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oai:riubu.ubu.es:10259/79532023-11-23T12:20:43Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat Gutiérrez González, Víctor Rivero Pérez, Maria Dolores Gerardi, Gisela Muñiz Rodríguez, Pilar González San José, Mª Luisa Jaime Moreno, Isabel Cavia Saiz, Mónica Wine pomace Seasoning Storage packaging Antioxidant capacities Phenolic profile Alimentos Bioquímica Food Biochemistry White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, modified its phenolic profile and in its bioaccessible fractions, while maintaining a high total antioxidant capacity and total polyphenol content. The contact of the seasoning with the meat can be considered safe as it does not show cytotoxicity in the Caco-2 cells. Additionally, the ability to modulate the cell oxidative stress of the bioaccessible fractions and the potential benefits on microbiota by the colonic fermentation fraction, suggest its potential use as a functional ingredient, without being affected by storage. These results are novel and may help to establish the value of this product as a functional ingredient. The authors thank the financial support of Ministry of Science, Innovation and Universities, Spanish State Research Agency and European Regional Development Fund (Project PGC2018-097113-B-I00). The Graphical Abstract was partly generated using Servier Medical Art, provided by Servier, licensed under a Creative Commons Attribution 3.0 unported license“. 2023-11-08T08:00:03Z 2023-11-08T08:00:03Z 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 0308-8146 http://hdl.handle.net/10259/7953 10.1016/J.FOODCHEM.2023.136625 spa Food Chemistry. 2023, V. 427, 136625 https://doi.org/10.1016/j.foodchem.2023.136625 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier https://riubu.ubu.es/bitstream/10259/7953/4/Gutierrez-fc_2023.pdf.jpg Hispana TEXT http://creativecommons.org/licenses/by-nc-nd/4.0/ RIUBU. Repositorio Institucional de la Universidad de Burgos http://hdl.handle.net/10259/7953