2026-04-28T19:12:20Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/42962022-04-29T12:02:46Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517
Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
García Lomillo, Javier
González San José, Mª Luisa
Pino García, Raquel del
Rivero Pérez, Maria Dolores
Muñiz Rodríguez, Pilar
wine byproducts
antioxidant capacity
Rancimat
antimicrobial activity
spoilage population
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
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.
Autonomous
Government of Castilla y León through research projects
BU268A11-2 and BU282U13
2016-12-13T12:43:12Z
2016-12-13T12:43:12Z
2014-12
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
0021-8561
http://hdl.handle.net/10259/4296
eng
Journal of Agricultural and Food Chemistry. 2014, V. 62, n. 52, p. 12595–12602
http://dx.doi.org/10.1021/jf5042678
info:eu-repo/semantics/openAccess
application/pdf
American Chemical Society