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dc.contributor.authorGutiérrez González, Víctor 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGerardi, Gisela 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorJaime Moreno, Isabel 
dc.contributor.authorCavia Saiz, Mónica 
dc.date.accessioned2023-11-08T08:00:03Z
dc.date.available2023-11-08T08:00:03Z
dc.date.issued2023
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/7953
dc.description.abstractWhite 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.en
dc.description.sponsorshipThe 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“.en
dc.format.mimetypeapplication/pdf
dc.language.isospaes
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry. 2023, V. 427, 136625es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectWine pomaceen
dc.subjectSeasoningen
dc.subjectStorage packagingen
dc.subjectAntioxidant capacitiesen
dc.subjectPhenolic profileen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.titleInfluence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meaten
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2023.136625es
dc.identifier.doi10.1016/J.FOODCHEM.2023.136625
dc.journal.titleFood Chemistryen
dc.volume.number427es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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