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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

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 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. 2023-11-08 2023-11-08 2023 info:eu-repo/semantics/article 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 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier