The valorization of red grape pomace is significant as one the most cultivated fruits worldwide and generated by-product quantities are enormous. For this purpose, numerous encapsulation techniques have been developed. However, studies on microemulsions composed with deep eutectic solvent extracts very limited. In study, extract (RGPE) was first prepared by extraction characterized HPLC analysi...

different levels of grape pomace extract (ge) were evaluated for their effect on in vitro gas production and as well on some such ruminal fermentation parameters as apparent degraded substrate, volatile fatty acids (vfa), and microbial protein production, in sheep, as ruminal inoculum donor. as for extraction, dried grape pomace and distilled water were mixed in an equal weight ratio. ge was ad...

The aim of this research is to improve an existing low-cost and simple but consistent culturing technique for measuring the adsorption of grape skin pigments on yeasts, comprising: (i) growing yeasts in Petri dishes on chromogenic grape-skin-based medium, (ii) photographing the yeast biomass, (iii) measuring its red, green, and blue colour components, and (iv) performing the statistical analysi...

Yoghurt is a fermented milk that consume all over the world. provide many health benefits. The benefits can be increased if prebiotic and probiotic bacteria included in its formulation. In this study, we investigated effect of 2 4 % grape pomace powder (GPP) on physiochemical, nutritional, microbial sensory properties yoghurt (contains Lactobacillus acidophilus Bifidobacterium Bifidum) within s...

In recent years there has been a growing concern about environmental pollution linked to the generation of agroindustrial waste. The wine industry generates approximately 8.49 million tons grape pomace per year worldwide; this residue can be used obtain compounds with biological activity. Grape is source anthocyanins, pigments that have antioxidant properties and help prevent cardiovascular dis...