RT info:eu-repo/semantics/article
T1 Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
A1 García Lomillo, Javier
A1 González San José, Mª Luisa
A1 Pino García, Raquel del
A1 Rivero Pérez, Maria Dolores
A1 Muñiz Rodríguez, Pilar
K1 wine byproducts
K1 antioxidant capacity
K1 Rancimat
K1 antimicrobial activity
K1 spoilage population
K1 Food
K1 Biochemistry
K1 Molecular biology
K1 Alimentos
K1 Bioquímica
K1 Biología molecular
AB Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists dueto the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich inphenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes thatare both environmentally friendly and economically affordable for the food industry. The products obtained showed high globalantioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed differentantimicrobial 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 wholeWP 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.
PB American Chemical Society
SN 0021-8561
YR 2014
FD 2014-12
LK http://hdl.handle.net/10259/4296
UL http://hdl.handle.net/10259/4296
LA eng
NO AutonomousGovernment of Castilla y León through research projectsBU268A11-2 and BU282U13
DS Repositorio Institucional de la Universidad de Burgos
RD 19-abr-2024