No abstract

The use of these aromatic plants as natural covers on cheese can satisfactorily inhibit the growth of some mycotoxicogenic fungal spoilers. Among the volatile compounds present, α- and β-phellandrene were confirmed as the most relevant in the inhibition.

The study of active compound transference during cheese elaboration was achieved. The antimicrobial results in fortified cheeses with REO showed a preventive effect in the case of clostridial species, which are responsible for late cheese blowing.

World wine industry transforms 10% -25% of raw grapes into residues, mainly represented by lees, grape marcs, seeds and stems. These byproducts are a rich source of polyphenols and therefore they can be used to produce new added value products. The aim of this work was to determine the best process conditions (treatment time, % of ethanol and pH of the solvent) during solid-liquid extraction of polyphenols from grape marcs, by analyzing the phenolic content of the extracts, namely: total polyphenol content, flavanols, flavonols, phenolic acids and anthocyanins. Antioxidant activity of the extracts was also determined. An extraction time of two hours was enough since longer times did not increase process yields. Best extraction yields were obtained for 75% ethanol solutions. Basic pH led to better yields in extracting media with low percentage of ethanol, whereas acid pH presented better extraction yields in extracting media with high percentage of ethanol. Among all the polyphenols extracted, anthocyanins were the most abundant representing over 40% of the total. In general, the best process conditions were 2 h of extraction in a 75% EtOH liquid mixture at pH = 2.