Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance

Abstract

The emergence of antibiotic-resistance in bacteria has limited the ability to treat bacterial infections, besides increasing their morbidity and mortality at the global scale. The need for alternative solutions to deal with this problem is urgent and has brought about a renewed interest in natural products as sources of potential antimicrobials. The wine industry is responsible for the production of vast amounts of waste and by-products, with associated environmental problems. These residues are rich in bioactive secondary metabolites, especially phenolic compounds. Some phenolics are bacteriostatic/bactericidal against several pathogenic bacteria and may have a synergistic action towards antibiotics, mitigating or reverting bacterial resistance to these drugs. Complex phenolic mixtures, such as those present in winemaking residues (pomace, skins, stalks, leaves, and especially seeds), are even more effective as antimicrobials and could be used in combined therapy, thereby contributing to management of the antibiotic resistance crisis. This review focuses on the potentialities of winemaking by-products, their extracts, and constituents as chemotherapeutic antibacterial agents.

Identification and Quantification of Valuable Compounds in Red Grape Seeds

“…The powder obtained was subjected to extraction with petroleum ether for 8 h. For each seed sample, 20 g of product was placed in an extraction cartridge and so on degreased, applying the Soxhlet method at a temperature of 50 • C. The samples were then homogenized with 50 mL solvent consisting of nine parts acetone and one part distilled water for the extraction of polyphenols for 12 h. Subsequently, they were centrifuged for 30 min at 3500 revolutions/min, filtered and evaporated in rotavapor-1:10. To obtain the most conclusive results, three samples of each variety selected for the study were used (1,2,3). The extracts obtained were stored at a temperature between 0 and 4 • C in dark glass containers.…”

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

“…Due to their availability in sufficient amounts for a low cost, some by-products or wastes of phenolic-rich edible plants are promising sources of antimicrobial phenolics. The most studied sources in the 2007–2017 decade for extraction of antimicrobial phenolics were listed by Bouarab-Chibane et al (2018a) and the potential of application of most of their extracts was recently reviewed by several authors: they include spent coffee ( Monente et al, 2015 ), green tea waste ( Siddiqui et al, 2016 ), olive pomace and olive leaf ( Munekata et al, 2020 ; Difonzo et al, 2021 ), pomegranate peel ( Chen et al, 2020 ) or aril, grape pomace or seeds ( Silva et al, 2021 ), mango kernel ( Mwaurah et al, 2020 ), myrtle berries seeds ( Jabria et al, 2016 ), dates ( Kchaou et al, 2016 ), walnut green husk ( Jahanban-Esfahlan et al, 2019 ), almond skin ( Bolling, 2017 ), tomato seeds ( Taveira et al, 2010 ; Szabo et al, 2019 ), buckwheat hull extract ( Cabarkapa et al, 2008 ), pomelo peel ( Liu et al, 2017b ; Tocmo et al, 2020 ).…”

A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed

“…GP composition may vary since the proportion in each phase can be different, as the seed fraction is between 38-52% [9]. This by-product is rich in BAC, such as unsaturated fatty acids, dietary fibers, vitamins, and natural antioxidants, mainly in the form of PC (as phenolic acids, flavonoids, and proanthocyanins) [9,12,13]. PC are plants' secondary metabolites, of which the quantity available on the plant depends on multiple factors as cultivation technique, growing conditions, harvest process, processing, and storage.…”