scholarly journals Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 35
Author(s):  
Pietro Barbaccia ◽  
Gabriele Busetta ◽  
Michele Matraxia ◽  
Anna Maria Sutera ◽  
Valentina Craparo ◽  
...  
Keyword(s):  
Starter Culture ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Freeze Dried ◽  
Ovine Cheese ◽  
Ewe's Milk ◽  
Red Grape ◽  
Culture Development ◽  
Cheese Production

Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.

scholarly journals Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 306 ◽  
Author(s):  
Raimondo Gaglio ◽  
Ignazio Restivo ◽  
Marcella Barbera ◽  
Pietro Barbaccia ◽  
Marialetizia Ponte ◽  
...  
Keyword(s):  
Grape Pomace ◽  
Pcr Analysis ◽  
Radical Scavenger ◽  
Acid Generation ◽  
Functional Aspects ◽  
Ovine Cheese ◽  
Plate Counts ◽  
Ewe's Milk ◽  
Red Grape ◽  
Experimental Trials

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.

scholarly journals Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Pelagia Chondrou ◽  
Alex Galanis ◽  
...  
Keyword(s):  
Starter Culture ◽  
Quality Characteristics ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
The Novel ◽  
Kefir Grains ◽  
Cheese Production

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

scholarly journals Anti-platelet and anti-inflammatory properties of an ethanol-water red grape pomace extract

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Maria Choleva ◽  
Maria Tsota ◽  
Vassiliki Boulougouri ◽  
Anthi Panara ◽  
Nikolaos S. Thomaidis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Healthy Volunteers ◽  
Grape Pomace ◽  
Light Transmittance ◽  
Cell Protein ◽  
Total Phenolic ◽  
Suitable Alternative ◽  
Anti Inflammatory ◽  
Red Grape

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.

scholarly journals Cytoprotection of Antioxidant Biocompounds from Grape Pomace: Further Exfoliant Phytoactive Ingredients for Cosmetic Products

Cosmetics ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 46 ◽  
Author(s):  
Daniela F. Maluf ◽  
Melissa Gonçalves ◽  
Rebeca D’Angelo ◽  
Ana Girassol ◽  
Ana Tulio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water System ◽  
Grape Pomace ◽  
Raw Material ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Acetone Water ◽  
Freeze Dried ◽  
Dpph Method ◽  
Cosmetic Formulations

The goal of this study was to investigate the efficacy and the safety of grape pomace (Vitis labrusca L.) obtained from the winemaking process as an antioxidant raw material for cosmetic formulations. Grape pomace was dried and submitted to extraction with solvents. The extracts were filtered and freeze-dried. The extraction carried out with 75% acetone-water showed a better yield (1.9 g·g−1). High performance liquid chromatography (HPLC) analysis confirmed the presence of ellagic acid as an active biocompound in the extracts. The Total phenolic content of freeze-dried extracts reached 69.83 ± 1.02 mg for 75% acetone-water system. Antioxidant activity determined by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method revealed there was no statistical difference between the extract (EC50 6.9 ± 0.21) and butylated hydroxytoluene (BHT) (EC50 7.6 ± 0.71). Results of cytotoxicity showed that extracts from grape pomace were safe, even at the highest concentration tested (200 mg·mL−1) against the 3T3 cell line. Scanning Electron Microscopy (SEM) analysis revealed that there were no morphological cell changes of cells treated. Cytoprotection of cells towards the oxidation promoted by the peroxide solution was observed in the lowest concentration tested (0.73 mg·mL−1). Grape pomace from the winemaking process revealed a significant antioxidant activity attributed to its biocompounds. The safety and efficacy of extracts of grape pomace as raw material for cosmetic formulations was proposed through cell culture assays.

Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

2016 ◽  
Vol 68 (2) ◽  
pp. 188-200 ◽  
Author(s):  
Shenli Wang ◽  
Miryam Amigo-Benavent ◽  
Raquel Mateos ◽  
Laura Bravo ◽  
Beatriz Sarriá
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
In Vitro Digestion ◽  
Grape Pomace ◽  
Red Grape ◽  
And Storage

scholarly journals Antimicrobial activity of resveratrol and grape pomace extract

10.5219/1054 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 363-368 ◽  
Author(s):  
Simona Kunová ◽  
Soňa Felsöciová ◽  
Eva Tvrdá ◽  
Eva Ivanišová ◽  
Atilla Kántor ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Salmonella Enteritidis ◽  
Food Preservation ◽  
Grape Pomace ◽  
Bacterial Strains ◽  
Red Grape ◽  
Red Variety ◽  
Antimicrobial Assay ◽  
Alternative Drugs

Resveratrol is commonly found in food and drinks, including red wine and grapes. Grape extracts have a potent antimicrobial activity in vitro. The antimicrobial activity of plant extracts is the base of their potential application in food preservation agents, pharmaceuticals, cosmetics, alternative drugs and natural therapies. The aim of our study was to evaluate the antimicrobial activity of resveratrol and Blue Frankish pomace extract against Grampositive and Gramnegative bacteria as well as yeasts from the genus Candida. Six bacterial strains (three Grampositive bacteria Staphylococcus aureus CCM 2461, Enterococcus faecalis CCM 4224 and Listeria monocytogenes CCM 4699; three Gramnegative bacteria Escherichia coli CCM 3988, Pseudomonas aeruginosa CCM 1959 and Salmonella enteritidis subsp. enteritidis CCM 4420) and three yeast strains (Candida albicans CCM 8186, Candida krusei CCM 8271 and Candida tropicalis CCM 8223) were evaluated using the antimicrobial assay. Pure resveratrol and grape pomace extracts of red variety Blue Frankish were used. Our results show that resveratrol and red grape pomace extract have a very good antimicrobial activity against Grampositive bacteria when compared with Gramnegative bacteria and yeasts.

scholarly journals In vitro pharmacological attributes and metabolite’s fingerprinting of Conocarpus lancifolius

2021 ◽  
Vol 20 (6) ◽  
pp. 660-671
Author(s):  
Syed Ali Raza ◽  
◽  
Maqsood Ahmad ◽  
Muhammad Waseem Mumtaz ◽  
Sadia Bashir ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Ethanolic Extract ◽  
Acetylcholine Esterase ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Phenolic Contents ◽  
Freeze Dried ◽  
Ethanolic Extraction ◽  
Ethanolic Leaf Extract

Search for safe antioxidants and novel nutraceuticals urged to evaluate the antioxidant, anti-acetylcholine esterase and anti-lipoxygenase activity of various leaf extracts of Conocarpus lancifolius. Extraction was optimized from freeze dried plant extracts quenched with liquid nitrogen using water, ethanol, methanol, hexane, ethyl acetate and chloroform. Maximum extract yield, total phenolic contents and total flavonoid contents were obtained in case of ethanolic extraction. The highest 2,2-diphenyl-1-picrylhydrazylradical scavenging in terms of IC50 value of 55.26 µg/mL was observed for ethanolic leaf extract. The acetylcholine esterase and lipoxygenase inhibitory activities (IC50) were also observed for ethanolic extract. These findings for ethanolic extract were statistically significant when compared with other extracts (ρ<0.05). The haemolytic % values indicated that all extracts were associated with very low or negligible toxicity. The epicatechin, isorhamnetin, rutin, scopoleptin, skimmianine, quercetin-3-O-α-rhamnoside, quercetin-3-O-β-glucoside, cornoside, creatinine, choline, pyruvic acid, α-hydroxybutyric acid, phyllanthin and hypophyllanthin were identified as major functional metabolites in ethanolic leaf extract of C. lancifolius by 1H-NMR. The identified metabolites were probably responsible for the pharmacological properties of C. lancifolius. The findings may be utilized as pharmacological leads for drug development and food fortification.

scholarly journals Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246992
Author(s):  
Godfrey Mhlongo ◽  
Caven Mguvane Mnisi ◽  
Victor Mlambo
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Gas Production ◽  
Grape Pomace ◽  
Oyster Mushroom ◽  
Ruminal Fermentation ◽  
Fermentation Efficiency ◽  
Oyster Mushrooms ◽  
Red Grape

The use of red grape pomace (GP; Vitis vinifera L. var. Shiraz) as a source of beneficial bioactive compounds in ruminant diets is limited by high levels of indigestible compounds in the grape skin matrix. This problem demands innovative, inexpensive, and easy-to-use strategies that improve the digestibility of GP. The bioconversion of GP using edible oyster mushrooms (Pleurotus ostreatus) is one such strategy that has not been previously explored. Therefore, this study evaluated the effect of cultivating oyster mushrooms on GP on chemical composition and in vitro ruminal fermentation parameters of the spent mushroom substrate. The GP was inoculated with oyster mushroom spawns at 0, 200, 300, 400, or 500 g/kg, and incubated for 4 weeks. Organic matter, acid detergent lignin, sodium, manganese, cobalt, and copper linearly declined (P < 0.05) as spawn rates increased. A quadratic trend was observed for crude protein, neutral detergent fibre, acid detergent fibre, magnesium, phosphorus, and calcium content in response to increasing spawn rates. Higher spawning rates (20–50%) had a positive effect (P < 0.05) on gas production from the immediately fermentable fraction (a), rate of gas production from the slowly fermentable fraction (c) and effective gas production. However, gas production from the slowly fermentable fraction (b) and potential gas production linearly declined in response to increasing spawning rates. There was a linear increase (P < 0.05) in the immediately degradable fraction (a), while quadratic effects were observed for partition factors, effective degradability, and in vitro organic matter degradability at 48 h in response to spawning rates. It can be concluded that inoculating GP with oyster mushroom spawn reduced fibre content while increasing crude protein content and in vitro ruminal fermentation efficiency of red grape pomace. Based on the quadratic responses of partition factors at 48 hours post-inoculation, the optimum spawning rate for maximum ruminal fermentation efficiency of GP was determined to be 300 g/kg.

scholarly journals Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production

2018 ◽  
Vol 7 (1) ◽  
pp. 3 ◽  
Author(s):  
Antonia Terpou ◽  
Ioanna Mantzourani ◽  
Alex Galanis ◽  
Maria Kanellaki ◽  
Eugenia Bezirtzoglou ◽  
...  
Keyword(s):  
Starter Culture ◽  
Physicochemical Characteristics ◽  
Industrial Applications ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
Freeze Dried ◽  
Immobilized Biocatalyst ◽  
Cheese Volatiles ◽  
And Storage ◽  
Cheese Production

In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was applied as a ready-to-use freeze-dried culture that was either free or immobilized. The immobilized biocatalyst composed of Lactobacillus paracasei K5 cells absorbed within delignified wheat bran prebiotic carrier. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect acceptability, quality and shelf-life of Feta-type cheese were investigated, including microbial populations, physicochemical characteristics and cheese volatiles through 90 days of ripening and storage. Survival of L. paracasei K5 remained in high levels (≥6.0 log cfu/g) after the 90th day of cheese production, as recorded by combining microbiological enumeration and strain-specific multiplex PCR analysis. The use of the freeze-dried novel starter culture (free or immobilized) enhanced the aromatic profile of Feta-type cheeses. Finally, the use of the potentially synbiotic immobilized biocatalyst further improved aromatic characteristics of produced cheese and decrease of possible spoilage or pathogenic microorganisms. These findings indicate the potential industrial use of freeze-dried L. paracasei K5 as starter culture for the production of good-quality functional Feta-type cheese.

scholarly journals Optimization of Extraction Conditions for Antioxidant Activity of Acer tegmentosum Using Response Surface Methodology

2021 ◽  
Vol 11 (3) ◽  
pp. 1134
Author(s):  
Inyong Kim ◽  
Jung-Heun Ha ◽  
Yoonhwa Jeong
Keyword(s):  
Hydrogen Peroxide ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Hepg2 Cells ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Freeze Dried ◽  
Hydrothermal Extraction

Extraction from edible plants is a highly important process that has various biological functions. To maximize biological activity, extraction methods should facilitate optimal extraction of functional phytochemicals. In this study, the optimal hydrothermal extraction conditions of Acer tegmentosum were determined using response surface methodology (RSM), and HepG2 cells were treated with optimized extract and hydrogen peroxide. In a central composition design, the independent variables were extraction temperature (X1: 70–90 °C), extraction time (X2: 2–6 h), and solvent-to-solid ratio (X3: 50–150). The maximum total phenolic contents (276.70 ± 10.11 mg GAE/g) and DPPH (2,2-diphenyl-1-pictylhydrazyl) activity (33.45 ± 2.20%) of A. tegmentosum were estimated at optimized extraction conditions, as follows: X1: 89.34 °C, X2: 7.36 h, X3: 184.09. Using the calculated extraction conditions, functional phytochemicals were extracted by hydrothermal extraction and freeze-dried. A. tegmentosum treatment (>10 μg/mL) of HepG2 cells remarkably attenuated hydrogen-peroxide-inducible hepatic cellular death and reactive oxygen species production in vitro.

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