RT info:eu-repo/semantics/article
T1 Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
A1 Gutiérrez González, Víctor
A1 Rivero Pérez, Maria Dolores
A1 Gerardi, Gisela
A1 Muñiz Rodríguez, Pilar
A1 González San José, Mª Luisa
A1 Jaime Moreno, Isabel
A1 Cavia Saiz, Mónica
K1 Wine pomace
K1 Seasoning
K1 Storage packaging
K1 Antioxidant capacities
K1 Phenolic profile
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
AB 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.
PB Elsevier
SN 0308-8146
YR 2023
FD 2023
LK http://hdl.handle.net/10259/7953
UL http://hdl.handle.net/10259/7953
LA spa
NO 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“.
DS Repositorio Institucional de la Universidad de Burgos
RD 22-dic-2024