Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Abstract

Evaluation of the total antioxidant capacity of solid matrices without extraction steps is a very interesting 10 alternative for food researchers and also for food industries. These methodologies have been denominated by QUENCHER from 11 quick, easy, new, cheap, and reproducible assays. To demonstrate and highlight the validity of QUENCHER (Q) methods, values 12 of Q-method validation were showed for the first time, and they were tested with products of well-known different chemical The most commonly applied in vitro TAC methodologies 42 are based on diverse strategies to evaluate (1) the reducing 43 ability of antioxidants, such as the Folin−Ciocalteu (FC) and 44 ferric reducing/antioxidant power (FRAP) assays; (2) the 45 scavenging of stable free radicals by antioxidants, including the 46 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) 47 and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays; and (3) 48 the scavenging of short-lived radicals by competition 49 mechanisms, such as peroxyl radicals in the oxygen radical

Trace metals transfer during vine cultivation and winemaking processes

“…The intensive accumulation of Pb in the pomace can limit the re‐use of this by‐product as a fertiliser or subsequent extractions for other purposes (e.g. cosmetic products) …”

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

“…The products obtained from vinasse, in most of the cited studies (Table 4), involve the production of nutritional microbial media, tartaric acid, protein rich biomass and plant growth substrates [101,102]. It has been reported that non treated vinification lees may be used either alone or combined with other cheap waste products, such as corn steep liquor, to formulate inexpensive nutrient media to be used for fermentative production of lactic acid or xylitol [103].…”

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics

“…The antioxidant properties of grape parts, products and byproducts is well known, including their chelating activities, high radical scavenging properties in relation to Trolox and Vitamins C and E [27] and the potential to inhibit lipid oxidation in various food and cell models [8,27,28]. The consumption of grape-derived dietary flavonoids in the form of grape extracts and grape seed powders has been shown to effectively suppress oxidative stress and prevent oxidative damage in vivo [29].…”

“…The lower efficiencies found at higher concentrations of the extract was caused by its poor dissolution in water [27]. Products derived from seed-free wine pomace showed bactericidal effects against total aerobic mesophilic bacteria and lactic acid bacteria and inhibited Enterobacteriaceae and the product derived from whole winery products presented bacteriostatic activity against these microorganisms [8]. Grapeseed extracts were active against Alicyclobacillus acidoterrestris vegetative cells and spores [57], and against Listeria monocytogenes [29].…”