Department of Biotechnology and Food Science, Faculty of Science, University of Burgos , Plaza Misael Bañuelos, 09001 Burgos, Spain.
J Agric Food Chem. 2014 Dec 31;62(52):12595-602. doi: 10.1021/jf5042678. Epub 2014 Dec 19.
Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes that are both environmentally friendly and economically affordable for the food industry. The products obtained showed high global antioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed different antimicrobial properties. Products derived from seed-free WP showed bactericidal effects against total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) and inhibited Enterobacteriaceae growth completely. The product derived from whole WP presented bacteriostatic activity against the three microorganism groups tested, whereas the product obtained from grape seed promoted TAMB and LAB growth but delayed Enterobacteriaceae proliferation.
葡萄酒渣（WP）是一种农业副产物，由于在酿酒过程后仍保留着广泛的有趣化合物，因此受到了食品科学家的广泛关注。通过应用对食品工业既环保又经济实惠的工艺，从 WP 中获得了富含酚类化合物、具有有趣抗氧化和抗菌活性的不同粉末状产品。获得的产品表现出高的总抗氧化活性（ABTS 测定法），成功地延迟了在 Rancimat 测试中脂质氧化的开始，并且表现出不同的抗菌性能。无籽 WP 衍生的产品对需氧总微生物（TAMB）和乳酸菌（LAB）具有杀菌作用，并完全抑制了肠杆菌科的生长。源自全 WP 的产品对测试的三种微生物群体表现出抑菌活性，而从葡萄籽获得的产品则促进了 TAMB 和 LAB 的生长，但延迟了肠杆菌科的增殖。
