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Wine pomace (WP) is a major byproduct generated during winemaking, and skin pomace (SKP) comprises one of the most valuable components of WP. Since SKP differs in composition and properties from seed pomace (SDP), precise knowledge of SKP will aid the wine industry in the development of novel, high-value products. The current review summarizes recent advances in research relating to SKP presents a comprehensive description of the generation, composition, and bioactive components, primarily focusing on the biological activities of SKP, including antioxidant, gastrointestinal health promotion, antibacterial, anti-inflammatory, anticancer, and metabolic disease alleviation properties. Currently, the separation and recovery of skins and seeds is an important trend in the wine industry for the disposal of winemaking byproducts. In comparison to SDP, SKP is rich in polyphenols including anthocyanins, flavonols, phenolic acids, stilbenes, and some proanthocyanidins, as well as dietary fiber (DF). These distinctive benefits afford SKP the opportunity for further development and application. Accordingly, the health-promoting mechanism and appropriate application of SKP will be further elucidated in terms of physiological activity, with the progress of biochemical technology and the deepening of related research. [ABSTRACT FROM AUTHOR]

Oleanolic acid is the main component of wine pomace and has anti-caries properties, antitumor effects, anti-obesity effects, and protects hepatic function. However, the majority of pomace has only been used for compost despite the production of thousands of tons per year of wine pomace in Japan. The present study describes the use of low-toxicity solvents called betaine-based deep eutectic solvents (DESs) for efficient extraction of oleanolic acid. H2O and 1,3-butanediol were used as control solvents to evaluate the extraction. Quantitative analysis using reversed phase high-performance liquid chromatography (RP-HPLC) indicated that extraction of pomace using betaine/xylitol (molar ratio 3:2) afforded the highest yield of oleanolic acid among the deep eutectic solvents. Scanning electron microscope observations and antioxidant assays of extracted samples were also conducted. The results demonstrated effective extraction of pomace under milder conditions than those needed for conventional methods. The less toxic and environmentally benign DESs for extraction would be applicable to the food and cosmetic industries. [ABSTRACT FROM AUTHOR]

Periodontal disease is caused by oral pathogenic bacteria and is associated with systemic disease and frailty. Therefore, its prevention is crucial in extending healthy life expectancy. This study aimed to evaluate the effect of orally administered oleanolic acid, extracted from wine pomace, on periodontopathic bacterial growth in healthy individuals. In this randomized, placebo-controlled, double-blind, parallel-group comparison study, 84 healthy adults were assigned to a placebo (n = 29), low-dose (n = 29, 9 mg oleanolic acid), or high-dose (n = 26, 27 mg oleanolic acid) groups. The number of oral bacteria in their saliva, collected before and 5 h after administration, was determined using the polymerase chain reaction-invader technique. The proportion of periodontopathic bacteria among the total oral bacteria in the saliva was calculated. Oleanolic acid significantly decreased the proportion of Porphyromonas gingivalis among the total oral bacteria in a dose-dependent manner (p = 0.005 (low-dose) and p = 0.003 (high-dose) vs. placebo, Williams' test). Moreover, high-dose oleanolic acid decreased the proportion of Tannerella forsythia (p = 0.064 vs. placebo, Williams' test). Periodontopathic bacteria are closely associated with the development and progression of periodontal disease; thus, the continuous daily intake of oleanolic acid derived from pomace may be helpful in maintaining a healthy oral microbiome by controlling the proportion of periodontopathic bacteria. [ABSTRACT FROM AUTHOR]

Abstract Chloroethenes are widely used as solvent in the metal industry and the dry cleaning industry, but their spillage into soil and groundwater due to improper handling has negatively impacted human health. Bioremediation using microorganisms is one of the technologies to clean up soil and groundwater contaminated with chloroethenes. In this study, we examined the bioremediation of chloroethene-contaminated soil using wine pomace extract (WPE). WPE is a liquid containing seven major carboxylic acids and other substances extracted from grape pomace produced in winemaking. WPE clearly promoted the anaerobic bioremediation of chloroethenes. In the tetrachloroethene (PCE) degradation test that used fractions derived from WPE, the water-eluted fraction containing l-lactic acid, l-tartaric acid, and others promoted the dechlorination of PCE, whereas the methanol-eluted fraction containing mainly syringic acid did not. In another PCE degradation test that used l-lactic acid, l-tartaric acid, and syringic acid test solutions, l-lactic acid and l-tartaric acid enhanced the dechlorination of PCE, but syringic acid did not. The results suggest that l-lactic acid and l-tartaric acid in WPE function as hydrogen donors in the anaerobic microbial degradation of chloroethene. This technology realizes environmental remediation through the effective use of food by-products. Graphical Abstract

Periodontal disease is caused by oral pathogenic bacteria and is associated with systemic disease and frailty. Therefore, its prevention is crucial in extending healthy life expectancy. This study aimed to evaluate the effect of orally administered oleanolic acid, extracted from wine pomace, on periodontopathic bacterial growth in healthy individuals. In this randomized, placebo-controlled, double-blind, parallel-group comparison study, 84 healthy adults were assigned to a placebo (n = 29), low-dose (n = 29, 9 mg oleanolic acid), or high-dose (n = 26, 27 mg oleanolic acid) groups. The number of oral bacteria in their saliva, collected before and 5 h after administration, was determined using the polymerase chain reaction-invader technique. The proportion of periodontopathic bacteria among the total oral bacteria in the saliva was calculated. Oleanolic acid significantly decreased the proportion of Porphyromonas gingivalis among the total oral bacteria in a dose-dependent manner (p = 0.005 (low-dose) and p = 0.003 (high-dose) vs. placebo, Williams’ test). Moreover, high-dose oleanolic acid decreased the proportion of Tannerella forsythia (p = 0.064 vs. placebo, Williams’ test). Periodontopathic bacteria are closely associated with the development and progression of periodontal disease; thus, the continuous daily intake of oleanolic acid derived from pomace may be helpful in maintaining a healthy oral microbiome by controlling the proportion of periodontopathic bacteria.

Chloroethenes are widely used as solvent in the metal industry and the dry cleaning industry, but their spillage into soil and groundwater due to improper handling has negatively impacted human health. Bioremediation using microorganisms is one of the technologies to clean up soil and groundwater contaminated with chloroethenes. In this study, we examined the bioremediation of chloroethene-contaminated soil using wine pomace extract (WPE). WPE is a liquid containing seven major carboxylic acids and other substances extracted from grape pomace produced in winemaking. WPE clearly promoted the anaerobic bioremediation of chloroethenes. In the tetrachloroethene (PCE) degradation test that used fractions derived from WPE, the water-eluted fraction containing l-lactic acid, l-tartaric acid, and others promoted the dechlorination of PCE, whereas the methanol-eluted fraction containing mainly syringic acid did not. In another PCE degradation test that used l-lactic acid, l-tartaric acid, and syringic acid test solutions, l-lactic acid and l-tartaric acid enhanced the dechlorination of PCE, but syringic acid did not. The results suggest that l-lactic acid and l-tartaric acid in WPE function as hydrogen donors in the anaerobic microbial degradation of chloroethene. This technology realizes environmental remediation through the effective use of food by-products. [ABSTRACT FROM AUTHOR]

The wine pomace is the main winery by-products that suppose an economic and environmental problem and their use as a functional ingredient are being increasingly recognized as a good and inexpensive source of bioactive compounds. In this sense, it is known the potential health properties of wine pomace products in the prevention of disorders associated with oxidative stress and inflammation such as endothelial dysfunction, hypertension, hyperglycemia, diabetes, obesity. Those effects are due to the bioactive compounds of wine pomace and the mechanisms concern especially modulation of antioxidant/prooxidant activity, improvement of nitric oxide bioavailability, reduction of pro-inflammatory cytokines and modulation of antioxidant/inflammatory signal pathways. This review mainly summarizes the mechanisms of wine pomace products as modulators of oxidative status involved in cell pathologies as well as their potential therapeutic use for cardiovascular diseases. For this purpose, the review provides an overview of the findings related to the wine pomace bioactive compounds profile, their bioavailability and the action mechanisms for maintaining the redox cell balance involved in health benefits. The review suggests an important role for wine pomace product in cardiovascular diseases prevention and their regular food intake may attenuate the development and progression of comorbidities associated with cardiovascular diseases. [ABSTRACT FROM AUTHOR]

Grape pomace, as by-product of wine making, is a source of polyphenols, fibers, fatty acids, metals, and organic acids, which could be used as raw component for the production of sustainable materials. Novel biodegradable films based on pomaces, from Negroamaro (red) and Fiano (white), Italian grape cultivars, were fabricated. Physical, chemical and antioxidant properties of material produced were characterized. In particular, migration tests of phenols from pomace films to aqueous food simulant medium were investigated. Data obtained allowed to evaluate the antioxidant activity in terms of total phenol assay and Trolox Equivalent Antioxidant Capacity assay and phenols profile. The characterization of phenolic composition confirmed the peculiarity of some compounds such as anthocyanins (191.17 ± 10.3 μg/g film) in red skin pomace film (NPF) and a great amount of flavanols (76.36 ± 1.72 μg/g film) in white skin pomace film (FPF). Antioxidant activity of polyphenols resulted in active films and was confirmed in migration test with aqueous food simulants. Physical properties of produced films were then studied in terms of morphological, thermal, mechanical and barrier properties. Finally, in the framework of sustainability and circular economy, the presented data paves the way to the design and production of active materials for packaging application starting from a widely available by-product derived from wine-making chain. [ABSTRACT FROM AUTHOR]

Industrial processing of raspberry juice and wine generates considerable byproducts of raspberry pomace. Ellagic acids/ellagitannins, being characterized by their antioxidant and antiproliferation properties, constitute the majority of polyphenolics in the pomace and are valuable for recovery. In the present study, we developed a novel procedure with sodium bicarbonate assisted extraction (SBAE) to recover ellagic acid from raspberry wine pomace. Key parameters in the procedure, i.e., sodium bicarbonate concentration, temperature, time and solid/liquid (S/L) ratio, were investigated by single factor analysis and optimized subsequently by Response Surface Methodology (RSM). Optimal parameters for the SBAE method here were found to be 1.2% (w/v) NaHCO3, 1:93 (w/v) S/L ratio, 22 min and 100 °C. Under these conditions, the ellagic acid yield was 6.30 ± 0.92 mg/g pomace with an antioxidant activity of 79.0 ± 0.96 μmol Trolox eq/g pomace (DPPH assay), which are 2.37 and 1.32 times the values obtained by extraction with methanol–acetone–water solvent, respectively. The considerable improvement in ellagic acid extraction efficiency could be highly attributed to the reactions of lipid saponification and ellagitannin hydrolysis resulted from sodium bicarbonates. The present study has established an organic solvent-free method for the extraction of ellagic acid from raspberry wine pomace, which is feasible and practical in nutraceutical applications. [ABSTRACT FROM AUTHOR]

Biologically active bacterial cellulose (BC) was efficiently synthesized in situ using wine pomace and its hydrolysate. The structural and biomechanical properties together with the biological functions of the BC were investigated. Functional BC from wine pomace and its enzymatic hydrolysate were of high purity and had higher crystallinity indexes (90.61% and 89.88%, respectively) than that from HS medium (82.26%). FTIR results proved the in-situ bindings of polyphenols to the functionalized BC. Compared to BC from HS medium, wine pomace-based BC had more densely packed ultrafine fibrils, higher diameter range distributions of fiber ribbon, but lower thermal decomposition temperatures, as revealed by the SEM micrographs and DSC data. Meanwhile, wine pomace-based BC exhibited higher loads in tensile strength and higher hardness (4.95 ± 0.31 N and 5.13 ± 0.63 N, respectively) than BC in HS medium (3.43 ± 0.14 N). Furthermore, BC synthesized from wine pomace hydrolysate exhibited a slower release rate of phenolic compounds, and possessed more antioxidant activities and better bacteriostatic effects than BC from wine pomace. These results demonstrate that BC synthesized in situ from wine pomace (especially from enzymatic hydrolysate) is a promising biomolecule with a potential application in wound dressing, tissue engineering, and other biomedical fields. [Display omitted] • Bacterial cellulose was synthesized in-situ using wine pomace. • The phenolics bind to the bacterial cellulose from wine pomace in-situ. • The cellulose from wine pomace hydrolysate had slower phenolic release rate. • The cellulose has excellent antibacterial and antioxidant properties. [ABSTRACT FROM AUTHOR]

Wine pomace is a by-product of wine industry. The objective of this investigation was to evaluate the biotransformation of wine pomace by L. edodes MCC 55. As substrates were used wine pomaces of Özbek and Gaziantep wines produced under conventional conditions. L.edobes MCC 55 cultures were used for biotransformation. During study were determined the effects of different media used during solid state fermentation (water and CaCO3, NH4NO3) and different solvents used during extraction (water and ethanol) on phenols and consequently their radical scavenging activities. The ethyl alcohol used during extraction stages was determined as more effective solvent regarding antioxidant activity (TEAC) values. Using of water both during fermentation and extraction steps was determined to be significant for increasing the values of hydroxycinnamic and hydroxybenzoic acids. There were determined close relations among total phenol, tartaric acid esters, flavonols, anthocyanins and gallic acid values with samples produced by solid state fermentation with additional nutrient and using ethyl alcohol during extraction stage. Close interaction between antioxidant activity (TEAC) values and samples obtained by using ethanol during extraction were indicated, also. These results demonstrated that by-products such as wine pomace could be successfully used for production of valuable bioactive compounds. [ABSTRACT FROM AUTHOR]

In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.

Polymer materials prepared using renewable resources such as agricultural and food wastes would lead to a sustainable society. Our target was a synthesis of fiber‐reinforced network polymer derived from citrus oil and wine pomace. Lignocellulose nanofiber (LCNF) was successfully prepared from wine pomace by mechanical fibrillation using disk mill grinder under wet condition, followed by freeze‐drying. The resultant LCNF with coarse powder‐like (the untreated LCNF) enabled to reinforce bio‐based network polymer derived from limonene oxide even though heterogeneously dispersed LCNF was observed in the polymer matrix. Polymer/LCNF composite material with almost homogeneously dispersed LCNF was obtained using LCNF prepared from alcohol‐exchange process prior to freeze‐drying (the alcohol‐exchanged LCNF). Tensile strength of the network polymer reinforced by 2% of alcohol‐exchanged LCNF was around 3.2 times higher than that of the polymer without any LCNF. Dynamic mechanical analysis measurement exhibited that cross‐link density of the network polymer reinforced by 2% of alcohol‐exchanged LCNF was around 1.4 times higher than that of the neat polymer. It is noted that the cross‐linker for bio‐based network polymer, branched polyethyleneimine, likely acted as a dispersing agent for LCNF. [ABSTRACT FROM AUTHOR]

Wine by-products show great potential as source of bioactive compounds that protect the vascular endothelial function by the modulation of both Nrf2 and Nf-κB pathways. This study investigates the pathways involved in the effects of a red wine pomace product (rWPP) against inflammatory and oxidative damage in hyperglycemic EA.hy926 endothelial cells. rWPP-digested fractions showed an inhibitory effect on IKK/IκBα/NF-κB pathway and a stimulatory effect on Akt-p38-MAPK/Nrf2 pathway with an impact on their antioxidant and anti-inflammatory downstream targets. In addition, the pathways regulation was also accompanied by downregulation of the gene expression of superoxide dismutase 2, cyclooxygenase 2 and NADPH oxidase 4. These results suggest the expression of SOD2 as an early adaptive response to the inflammatory effect mediated by NF-κB in hyperglycemic cells, and the treatment with the rWPP-digested fractions regulate this inflammatory process by Nrf2 pathway increased expression of antioxidant enzymes.

Industrial processing of raspberry juice and wine generates considerable byproducts of raspberry pomace. Ellagic acids/ellagitannins, being characterized by their antioxidant and antiproliferation properties, constitute the majority of polyphenolics in the pomace and are valuable for recovery. In the present study, we developed a novel procedure with sodium bicarbonate assisted extraction (SBAE) to recover ellagic acid from raspberry wine pomace. Key parameters in the procedure, i.e., sodium bicarbonate concentration, temperature, time and solid/liquid (S/L) ratio, were investigated by single factor analysis and optimized subsequently by Response Surface Methodology (RSM). Optimal parameters for the SBAE method here were found to be 1.2% (w/v) NaHCO3, 1:93 (w/v) S/L ratio, 22 min and 100 °C. Under these conditions, the ellagic acid yield was 6.30 ± 0.92 mg/g pomace with an antioxidant activity of 79.0 ± 0.96 μmol Trolox eq/g pomace (DPPH assay), which are 2.37 and 1.32 times the values obtained by extraction with methanol–acetone–water solvent, respectively. The considerable improvement in ellagic acid extraction efficiency could be highly attributed to the reactions of lipid saponification and ellagitannin hydrolysis resulted from sodium bicarbonates. The present study has established an organic solvent-free method for the extraction of ellagic acid from raspberry wine pomace, which is feasible and practical in nutraceutical applications.

Obesity is associated with inflammation and oxidative stress. Bioactive compounds can decrease obesity-related disorders by their antioxidant and anti-inflammatory actions. Wistar rats were fed with a high-fat diet during 14 weeks and received 100 mg of wine pomace product (WP)/kg body weight, from the 1st week or from the 7th week and standard diet fed rats were included. Food intake, body weight, blood pressure and plasma glucose, cholesterol and triglyceride were weekly measured. Antioxidant and lipid liver status, fat, adipocyte size, plasma interleukins and microbiota were also determined at 14th week. The results showed a significant reduction of body weight and abdominal fat area, lower blood glucose, decreased liver weight and lipids deposition with increased antioxidant status, lower adipocyte size and increased Lactobacillus spp./Bacteroides spp. ratio. Therefore, wine pomace product reduced obesity-related disorders by amelioration of inflammation and oxidative stress and by microbiota regulation suggesting potential preventive clinical benefits.

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• Hyperglycemic-induced oxidative stress upregulates NF-κB and downregulate Nrf2 pathways. • NF-κB/SOD2 participates in an early adaptive response to oxidative stress. • rWPP reduce endothelial oxidative stress through Nrf2, SIRT1 and NF-κB. • rWPP increases antioxidant and antiinflamatory cell response. Wine by-products show great potential as source of bioactive compounds that protect the vascular endothelial function by the modulation of both Nrf2 and Nf-κB pathways. This study investigates the pathways involved in the effects of a red wine pomace product (rWPP) against inflammatory and oxidative damage in hyperglycemic EA.hy926 endothelial cells. rWPP-digested fractions showed an inhibitory effect on IKK/IκBα/NF-κB pathway and a stimulatory effect on Akt-p38-MAPK/Nrf2 pathway with an impact on their antioxidant and anti-inflammatory downstream targets. In addition, the pathways regulation was also accompanied by downregulation of the gene expression of superoxide dismutase 2, cyclooxygenase 2 and NADPH oxidase 4. These results suggest the expression of SOD2 as an early adaptive response to the inflammatory effect mediated by NF-κB in hyperglycemic cells, and the treatment with the rWPP-digested fractions regulate this inflammatory process by Nrf2 pathway increased expression of antioxidant enzymes. [ABSTRACT FROM AUTHOR]

• Meat wine pomace seasoning (WPS) storage not alter its use as a functional ingredient. • WPS storage conditions change the phenolic profile of the bioaccessible fraction. • Storage conditions of WPS not modified the antioxidant capacity. • WPS modulated the microbiota without being affected by the storage process. • WPS bioactivity was preserved in the different packaging system. White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, modified its phenolic profile and in its bioaccessible fractions, while maintaining a high total antioxidant capacity and total polyphenol content. The contact of the seasoning with the meat can be considered safe as it does not show cytotoxicity in the Caco-2 cells. Additionally, the ability to modulate the cell oxidative stress of the bioaccessible fractions and the potential benefits on microbiota by the colonic fermentation fraction, suggest its potential use as a functional ingredient, without being affected by storage. These results are novel and may help to establish the value of this product as a functional ingredient. [ABSTRACT FROM AUTHOR]

This research examines fired clay bricks made with waste pomace from the wine industry as an additive in brick production. To this end, we analyse and discuss the chemical, mineralogical, textural and physical-mechanical behaviour of fired bricks made with three concentrations of wine pomace (2.5, 5 and 10 wt%) and at three different firing temperatures (800, 950 and 1100 °C) and evaluate their durability to salt crystallization. Variations in colour were also examined. The firing process resulted in the decomposition of phyllosilicates and carbonates, the crystallization of Fe oxides and the appearance of high-temperature Ca- (and Mg-) silicates phases such as gehlenite, wollastonite, anorthite and diopside. The bricks made with added wine pomace had very similar mineralogy to the control samples made without it. The bricks made with added wine pomace were lighter than the control samples and underwent less linear shrinkage during the drying process. Particles in the wine pomace were consumed during firing, leading to the appearance of voids. The bricks made with this additive had higher levels of water absorption and poorer mechanical strength. The greatest colour differences were detected after increasing the amount of waste, which generally resulted in yellower bricks. The increase in firing temperature resulted in an improvement in mechanical resistance regardless of the composition of the bricks. However, bricks fired at 1100 °C made without additive are more resistant to damage caused by salts than those made with wine pomace. [Display omitted] • The reuse of wine pomace reduces the quantity of clayey material in the production of bricks. • The addition of wine pomace augments the size and number of pores in the bricks. • Bricks with wine pomace are suitable for use as lightweight materials in the construction industry. • The addition of wine pomace modifies the lightness and chromatism of bricks, not the mineralogy. [ABSTRACT FROM AUTHOR]

The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthy Wistar rats (n = 6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma and urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4 h and between 3 and 6 h (p

Dietary antioxidants such as phenolic phytochemicals may prevent/improve endothelial function impairment observed in cardiovascular diseases. This study investigates the specific protective effects of a vegetal seasoning obtained from seedless wine pomace against hyperglycaemia-induced oxidative damage and dysfunction in human umbilical vein endothelial cells EA.hy926. Non-cytotoxic doses of the bioactive compounds obtained following in vitro digestion of the seasoning were used as treatments. Digested compounds, especially colonic bacterial metabolites, restored a more balanced redox environment, prevented lipid peroxidation and cell membrane damage, ameliorated protein oxidation, and improved the balance between endothelial reactive oxygen species and nitric oxide production in hyperglycaemic cells. Reduction of angiotensin I-converting enzyme activity and gene modulation of superoxide dismutase, haem oxygenase-1, β-nicotinamide adenine dinucleotide phosphate oxidase-4, and endothelial nitric oxide synthase are proposed as the mechanisms underlying this protection. These results support the potential benefits of functional wine pomace seasonings in vascular complications associated with oxidative stress.

Two winery residues, namely vine shoots (ViSh) and wine pomace (WiPo), were up-cycled as fillers in PHBV-based biocomposites. Answering a biorefinery approach, the impact of a preliminary polyphenols extraction step using an acetone/water mixture on the reinforcing effect of fillers was assessed. Biocomposites (filler content up to 20 wt%) were prepared by melt-mixing and compared in terms of final performance (thermal, mechanical and barrier). It was shown that the reinforcing effect was slightly better in the case of vine shoots, while it was not significantly affected by the pre-treatment, demonstrating that these two winery residues could be perfectly used as fillers in composite materials even after an extraction process to maximize their potential of valorization.

Inflammatory bowel disease and food allergies are a growing topic in the field of nutrition science. Polyphenols, which are the most important secondary metabolites of plants, demonstrated to modulate the expression and/or production of numerous proteins, but also to regulate the intestinal ecosystem. In this context, our aim was the investigation of protective effects against the gastrointestinal mucosa of fortified milk kefir obtained by adding seeds extract from Sangiovese cv. Pomace. Methods: An ultrasound-assisted method was used to obtain the extracts. All the extracts were assayed for the antioxidant activity. The best extract was used as an additive of fermented milk kefir to obtain a fortified final product. Kefir samples were analyzed by NMR spectroscopy. The efficiency of the barrier functions was evaluated by measuring trans-epithelial electric resistance (TEER) using a voltmeter. Results: the enriched kefir (Ksgn) possesses higher antioxidant performances compared to the unfortified sample (Kwht). Kwht and Ksgn did not alter Caco-2 TEER in basal condition.

The food industry is constantly looking for natural alternatives to chemical additives. Recently, a new red wine pomace seasoning (RWPS) with flavoring, antioxidant, and antimicrobial activities has been obtained from red wine pomace, one of the most important byproduct from winemaking process. This study focused on the antimicrobial activity of a RWPS against three foodborne pathogens: Staphylococcus aureus , Listeria innocua , and Escherichia coli . The microbial growth was assessed in the absence and the presence of RWPS for 34 h at 37 °C. RWPS (40 g L −1 ) presented bactericidal effects against S. aureus and L. innocua . Bacteriostatic effects were observed against E. coli with RWPS at 40 g L −1 and against S. aureus with RWPS at 20 g L −1 . Furthermore, RWPS at 40 g L −1 also slowed the growth of E. coli and L. innocua , extending the duration of the lag phase and decreasing the maximum growth rate of these two microorganisms. In conclusion, the studied seasoning reasonably inhibits the growth of the studied foodborne pathogens. The present study may improve the efficacy of the food chain system by extending the shelf-life of food products and reducing the amount of food wasted. [ABSTRACT FROM AUTHOR]

The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4 °C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability. [ABSTRACT FROM AUTHOR]

This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other solid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4 °C, 15 days) with high-oxygen atmosphere (70% O 2 , 30% CO 2 ) and freezing (−18 °C, 6 months). Two independent experiments with 3 replicates were carried out. Furthermore, the inhibitory effect on lipid oxidation was compared with the effectiveness of sulfites, an antioxidant widely used in the meat industry. Both types of storage significantly induced increases of thiobarbituric acid reactive substances (TBARS) and volatile organic compounds (VOCs) (hexanal, 1-pentanol, 1-hexanol, 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran) measured with gas chromatography–mass spectrometry (p-value < 0.05). The three seasonings showed different effectiveness to inhibit lipid oxidation under the three conditions studied, being the seasoning made from seedless wine pomace the most effective. This seasoning significantly inhibited the formation of VOCs, revealing their potential capacity to delay the formation of rancid odors during storage of meat products. Samples with sulfites presented contrary results respect to TBARS levels, which were reduced in refrigerated samples but promoted in the frozen patties. [ABSTRACT FROM AUTHOR]

Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products. [ABSTRACT FROM AUTHOR]

New powdered seasonings, rich in natural antioxidant compounds, have successfully been applied recently in different food matrices. Once ingested, the antioxidants contained in these seasonings may exert protective effects against oxidative stress along the gastrointestinal tract. This fact was evaluated by submitting the different seasonings under study to simulated digestion followed by assessing the reducing and antiradical capacities of the digested fractions. Enzymatic gastrointestinal digestion enhanced 2–3 times both antioxidant activities and colonic fermentation increased more than 10-fold the radical scavenging ability of digested fractions compared with undigested seasonings. Digested fractions derived from the seedless wine pomace seasoning presented generally the highest antioxidant properties. The results were evaluated considering bioaccessibility factors to have a more realistic overview of the potential antioxidant capacities of the seasonings and of the probable beneficial effects of their consumption on the prevention of oxidative damage along the gut. [ABSTRACT FROM AUTHOR]

The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthy Wistar rats (n = 6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma and urinary F 2 -isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4 h and between 3 and 6 h ( p  <   0.05), suggesting an important antioxidant role of the metabolites generated by the action of colonic microbiota. In contrast, following 4 weeks of daily RWPS consumption, no significant differences were detected between supplemented and control groups for any of the biomarkers assessed, which indicates that acute beneficial effects of RWPS intake might be only transient under normal physiological conditions for this rat model. [ABSTRACT FROM AUTHOR]

Dietary antioxidants such as phenolic phytochemicals may prevent/improve endothelial function impairment observed in cardiovascular diseases. This study investigates the specific protective effects of a vegetal seasoning obtained from seedless wine pomace against hyperglycaemia-induced oxidative damage and dysfunction in human umbilical vein endothelial cells EA.hy926. Non-cytotoxic doses of the bioactive compounds obtained following in vitro digestion of the seasoning were used as treatments. Digested compounds, especially colonic bacterial metabolites, restored a more balanced redox environment, prevented lipid peroxidation and cell membrane damage, ameliorated protein oxidation, and improved the balance between endothelial reactive oxygen species and nitric oxide production in hyperglycaemic cells. Reduction of angiotensin I-converting enzyme activity and gene modulation of superoxide dismutase, haem oxygenase-1, β-nicotinamide adenine dinucleotide phosphate oxidase-4, and endothelial nitric oxide synthase are proposed as the mechanisms underlying this protection. These results support the potential benefits of functional wine pomace seasonings in vascular complications associated with oxidative stress. [ABSTRACT FROM AUTHOR]

Meat storage in high oxygen atmosphere has been reported to induce protein oxidation reactions decreasing meat quality. The incorporation of antioxidants has been proposed to reduce the extent of these reactions. In this study, the ability of red and white skin wine pomaces as well as sulfites to inhibit protein oxidation were tested in beef patties stored for up to 15 days at 4 °C in a high oxygen atmosphere (70 % O and 30 % CO). SO (300 ppm) effectively protected against protein oxidation measured as radical formation by electron spin resonance (ESR) spectroscopy, as thiol loss by the DTNB assay and as myosin heavy chain (MHC) disulfide cross-linking by SDS-PAGE. Pomace from red wine production with a total phenol of 9.9 mg gallic acid equivalent/g protected against protein radical formation and against MHC cross-linking, but not against thiol loss by addition of 2.0 % ( w/ w) to the beef patties. Pomace from white wine production with a total phenol of 4.0 mg gallic acid equivalent/g only protected against MHC cross-linking. For both types of wine pomace, protein modifications not seen for sulfite addition were observed and were proposed to involve covalent phenol addition to proteins. Red wine pomace may be an alternative to sulfite as a meat additive for protection of beef patties against protein oxidation. [ABSTRACT FROM AUTHOR]

In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.

Two winery residues, namely vine shoots (ViSh) and wine pomace (WiPo), were up-cycled as fillers in PHBV-based biocomposites. Answering a biorefinery approach, the impact of a preliminary polyphenols extraction step using an acetone/water mixture on the reinforcing effect of fillers was assessed. Biocomposites (filler content up to 20 wt%) were prepared by melt-mixing and compared in terms of final performance (thermal, mechanical and barrier). It was shown that the reinforcing effect was slightly better in the case of vine shoots, while it was not significantly affected by the pre-treatment, demonstrating that these two winery residues could be perfectly used as fillers in composite materials even after an extraction process to maximize their potential of valorization. [ABSTRACT FROM AUTHOR]

• Obesity is associated with inflammation and oxidative stress. • Wine pomace-polyphenols have anti-inflammatory and antioxidant actions. • Wine pomace (WP) intake reduces fat accumulation in high-fat fed rats. • WP decrease pro-inflammatory cytokines (TNFα and IL1β) • WP increased healthy/harmful microbiota ratio. Obesity is associated with inflammation and oxidative stress. Bioactive compounds can decrease obesity-related disorders by their antioxidant and anti-inflammatory actions. Wistar rats were fed with a high-fat diet during 14 weeks and received 100 mg of wine pomace product (WP)/kg body weight, from the 1st week or from the 7th week and standard diet fed rats were included. Food intake, body weight, blood pressure and plasma glucose, cholesterol and triglyceride were weekly measured. Antioxidant and lipid liver status, fat, adipocyte size, plasma interleukins and microbiota were also determined at 14th week. The results showed a significant reduction of body weight and abdominal fat area, lower blood glucose, decreased liver weight and lipids deposition with increased antioxidant status, lower adipocyte size and increased Lactobacillus spp./ Bacteroides spp. ratio. Therefore, wine pomace product reduced obesity-related disorders by amelioration of inflammation and oxidative stress and by microbiota regulation suggesting potential preventive clinical benefits. [ABSTRACT FROM AUTHOR]