Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 52; pp. 12595 - 12602
• Main Authors: García-Lomillo, Javier, González-SanJosé, M. Luisa, Del Pino-García, Raquel, Rivero-Pérez, M. Dolores, Muñiz-Rodríguez, Pilar
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 31.12.2014; American Chemical Society, Books and Journals Division
• Subjects: Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; antibacterial properties; antioxidant activity; antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Bacteria - drug effects; Bacteria - growth & development; byproducts; Enterobacteriaceae; Food Industry; grape seeds; lactic acid bacteria; lipid peroxidation; phenolic compounds; Plant Extracts - chemistry; Plant Extracts - pharmacology; Vitis - chemistry; Waste Products - analysis; Wine - analysis; winemaking; wines; spoilage population; wine byproducts; antimicrobial activity; antioxidant capacity; Rancimat

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...