Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract‐Based Films

Deng, Qian Fa; Zhao, Yanyun

doi:10.1111/j.1750-3841.2011.02090.x

Cited by 62 publications

(42 citation statements)

References 43 publications

(65 reference statements)

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“…Grape marc and grape seed extract-based films have been reported to show activity against bacteria (Corrales et al 2009; Deng and Zhao 2011;Anastasiadi et al 2009;Kajiya et al 2004). In addition in previous studies, seed and skin extracts from grape winery by-products have been shown to have antibacterial and antifungal activity highlighting their potential to be used as anti-microbiological agents (Serra et al 2008).…”

Section: Bacteriamentioning

confidence: 99%

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Rama

Mallo

Biddau

et al. 2020

Environ Sci Pollut Res

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Natural extracts containing high polyphenolic concentration possess antibacterial, anti-parasitic and fungicidal activities. The present research characterises two extracts based on white grape marc, a winemaking by-product, describing their physicochemical features and antimicrobial capacities. The main components of these extracts are phenolic acids, flavan-3-ols and their gallates and flavonols and their glycosides. As a result of this complex composition, the extracts showed pronounced bioactivities with potential uses in agricultural, pharmaceutical and cosmetic industries. Polyphenol compounds were extracted by using hydro-organic solvent mixtures from the by-product of Albariño white wines (Galicia, NW Spain) production. The in vitro antimicrobial activity of these extracts was evaluated on Grampositive and Gram-negative bacteria and Apicomplexan and Oomycota parasites. Microbial species investigated are causing agents of several human and animal diseases, such as foodborne illnesses (Bacillus cereus, Escherichia coli, Salmonella enterica, and Toxoplasma gondii), skin infections and/or mastitis (Staphylococcus aureus and Streptococcus uberis), malaria (Plasmodium falciparum) and plant infections as "chestnut ink" or "root rot" (Phytophthora cinnamomi). Both extracts showed activity against all the tested species, being nontoxic for the host. So, they could be used for the development of biocides to control a wide range of pathogenic agents and contribute to the enhancement of winemaking industry by-products.

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Section: Bacteriamentioning

confidence: 99%

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Rama

Mallo

Biddau

et al. 2020

Environ Sci Pollut Res

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“…Green tea, cranberry, and cocoa are considered the most promising plant sources [8,9,10,11]. Many investigations showed that grapes and related products (grape juice and wine) resulted in exerting antibacterial activity against a wide range of bacteria because of the high content of polyphenols [12,13]. …”

Section: Introductionmentioning

confidence: 99%

Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

et al. 2016

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Biomaterials releasing bactericides have currently become tools for thwarting medical device-associated infections. The ideal anti-infective biomaterial must counteract infection while safeguarding eukaryotic cell integrity. Red wine is a widely consumed beverage to which many biological properties are ascribed, including protective effects against oral infections and related bone (osteoarthritis, osteomyelitis, periprosthetic joint infections) and cardiovascular diseases. In this study, fifteen red wine samples derived from grapes native to the Oltrepò Pavese region (Italy), obtained from the winemaking processes of “Bonarda dell’Oltrepò Pavese” red wine, were analyzed alongside three samples obtained from marc pressing. Total polyphenol and monomeric anthocyanin contents were determined and metabolite profiling was conducted by means of a chromatographic analysis. Antibacterial activity of wine samples was evaluated against Streptococcus mutans, responsible for dental caries, Streptococcus salivarius, and Streptococcus pyogenes, two oral bacterial pathogens. Results highlighted the winemaking stages in which samples exhibit the highest content of polyphenols and the greatest antibacterial activity. Considering the global need for new weapons against bacterial infections and alternatives to conventional antibiotics, as well as the favorable bioactivities of polyphenols, results point to red wine as a source of antibacterial substances for developing new anti-infective biomaterials and coatings for biomedical devices.

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“…There are increased interests in converting this cheap biowaste into value‐added products, such as extraction of bioactive compounds as dietary supplements and grape seeds oil for promoting human health (González‐Paramás and others 2003; Maier and others 2009). Our previous studies investigated the feasibility of creating edible films using WGP extracts by utilizing the residual pectin, cellulose and sugars (Deng and Zhao 2011), and developed WGP biocomposite boards based on the thermoplastic properties of pectin, proteins, organic acids, and sugar in WGP (Park and others 2010). In addition, the chemical composition of polyphenols and dietary fiber in red and white WGP from the U.S. Pacific Northwest were characterized (Deng and others 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

Tseng¹,

Zhao²

2012

Journal of Food Science

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105

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The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red wine grape (Pinot Noir, PN and Merlot, M) byproducts, pomace containing skins and seeds (P) and pomace containing skins only (S) were investigated. Freeze dried samples retained the highest bioactive compounds with total phenolic content (TPC) of 21.19-67.74 mg GAE/g d.m., anthocyanin content (ACY) of 0.35-0.76 mg Mal-3-glu/g d.m., DPPH antiradical scavenge activity (ARS) of 22.01-37.46 mg AAE/g d.m., and total flavanol content (TFC) of 30.16-106.61 mg CE/g d.m., followed with ambient air dried samples. All samples lost significant amount of bioactive compounds during 16 wk of storage at 15 ± 2 °C, in which ambient air and freeze dried samples had TPC reduction of 32-56% and 35-58%, respectively, but ARS in PN-P and M-P still remained more than 50 mg TE/g d.m. Overall, TPC, ARS, and TFC were higher in PN than in M, and higher in pomace than in skins, while reverse results were observed in ACY. Pomace extracts showed higher antibacterial efficiency against Listeria innocua ATCC 51142 than Escherichia coli ATCC 25922 with minimal inhibition concentration (MIC) of 3%, 6%, 4%, and 9% against E. coli, and 2%, 7%, 3%, and 8% against L. innocua for PN-P, PN-S, M-P, and M-S samples, respectively. Dietary fiber content of samples was 57-63% of total dry matter. This study demonstrated that Pinot Noir and Merlot pomace are good sources of antioxidant dietary fibers and may be incorporated into various food products as a functional ingredient. Practical Application: Wine grape pomace (WGP), the byproduct of wine making, is a good source of polyphenols and dietary fibers and may be incorporated into various food products as a functional ingredient. This study reported the effect of four drying methods and storage at 15 ± 2 °C up to 4 months on the retention of polyphenols and antioxidant activity in two types of red WGP (with and without seeds). Antibacterial activity, dietary fiber content and the basic physicochemical properties of dried pomace powder were also reported. The information is essential for developing specific applications of the pomace.

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Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract‐Based Films

Cited by 62 publications

References 43 publications

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

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