Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial...
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Published in | Journal of agricultural and food chemistry Vol. 62; no. 52; pp. 12595 - 12602 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
United States
American Chemical Society
31.12.2014
American Chemical Society, Books and Journals Division |
Subjects | |
Online Access | Get full text |
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Summary: | Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes that are both environmentally friendly and economically affordable for the food industry. The products obtained showed high global antioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed different antimicrobial properties. Products derived from seed-free WP showed bactericidal effects against total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) and inhibited Enterobacteriaceae growth completely. The product derived from whole WP presented bacteriostatic activity against the three microorganism groups tested, whereas the product obtained from grape seed promoted TAMB and LAB growth but delayed Enterobacteriaceae proliferation. |
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Bibliography: | http://dx.doi.org/10.1021/jf5042678 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0021-8561 1520-5118 |
DOI: | 10.1021/jf5042678 |