Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide...

Several flavonoids present in red grape skins from four varieties of Portuguese grapes were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) with electrochemical detection (ECD). Extraction of flavonoids from red grape skins was performed by ultrasonication, and hydrochloric acid in methanol was used as extraction solvent. The developed RP-HPLC method used combined i...

Red grape Nero d’Avola cultivar 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 isolated and tested vitro against GPP. Two dominant strains, both resistant GPP, identified. Thestarter inoculated pasteurized ewe’s milk curd divided into two bulks, ...

Abstract This work aims to evaluate the effect of extrusion temperature poly(lactic acid) (PLA) with different grape pomace (GP) content for development active biocomposite films. Two GP concentrations (10 and 15 wt.%) were used obtain GP/PLA composites through at three profiles. The biocomposites characterized optical, thermal, structural, mechanical tests. In addition, antimicrobial antioxida...

The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation agricultural processing coproducts was examined in this review. Citric has been shown have a number commercial applications the food and beverage industries. A. capable elevated are known contain genetic mutations that stimulate overproduction organic likely involving cycle reactions. previ...