Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. Owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. Materials and Methods: Agar dilution method was employed in order to determine th...

background and objectives: with regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. materials and methods: agar dilution method was employed in order to determine the m...

The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was p...

The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer. Its removal has been so far carried out by using several chemical pre-treatments. However,...

in this study, the possibility of microwave finish drying for two types of dried grapes (natural and sultana) was investigated. the samples were washed in water bath at given temperature ranges (25 and 45 c) for 30 to 60 minutes. after dewatering the samples, they were dried using microwave (at two powers: 270 and 450 w) and hot air convective dryer (at 50 c). water gain (%), effective moistu...

In this study, the freeze-dried powders from whole grapes, pomace and juice of Campbell Early (Vitis labruscana Bailey) were prepared to determine the amount of total flavonoids, vitamins A, C, and E, and dietary fiber. Effects of whole grape, pomace, or juice intakes on their antioxidative capacity and DNA damage were investigated in Sprague-Dawley male rats. A total of 120 rats at 13 mo old a...

BACKGROUND We previously reported that resveratrol, a polyphenol found in red grapes, attenuated changes in small artery geometry and stiffness, as well as cardiac hypertrophy and cardiac function in the spontaneously hypertensive rat (SHR). However, in addition to resveratrol, grapes contain a variety of bioactive polyphenols such as catechins, anthocyanins, and flavonoids. Therefore, we inves...

Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production food colorant from grape pomace (variety okuzgozu) under different extraction conditions, thus utilising waste wine production....