scholarly journals Surface functionalization of Ti6Al4V with an extract of polyphenols from red grape pomace

2021 ◽  
pp. 109776
Author(s):  
G. Riccucci ◽  
M. Cazzola ◽  
S. Ferraris ◽  
V.A. Gobbo ◽  
M. Guaita ◽  
...  
Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 306 ◽  
Author(s):  
Raimondo Gaglio ◽  
Ignazio Restivo ◽  
Marcella Barbera ◽  
Pietro Barbaccia ◽  
Marialetizia Ponte ◽  
...  

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.


2011 ◽  
Vol 141 (9) ◽  
pp. 1597-1604 ◽  
Author(s):  
Daneida Lizarraga ◽  
M. Pilar Vinardell ◽  
Véronique Noé ◽  
Joost H. van Delft ◽  
Gema Alcarraz-Vizán ◽  
...  

Author(s):  
Papagiotis Kefalas ◽  
D. P. Makris

Large quantities of both liquid and solid wastes are produced annually by the food processing industry. These waste materials contain principally biodegradable organic matter and their disposal creates serious environmental problems. The waste loads at the processing plant can be significantly reduced through the use of new or modified processing methods or through in-plant treatment and reuse and a variety of processes are being developed towards this direction, aiming at converting the waste materials into bio-fuels, food ingredients and other added-value bio-products. The scope of the present study was an examination on the possibilities of using non-toxic, cheap and readily available means of recovering phenolics from red pomace and onion peels. On such a basis, the solvent systems tested were composed of ethanol, a bio-solvent that can be obtained after fermentation of the sugar-containing raw materials and distillation. In the case of red grape pomace, simple media composed of 60% ethanol were shown to be ideal for recovery of extracts with increased polyphenol concentration and antiradical activity. Higher ethanol content (90%), however, was more effective for pigment extraction. For onion peels, extracts with high flavonol recovery and a reducing power were obtained with a similar medium (60% ethanol/ 0.1% HCl), while optimisation of the extraction conditions with regard to temperature and time, afforded higher yield and more active extracts.


2014 ◽  
Vol 65 ◽  
pp. 77-87 ◽  
Author(s):  
Jeana K. Monrad ◽  
Manuel Suárez ◽  
Maria Jose Motilva ◽  
Jerry W. King ◽  
Keerthi Srinivas ◽  
...  

2019 ◽  
Vol 80 (1) ◽  
pp. 191-201 ◽  
Author(s):  
Amisha T. Poret-Peterson ◽  
Nada Sayed ◽  
Nathaniel Glyzewski ◽  
Holly Forbes ◽  
Enid T. González-Orta ◽  
...  

AbstractAnaerobic soil disinfestation (ASD) is an organic amendment-based management tool for controlling soil-borne plant diseases and is increasingly used in a variety of crops. ASD results in a marked decrease in soil redox potential and other physicochemical changes, and a turnover in the composition of the soil microbiome. Mechanisms of ASD-mediated pathogen control are not fully understood, but appear to depend on the carbon source used to initiate the process and involve a combination of biological (i.e., release of volatile organic compounds) and abiotic (i.e., lowered pH, release of metal ions) factors. In this study, we examined how the soil microbiome changes over time in response to ASD initiated with rice bran, tomato pomace, or red grape pomace as amendments using growth chamber mesocosms that replicate ASD-induced field soil redox conditions. Within 2 days, the soil microbiome rapidly shifted from a diverse assemblage of taxa to being dominated by members of the Firmicutes for all ASD treatments, whereas control mesocosms maintained diverse and more evenly distributed communities. Rice bran and tomato pomace amendments resulted in microbial communities with similar compositions and trajectories that were different from red grape pomace communities. Quantitative PCR showed nitrogenase gene abundances were higher in ASD communities and tended to increase over time, suggesting the potential for altering soil nitrogen availability. These results highlight the need for temporal and functional studies to understand how pathogen suppressive microbial communities assemble and function in ASD-treated soils.


2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Maria Choleva ◽  
Maria Tsota ◽  
Vassiliki Boulougouri ◽  
Anthi Panara ◽  
Nikolaos S. Thomaidis ◽  
...  

AbstractPrevious reports support that wine contains a mixture of micro-constituents in a proper quality and quantity that possess cardio-protective effect partly through Platelet-Activating Factor (PAF) inhibition. Grape pomace (GP) is a source of wine-like micro-constituents that may be a suitable alternative in food fortification. Limited data exist concerning their effects on thrombosis and inflammation. Therefore, the purpose of this study was to examine a grape pomace extract regarding its anti-platelet and anti-inflammatory properties. GP from four red grape varieties were extracted with 80% ethanol (GP:solvent 1:5w/v). The extract's total phenolic compounds were evaluated and the phenolic profile was performed by Ultrahigh-Performance-Liquid-Chromatography coupled to Mass-Spectrometry and the determination of fatty acids profile was performed by Gas-Chromatography. The extract's anti-platelet properties were tested in healthy volunteers’ platelet rich plasma by the light transmittance method, against three agonists: PAF, ADP and TRAP. The results expressed as IC50 values (μg of extract that cause 50% inhibition of aggregation) and EC50 values (agonist concentration that causes 50% of the maximum aggregation) in the extract's presence and absence. Concerning the extract's anti-inflammatory properties, peripheral blood mononuclear cells from healthy volunteers were pre-incubated with different extract concentrations, which were tested for their effect on cell viability, for 1 h and then stimulated with LPS for 4 h. Secretion of IL-1β and TNF-a was measured and normalized with the total cell protein. Phenolic compounds were calculated at 8.79 ± 1.17 mg gallic acid per g of GP. The most abundant ones were catechin, epicatechin and quercetin at 202.9 ± 6.9, 84.8 ± 1.5 and 83.7 ± 3.5μg per g of GP respectively. Out of the 18 fatty acids detected, the most abundant ones were palmitic, oleic, linoleic, and linolenic acid at 28.7 ± 0.1, 11.4 ± 0.01, 32.5 ± 0.07, 12.7 ± 0.005 g per 100 g of fat. The extract's IC50 was calculated at 162.1 ± 66.9, 181.2 ± 82.3 and 156.3 ± 97.5μg against PAF, ADP and TRAP, respectively. The EC50 values in the presence of 150μg extract were increased (lower platelet aggregation sensitivity) approximately at 100%, 45% and 13% against PAF, ADP and TRAP respectively, compared to EC50 values in the absence of extract. The presence of 500 and 1000μg/mL of extract reduced LPS-induced TNF-a secretion at approximately 38.2% (p = 0.04) and 6.0% (p < 0.000), respectively. Potent anti-platelet and anti-inflammatory properties are combined in a grape pomace extract. The use of its bioactive micro-constituents is likely to lead to the production of functional foods with cardioprotective properties.


2019 ◽  
Vol 11 (7) ◽  
pp. 1931 ◽  
Author(s):  
Cebisa Kumanda ◽  
Victor Mlambo ◽  
Caven Mnisi

The disposal of red grape pomace (GP) in landfills and by incineration has negative impacts on the environment. It is, therefore, imperative that alternative and sustainable ways of managing this waste product are identified. Using GP as a source of nutrients and beneficial bioactive compounds in avian diets is a potential waste-reduction and valorization strategy that promotes sustainable agriculture. However, there is limited information on the valorization of GP for this purpose. This study, therefore, investigated the effect of dietary inclusion of GP on growth performance, blood parameters, carcass characteristics, and breast meat quality traits of broilers. Four hundred, two-week old Cobb 500 broilers (279.2 ± 18.87 g) were allocated to 40 pens. Five isonitrogenous and isoenergetic diets were formulated by including GP in commercial broiler diets at 0 (GP0), 2.5 (GP25), 4.5 (GP45); 5.5% (GP55); and 7.5% (GP75). Feed intake, weight gain, feed utilization efficiency, hematology, serum biochemistry, carcass characteristics, and breast meat quality traits were measured. Chickens on GP75 had the least feed intake (p < 0.05) but there were no dietary effects on weight gain. Birds on GP0 had the highest (p < 0.05) feed conversion ratio (1.79) while those fed GP75 had the lowest (p < 0.05) ratio (1.45). Breast meat from broilers offered GP75 had the highest (p < 0.05) redness value (0.75) while the GP0 diet promoted the least (p < 0.05) redness value (0.49). Broilers fed GP55 and GP75 diets had higher (p < 0.05) feed conversion efficiency compared to GP0 birds. Inclusion of GP in broiler diets has the potential to reduce feed costs, thus making this valorization strategy a sustainable alternative to current pomace disposal methods. Adoption of this waste-reduction and valorization strategy promotes sustainable agriculture by contributing to food security and environmental stewardship.


2007 ◽  
Vol 100 (1) ◽  
pp. 203-210 ◽  
Author(s):  
Giuseppe Ruberto ◽  
Agatino Renda ◽  
Carmelo Daquino ◽  
Vincenzo Amico ◽  
Carmela Spatafora ◽  
...  

2011 ◽  
Vol 17 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Badherdine Sidani ◽  
Dimitris Makris

The purpose of this study was an examination on the stability and colour enhancement of red grape pomace anthocyanins in a juice model matrix, and the effect of the addition of natural antioxidants. The approach was based on a juice-like liquid medium (10.1?Brix, pH 3.48), which was used as the model matrix to test the effect of the addition of natural antioxidants (L-cysteine, ascorbic acid, catechin and quercetin) on the degradability of anthocyanin pigments, extracted from grape pomace. It was found that treatment of the model solutions at 80?C induced anthocyanin decomposition, which obeyed first order kinetics. Addition of increasing amounts of antioxidants, including L-cysteine, ascorbic acid, catechin and quercetin, did not provoke a proportional impact, either positive or negative, with regard to anthocyanin stability. The best stabilising effect was seen after addition of ascorbic acid and catechin at concentrations of 4 and 2 mg L-1, respectively (P < 0.001). Quercetin, however, was demonstrated a very efficient co-pigment, inducing an increase in A520 by 63%, at pH 5.6 and a copigment-to-pigment ratio of 10.


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