2026-04-17T10:26:14Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/79532023-11-23T12:20:43Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828
Repositorio Institucional de la Universidad de Burgos
author
Gutiérrez González, Víctor
author
Rivero Pérez, Maria Dolores
author
Gerardi, Gisela
author
Muñiz Rodríguez, Pilar
author
González San José, Mª Luisa
author
Jaime Moreno, Isabel
author
Cavia Saiz, Mónica
2023-11-08T08:00:03Z
2023-11-08T08:00:03Z
2023
0308-8146
http://hdl.handle.net/10259/7953
10.1016/J.FOODCHEM.2023.136625
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.
spa
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Wine pomace
Seasoning
Storage packaging
Antioxidant capacities
Phenolic profile
Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/7953/1/Gutierrez-fc_2023.pdf
File
MD5
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application/pdf
Gutierrez-fc_2023.pdf