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| Cell viability of Lactobacillus casei (LC), Lactobacillus delbrueckii (LD), Lactobacillus rhamnosus (LR) (A) and pH values (B) during pure grape juice fermentation for 24 h at 37 • C.
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Probiotized juice represents an alternative to probiotic beverages derived from dairy products. Agricultural residue production represents an economical and environmental problem worldwide, its utilization to supplement a probiotic juice may be an applicable solution on food industry. Studies using fruit residues as an ingredient are not a novelty;...
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... though the statistical analysis has not shown any significant difference (p < 0.05) in the fermentation capacity of the three analyzed cultures, Lactobacillus rhamnosus manage to achieve a higher cell number and more rapidly reduce pH, when compared to LC and LD (Figure 1). This culture was also the only able to reduce pH value below 5.5, which is normally used in fermented beverage production. ...
Citations
... Fibre components in grape pomace have shown to form chemical bonds with phenolic substances through a complex matrix, thus increasing the phenols' ability to scavenge free radicals as they form an antioxidant dietary fibre compound, and thus enhanced the nutraceutical properties of the fortified bio-functional food product [200,[311][312]. Furthermore, enhanced bio-functionality, nutritional value and storability of yogurt and salad dressing were observed when these food products were fortified with grape pomace fibres [219], while when grape pomace was used as a dietary fibre supplement for the use of prebiotic and bio-preservative, an increase in probiotic population was observed [317]. ...
... As aforementioned, a solution to this issue that is currently under research is the use of several delivery systems like emulsions may enhance the bio-delivery and bioavailability of winery by-products bioactives [303][304][305][306][307][308][309][310]. Another natural bio-delivery system of such bioactives has also been found to be the winery by-products dietary fibers [108,200,219,[311][312][313][314][315][316][317] However, it was also observed that an increase in dietary fibre presence lowered polyphenol bioaccessibility in the small intestine [311]. This is extremely interesting as the same fibre complex that forms with polyphenols was also able to increasing the holding capacity for phenolic compounds [175], while simultaneously decreasing digestibility of the compounds. ...
The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorization of bioactives from their wineries/breweries by-products like grape pomace and grape seed, has gained significant interest in the functional foods sector. Wine has always accompanied humanity, for religion or for health. For example, Christians are using wine in the “Holy Communion”, following what Jesus Christ himself did and said during the Last Supper, while the benefits of the wine consumption in moderation was embedded in all Mediterranean civilizations, as it is mentioned by the wise King-Prophet David in his psalms, but also by Hip-pocrates and other wise men, in a Greek-based philosophy of “All things in Moderation” (Cleobulus of Lindos; 6th century BC). In modern times, and after the outbreak of research on wine benefits since the 90’s, when the term “French Paradox” was introduced in the US public during a CBS show, recent evidence has outlined that these benefits are derived by the synergisms of its bio-functional compounds and their digestion-derived metabolites. Within this article, the proposed health benefits of moderate wine consumption, as a functional component of a balanced diet (i.e. the Mediterra-nean Diet), against inflammation-related chronic disorders, is thoroughly reviewed. The various bio-functional compounds of both wine and wineries’ by-products, such as their bioactive phe-nolics, unsaturated fatty acids, polar lipids, and dietary fibers, and their functional antioxidant, anti-inflammatory and antithrombotic health promoting properties are also thoroughly evaluated. The mechanisms of actions and synergism, by which the health benefits are elicited, are also ex-plored. Functional properties of non-alcoholic wine products are also introduced. Emphasis is also given to applications of wineries’ by-products bioactives, as ingredients of bio-functional foods, supplements and nutraceuticals. Limitations and future perspectives for this popular functional alcoholic beverage (wine) ant its rich in bioactives by-products are also addressed. .
... Fruits have an important place in human nutrition due to their high content of vitamins, phytosterols, fibres, minerals and phytochemicals. It is reported that regular consumption of fruits and vegetables is associated with reducing the risk of various diseases (Bujna et al., 2018;Dias et al., 2018). Despite the recent increase in consumption, daily fruit intake is lower than the doses recommended (at least 400 g of fruit and vegetables per day) by the WHO and FAO (Dias et al., 2018). ...
... It is reported that regular consumption of fruits and vegetables is associated with reducing the risk of various diseases (Bujna et al., 2018;Dias et al., 2018). Despite the recent increase in consumption, daily fruit intake is lower than the doses recommended (at least 400 g of fruit and vegetables per day) by the WHO and FAO (Dias et al., 2018). In parallel with the developments in the food industry, improvements have been observed in the industrial use of fruits. ...
... On the other hand, since grape juice contains more sugar than other fruit juices, it is not commonly preferred by consumers directly in the form of grape juice (Canbas et al., 1996). Grape (Vitis vinifera) is among the top five fruits grown in the world and can be consumed both processed and unprocessed (Dias et al., 2018;Scutarau et al., 2021). The production quantity of grapes worldwide is 77.14 million tons. ...
This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the yeast Williopsis saturnus. For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 × 106 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c-15d (1 × 107 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 × 10⁶ and 1 × 10⁷ cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 × 10⁷ cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.
... The phenolic non-pigmented polymers have anti-listerial activity and are non-pH dependent while phenolic pigmented polymers are pH-dependent and exhibit anti-listerial activity. In a study by Dias et al. (2018), it was shown that probiotic bacterium is being used as a bio-preservative for food applications. In this study, the whole grape pomace which represents a supplementation of dietary fiber was utilized as the source of polysaccharides. ...
In recent years, the recovery of valuable compounds from food waste like grape pomace is an emerging issue in the food sector. Grape pomace or marc can be considered as an important solid waste that is produced from the wine industries after the pressing and fermentation process. The waste produced from the wine industry causes pollution, difficulties in disposal/management, and also economic loss. Grape pomace consists of approximately 10%–30% of the crushed grape mass and other value-added products like unfermented sugars, polyphenols, pigments, alcohol, and tannins, etc. The recovery of these compounds by the most suitable and eco-friendly manner extraction techniques and able to maximize yield without compromising the stability/quality of the product is a challenging task. Grape pomace has greater potential values, there are technologies still to be developed and adopted in the winery and other associated industries. Since grape pomace is a natural plant product, it is rich in lignocellulosic compounds and could be used as a promising feedstock for the production of renewable energy. This review gives a brief overview of the extraction techniques like, Solid-Liquid Extraction, Supercritical Fluid Extraction, Accelerated Solvent Extraction, Microwave-Assisted Extraction, Enzyme Assisted Extraction, etc. Besides, the extraction of value-added products from the grape pomace and the biochemical and thermo-chemical management for recovery of energy, production of alcohol, fuel, and beverage, other novel products, and various applications such as environmental remediation and bio-surfactants are described briefly.
... Moreover, should be indicated that the mould inhibition effect strongly depends on the antimicrobial properties of LAB, amount of sourdough added and AP by-products used for coating preparation. According to the literature, LAB can function as a bio-preservative and improve the stability of the final product (coating), herewith, fruit juice supplemented with fruit pomace was able to induce a higher growth of LAB during fermentation (Furtado Dias et al. 2018). As our previous study showed, the apple pomace increased the viability of LAB during immobilization (for 24 h at 30°C) (Bartkiene et al. 2017). ...
In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L. farraginis LUHS206 and Leuconostoc mesenteroides LUHS225 strains. Then, the lactobacilli were tested for the effects of incorporation of sourdough on acrylamide formation in bread and antifungal effect against moulds commonly associated with bread spoilage. The addition of 15–20% of sourdoughs significantly (p = 0.0001) improved bread volume and crumb porosity depending on LAB strain, and reduced acrylamide formation on average by 23% (for LUHS51 and LUHS206) by 54% (for LUHS71 and LUHS225) compared to control bread. Additionally, the use of AP-LAB coatings prolonged shelf life from 3 to 6 days for control bread, and up to 9 days for sourdough breads. The combination of antifungal LAB sourdough and the AP-LAB coating leads to produce high quality bread with extended shelf life and would be a new and promising environmentally-friendly technological alternative.
The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorisation of bioactives from wineries’/breweries’ by-products like grape pomace and grape seed, has gained significant interest in the functional foods sector. This functional beverage, wine, has always accompanied humanity, for religion or for health, especially in the Mediterranean, while the benefits of its moderate consumption were documented even by the Greek physician Hippocrates of Kos (460–370 BC). After a big gap, an outbreak of research on wine benefits has surfaced only since the 1990s, when the term “French paradox” was introduced to the US public during a CBS show, while recent evidence has outlined that the beneficial effects of wine consumption are derived by the synergisms of its bio-functional compounds and their digestion-derived metabolites. Within this article, the proposed health benefits of moderate wine consumption, as a functional component of a balanced diet (i.e., the Mediterranean diet) against inflammation-related chronic disorders, is thoroughly reviewed. The various bio-functional compounds of both wine and wineries’ by-products, such as their bioactive phenolics, unsaturated fatty acids, polar lipids and dietary fibres, and their functional antioxidant, anti-inflammatory and antithrombotic health-promoting properties, are also thoroughly evaluated. The mechanisms of action and synergism, by which the health benefits are elicited, are also explored. Functional properties of non-alcoholic wine products are also introduced. Emphasis is also given to applications of wineries’ by-products bioactives, as ingredients of bio-functional foods, supplements and nutraceuticals. Limitations and future perspectives for this popular functional alcoholic beverage (wine) and its rich in bioactives by-products are also addressed.
Fruit by-products are generated by the food industries and constitute an important environmental problem. Although these fruit residues are frequently treated as industrial waste and used mainly for animal feed, they can be good sources of nutrients and bioactive compounds. Among them, dietary fibers and phenolics are bioactive compounds that can stimulate the growth and activity (including the production of B vitamins) of beneficial microorganisms, especially lactic acid bacteria and other probiotics. Bioactive compounds have also been explored to improve the nutritional and functional properties of food products. Thus, these compounds from fruit by-products emerge as potential prebiotic ingredients. In addition to the influence on beneficial microorganisms, bioactive compounds from fruit by-products may act as natural antioxidants with an important role in preventing human health, especially in the gastrointestinal tract, from inflammatory conditions. This chapter discusses how fruit by-products can be used as prebiotics to stimulate the production of bioactive compounds by lactic acid bacteria in the gastrointestinal tract or as ingredients to promote health benefits caused by bacterial fermentation.
Grape is the largest fruit crop worldwide and the grape pomace is an important solid waste generated from pressing and fermentation processes in wine industries. Wine industry residues are rich in bioactive compounds and, in this case the utilization of grape by-products for alternative uses has been a focus of research. The aim of the present project is to present the primary benefits of winemaking by-products to new products focusing on grape pomace, as well as to discover novel applications in food industry; cosmetics; pharmaceutical; agricultural; livestock fields and in energy recovery systems. Moreover new green technologies for valuable components recovery will be summarized. Recognizing the health beneficial bioactive compounds in grape pomace, researchers would have the opportunity to promote development of value- added products and high quality applications in different markets and sectors. Thus, recycling of winery by-products or even side streams constitutes to an effort for obtaining valuable materials to pharmaceutical, cosmetic, nutraceutical, and food industries. This study presents the main bioactive components of grape pomace, along with new current extraction pathways, targeting the decrease of negative environmental impact in parallel to functional added-value applications.
