The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Bordiga, Matteo; Meudec, Emmanuelle; Williams, Pascale; Montella, Rosa; Travaglia, Fabiano; Arlorio, Marco; Coı̈sson, Jean Daniel; Doco, Thierry

doi:10.1016/j.foodchem.2019.01.175

Cited by 18 publications

(9 citation statements)

References 29 publications

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“…These compounds are delivered intact into the colon, thus acting as nutrients for colonic microflora. Together with a large content in phenolic compounds, grape seeds also contain a significant amount of oligosaccharides (Bordiga et al ., ) alike in the wine, thus confirming that grape seeds represent a novel and interesting source of this group of bioactive molecules.…”

Section: Wine Pomace Compositionmentioning

confidence: 59%

Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Bordiga

Travaglia

Locatelli

2019

Int J of Food Sci Tech

Self Cite

158

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Traditionally, wine production has been assumed as an environmentally friendly process. However, it requires a considerable amount of resources (e.g. water, fertilisers and organic amendments), and, at the same time, producing a large amount of waste and by-products. Environmental analysis of the wine making process reports that organic solid wastes and wastewater represent the main effluents of the sector. This review aims to make an overview about the recent insights and results related to valorisation of grape pomace and how this approach, considering the number of dedicated studies, is now reaching its maturity. By-products valorisation, a concept increasingly consolidated in the field of industrial residues management, holds immense potential for prospective production. In this regard, the valorisation of grape pomace is proving its effectiveness, obtaining remarkable results.

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Section: Wine Pomace Compositionmentioning

confidence: 59%

Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Bordiga

Travaglia

Locatelli

2019

Int J of Food Sci Tech

Self Cite

158

View full text Add to dashboard Cite

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“…In line with this, Guaita et al analyzed the phenolic composition of fermented and unfermented pomaces, reporting no considerable differences after processing. Bordiga et al explored the oligosaccharides from grape marc distillation as probiotic products [ 40 , 41 ].…”

Section: Grapes Seeds and Seed Extracts: Natural Sources Of Nutrmentioning

confidence: 99%

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Martín

Grao‐Cruces

Millán-Linares

et al. 2020

Foods

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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“…Consisting of high oil and polyphenols, grape seeds also contain oligosaccharides that display prebiotic activity [111,112]. According to Bordiga et al [113], the oligosaccharides identified in grape seeds using chromatography can be considered, in some combinations, as a “functional ingredient” with potential prebiotic activity for L. acidophilus P18806, allowing improved growth during in vitro fermentation. Since grape seeds and skins are more valuable sources in compounds with high biological activity than fruit pulp, further studies to determine the biological properties with in vivo and in vitro testing of the morphological parts of the grape are very important for designing food products with high-sensory health-related quality.…”

Section: Fruit By-products (Seeds): Chemical Characterization and mentioning

confidence: 99%

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

et al. 2019

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The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equivalent to 1.3 billion tons of food, which is worth around US$1 trillion or even $2.6 trillion when social and economic costs are included. In the fruit and vegetable sector, 45% of the total produced amount is lost in the production (post-harvest, processing, and distribution) and consumption chains. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials to develop and scale up the production of high value-added products and ingredients. Considering that the production and consumption of fruits has increased in the last years and following the need to find the sustainable use of different fruit side streams, this work aimed to describe the chemical composition and bioactivity of different fruit seeds consumed worldwide. A comprehensive focus is given on the extraction techniques of water-soluble and lipophilic compounds and in vitro/in vivo functionalities, and the link between chemical composition and observed activity is holistically explained.

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The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Cited by 18 publications

References 29 publications

Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

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