2026-04-17T11:45:08Zhttps://riubu.ubu.es/oai/request

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 857 500 0000-0002-3799-8041 Rivero Pérez, Maria Dolores 473 600 0000-0003-0907-4009 Gerardi, Gisela 229 600 0000-0003-2510-0422 Muñiz Rodríguez, Pilar 380 600 0000-0002-9306-0082 González San José, Mª Luisa 258 600 0000-0003-2973-7287 Jaime Moreno, Isabel 301 600 0000-0001-5975-6900 Cavia Saiz, Mónica 116 600 0000-0001-5132-381X 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. 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“. application/pdf spa Elsevier 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 Wine pomace Seasoning Storage packaging Antioxidant capacities Phenolic profile Alimentos Bioquímica Food Biochemistry 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 info:eu-repo/semantics/publishedVersion Food Chemistry 427 THUMBNAIL Gutierrez-fc_2023.pdf.jpg Gutierrez-fc_2023.pdf.jpg IM Thumbnail image/jpeg 5044 https://riubu.ubu.es/bitstream/10259/7953/4/Gutierrez-fc_2023.pdf.jpg 2682860c9ecaaf09a2617c396ec13d3a MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/7953/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/7953/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Gutierrez-fc_2023.pdf Gutierrez-fc_2023.pdf application/pdf 1350533 https://riubu.ubu.es/bitstream/10259/7953/1/Gutierrez-fc_2023.pdf f20301de6d3d473349b6ea04d9a00b95 MD5 1 10259/7953 oai:riubu.ubu.es:10259/7953 2023-11-23 13:20:43.814 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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