Search Results (45)

Polyphenols, as natural compounds abundant in plant-derived foods, have been recognised for their human health benefits. This study evaluates the multifunctional properties of Biombalance^TM (BB), a grape seed extract rich in oligomeric procyanidins, in various in vitro and in vivo models. BB was studied to assess (i) its antimicrobial effects in different bacterial species; (ii) its protective effects against oxidative and inflammatory stress in Caco-2 cells; and (iii) its effects in mice, which were fed a standard diet with or without BB at two different doses (BB1X and BB2X) to understand the impacts of BB on microbiota and gut homeostasis. BB selectively inhibited several bacterial species, including Staphylococcus aureus, Helicobacter pylori, and Blautia coccoides. In addition, BB protected Caco-2 cells against hydrogen peroxide (H₂O₂)-induced oxidative damage and lipopolysaccharide (LPS)-induced oxidative and inflammatory stress. In vivo, BB supplementation upregulated the expression of antioxidant and homeostasis genes in the colon, ileum, and liver, accompanied by dose-dependent changes in the gut microbiota composition. Functional predictions indicated favourable modulation of microbial metabolic pathways, including those involved in antioxidant capacity and glutamate degradation. Furthermore, BB positively influenced key gut–brain axis mediators, including GLP-1, the GLP-1 receptor, and NPY. These findings highlight the potential of Biombalance^TM to support health and gut–brain communication and to protect against oxidative and inflammatory stress in the gut. Full article

The wine industry generates significant quantities of agro-industrial waste, with grape pomace representing its main fraction. White grape pomace (WGP), rich in fermentable sugars and lipids, can serve as a substrate for biosurfactant production. In this study, the sugar fraction of WGP was used as substrate to produce sophorolipids (SL), a class of microbial biosurfactants, by the yeast Starmerella bombicola. To examine efficient SL production, both a sugar source and lipid source were examined. Three lipid sources were tested: grape seed oil (GSO) extracted from WGP, spent frying oil (SFO), and rapeseed oil (RO), the later serving as a commercial reference. WGP-aqueous extraction yielded a sugar-rich fraction (WSE, 67% w/w) comprising ca. 97% carbohydrates, of which 60% were free sugars, mainly glucose and fructose. GSO accounted for 11% of the seeds’ weight and was predominantly composed of esterified linoleic (71%) and oleic (18%) acids. Bola-type SL were produced under optimized shake-flask conditions at 30 °C and 200 rpm in all WSE conditions, with SFO yielding the highest SL concentration (6.03 g/L), attributed to its oleic acid richness, and GSO yielding 3.75 g/L. This work demonstrates the potential of WGP-derived biomolecules as low-cost alternatives to first-generation substrates (commercial glucose and RO) in SL production by S. bombicola, contributing to the development of sustainable biosurfactants that can serve as a green alternative to petroleum-based surfactants, while reducing the environmental footprint of the wine industry. Full article

Large quantities of oenological by-products, rich in potentially extracted antioxidant compounds, are generated annually in the winemaking industry. With the purpose of their revalorization, different types of by-products (grape pomace, lees, and grape seed meal) from the winemaking industry from three vinification typologies (red, rosè, and white) and four varieties (Tempranillo, Syrah, Airén, and Zalema) in two grape growing seasons (2022 and 2023) were considered. Attention was focused on the content of protein, individual phenolic compounds (anthocyanins, flavonols, hydroxycinnamic acid derivatives, hydroxybenzoic acids, monomeric flavan-3-ols, and procyanidins), and antioxidant activity (DPPH, ABTS, and cyclic voltammetry). The data obtained showed considerable amounts of protein (around 30%) in red lees and a high concentration of phenolic compounds in the by-products, especially anthocyanins and flavonols in the by-products derived from rosè vinifications and flavan-3-ols, procyanidins, and hydroxybenzoic acids in red grape by-products. The antioxidant activity was different between the by-products. Specifically, the electrochemical behavior evaluated by cyclic voltammetry showed some significant differences. Finally, a linear discriminant analysis based on chemical and antioxidant data allowed for differentiating the samples depending on the type of by-product, type of vinification, and variety. Full article

Grape seeds are a major by-product of the winemaking industry and a great source of bioactive compounds such as polyphenols and proteins. These compounds have a wide range of applications including those in nutraceutical products and cosmetics and within the wine industry itself. Subcritical water extraction (SWE) was explored as a global method to valorize grape seed by-products for their different bioactive compounds in the context of waste valorization, green chemistry (solvent-free extraction), and circular economy. A Box–Behnken design was applied to generate mathematical responses and the ANOVA analysis determined the optimal extraction conditions (pressure, temperature, and time of extraction) for different responses such as total polyphenol content (TPC), antioxidant activity (AA), and total protein (Tprot). Extraction temperature was found to be the most significant factor influencing all responses while pressure had no significant impact on them. Optimal conditions were derived from the mathematical models for each response. For polyphenol extraction, the optimal conditions were as follows: 170 °C and 20 bar for 39 min with 288 mg GAE/g DM. To achieve the highest AA, SWE parameters should be set at 165 °C and 20 bar for 51 min with 332 mg TROLOX/g DM. For the extraction of proteins, it is necessary to work at 105 °C and 20 bar for 10 min (78 mg BSA/g DM) to preserve protein functionality. In comparison, conventional solvent extraction was unable to outperform SWE with values under the SWE results. Given the high content of polyphenols found in the extracts, an HPLC analysis was conducted. The following compounds were detected and quantified: protocatechuic acid (7.75 mg/g extract), gallic acid (6.63 mg/g extract), delphinidin chloride (1.44 mg/g extract), catechin (0.36 mg/g extract), gentisic acid (0.197 mg/g extract), and some epicatechin (0.07 mg/g extract). Additionally, Maillard reaction products (MRPs) were detected at high temperatures, with 5-hydroxymethylfurfural (5-HMF) appearing in extracts processed at 165 °C and above. The presence of MRPs, known for their antioxidant and bioactive properties, may have contributed to the increased AA observed in these extracts. These findings are significant because a solvent-free extraction process like SWE offers a sustainable approach to repurposing winemaking by-products, with potential applications in the wine and food industries. Full article

Domestic food waste and agro-industrial by-products (AIBPs) occurring throughout the food chain, including production, processing, and storage, have become a global sustainability concern. Interestingly, this waste and these by-products contain a significant amount of commercially vital bioactive compounds, including polyphenols and carotenoids. Remarkably, discarded by-products such as fruit and vegetable peels contain more bioactive compounds than edible pulp. Thus, valorizing this waste and these by-products for commercially vital bioactive products can solve their disposal problems and help alleviate climate change crises. Additionally, it can generate surplus revenue, significantly improving food production and processing economics. Interestingly, several bioactive extracts derived from citrus peel, carrot pomace, olive leaf, and grape seed are commercially available, highlighting the importance of agro-food waste and by-product valorization. Considering this background information, this review aims to provide holistic information on major AIBPs; recovery methods of bioactive compounds focusing on polyphenols, carotenoids, oligosaccharides, and pectin; microencapsulation of isolated bioactive for enhanced physical, chemical, and biological properties; and their commercial application. In addition, green extraction methods are discussed, which have several advantages over conventional extraction. The concept of the circular bio-economy approach, challenges in waste valorization, and future perspective are also discussed. Full article

Grapes are commonly processed into shelf-stable products such as raisins, wine, juice, and syrup-canned syrup goods. During processing, byproducts like skins and seeds are generated, which contain bioactive compounds including polysaccharides and polyphenols that exhibit diverse biological activities. The objective of this work was to thoroughly evaluate the impact of ultrasound technology on both the extraction efficiency and in vitro hypoglycemic activity of the polysaccharides derived from grape skin. The isolation and purification of the polysaccharides were carried out using chromatographic column techniques, and the monosaccharide components were determined through HPLC. The hypoglycemic activity of the polysaccharides from grape skin in vitro was analyzed in vitro considering their inhibitory effects on α-amylase and α-glucosidase. The polysaccharides from grape skins were extracted via an ultrasound-assisted methodology (under the following conditions: 50 °C, 50 min, 20 mL/g ratio, and 210 W), resulting in an 11.82% extraction yield of GSPs. Monosaccharide constituent analysis revealed that GSP-1-1 consisted of galacturonic acid, arabinose, rhamnose, galactose, glucose, glucuronic acid, mannose, and xylose in a molar ratio of 40.26:26.99:13.58:12.2:2.24:1.97:1.63:1.42. In vitro evaluations indicated that both GSP and GSP-1-1 exhibited notable suppression of α-amylase and α-glucosidase activities, two key enzymes in carbohydrate digestion. This dual inhibitory action positions these compounds as potential therapeutic agents for blood glucose management strategies. This work provides a new direction for addressing the byproducts of the grape canning industry and also offers a theoretical basis for the development of functional grape products. Full article

Background: Wine production generates significant amounts of grape marc, which can serve as a potential source of bioactive compounds, including polyphenols. Objectives: In this study, we aimed to investigate the polyphenol content of skin and seeds separated from grape marc, and test their extracts against two significant bacteria, Listeria monocytogenes (LM) and Staphylococcus aureus (SA). Methods: A comprehensive analysis of the phenolic composition in the skin, seeds, and juice/wine derived from Cabernet Sauvignon grape berries was conducted over an 18-day fermentation period. High-performance liquid chromatography was performed to identify and quantify the main flavan-3-ols, flavonols, anthocyanins, and stilbenes. In addition, the total phenolic content (TPC) was determined by the Folin–Ciocalteu method. Results: The TPC of both seeds and skins significantly decreased over time. In parallel, the TPC in the wine gradually increased, indicating a release of phenolic compounds into the wine. We found that the TPC in seeds was consistently higher than in the skin at all examined time points. The main flavonoids in seeds were flavan-3-ols (catechin and epicatechin), while anthocyanins (delphinidin-, cyanidin-, petunidin-, peonidin-, and malvidin-3-O-glucoside) were the predominant ones in skins. Crude seed and skin extracts enriched in phenolics were prepared, of which only the crude seed extract was proven effective against LM and SA. Following the time-kill assay, our findings revealed that the minimal bactericidal concentration of the crude seed extract against LM was 5.02 mg/mL after 12 h incubation, demonstrating the eradication of the living bacterial cell number by ~6 log. A 24 h exposure time was required for complete inactivation of SA, but a lower concentration was sufficient (2.54 mg/mL). Conclusions: Grape waste remains a valuable source of polyphenols, with grape seeds, in particular, exhibiting significant antimicrobial activity against certain foodborne pathogens. Full article

Food spoilage is a natural process that influences the quality and safety of food products, negatively affecting their nutritional and organoleptic composition. In these regards, traditional industrial food preservation processes often rely on the use of traditional preservation techniques to extend food shelf life, while ensuring microbiological and chemical stability without compromising the product’s sensory characteristics. However, in recent years, consumers have become increasingly wary of chemical food additives; they often associate their use with potential health risks and negative impact on product appeal. In addition, this is compounded by an increasingly compellent European regulatory framework, as well as efforts in the search of natural and sustainable alternatives for food preservation. In this context, this review explores the potential of natural additives, such as polyphenols, flavonoids, and antioxidants, derived from agro-industrial waste, including fruit peels, vegetable by-products, and seeds. These compounds exhibit strong antioxidant and antimicrobial properties, which not only extend the shelf life of food products but also enhance their safety and quality. Considering vegetable wastes (i.e., pomegranate peels, olive leaves, olive mill wastewater, and grape pomace) as the main by-products from which natural additives can be extracted, this study provides an overview of their efficacy in preventing lipid oxidation and reducing microbial growth, while maintaining sensory properties. This could represent an opportunity both for maintaining food quality and prolonging food shelf life by valorizing by-products to be otherwise disposed of, and also contribute to mitigating the environmental impact associated with the food industry and to optimize food preservation processes. In addition, it highlights the possibility of employing sustainable alternatives to synthetic additives, capable of extending the shelf life of food products while ensuring their safety for human consumption. Full article

In this study, the potential value of dried grape pomace (whole, seed, and skin) obtained from Fetească Neagră (FN) and Tămâioasă Românească (TR) as a source of secondary metabolites was evaluated following hydroethanolic extraction. The total polyphenol, flavonoid, and anthocyanin contents of FN and TR extracts have been determined, along with their antioxidant and antimicrobial activities. The investigation of seeds and the whole pomace FN extracts revealed higher levels of polyphenol, flavonoid, and anthocyanin content in comparison to those extracted from TR. Fifteen polyphenolic compounds were identified through ultra-high-performance liquid chromatography (UHPLC) analysis. The most abundant concentrations of catechin and epicatechin were detected in seed and whole pomace extracts derived from both Romanian grape varieties. The antioxidant activity was higher in the whole pomace and skin extracts derived from FN than those derived from TR. The antimicrobial evaluation demonstrated that 15 out of 18 reference pathogenic bacteria exhibited low MIC and MBC values, indicating a strong antibacterial activity of FN and TR extracts. No anti-Candida activity was observed. It can be reasonably deduced that the Fetească Neagră and Tămâioasă Românească by-products represent a sustainable resource for the development of new functional ingredients for the pharmaceutical and food industries, in alignment with the principles of the circular bioeconomy. Full article

The skin is the largest organ in the human body and serves multiple functions such as barrier protection and thermoregulation. The maintenance of its integrity and healthy structure is of paramount importance. Accordingly, technological advances in cosmetic sciences have been directed towards optimizing these factors. Plant-derived ingredients have been explored for their bioactivity profiles and sustainable sources. Grape by-products contain a group of bioactive molecules that display important biological activities. Nonetheless, many of these molecules (e.g., phenolic compounds) are unstable and susceptible to degradation. So, their encapsulation using nano/microsystems (i.e., microdispersions) has been explored as a promising solution. In this work, two grape seed extracts were obtained, one from a single grape variety (GSE-Ov) and another from a mix of five grape varieties (GSE-Sv). These extracts were analysed for their antioxidant and antimicrobial activities, as well as their chemical composition and molecular structure. The extract that showed the most promising properties was GSE-Ov with a DPPH IC₅₀ of 0.079 mg mL⁻¹. This extract was encapsulated in soy lecithin microdispersions coated with pectin, with an encapsulation efficiency of 88.8%. They showed an in vitro release of polyphenols of 59.4% during 24 h. The particles displayed a zeta potential of −20.3 mV and an average diameter of 13.6 µm. Microdispersions proved to be safe under 5 and 2.5 mg mL⁻¹ in HaCaT and HDF cell models, respectively. Additionally, they demonstrated anti-inflammatory activity against IL-1α when tested at 2 mg mL⁻¹. This work enabled the valorisation of a by-product from the wine industry by using natural extracts in skincare products. Full article

Muscadine grapes are characterized by their large and abundant seeds and hard and thick skins that contain significant amounts of dietary fiber (DF). The current study investigated the chemical constituents, molecular architecture, and physicochemical attributes of DF derived from Muscadine grapes (Granny Val and Alachua) and compared them with those derived from Shine Muscat and Kyoho. Using a combined enzymatic method, the total dietary fiber (TDF) was extracted and divided into two parts: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). TDF (mainly IDF, with a small fraction of SDF) was dominated by cellulose, followed by pectin and hemicellulose. In addition, Granny Val and Alachua had a significantly higher abundance of TDF and IDF compared with Shine Muscat and Kyoho. Moreover, Shine Muscat had significantly the highest abundance of SDF among the four grape varieties. Of note, IDF from Granny Val and Alachua exhibited a complex and dense texture on its surface, and notably outperformed Shine Muscat and Kyoho in terms of cholesterol, fatty acid, heavy metal adsorption, and antioxidant activity. Collectively, Muscadine grapes, i.e., Granny Val and Alachua in the current study, possessed elevated DF levels (predominantly IDF), and their enhanced bioactivity underscored their potential as a potential food ingredient for further use. Full article

Grape seeds represent a rich source of phenolic compounds that exhibit various health benefits. Therefore, grape seed powders can be a potential functional ingredient in the formulation of different nutritionally valuable food products. The aim of this study was the UHPLC Orbitrap MS4 characterization of phenolic compounds and their derivatives in indigenous (Smederevka, Tamjanika, and Prokupac) and international (Italien Riesling, Muscat Hamburg, Merlot, and Cabernet Sauvignon) grape seed powders. Phenolic compounds were extracted from grape seed powders with 80% methanol containing 0.1% HCl and analyzed by UHPLC Orbitrap MS. The identification of phenolic compounds was conducted based on their monoisotopic mass, MS fragmentation (MS4, MS3, MS2), available standards and literature data. Using standards, gallic, protocatechinic, p-hydroxybenzoic, and vanillic acids were identified in the seed extracts of all analyzed grape varieties. On the other hand, gentisic acid was not detected in the seed extracts of the Smederevka and Merlot varieties. Other phenolic acids and their derivatives, such as ellagic acid (300 m/z), gallic acid hexoside (331 m/z), dihydroxybenzoic acid hexoside (315 m/z), caffeoyl tartaric acid (311 m/z), and coumaroyl tartaric acid (295 m/z), were identified in all analyzed seed extracts based on exact mass and MS2 fragmentation. Commonly present flavan-3-ols (catechin, epicatechin, and catechin gallate) and different B-type procyanidins (B-type procyanidin dimer, trimer, and gallate isomers) were also identified in all analyzed samples. To the best of our knowledge, the procyanidin profiles of the indigenous variety Tamjanika (eight compounds) were analyzed for the first time. Flavonol aglycones (taxifolin and quercetin) and glycosides (quercetin, isorhamnetin, and kaempferol glycosides) were also identified, but their presence in the seeds was selective and closely dependent on grape varieties. In sum, grape seed powders of indigenous and international varieties contain different classes of phenolic compounds, primarily flavan-3-ols, procyanidins, and phenolic acids, which increase and favor their future application in the food industry. Full article

Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been reported to have health benefits, and accordingly, grapes and their derivatives are considered potential functional food ingredients. The total phenolic content, total flavonoid content, and the antioxidant activity of skin, pulp, and seeds of four grape varieties grown both in conventional and organic vineyards were examined in this study. Phytochemical characteristics of one native Romanian variety, Feteasca Neagra, were compared with data measured for three red grape varieties more commonly cultivated worldwide (Merlot, Pinot Noir, and Muscat Hamburg). It was found that the seeds of the Pinot Noir variety grown in an organic system contained the highest total phenolics of 169.53 ± 7.32 mg gallic acid equivalents/g and the highest total flavonoid content of 388.25 ± 10.72 mg quercetin equivalents/g, values corresponding to high antioxidant activity (312.84 ± 12.81 mg ascorbic acid equivalents/g). The total flavonoid content in the hydroalcoholic extracts obtained from seeds of Pinot Noir (organic vineyard) was around 24.5-fold higher than that of the skin of Pinot Noir (conventional vineyard). Experiments showed that seeds of all four tested grape varieties are good sources of total flavonoids, not only of total phenolics. When referring to the organic vineyard, the skin and pulp grapes showed good results for the total phenolic content. The antioxidant activities of the hydroalcoholic extracts were well-correlated with the total phenolic content and total flavonoid content. Lower values of these parameters were found for extracts obtained from skin and pulp than for those obtained from seeds of the same grape variety regardless of the culture management system (organic/conventional). Data mining techniques such as regression analysis, principal component analysis, and clustering analysis were applied to establish the potential correlation between the phytochemical content and the antioxidant activities of the red grapes on the one hand, and grape variety, anatomical parts, and vineyard type (organic/conventional) on the other hand. Full article

(1) Background: DA-Gelucire^® 50/13-based solid lipid nanoparticles (SLNs) administering the neurotransmitter dopamine (DA) and the antioxidant grape-seed-derived proanthocyanidins (grape seed extract, GSE) have been prepared by us in view of a possible application for Parkinson’s disease (PD) treatment. To develop powders constituted by such SLNs for nasal administration, herein, two different agents, namely sucrose and methyl-β-cyclodextrin (Me-β-CD), were evaluated as cryoprotectants. (2) Methods: SLNs were prepared following the melt homogenization method, and their physicochemical features were investigated by Raman spectroscopy, Scanning Electron Microscopy (SEM), atomic force microscopy (AFM) and X-ray Photoelectron Spectroscopy (XPS). (3) Results: SLN size and zeta potential values changed according to the type of cryoprotectant and the morphological features investigated by SEM showed that the SLN samples after lyophilization appear as folded sheets with rough surfaces. On the other hand, the AFM visualization of the SLNs showed that their morphology consists of round-shaped particles before and after freeze-drying. XPS showed that when sucrose or Me-β-CD were not detected on the surface (because they were not allocated on the surface or completely absent in the formulation), then a DA surfacing was observed. In vitro release studies in Simulated Nasal Fluid evidenced that DA release, but not the GSE one, occurred from all the cryoprotected formulations. Finally, sucrose increased the physical stability of SLNs better than Me-β-CD, whereas RPMI 2650 cell viability was unaffected by SLN-sucrose and slightly reduced by SLN-Me-β-CD. (4) Conclusions: Sucrose can be considered a promising excipient, eliciting cryoprotection of the investigated SLNs, leading to a powder nasal pharmaceutical dosage form suitable to be handled by PD patients. Full article

The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the varietal and geographical origin of the grapes, the climatic conditions (vintage effect), and the winemaking technique. This work studied the compositional variability of polyphenolic skin and seed extracts from GP derived from white and red winemaking of different Italian grape varieties. The total polyphenolic content (GAE), the main classes of polyphenolic compounds, and the DPPH index were determined. Seed extracts were always richer in total polyphenols and condensed tannins and had higher antiradical activity (DPPH) than skin extracts: 144–298 mg GAE/g d.w. extract for skins and 327–540 mg GAE/g for seeds; the DPPH values were 1.77–3.40 mg AAE/g for skins and 3.10–10.48 mg AAE/g for seeds. Furthermore, it was verified that the evaluation of the GAE index of seed extracts, offering a good estimate of the antiradical properties (DPPH index), could represent a simple and rapid method for selecting the best lots of seeds to be used. Conversely, GP skins could be used as flour in the food industry due to their high content of dietary fiber and the presence of flavonols, which possess very interesting functional properties. Important differences in the flavonols profile were observed both between cultivars and between unfermented and fermented pomace. Full article