Use of fine wine lees for value addition in ice cream

Sharma, Ajay Kumar; Kumar, Rajiv; Azad, Z. R. Azaz Ahmad; Adsule, Pandurang G.

doi:10.1007/s13197-013-1007-x

Cited by 22 publications

(15 citation statements)

References 9 publications

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“…Therefore, the wine lees prevented lipid oxidation, mainly after four days of storage, being more effective than sodium ascorbate. This property could be due to their high phenolic content and scavenging activity (Figure 2), which was also observed by other authors in ice creams [12]. TBARs values in control samples after eight days of storage (7.39 mg MDA/kg) exceeded 5 mg MDA/kg, concentration established as acceptability limit from a sensorial point of view [31].…”

Section: Lipid and Protein Oxidationsupporting

confidence: 71%

“…Inactive dry yeasts (IDY) from Saccharomyces cerevisiae have been proposed in the food industry as natural antioxidants [10], but few studies have employed natural wine lees in useful applications as functional additive in foodstuff [11,12]. Nevertheless, other winery byproducts such as seed and grape pomace extracts have been used as alternative antioxidants in different meat products [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

et al. 2020

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Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* and a*), higher antioxidant capacity and phenolic content, lower lipid and protein oxidation, and the inhibition of psychotrophic aerobic bacteria and enterobacteria during the storage time. Likewise, burgers with lees kept the aldehydes concentration (volatile compounds indicators of lipid oxidation) over storage time, while esters, acids, and other compounds, previously present in lees, increased. These changes provided new odor and taste attributes like wine, bakery, and raisin notes. Therefore, the addition of wine lees had an antioxidant and antimicrobial effect and produced new sensory attributes in deer burgers.

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Section: Lipid and Protein Oxidationsupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

et al. 2020

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“…For this purpose, Borges et al [ 70 ] added wine lees to produce cereal bars. Wine lees represent a precious by-product linked to the presence of insoluble carbohydrates (from cellulosic and hemicellulosic fractions), phenolic compounds, and lignin, but especially proteins, which make wine lees nutritionally very rich [ 70 , 73 ].…”

Section: Food Applicationsmentioning

confidence: 99%

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

Troilo

Difonzo

Paradiso

et al. 2021

Foods

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The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.

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“…Wine lees have been generally used as feedstock for alcohol distillation and for tartaric acid recovery [ 74 ]. Nevertheless, recent wine lees applications have involved their antioxidant extraction [ 47 ], their use in food as ice-cream ingredients [ 75 ], and their exploitation as biochar for metals absorption [ 76 ].…”

Section: Description Of the Winemaking By-productsmentioning

confidence: 99%

Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review

2021

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The plastic industry is today facing a green revolution; however, biopolymers, produced in low amounts, expensive, and food competitive do not represent an efficient solution. The use of wine waste as second-generation feedstock for the synthesis of polymer building blocks or as reinforcing fillers could represent a solution to reduce biopolymer costs and to boost the biopolymer presence in the market. The present critical review reports the state of the art of the scientific studies concerning the use of wine by-products as substrate for the synthesis of polymer building blocks and as reinforcing fillers for polymers. The review has been mainly focused on the most used bio-based and biodegradable polymers present in the market (i.e., poly(lactic acid), poly(butylene succinate), and poly(hydroxyalkanoates)). The results present in the literature have been reviewed and elaborated in order to suggest new possibilities of development based on the chemical and physical characteristics of wine by-products.

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Use of fine wine lees for value addition in ice cream

Cited by 22 publications

References 9 publications

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review

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