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Título : Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
Autor : García Lomillo, Javier
González San José, Mª Luisa
Pino García, Raquel del
Rivero Pérez, Maria Dolores
Muñiz Rodríguez, Pilar
Publicado en: Journal of Agricultural and Food Chemistry. 2014, V. 62, n. 52, p. 12595–12602
Editorial : American Chemical Society
Fecha de publicación : dic-2014
ISSN : 0021-8561
Resumen : 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.
Palabras clave: wine byproducts
antioxidant capacity
Rancimat
antimicrobial activity
spoilage population
URI : http://hdl.handle.net/10259/4296
Versión del editor: http://dx.doi.org/10.1021/jf5042678
Aparece en las colecciones: Artículos BBT
Artículos TECNOFOOD

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