The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.
An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu (Myrciaria dubia).Abstract -The plant. The camu-camu [Myrciaria dubia (H.B.K.) Mc. Vaugh] is a shrub from the Myrtaceae family. It grows naturally in floodable and swampy areas of the Amazonian basin. This plant is cultivated in Peru and Brazil with fruit yields ranging from (12 to 20) t × ha -1 × year -1 . The fruit. The fruit, from (1 to 3) cm in diameter, is pink to dark purple; it is the highest known source of natural vitamin C, providing (850 to 5,000) mg × 100 g -1 edible portion. The market. In the last few years, both national and international demand for the camu-camu fruit has drastically increased for the production of health food or of natural vitamin C. The current fruit production is not sufficient to satisfy the market. Conclusion. M. dubia stands out amongst other Amazonian fruit species as having a high economic and social potential. Little information is available on its processing, showing the need for research in this area. Amazonia / Brazil / Peru / Myrciaria dubia / taxonomy / botany / geographical distribution / cultivation / chemical composition / ascorbic acid / markets / processingUn fruit amazonien à fort potentiel en tant que source naturelle de vitamine C : le camu-camu (Myrciaria dubia). Résumé-La plante. Le camu-camu [Myrciaria dubia (H.B.K.) Mc. Vaugh] appartient à la famille des myrtacées. Cet arbuste pousse naturellement dans les zones inondables et marécageuses du bassin amazonien. Il est actuellement cultivé au Pérou et au Brésil avec des rendements compris entre (12 et 20) t × ha -1 × an -1 . Le fruit.Le fruit du camu-camu est une baie de couleur rose à violet et de 1 à 3 cm de diamètre ; il présente des teneurs en vitamine C extrêmement élevées, comprises entre (850 et 5 000) mg × 100 g -1 de partie comestible. Le marché. La demande internationale pour le camu-camu a considérablement augmenté au cours de ces dernières années. Le fruit est essentiellement utilisé comme source naturelle de vitamine C et pour la formulation d'aliments diététiques. Néanmoins, la production ne parvient pas à faire face à la demande. Conclusion. Parmi les fruits secondaires amazoniens, le camu-camu présente un potentiel socio-économique considérable. L'étude de voies de transformation du fruit respectueuses de sa qualité nutritionnelle est aujourd'hui nécessaire. Amazonie / Brésil / Pérou / Myrciaria dubia / taxonomie / botanique / distribution geographique / pratique culturale / composition chimique /acide ascorbique / marché / traitementThe camu-camu (Myrciaria dubia) 345
a b s t r a c tThe objective of this work was to evaluate the concentration of grape juice by reverse osmosis (RO). Preliminarily, a factorial design was carried out in which the independent variables were transmembrane pressure (40, 50 and 60 bar) and temperature (20, 30 and 40°C) of the process, and the dependent variables were pH, content of soluble solids, acidity, concentration of phenolic compounds and those of monomeric and total anthocyanins, colour index, colour density, and permeate flux. None of the experiments resulted in significant changes in the juice characteristics. The best process conditions, 60 bar transmembrane pressure and 40°C, was selected based on the resulting high permeate flux value. Subsequently, a new trial was performed in order to determine whether increasing the temperature from 40 to 50°C would result in any changes in the juice characteristics. The transmembrane pressure was kept at 60 bar, which was also the maximum value that could be applied by the equipment. Under these conditions, an increase in permeate flux was achieved with no significant difference in the physical or chemical parameters of the product compared to the best condition corresponding to the factorial design. The physical and chemical properties of the concentrated juice increased in proportion to the volumetric concentration factor, indicating the technical feasibility of reverse osmosis for pre-concentrating grape juice.
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