric oxide synthase -eNOS gene expression) and anti-inflammatory (inhibition of IL-1𝛼, IL-1β, IL-6, interferon-𝛾, TNF-α and C-reactive protein release) activities. Grape pomace as a whole extract, but also different individual polyphenols that are contained in GP can modulate the endogenous pathway responsible in reducing oxidative stress and chronic inflammation. The present review analyzed the effects of GP in oxidative stress and inflammation, suggesting that it could become a valuable therapeutic candidate capable to reduce the aforementioned pathological processes. Grape pomace extract could become an adjuvant treatment in the attempt to reduce the side effects of the classical anti-inflammatory medication like non-steroidal anti-inflammatory drugs (NSAIDs).
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Affiliation(s)
- Veronica Sanda Chedea
- Research Department, Research Station for Viticulture and Enology Blaj (SCDVV Blaj), 515400 Blaj, Romania
| | - Ștefan Octavian Macovei
- Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400012 Cluj-Napoca, Romania
| | - Ioana Corina Bocsan
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 23, Marinescu Street, 400012 Cluj Napoca, Romania
- Correspondence:
| | - Dan Claudiu Măgureanu
- Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400012 Cluj-Napoca, Romania
| | - Antonia Mihaela Levai
- Department Mother and Child, Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 3–5, Clinicilor Street, 400012 Cluj Napoca, Romania
| | - Anca Dana Buzoianu
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 23, Marinescu Street, 400012 Cluj Napoca, Romania
| | - Raluca Maria Pop
- Department of Pharmacology, Toxicology and Clinical Pharmacology, Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 23, Marinescu Street, 400012 Cluj Napoca, Romania
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Díaz N, Aqueveque PM, Vallejos-Almirall A, Radrigán R, Zúñiga-López MC, Folch-Cano C. Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean Carménère, Cabernet Sauvignon, and Merlot Grape Pomaces as Potential By-Products. Antioxidants (Basel) 2022; 11:antiox11102017. [PMID: 36290740 PMCID: PMC9598612 DOI: 10.3390/antiox11102017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/06/2022] [Accepted: 10/08/2022] [Indexed: 11/25/2022] Open
Abstract
Grape pomace (GP) is a by-product resulting from the winemaking process and its potential use as a source of bioactive compounds is well known. The GP bioactive compounds can be retained in the well-known polyvinylpolypyrrolidone (PVPP), industrially used in the clarification and stabilization of wine and other drinks. Thus, the polyphenolic compounds (PC) from the Chilean Carménère, Cabernet Sauvignon, and Merlot GP were extracted, and their compositions and antioxidant capacities (ORAC-FL) were determined. In addition, the retention capacity of the PC on PVPP (PC-PVPP) was evaluated. The bioactivities of GP extracts and PC-PVPP were estimated by the agar plate inhibition assay against pathogenic microorganisms. Results showed a high amount of TPC and antioxidant capacity in the three ethanolic GPs extracts. Anthocyanins, flavan-3-ol, and flavonols were the most abundant compounds in the GP extract, with retentions between 70 and 99% on PVPP. The GP extracts showed inhibition activity against B. cereus and P. syringae pv. actinidiae but the GP-PVPP had no antimicrobial activity. The high affinity of the identified PCs from GPs on PVPP polymer could allow the design of new processes and by-products for the food or cosmeceutical industry, promoting a circular economy by reducing and reusing wastes (GPs and PVPP) and organic solvents.
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Affiliation(s)
- Nelson Díaz
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
| | - Pedro M. Aqueveque
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
| | - Alejandro Vallejos-Almirall
- Grupo Interdisciplinario de Biotecnología Marina (GIBMAR), Centro de Biotecnología, Universidad de Concepción, Edmundo Larenas 64, Concepción 4070386, Chile
| | - Rudi Radrigán
- Centro de Desarrollo Tecnológico Agroindustrial (CDTA), Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
| | - María C. Zúñiga-López
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone 1007, Santiago 8380492, Chile
| | - Christian Folch-Cano
- Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Av. Vicente Méndez 595, Chillán 3812120, Chile
- Correspondence: ; Tel.: +56-42-2207578
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Notarnicola M, De Nunzio V, Lippolis T, Tutino V, Cisternino AM, Iacovazzi PA, Milella RA, Gasparro M, Negro R, Polignano M, Caruso MG. Beneficial Effects of Table Grape Use on Serum Levels of Omega-3 Index and Liver Function: A Randomized Controlled Clinical Trial. Biomedicines 2022; 10:2310. [PMID: 36140410 PMCID: PMC9496466 DOI: 10.3390/biomedicines10092310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/07/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022] Open
Abstract
This clinical trial was aimed to investigate the effects of fresh table grape intake on the serum levels of the Omega-3 index, defined as the sum of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) levels. Forty consecutive healthy subjects were randomly assigned to the control group, receiving only dietary recommendations, and the grape group receiving a daily dose of 5 g of fresh table grape per kg of body weight, for 21 days. Compared with baseline, the grape treatment produced no significant difference in the serum levels of glucose, liver transaminase, and triglycerides, with the exception of cholesterol value, which was significantly reduced in both control and grape group (180.5 ± 20.32 vs. 196.1 ± 30.0 and 181.4 ± 21.9 vs. 194.3 ± 37.5, respectively). After 4 weeks from the end of grape treatment, the analysis of single fatty acids showed a significant increase in oleic acid content (14.15 ± 1.8 vs. 12.85 ± 1.6, p < 0.05) and a significant induction of the Omega-3 index (8.23 ± 1.9 vs. 6.09 ± 1.2, p < 0.05), associated with increased serum levels of adiponectin (24.09 ± 1.08 vs. 8.8 ± 0.7, p < 0.001). In contrast, the expression of fibroblast growth factor 21 (FGF21), a molecule associated with metabolic syndrome and liver disease, was significantly reduced (37.9 ± 6.8 vs. 107.8 ± 10.1, p < 0.001). The data suggest that the intake of fresh grape improves the Omega-3 index in the serum and exerts beneficial effects on liver function through the overexpression of adiponectin and the reduction in FGF21 levels.
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Affiliation(s)
- Maria Notarnicola
- Laboratory of Nutritional Biochemistry, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy; (V.D.N.); (T.L.)
| | - Valentina De Nunzio
- Laboratory of Nutritional Biochemistry, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy; (V.D.N.); (T.L.)
| | - Tamara Lippolis
- Laboratory of Nutritional Biochemistry, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy; (V.D.N.); (T.L.)
| | - Valeria Tutino
- Ambulatory of Clinical Nutrition, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy; (V.T.); (A.M.C.); (M.G.C.)
| | - Anna Maria Cisternino
- Ambulatory of Clinical Nutrition, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy; (V.T.); (A.M.C.); (M.G.C.)
| | - Palma Aurelia Iacovazzi
- Laboratory of Clinical Pathology, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy;
| | - Rosa Anna Milella
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, Turi, 70010 Bari, Italy; (R.A.M.); (M.G.)
| | - Marica Gasparro
- Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics, Turi, 70010 Bari, Italy; (R.A.M.); (M.G.)
| | - Roberto Negro
- Personalized Medicine Laboratory, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, Via Turi 27, Castellana Grotte, 70013 Bari, Italy;
| | - Maurizio Polignano
- Clinical Research Unit, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, Via Turi 27, Castellana Grotte, 70013 Bari, Italy;
| | - Maria Gabriella Caruso
- Ambulatory of Clinical Nutrition, National Institute of Gastroenterology IRCCS “S. de Bellis” Research Hospital, 70013 Castellana Grotte Bari, Italy; (V.T.); (A.M.C.); (M.G.C.)
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Studies on antioxidant activities of grape pomace using in vitro, ex vivo, and in vivo models. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01608-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
AbstractGrape pomace (GP) is a by-product resulting from the wine industry and can be considered raw material for animal nutrition, mainly due to its richness in polyphenolic substances. The present study, determined the antioxidant activity of GP by different in vitro assays including 1,1-Diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, and hydroxyl radical and hydrogen peroxide scavenging activity and the inhibitory effect on iron-induced lipid peroxidation system. The estimated IC50 value (the concentration required to scavenge 50% of the radicals) of GP methanolic extract was 53.49 mg/L for DPPH; 57.37 mg/L for hydroxyl radical; 29.06 mg/L for superoxide radical and 102.15 mg/L for hydrogen peroxide. The effect of grape pomace supplements in broiler diets on oxidative stability of meat was tested in an experiment on 80 broiler chicks, 1-day-old Cobb 500, divided into 2 groups (C and E) reared on permanent wood shaves litter (10–12 cm thick). Compared to the control diet C, during the grower (14–28 days) and finisher (29–42 days) stages, the experimental diet (E) was supplemented with 6% GP. At the end of the experiment, 6 chicks aged 42 days from each group were slaughtered and samples of thigh meat were collected for further analysis. When the iron-induced lipid peroxidation system was applied, no significant differences were noticed between ex vivo groups’ lipid peroxidation inhibition percentage (24.71% inhibition when GP was added to meat samples and 24.10% inhibition when GP was ingested by animals) and in vivo data (26.92% inhibition) obtained.
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Alfaia CM, Costa MM, Lopes PA, Pestana JM, Prates JAM. Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics. Foods 2022; 11:foods11182754. [PMID: 36140881 PMCID: PMC9497639 DOI: 10.3390/foods11182754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 11/25/2022] Open
Abstract
Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial n-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.
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Affiliation(s)
- Cristina M. Alfaia
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Mónica M. Costa
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Paula A. Lopes
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José M. Pestana
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José A. M. Prates
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Correspondence:
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Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking. Food Chem 2022; 386:132842. [PMID: 35366628 DOI: 10.1016/j.foodchem.2022.132842] [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: 08/24/2021] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 11/23/2022]
Abstract
Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. Globulin-like proteins from GSBP were characterised by proteomic and computational studies. MALDI TOF/TOF analysis revealed the presence of two 11S globulins (acid and basic), whose 3D structures have been elucidated for the first time in Vitis vinifera L. grape seeds by using homology models and molecular dynamics. The secondary structure showed 11 α-helices and 25 β-sheets for acid and 12 α-helices and 24 β-sheets for basic 11S globulins. Molecular docking results indicate that both grape seed 11S globulins could establish different types of non-covalent interactions (π-π) with malvidin 3-O-glucoside (wine anthocyanin), which suggest a possible colour protection similar to that occurring in copigmentation phenomenon. These findings provide valuable information of globulin family proteins that could be relevant in food industry applications.
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Costa MM, Alfaia CM, Lopes PA, Pestana JM, Prates JAM. Grape By-Products as Feedstuff for Pig and Poultry Production. Animals (Basel) 2022; 12:ani12172239. [PMID: 36077957 PMCID: PMC9454619 DOI: 10.3390/ani12172239] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/28/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Grape by-products are exceptional options for replacement of conventional and unsustainable feed sources, since large amounts are generated every year from the winery industry. However, the majority is wasted with severe environmental and economic consequences. The present review aimed to evaluate the effects of grape by-products on pig and poultry growth performance. The most recent literature was reviewed using ScienceDirect and PubMed databases and the results of a total of 16 and 38 papers for pigs and poultry, respectively, were assessed. Fewer studies are documented for pig, but the incorporation of grape by-products up to 9% feed led to an improvement in growth performance with an increase in average daily gain. Conversely, lower levels (<3% feed) are needed to achieve these results in poultry. The beneficial effects of grape by-products on animal performance are mainly due to their antioxidant, antimicrobial, and gut morphology modulator properties, but their high level of cell wall lignification and content of polyphenolic compounds (e.g., tannin) limits nutrient digestion and absorption by monogastric animals. The use of exogenous enzymes or mechanical/chemical processes can provide additional nutritional value to these products by improving nutrient bioavailability. Overall, the valorization of grape by-products is imperative to use them as feed alternatives and intestinal health promoters, thereby contributing to boost circular agricultural economy.
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Affiliation(s)
- Mónica M. Costa
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Cristina M. Alfaia
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Paula A. Lopes
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José M. Pestana
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José A. M. Prates
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Correspondence:
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [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: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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Salem Y, Rajha HN, Franjieh D, Hoss I, Manca ML, Manconi M, Castangia I, Perra M, Maroun RG, Louka N. Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams. Antioxidants (Basel) 2022; 11:antiox11071348. [PMID: 35883839 PMCID: PMC9311904 DOI: 10.3390/antiox11071348] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 12/15/2022] Open
Abstract
Grape seeds are agro-industrial by-products, which if improperly managed, may be responsible for socioeconomic and environmental problems. Nevertheless, it is possible to effectively valorize them by means of extraction of the bioactive compounds, especially the antioxidant phenolic molecules, using a safe, green, and environmentally-friendly extractive medium (i.e., hydro-glyceric solution). In the present study, the extraction was performed using seeds from two Lebanese varieties, Obeidi and Asswad Karech, and three international varieties, Marselan, Syrah, and Cabernet Franc. The type and amount of phenolic compounds were identified by High-Performance Liquid Chromatography (HPLC). Marselan was the extract richer in catechins (132.99 ± 9.81 μg/g of dried matter), and it also contained a higher amount of phenolic compounds (49.08 ± 0.03 mg of gallic acid equivalent/g of dry matter and 10.02 ± 0.24 mg of proanthocyanidin content/g of dry matter). The antioxidant capacity of the extracts was assessed using three different colorimetric assays including 2,2-DiPhenyl-1-PicrylHydrazyl (DPPH), CUPRIC ion Reducing Antioxidant Capacity (CUPRAC), and Ferric Reducing Antioxidant Power (FRAP). As expected, Marselan exhibited the highest antioxidant activity; as well, the total phenolic and proanthocyanidin content were the highest. The stability of the Marselan extract incorporated into a commercial cream, was performed at three different temperatures (4, 25, and 50 °C), and four different concentrations (5, 4, 3, 2%), over a period of 4 months, using different methods such as centrifugation, Heat-Shock Cycles, pH, and viscosity. All Marselan hydro-glyceric extract formulations were proven to be stable over the entire 4 months, where the highest stability was achieved at 4 °C and the least at 50 °C. This study supports the suitability of the incorporation of phenolic extracts into commercial creams to enrich the cosmetic industry with effective, natural, and safe skincare products.
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Affiliation(s)
- Yara Salem
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Hiba N. Rajha
- Ecole Supérieure d’Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Beirut 1107 2050, Lebanon
- Correspondence: (H.N.R.); (M.L.M.)
| | - Diana Franjieh
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Israa Hoss
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
- Correspondence: (H.N.R.); (M.L.M.)
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
| | - Ines Castangia
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
| | - Matteo Perra
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale n.72, 09124 Cagliari, Italy; (M.M.); (I.C.); (M.P.)
| | - Richard G. Maroun
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
| | - Nicolas Louka
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisations Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, P.O. Box 17-5208, Beirut 1104 2020, Lebanon; (Y.S.); (D.F.); (I.H.); (R.G.M.); (N.L.)
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Moscariello C, Matassa S, Pirozzi F, Esposito G, Papirio S. Valorisation of industrial hemp (Cannabis sativa L.) biomass residues through acidogenic fermentation and co-fermentation for volatile fatty acids production. BIORESOURCE TECHNOLOGY 2022; 355:127289. [PMID: 35545211 DOI: 10.1016/j.biortech.2022.127289] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/02/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
In line with the emerging circular bioeconomy paradigm, the present study investigated the valorisation of abundant hemp biomass residues (HBRs) such as hurds (HH) and a mix of leaves and inflorescences (Mix), and other organic wastes (i.e., cheese whey and grape pomace) through the volatile fatty acid (VFA) production in mono- and co-acidogenic fermentation. The highest VFA yields, measured as acetic acid (HAc) per unit of volatile solids (VS), were obtained with the untreated Mix in mono-fermentation (185 ± 57 mg HAc/g VS) and with the combination of Mix and CW in co-fermentation (651 ± 65 mg HAc/g VS), while the highest HAc percentage reached up to 94% of total VFAs. Finally, a preliminary techno-economic evaluation revealed that the mono-fermentation of alkali pretreated HH could lead to the highest revenues among HBRs, reaching up to 710-1810, 618-1577 and 766-3722 €/ha∙year for the production of HAc, single cell protein and polyhydroxybutyrates, respectively.
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Affiliation(s)
- Carlo Moscariello
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, Via Claudio 21, 80125 Napoli, Italy.
| | - Silvio Matassa
- Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, Via Gaetano di Biasio 43, 03043 Cassino, Italy
| | - Francesco Pirozzi
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, Via Claudio 21, 80125 Napoli, Italy
| | - Giovanni Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, Via Claudio 21, 80125 Napoli, Italy
| | - Stefano Papirio
- Department of Civil, Architectural and Environmental Engineering, University of Napoli Federico II, Via Claudio 21, 80125 Napoli, Italy
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Machado APDF, Montes A, Valor D, Fernández-Ponce MT, Barbero GF, Maróstica Júnior MR, Pereyra C, de la Ossa EM. Co-precipitation of grape residue extract using sub- and supercritical CO2 technology. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.102010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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Troilo M, Difonzo G, Paradiso VM, Pasqualone A, Caponio F. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods 2022; 11:foods11121799. [PMID: 35741997 PMCID: PMC9223218 DOI: 10.3390/foods11121799] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 02/04/2023] Open
Abstract
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600−425, 425−300, 300−212 and 212−150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores.
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Affiliation(s)
- Marica Troilo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
- Correspondence:
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
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Martínez-Meza Y, Pérez-Jiménez J, Castaño-Tostado E, Pérez-Ramírez IF, Alonzo-Macías M, Reynoso-Camacho R. Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6911-6921. [PMID: 34761923 DOI: 10.1021/acs.jafc.1c04583] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Instant controlled pressure drop (DIC) is a technology able to modify the polyphenol profile in vegetal materials. However, information about how polyphenols are transformed, particularly regarding non-extractable polyphenol (NEPP), as well as the association with the initial content of polyphenols of the material is scarce. Thus, this work aimed to evaluate the DIC effect, modifying the pressure (0.2 and 0.4 MPa), the number of cycles (2 and 4), and grape pomace material (Malbec, Merlot, and Syrah) on extractable polyphenol (EPP) and NEPP contents. The EPP content increased during DIC application, an effect associated with the pressure, cycles, and initial polyphenol content. While for extractable and non-extractable proanthocyanidin contents, the main factors explaining the DIC effect are the pressure and number of cycles. Therefore, changes in polyphenols from grape pomace by DIC treatment are dependent upon experimental conditions, but the origin of the grape pomace also influences the extraction of EPP.
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Affiliation(s)
- Yuridia Martínez-Meza
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Eduardo Castaño-Tostado
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Iza F Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
| | - Maritza Alonzo-Macías
- Bioengineering Department, Tecnológico de Monterrey, Santiago de Querétaro, Querétaro 76130, Mexico
| | - Rosalía Reynoso-Camacho
- Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico
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Losini AE, Grillet AC, Woloszyn M, Lavrik L, Moletti C, Dotelli G, Caruso M. Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers. MATERIALS (BASEL, SWITZERLAND) 2022; 15:3136. [PMID: 35591470 PMCID: PMC9104653 DOI: 10.3390/ma15093136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 02/05/2023]
Abstract
This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scanning electron microscopy (SEM). The unconfined compressive strength (UCS) was also evaluated for all stabilized specimens. Three out of five biopolymers were considered suitable as rammed earth stabilizers. The use of wool increased the UCS by 6%, probably thanks to the combined effect of the length of the fibers and the roughness of their surfaces, which gives a contribution in binding clay particles higher than citrus and grape-seed flour. Lignin sulfonate and tannin increased the UCS by 38% and 13%, respectively, suggesting the additives' ability to fill pores, coat soil grains and form aggregates; this capability is confirmed by the reduction in the specific surface area and the pore volume in the nano- and micropore zones.
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Affiliation(s)
| | - Anne-Cecile Grillet
- LOCIE, CNRS, Universite Savoie Mont Blanc, 73000 Chambery, France; (A.-C.G.); (M.W.)
| | - Monika Woloszyn
- LOCIE, CNRS, Universite Savoie Mont Blanc, 73000 Chambery, France; (A.-C.G.); (M.W.)
| | - Liudmila Lavrik
- Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, 20133 Milano, Italy; (L.L.); (C.M.); (G.D.)
| | - Chiara Moletti
- Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, 20133 Milano, Italy; (L.L.); (C.M.); (G.D.)
| | - Giovanni Dotelli
- Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, 20133 Milano, Italy; (L.L.); (C.M.); (G.D.)
| | - Marco Caruso
- Material Testing Laboratory, Politecnico di Milano, 20133 Milano, Italy;
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Bennato F, Ianni A, Grotta L, Martino G. Evaluation of chemical-nutritional characteristics of whey and
Ricotta obtained by ewes fed red grape pomace dietary
supplementation. Food Sci Anim Resour 2022; 42:504-516. [PMID: 35611081 PMCID: PMC9108957 DOI: 10.5851/kosfa.2022.e20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 01/18/2023] Open
Abstract
This study aimed to investigate the effect on the chemical quality of whey and
Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation.
The analyses were performed on whey, before and post Ricotta cheese-making, and
in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. Moreover, fatty
acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of
ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet
did not affect whey and Ricotta lipid content, conversely, significant
variations were instead observed with regard to color. A lower amount of total
phenolic compounds was found in WBR cheese-making, on the contrary, an opposite
trend was highlighted in Ricotta T1 although no variations in antioxidant
properties were detected. Moreover, GP modified fatty acid profile of whey and
Ricotta but did not have any effect on protein profile of the main whey protein.
The reduction of hexanal in Ricotta during the ripening suggest a better
oxidative stability. The obtained results therefore suggested that the GP
inclusion in the ewes diet, while modifying some chemical parameters, did not
induce negative effects on the characteristics and quality of dairy
by-products.
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Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Andrea Ianni
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Lisa Grotta
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for
Food, Agriculture and Environment, University of Teramo, 64100
Teramo (TE), Italy
- Corresponding author: Giuseppe
Martino, Faculty of BioScience and Technology for Food, Agriculture and
Environment, University of Teramo, 64100 Teramo (TE), Italy, Tel:
+39-0861-266950, E-mail:
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50
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Caponio GR, Noviello M, Calabrese FM, Gambacorta G, Giannelli G, De Angelis M. Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds. Antioxidants (Basel) 2022; 11:567. [PMID: 35326217 PMCID: PMC8944823 DOI: 10.3390/antiox11030567] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 12/10/2022] Open
Abstract
Grape pomace (GP), a major byproduct obtained from the winemaking process, is characterized by a high amount of phenolic compounds and secondary plant metabolites, with potential beneficial effects on human health. Therefore, GP is a source of bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activity. As people are paying more attention to sustainability, in this work, we evaluate two different extractions (aqueous and hydroalcoholic) of GP bioactive compounds. In vitro simulated gastrointestinal digestion of the GP extracts was performed to improve the bioavailability and bioaccessibility of polyphenols. The antioxidant activity (ABTS and DPPH assays) and the phenolic characterization of the extracts by UHPLC-DAD were evaluated. The antimicrobial effects of GP antioxidants in combination with a probiotic (Lactiplantibacillus plantarum) on the growth of pathogenic microorganisms (Escherichia coli, Bacillus megaterium, and Listeria monocytogenes) were evaluated. As a result, an increase of antioxidant activity of aqueous GP extracts during the gastrointestinal digestion, and a contextual decrease of hydroalcoholic extracts, were detected. The main compounds assessed by UHPLC-DAD were anthocyanins, phenolic acids, flavonoids, and stilbenes. Despite lower antioxidant activity, due to the presence of antimicrobial active compounds, the aqueous extracts inhibited the growth of pathogens.
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Affiliation(s)
- Giusy Rita Caponio
- National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (G.R.C.); (G.G.)
| | - Mirella Noviello
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
| | - Francesco Maria Calabrese
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
| | - Gianluigi Giannelli
- National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (G.R.C.); (G.G.)
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (M.N.); (F.M.C.); (G.G.)
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