1
|
Ivanov Y, Godjevargova T. Antimicrobial Polymer Films with Grape Seed and Skin Extracts for Food Packaging. Microorganisms 2024; 12:1378. [PMID: 39065146 PMCID: PMC11279212 DOI: 10.3390/microorganisms12071378] [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: 05/31/2024] [Revised: 06/22/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024] Open
Abstract
The development of antimicrobial food packaging is a very important and current goal, but it still difficult to implement in practice. Reducing microbial contamination and preserving food quality are very important tasks for food manufacturers as the use of antimicrobial packaging can preserve the health of consumers. On the other hand, the difficulty of degrading packaging materials, leading to environmental pollution, is also an important problem. These problems can be solved by using biodegradable biopolymers and antimicrobial agents in the production of food packaging. Very suitable antimicrobial agents are grape seed and skin extracts as they have high antioxidant and antimicrobial capacity and are obtained from grape pomace, a waste product of winemaking. The present review presents the valuable bioactive compounds contained in grape seeds and skins, the methods used to obtain the extracts, and their antimicrobial and antioxidant properties. Then, the application of grape seed and skin extracts for the production of antimicrobial packaging is reviewed. Emphasis is placed on antimicrobial packaging based on various biopolymers. Special attention is also paid to the application of the extract of grape skins to obtain intelligent indicator packages for the continuous monitoring of the freshness and quality of foods. The focus is mainly placed on the antimicrobial properties of the packaging against different types of microorganisms and their applications for food packaging. The presented data prove the good potential of grape seed and skin extracts to be used as active agents in the preparation of antimicrobial food packaging.
Collapse
Affiliation(s)
| | - Tzonka Godjevargova
- Department Biotechnology, University “prof. d-r A. Zlatarov”, 8010 Burgas, Bulgaria;
| |
Collapse
|
2
|
San Martin D, Ibarruri J, Gutierrez M, Ferrer J, Garcia-Rodriguez A, Goiri I, Urkiza J, Zufía J, Sáez de Cámara E, Iñarra B. Valorisation of grape stem as an alternative ingredient in rabbit feed. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2024:734242X241259660. [PMID: 38902937 DOI: 10.1177/0734242x241259660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/22/2024]
Abstract
Grape stem is a winery by-product that it is currently disposed as waste or at best as soil conditioner. However, it is rich in fibres and polyphenols which makes it interesting for animal feeding. In this regard, rabbit farming emerges as a target livestock farming since fibre content is essential in rabbit's diets for preventing digestive troubles and polyphenols are associated with improved performances in animals due to their antimicrobial and antioxidant activities. This study aims to assess the suitability of a grape stem-based ingredient for rabbit feeding. The stem was dried using flash drying technology to prevent rapid spoilage and stabilise the ingredient. Then, its nutritional value was evaluated resulting in a high fibre (>40%) and polyphenol (>6%) content ingredient with antioxidant and antimicrobial activity against Staphylococcus aureus. A feed efficiency trial was conducted and inclusion rates of up to 10% of grape stem-based ingredient did not affect animals' mortality, average daily feed intake, daily gain or feed conversion ratio. In conclusion, grape stem-based ingredient arises as a secondary feedstuff for cuniculture reducing the dependence on other fibre sources, such as cereals or sunflower hulls. This could also contribute to reduce the environmental footprint of the wine sector by giving a second life to an existing waste, while generating a new activity based on circular economy.
Collapse
Affiliation(s)
- David San Martin
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Monica Gutierrez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Jorge Ferrer
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Aser Garcia-Rodriguez
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Arkaute, Spain
| | - Idoia Goiri
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Arkaute, Spain
| | - Jabier Urkiza
- MIBA S. Coop, Agricultural Cooperative, Mungia, Bizkaia, Spain
| | - Jaime Zufía
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | | | - Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| |
Collapse
|
3
|
Baroi AM, Fierascu I, Ghizdareanu AI, Trica B, Fistos T, Matei (Brazdis) RI, Fierascu RC, Firinca C, Sardarescu ID, Avramescu SM. Green Approach for Synthesis of Silver Nanoparticles with Antimicrobial and Antioxidant Properties from Grapevine Waste Extracts. Int J Mol Sci 2024; 25:4212. [PMID: 38673798 PMCID: PMC11050308 DOI: 10.3390/ijms25084212] [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: 03/11/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
The present work aims to study the possibilities of developing silver nanoparticles using natural extracts of grape pomace wastes originating from the native variety of Fetească Neagră 6 Șt. This study focused on investigating the influence of grape pomace extract obtained by two different extraction methods (classical temperature extraction and microwave-assisted extraction) in the phytosynthesis process of metal nanoparticles. The total phenolic content of the extracts was assessed using the spectrophotometric method with the Folin-Ciocâlteu reagent, while the identification and quantification of specific components were conducted through high-performance liquid chromatography with a diode array detector (HPLC-DAD). The obtained nanoparticles were characterized by UV-Vis absorption spectroscopy, X-ray diffraction (XRD), and transmission electron microscopy (TEM), along with assessing their antioxidant and antimicrobial properties against Gram-positive bacteria. The data collected from the experiments indicated that the nanoparticles were formed in a relatively short period of time (96 h) and, for the experimental variant involving the use of a 1:1 ratio (v/v, grape pomace extract: silver nitrate) for the nanoparticle phytosynthesis, the smallest crystallite sizes (from X-ray diffraction-4.58 nm and 5.14 nm) as well as spherical or semispherical nanoparticles with the lowest average diameters were obtained (19.99-23 nm, from TEM analysis). The phytosynthesis process was shown to enhance the antioxidant properties (determined using the DPPH assay) and the antimicrobial potential (tested against Gram-positive strains) of the nanoparticles, as evidenced by comparing their properties with those of the parent extracts; at the same time, the nanoparticles exhibited a selectivity in action, being active against the Staphylococcus aureus strain while presenting no antimicrobial potential against the Enterococcus faecalis strain.
Collapse
Affiliation(s)
- Anda Maria Baroi
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Irina Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Andra-Ionela Ghizdareanu
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
| | - Bogdan Trica
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
| | - Toma Fistos
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
| | - Roxana Ioana Matei (Brazdis)
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
| | - Radu Claudiu Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
| | - Cristina Firinca
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Department of Botany and Microbiology, Faculty of Biology, University of Bucharest, 91–95 Spl. Independenței, 050095 Bucharest, Romania
| | - Ionela Daniela Sardarescu
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
- National Research and Development Institute for Biotechnology in Horticulture, Bucharet-Pitesti Str., 117715 Stefanesti, Romania
| | - Sorin Marius Avramescu
- Department of Inorganic Chemistry, Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 030018 Bucharest, Romania;
- Research Centre for Environmental Protection and Waste Management (PROTMED), University of Bucharest, 91–95 Spl. Independenței, Sect. 5, 050107 Bucharest, Romania
| |
Collapse
|
4
|
Prieto-Santiago V, Aguiló-Aguayo I, Bravo FI, Mulero M, Abadias M. Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice. Foods 2024; 13:1095. [PMID: 38611399 PMCID: PMC11011757 DOI: 10.3390/foods13071095] [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: 02/07/2024] [Revised: 03/11/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.
Collapse
Affiliation(s)
- Virginia Prieto-Santiago
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| | - Ingrid Aguiló-Aguayo
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo 1, 43007 Tarragona, Spain; (F.I.B.); (M.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Miquel Mulero
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo 1, 43007 Tarragona, Spain; (F.I.B.); (M.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Maribel Abadias
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| |
Collapse
|
5
|
İpek P, Atalar MN, Baran A, Baran MF, Ommati MM, Karadag M, Zor M, Eftekhari A, Alma MH, Benis KZ, Nuriyeva F, Khalilov R. Determination of chemical components of the endemic species Allium turcicum L. plant extract by LC-MS/MS and evaluation of medicinal potentials. Heliyon 2024; 10:e27386. [PMID: 38560691 PMCID: PMC10979146 DOI: 10.1016/j.heliyon.2024.e27386] [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: 08/23/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 04/04/2024] Open
Abstract
The Allium turcicum L. (Zuzubak) plant as a cultivated vegetable have various health benefits and consumed as a food. Due to the shortcoming evidence in literature and the importance of this plant in folk medicine, in the present study, for the first time, we evaluated the bioactive profile of components (using LC-MS/MS), cytotoxicity, anticancer, antioxidant, and antibacterial prospectives of Zuzubak methanol extract. Reported results show that the extract is rich in bioactive compounds and has anticancer activity with breast cancer cells (MCF-7), human prostate cancer cells (DU-145), and Human osteosarcoma cancer Cell lines of (IC50) in dose dependent manner in the concentration range of 31.25 μg/mL and 2000 μg/mL for 24 and 48 h. Western blotting results determined that the extract significantly suppressed the growth of U2OS, MCF-7, and DU-145 cancer cells by down expression of Ang-1 (angiogenic protein) and Beclin-1 (autophagy protein) and overexpression of Bax (a proapoptotic protein). The oxidative stress indices showed a reduction in RPE-1 and MCF-7 cells and an upsurge in U2OS and DU-145 cells. Additionally, the antimicrobial assay showed suppression of the growth of various pathogenic microorganisms in 4.00-8.00 μg/concentrations of Zuzubak extract using the microdilution method. The phytochemicals identified showed promising anticancer, antioxidant effects, and antimicrobial properties, representing a valuable herbal source for drug development studies.
Collapse
Affiliation(s)
- Polat İpek
- Department of Physiology, Dicle University, Diyarbakir, Türkiye
| | - Mehmet Nuri Atalar
- Department of Nutrition and Dietetic, Faculty of Health Sciences, Iğdır University, Iğdır, Türkiye
| | - Ayşe Baran
- Department of Biology, Graduate Education Institute, Mardin Artuklu University, Mardin, Türkiye
- Malatya Turgut Özal University, Malatya, Türkiye
| | - Mehmet Fırat Baran
- Department of Food Technology, Vocational School of Technical Sciences, Batman University, Batman, Türkiye
| | - Mohammad Mehdi Ommati
- Henan Key Laboratory of Environmental and Animal Product Safety, College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, Henan, 471000, China
| | - Musa Karadag
- Research Application Laboratory and Research Center (ALUM), Iğdır University, Iğdır, Turkiye
| | - Murat Zor
- Department of Pharmacognosy, Fenerbahçe University, Ataşehir, İstanbul, Türkiye
| | - Aziz Eftekhari
- Department of Biochemistry, Faculty of Science, Ege University, Izmir 35040, Türkiye
- Nanotechnology and Biochemical Toxicology (NBT) center, Azerbaijan State University of Economics (UNEC), Baku AZ1001, Azerbaijan
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz 51665118, Iran
| | - Mehmet Hakkı Alma
- Research Application Laboratory and Research Center (ALUM), Iğdır University, Iğdır, Turkiye
| | - Khaled Zoroufchi Benis
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS, Canada
| | - Fidan Nuriyeva
- Department of Computer Science, Faculty of Science, Dokuz Eylul University, Izmir, Türkiye
- Laboratory of Recognition, Identification and Methods of Optimal Solutions, Institute of Control Systems, Baku, Azerbaijan
| | - Rovshan Khalilov
- Department of Biophysics and Biochemistry, Baku State University, Baku, Azerbaijan
- Nanotechnology and Biochemical Toxicology (NBT) center, Azerbaijan State University of Economics (UNEC), Baku AZ1001, Azerbaijan
| |
Collapse
|
6
|
Umsza-Guez MA, Vázquez-Espinosa M, Chinchilla N, Aliaño-González MJ, Oliveira de Souza C, Ayena K, Fernández Barbero G, Palma M, Carrera C. Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study. Antioxidants (Basel) 2023; 12:2074. [PMID: 38136194 PMCID: PMC10740476 DOI: 10.3390/antiox12122074] [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: 11/15/2023] [Revised: 11/30/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023] Open
Abstract
Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.
Collapse
Affiliation(s)
- Marcelo A. Umsza-Guez
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Nuria Chinchilla
- Department of Organic Chemistry, Faculty of Sciences, University of Cadiz, Institute of Biomolecules (INBIO), 11510 Puerto Real, Spain;
| | - María José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
- MED–Mediterranean Institute for Agriculture, Environment and Development, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Ed. 8, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carolina Oliveira de Souza
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Kodjovi Ayena
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Gerardo Fernández Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| |
Collapse
|
7
|
Warner S, Trudelle DM, Nguyen TH, Munafo JP. Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15723-15731. [PMID: 37823576 DOI: 10.1021/acs.jafc.3c04963] [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: 10/13/2023]
Abstract
Chardonnay marc, a co-product of the wine making industry, has recently garnered attention due to its health-promoting properties and is growing in popularity as a potential healthy and flavorful food ingredient. While previous studies have characterized the odorants in marc skins and identified the key odorants in marc seeds, the key odorants in the skins and stems and the contribution of each component to the whole marc aroma remains unknown. In this study, 27 odorants were identified in marc stems using solvent-assisted flavor evaporation and aroma extract dilution analysis. Four odorants were quantitated employing stable isotope dilution assays, and odor activity values (OAVs) were calculated. An odor simulation model prepared using odorants with OAVs > 1 sensorially matched the aroma of the marc stems. Omission studies showed that 3-methylnonane-2,4-dione, ethyl octanoate, oct-1-en-3-one, (2E,4E)-deca-2,4-dienal, (2E,4E)-nona-2,4-dienal, β-ionone, linalool, hexanal, HDMF, and 3-(methylsulfonyl)propanal were the key odorants in marc skins, while hexanal and 3-methylnonane-2,4-dione were the key odorants in marc stems. Mass balance studies suggested that the skins were the main contributor to the hay, floral, and fruity attributes of the whole marc, the seeds contributed mostly to the fatty attribute, and the stems had a minor contribution.
Collapse
Affiliation(s)
- Sarah Warner
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Danielle M Trudelle
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Thien H Nguyen
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| |
Collapse
|
8
|
Domínguez-Perles R, García-Viguera C, Medina S. New anti-α-Glucosidase and Antioxidant Ingredients from Winery Byproducts: Contribution of Alkyl Gallates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14615-14625. [PMID: 37766493 PMCID: PMC10571075 DOI: 10.1021/acs.jafc.3c03759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023]
Abstract
Wine-making activity entails the production of solid and semisolid byproducts (grape stems and pomace and wine lees) that negatively impact the environment and industrial sustainability. Their features as sources of bioactive compounds support valorization procedures for functional and healthy ingredients. This work uncovers the quantitative alkyl gallates (gallic acid esters, C1-C12) profile of fresh (freeze-dried) materials and the effect of oven-drying on their stability by UHPLC-ESI-QqQ-MS/MS. The functionality was established concerning DPPH• scavenging and antihyperglycemic power. Wine lees exerted the highest high-free concentration of galloyl derivatives, ethyl gallate being the most abundant ester (3472.62 ng/g dw, on average). About the impact of the stabilization process, although as a general trend, the thermal treatment reduced the concentration, the reduction dimensions depended on the compound/matrix, remaining in valuable concentrations. Concerning radical scavenging, ze-dried stems and pomace displayed the highest capacity (24.11 and 18.46 mg TE/g dw, respectively), being correlated with propyl gallate (r2 = 0.690), butyl gallate (r2 = 0.686), and octyl gallate (r2 = 0.514). These two matrices exerted α-glucosidase inhibitory activity (1.58 and 1.46 units/L) equivalent to that of acarbose (a recognized α-glucosidase inhibitor). The newly described bioactive phytochemicals in winery residues (galloyl esters) and their correlation with functional traits allow for envisioning valorization alternatives.
Collapse
Affiliation(s)
- Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y
Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, Murcia 30100, Spain
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y
Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, Murcia 30100, Spain
| | - Sonia Medina
- Laboratorio de Fitoquímica y
Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, Murcia 30100, Spain
| |
Collapse
|
9
|
Verano-Naranjo L, Cejudo-Bastante C, Casas L, Martínez de la Ossa E, Mantell C. Use of Winemaking By-Products for the Functionalization of Polylactic Acid for Biomedical Applications. Antioxidants (Basel) 2023; 12:1416. [PMID: 37507954 PMCID: PMC10376806 DOI: 10.3390/antiox12071416] [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: 06/14/2023] [Revised: 07/03/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The addition of naturally active compounds to implantable polymers is an efficient strategy against inflammation issues that might lead to rejection, while promoting controlled re-endothelialization of the tissues. This work proposes the use of winemaking by-products with high active properties of biomedical interest to obtain bioactive PLA by using supercritical technologies. First, two red grape pomace extracts, obtained by high-pressure extraction with supercritical CO2 and cosolvents (either ethanol or water-ethanol), have been studied. Second, two impregnation methods have been studied with both extracts, traditional supercritical CO2-assisted impregnation (SSI) and a novel pressurized soaking method (PSI). The amount of extract impregnated as well as the bioactivity levels achieved-i.e., antioxidant, antimicrobial, and anti-inflammatory properties- have been determined for each extract and impregnation method at different pressure and temperature conditions. Both extracts obtained had good antioxidant, anti-inflammatory, and antibacterial capacities, especially the hydroethanolic one (0.50 ± 0.03 mg TE/g versus 0.24 ± 0.03 mg TE/g, respectively). Regarding impregnated filaments, impregnation loadings depended especially on the extract and P/T conditions, providing up to 8% (extract mass/polymer mass) of impregnation. The antioxidant capacity increased noteworthily by using the ethanolic extract by PSI, with values near 100 µg TE/g PLA.
Collapse
Affiliation(s)
- Lidia Verano-Naranjo
- Chemical Engineering and Food Technology Department, Science Faculty, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11510 Cadiz, Spain
| | - Cristina Cejudo-Bastante
- Chemical Engineering and Food Technology Department, Science Faculty, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11510 Cadiz, Spain
| | - Lourdes Casas
- Chemical Engineering and Food Technology Department, Science Faculty, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11510 Cadiz, Spain
| | - Enrique Martínez de la Ossa
- Chemical Engineering and Food Technology Department, Science Faculty, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11510 Cadiz, Spain
| | - Casimiro Mantell
- Chemical Engineering and Food Technology Department, Science Faculty, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11510 Cadiz, Spain
| |
Collapse
|
10
|
Pozzo L, Grande T, Raffaelli A, Longo V, Weidner S, Amarowicz R, Karamać M. Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of Different Vitis Species. Molecules 2023; 28:4924. [PMID: 37446586 DOI: 10.3390/molecules28134924] [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: 06/08/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Seeds of Vitis vinifera L. with a high content of bioactive compounds are valuable by-products from grape processing. However, little is known about the bioactivity of seeds from other Vitis species. The aim of this study has been to compare the phenolic composition, antimicrobial activity, and antioxidant activity of extracts from seeds of four Vitis species (V. riparia Michx., V. californica Benth., V. amurensis Rupr., and V. vinifera L.). Antioxidant activities were assessed as ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging activity, and oxygen radical absorbance capacity (ORAC). The antimicrobial activity was determined using the microdilution method against some Gram-negative (Escherichia coli, Salmonella enterica ser. Typhimurium, and Enterobacter aerogenes) and Gram-positive (Enterococcus faecalis and Staphylococcus aureus) bacteria. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to evaluate the phenolic profile of extracts. Flavan-3-ols, procyanidins, phenolic acids, flavonols, anthocyanins, and stilbenoids were detected. (+)-Catechin and (-)-epicatechin turned out to be the most abundant in the phenolic profile of V. amurensis seed extract. Phenolic acids prevailed in the extract from V. vinifera seeds. The V. riparia and V. californica seed extracts had higher contents of most individual phenolics compared to the other Vitis species. They also showed a higher total phenolic content, DPPH• scavenging activity, ORAC, and overall antibacterial activity. Total phenolic content significantly correlated with antioxidant activity and antimicrobial activity against E. coli. The principal component analysis (PCA) showed discrimination between V. vinifera, V. amurensis, and clustered V. riparia and V. californica with respect to variables. To recapitulate, this research demonstrates that seeds of different Vitis species, especially V. riparia and V. californica, are sources of molecules with antioxidant and antimicrobial activities that can be used in different sectors, such as in the food, cosmetic, and pharmaceutical industries.
Collapse
Affiliation(s)
- Luisa Pozzo
- Institute of Agricultural Biology and Biotechnology-National Research Council (IBBA-CNR), Via Moruzzi 1, 56124 Pisa, Italy
| | - Teresa Grande
- Institute of Agricultural Biology and Biotechnology-National Research Council (IBBA-CNR), Via Moruzzi 1, 56124 Pisa, Italy
- Department of Experimental and Clinical Biomedical Sciences "Mario Serio", University of Florence, 50134 Florence, Italy
| | - Andrea Raffaelli
- Institute of Agricultural Biology and Biotechnology-National Research Council (IBBA-CNR), Via Moruzzi 1, 56124 Pisa, Italy
- Crop Science Research Center, Sant'Anna School of Advanced Studies, Piazza Martiri della Libertà 33, 56127 Pisa, Italy
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology-National Research Council (IBBA-CNR), Via Moruzzi 1, 56124 Pisa, Italy
| | - Stanisław Weidner
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, Oczapowskiego 1A, 10-719 Olsztyn, Poland
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Magdalena Karamać
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| |
Collapse
|
11
|
Chengolova Z, Ivanov Y, Godjevargova T. Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties. Molecules 2023; 28:molecules28104061. [PMID: 37241801 DOI: 10.3390/molecules28104061] [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: 04/15/2023] [Revised: 05/07/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to identify and quantify polyphenolic compounds in skin extracts from four Bulgarian grape varieties and compare them to those of seed extracts. The values of total phenolic contents, flavonoids, anthocyanins, procyanidins and an ascorbic acid in grape skin extracts were determined. The antioxidant capacities of skin extracts were evaluated using four different methods. The total phenolic content of skin extracts was 2-3 times lower than those of seed extracts. The significant difference between total parameter values of individual grape varieties were also found. According to the total phenolic content and antioxidant capacity of skin extracts, the different grape varieties were arranged in the following order: Marselan ≥ Pinot Noir ˃ Cabernet Sauvignon ˃ Tamyanka. The individual compounds in the grape skin extracts were determined using RP-HPLC and compared with those of the seed extracts. The determined composition of skin extracts was significantly different from the seed extracts' composition. Quantitative evaluation of the procyanidins and catechins in the skins was carried out. A correlation between phenolic contents, individual compounds and antioxidant capacity of different extracts was found. The studied grape extracts have a potential to be applied as natural antioxidants in the pharmaceutical and food industries.
Collapse
Affiliation(s)
- Zlatina Chengolova
- Department Biotechnology, University "Prof. Dr. A. Zlatarov", 8010 Burgas, Bulgaria
| | - Yavor Ivanov
- Department Biotechnology, University "Prof. Dr. A. Zlatarov", 8010 Burgas, Bulgaria
| | - Tzonka Godjevargova
- Department Biotechnology, University "Prof. Dr. A. Zlatarov", 8010 Burgas, Bulgaria
| |
Collapse
|
12
|
García-Latorre C, Rodrigo S, Santamaría O. Potential of Fungal Endophytes Isolated from Pasture Species in Spanish Dehesas to Produce Enzymes under Salt Conditions. Microorganisms 2023; 11:microorganisms11040908. [PMID: 37110331 PMCID: PMC10141469 DOI: 10.3390/microorganisms11040908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/21/2023] [Accepted: 03/30/2023] [Indexed: 04/03/2023] Open
Abstract
Endophytic fungi have been found to produce a wide range of extracellular enzymes, which are increasingly in demand for their industrial applications. Different by-products from the agrifood industry could be used as fungal growth substrates for the massive production of these enzymes, specifically as a way to revalorize them. However, such by-products often present unfavorable conditions for the microorganism’s growth, such as high salt concentrations. Therefore, the objective of the present study was to evaluate the potential of eleven endophytic fungi—which were isolated from plants growing in a harsh environment, specifically, from the Spanish dehesas—for the purposes of the in vitro production of six enzymes (i.e., amylase, lipase, protease, cellulase, pectinase and laccase) under both standard and salt-amended conditions. Under standard conditions, the studied endophytes produced between two and four of the six enzymes evaluated. In most of the producer fungal species, this enzymatic activity was relatively maintained when NaCl was added to the medium. Among the isolates evaluated, Sarocladium terricola (E025), Acremonium implicatum (E178), Microdiplodia hawaiiensis (E198), and an unidentified species (E586) were the most suitable candidates for the massive production of enzymes by using growth substrates with saline properties (such as those found in the many by-products from the agrifood industry). This study should be considered an initial approach by which to further study the identification of these compounds as well as to develop the optimization of their production by directly using those residues.
Collapse
Affiliation(s)
- Carlos García-Latorre
- School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Sara Rodrigo
- Indehesa Research Institute, Campus de Badajoz, University of Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain;
| | - Oscar Santamaría
- Department of Plant Production and Forest Resources, University Institute for Research in Sustainable Forest Management (iuFOR), University of Valladolid, Avda. Madrid 57, 34004 Palencia, Spain
- Correspondence:
| |
Collapse
|
13
|
He Z, Yang C, Yuan Y, He W, Wang H, Li H. Basic constituents, bioactive compounds and health-promoting benefits of wine skin pomace: A comprehensive review. Crit Rev Food Sci Nutr 2023; 64:8073-8090. [PMID: 36995277 DOI: 10.1080/10408398.2023.2195495] [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: 03/31/2023]
Abstract
Wine pomace (WP) is a major byproduct generated during winemaking, and skin pomace (SKP) comprises one of the most valuable components of WP. Since SKP differs in composition and properties from seed pomace (SDP), precise knowledge of SKP will aid the wine industry in the development of novel, high-value products. The current review summarizes recent advances in research relating to SKP presents a comprehensive description of the generation, composition, and bioactive components, primarily focusing on the biological activities of SKP, including antioxidant, gastrointestinal health promotion, antibacterial, anti-inflammatory, anticancer, and metabolic disease alleviation properties. Currently, the separation and recovery of skins and seeds is an important trend in the wine industry for the disposal of winemaking byproducts. In comparison to SDP, SKP is rich in polyphenols including anthocyanins, flavonols, phenolic acids, stilbenes, and some proanthocyanidins, as well as dietary fiber (DF). These distinctive benefits afford SKP the opportunity for further development and application. Accordingly, the health-promoting mechanism and appropriate application of SKP will be further elucidated in terms of physiological activity, with the progress of biochemical technology and the deepening of related research.
Collapse
Affiliation(s)
- Zhouyang He
- College of Enology, Northwest A&F University, Yangling, China
| | - Chenlu Yang
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuxin Yuan
- College of Enology, Northwest A&F University, Yangling, China
| | - Wanzhou He
- College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui, China
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Yinchuan, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Yinchuan, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
| |
Collapse
|
14
|
Antimicrobial Potential, Antioxidant Activity, and Phenolic Content of Grape Seed Extracts from Four Grape Varieties. Microorganisms 2023; 11:microorganisms11020395. [PMID: 36838361 PMCID: PMC9963647 DOI: 10.3390/microorganisms11020395] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/27/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023] Open
Abstract
The aim of this study was to evaluate the total phenolic content, composition, and antioxidant and antibacterial activities of four grape seed extracts (Cabernet Sauvignon, Marselan, Pinot Noir, and Tamyanka). The total phenolic content (TPC) and flavonoid, anthocyanin, procyanidin, ascorbic acid, DPPH, and ABTS antioxidant capacities of the grape seed extracts (GSEs) were determined. The extracts showed high TPC values (79.06-111.22 mg GAE/g). The individual components in the GSEs were determined using HPLC. High contents of catechin, epicatechin, and procyanidin B1 were found in the extracts. The antimicrobial activity of the obtained GSEs against Staphylococcus aureus, Bacillus cereus, and Escherichia coli was evaluated using the agar diffusion test and a test to determine the minimum inhibitory concentration (MIC). According to the effect on the growth of pathogens, the extracts were ranked in the following order: Pinot Noir > Marselan > Cabernet Sauvignon > Tamyanka. The tested bacteria showed high sensitivity to the extracts (MIC = 0.12-0.50 mg/mL). According to the MIC values, the bacteria were in the following order: S. aureus > B. cereus > E. coli. A correlation was found between the phenolic content of the GSEs and their antibacterial potential. The obtained results show that the studied GSEs have good potential as antioxidant and antimicrobial agents.
Collapse
|
15
|
Tian T, Rumachik N, Sinrod AJG, Barile D, Liu Y. Coupling an ion chromatography to high resolution mass spectrometry (IC-MS) for the discovery of potentially prebiotic oligosaccharides in Chardonnay grape marc. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1214:123540. [PMID: 36462400 DOI: 10.1016/j.jchromb.2022.123540] [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: 08/10/2022] [Revised: 11/17/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022]
Abstract
Oligosaccharides are carbohydrates made of three to twenty monosaccharide units linked through glycosidic bonds. Emerging research into the potential prebiotic activity of oligosaccharides is creating opportunities to use industrial byproducts as value-added products. Grape marc is a residue left after winemaking and has been shown to provide health benefits to humans. In this study, we analyzed the oligosaccharides in Chardonnay grape marc by utilizing a hyphenated platform in which an ion chromatography (IC) system is coupled to an Orbitrap mass spectrometer (MS). With this platform, we obtained a structural library including 32 oligosaccharides with unique compositions of monosaccharides and 61 oligosaccharide structures. Notably, the ion chromatographic separation provided resolution of charged isomers while maintaining separation capacity for small, neutral oligosaccharides. High-quality tandem MS also facilitated the identification of oligosaccharides with structural modifications including methylation and the presence of sugar alditols and hexuronic acids. The data acquired by the IC-MS system were also compared with previously published LC-MS data. We found that these two platforms are largely complementary and, in combination, provide a more comprehensive characterization of oligosaccharides than either platform achieves alone.
Collapse
Affiliation(s)
- Tian Tian
- Thermo Fisher Scientific, 1228 Titan Way, Sunnyvale, CA 94086, United States; Amgen Research, Molecular Analytics, Biologics Therapeutic Discovery, 750 Gateway Blvd, South San Francisco, CA 94080, United States(1).
| | - Neil Rumachik
- Thermo Fisher Scientific, 1228 Titan Way, Sunnyvale, CA 94086, United States.
| | - Amanda J G Sinrod
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Mattson, 343 Hatch Dr, Foster City, CA 94404, United States(1).
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
| | - Yan Liu
- Thermo Fisher Scientific, 1228 Titan Way, Sunnyvale, CA 94086, United States.
| |
Collapse
|
16
|
MUKHAMETOV A, PALIIVETS M, BERECHIKIDZE I, SERIKKYZY M. Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
|
17
|
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]
|
18
|
Brunetti L, Leuci R, Colonna MA, Carrieri R, Celentano FE, Bozzo G, Loiodice F, Selvaggi M, Tufarelli V, Piemontese L. Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding. Molecules 2022; 27:4735. [PMID: 35897911 PMCID: PMC9332232 DOI: 10.3390/molecules27154735] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 12/03/2022] Open
Abstract
Rising global populations and enhanced standards of living in so-called developing countries have led to an increased demand of food, in particular meat, worldwide. While increasing the production of broiler meat could be a potential solution to this problem, broiler meat is plagued by health concerns, such as the development of antimicrobial resistance and lower meat quality. For this reason, the supplementation of poultry feed with vitamins and antioxidant compounds, such as polyphenols, has become an attractive prospect for research in this sector. Such supplements could be obtained by extraction of agricultural byproducts (in particular, grape pomaces and artichoke leaves and bracts), thus contributing to reductions in the total amount of waste biomass produced by the agricultural industry. In this review, the effects of poultry feed supplementation with bioactive extracts from grape pomace (skins and/or seeds), as well as extracts from artichoke leaves and bracts, were explored. Moreover, the various methods that have been employed to obtain extracts from these and other agricultural byproducts were listed and described, with a particular focus on novel, eco-friendly extraction methods (using, for example, innovative and biocompatible solvents like Deep Eutectic Solvents (DESs)) that could reduce the costs and energy consumption of these procedures, with similar or higher yields compared to standard methods.
Collapse
Affiliation(s)
- Leonardo Brunetti
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | - Rosalba Leuci
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | - Maria Antonietta Colonna
- Department of Agricultural and Environmental Science (DISAAT), University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (M.A.C.); (M.S.)
| | - Rossana Carrieri
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | | | - Giancarlo Bozzo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale per Casamassima, km 3, 70010 Valenzano, Italy;
| | - Fulvio Loiodice
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | - Maria Selvaggi
- Department of Agricultural and Environmental Science (DISAAT), University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (M.A.C.); (M.S.)
| | - Vincenzo Tufarelli
- Department of DETO, Section of Veterinary Science and Animal Production, University of Study of Bari “Aldo Moro”, Strada Provinciale per Casamassima, km 3, 70010 Valenzano, Italy;
| | - Luca Piemontese
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| |
Collapse
|
19
|
Wu G, Zhou J, Fan L, Liu X, Wang Y, Wu C. Analysis of protein components in blackberry wine and haze. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113547] [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]
|
20
|
Tagkouli D, Tsiaka T, Kritsi E, Soković M, Sinanoglou VJ, Lantzouraki DZ, Zoumpoulakis P. Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts. Molecules 2022; 27:molecules27072189. [PMID: 35408586 PMCID: PMC9000764 DOI: 10.3390/molecules27072189] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 02/01/2023] Open
Abstract
Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost importance. Towards this direction, microwave-assisted extraction (MAE) factors (i.e., extraction time, microwave power and solvent/material ratio) were optimized using experimental design models in order to maximize the (poly)phenolic yield of the extracts. After optimizing the MAE process, the total phenolic content (TPC) as well as the antiradical, antioxidant and antimicrobial activity of the extracts were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR) was employed to investigate the chemical profile of wine lees extracts. Red varieties exhibited higher biological activity than white varieties. The geographical origin and fermentation stage were also considered as critical factors. The white variety Moschofilero presented the highest antioxidant, antiradical and antimicrobial activity, while Merlot and Agiorgitiko samples showed noteworthy activities among red varieties. Moreover, IR spectra confirmed the presence of sugars, amino acids, organic acids and aromatic compounds. Thus, an efficient, rapid and eco-friendly process was proposed for further valorization of wine lees extracts.
Collapse
Affiliation(s)
- Dimitra Tagkouli
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece; (D.T.); (T.T.)
| | - Thalia Tsiaka
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece; (D.T.); (T.T.)
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece; (E.K.); (V.J.S.)
| | - Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece; (E.K.); (V.J.S.)
| | - Marina Soković
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece; (E.K.); (V.J.S.)
| | - Dimitra Z. Lantzouraki
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece; (D.T.); (T.T.)
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece; (E.K.); (V.J.S.)
- Correspondence: (D.Z.L.); (P.Z.)
| | - Panagiotis Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece; (E.K.); (V.J.S.)
- Correspondence: (D.Z.L.); (P.Z.)
| |
Collapse
|
21
|
A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and Grapeseed. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030969. [PMID: 35164233 PMCID: PMC8839553 DOI: 10.3390/molecules27030969] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/11/2022] [Accepted: 01/29/2022] [Indexed: 12/13/2022]
Abstract
Grape pomace and grapeseed are agro-industrial by-products, whose inadequate treatment generates socioeconomic and environmental concerns. Nevertheless, it is possible to valorize them by extracting their bioactive compounds, such as antioxidants (phenolic compounds), vitamin E and fatty acids. The bioactive compounds were extracted using solid-liquid extraction. The yields for phenolic compounds were 18.4 ± 0.4% for grape pomace, and 17.4 ± 0.4%, for grapeseed. For the oil, the yields were 13.3 ± 0.2% and 14.5 ± 0.3% for grape pomace and grapeseed. Antioxidant capacity was assessed by the assay with 2,2-diphenyl-1-picrylhydrazyl (DPPH), and showed that phenolic extract has higher antioxidant capacity than the oils. Grape pomace and grapeseed extracts exhibit, correspondingly, values of 90.8 ± 0.8 and 87.5 ± 0.5 of DPPH inhibition and IC50 of 48.9 ± 0.5 and 55.9 ± 0.7 μgextract·mLDPPH−1. The antimicrobial capacity was assessed by the disk diffusion test, and revealed that, phenolic extracts inhibit the growth of Staphylococcus aureus and Staphylococcus epidermidis. The obtained extracts were incorporated in 10 face cream formulations, with slight modifications in quantities of formulation stabilizers. Their stability was studied for 35 days, and this revealed the possibility of incorporating extracts and oils obtained from by-products as antioxidants in cosmetics, and replacing synthetic ones. As a future recommendation, microencapsulation of the extracts should be performed, in order to increase their stability.
Collapse
|
22
|
Oulahal N, Degraeve P. Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides? Front Microbiol 2022; 12:753518. [PMID: 35058892 PMCID: PMC8764166 DOI: 10.3389/fmicb.2021.753518] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 11/24/2021] [Indexed: 12/18/2022] Open
Abstract
In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.
Collapse
Affiliation(s)
- Nadia Oulahal
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n°3733, IUT Lyon 1, Technopole Alimentec, Bourg-en-Bresse, France
| | | |
Collapse
|