Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients

[1]  M. M. Maróstica Júnior,et al.  Anthocyanins: New techniques and challenges in microencapsulation. , 2020, Food research international.

[2]  M. Lila,et al.  Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model. , 2020, Food chemistry.

[3]  G. Macedo,et al.  Biotransformed grape pomace as a potential source of anti-inflammatory polyphenolics: Effects in Caco-2 cells , 2020, Food Bioscience.

[4]  M. González-Sanjosé,et al.  Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats , 2020 .

[5]  S. A. Jacob,et al.  Prebiotic potential of polyphenols, its effect on gut microbiota and anthropometric/clinical markers: A systematic review of randomised controlled trials , 2020, Trends in Food Science & Technology.

[6]  A. Das,et al.  A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods , 2020 .

[7]  M. Bunzel,et al.  Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace. , 2020, Food research international.

[8]  N. Unusan.  Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry , 2020 .

[9]  A. Goula,et al.  Recovery of grape pomace phenolic compounds through optimized extraction and adsorption processes , 2020 .

[10]  A. Walker,et al.  Application of the dynamic gastrointestinal simulator (simgi®) to assess the impact of probiotic supplementation in the metabolism of grape polyphenols. , 2020, Food research international.

[11]  B. Simonato,et al.  Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta , 2020, Foods.

[12]  Laura Sisti,et al.  From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept , 2020, Journal of advanced research.

[13]  Zhenzhou Zhu,et al.  Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility , 2020 .

[14]  J. Rovira,et al.  Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability , 2020 .

[15]  Tingting Ma,et al.  Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns. , 2020, Food research international.

[16]  S. Matejová.  BY-PRODUCTS OF PLANT PROCESSING AND THEIR POSSIBLE APPLICATION INTO INNOVATIVE GLUTEN-FREE FOODSTUFFS , 2019, Journal of Microbiology, Biotechnology and Food Sciences.

[17]  S. Gómez-Alonso,et al.  Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. , 2019, Food chemistry.

[18]  M. Ortega-Heras,et al.  Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace , 2019, Foods.

[19]  A. Rigotti,et al.  Red Wine Grape Pomace Attenuates Atherosclerosis and Myocardial Damage and Increases Survival in Association with Improved Plasma Antioxidant Activity in a Murine Model of Lethal Ischemic Heart Disease , 2019, Nutrients.

[20]  M. Gidley,et al.  Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase , 2019, Trends in Food Science & Technology.

[21]  Xiaosong Hu,et al.  Effects of grape pomace and seed polyphenol extracts on the recovery of gut microbiota after antibiotic treatment in high‐fat diet‐fed mice , 2019, Food science & nutrition.

[22]  Qiaozhi Zhang,et al.  Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro , 2019, Antioxidants.

[23]  N. Pellegrini,et al.  A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion. , 2019, Food chemistry.

[24]  N. Stanisavljević,et al.  In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? , 2019, Food chemistry.

[25]  C. Boschetti,et al.  Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process. , 2019, Food chemistry.

[26]  R. Deliza,et al.  Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value? , 2019, Journal of Functional Foods.

[27]  I. Țăranu,et al.  Red Grape Pomace Rich in Polyphenols Diet Increases the Antioxidant Status in Key Organs—Kidneys, Liver, and Spleen of Piglets , 2019, Animals : an open access journal from MDPI.

[28]  S. Gómez-Alonso,et al.  Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking. , 2019, Food chemistry.

[29]  M. Misra,et al.  Physicochemical analysis of apple and grape pomaces , 2019, BioResources.

[30]  E. Dellacassa,et al.  Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product , 2019, European Food Research and Technology.

[31]  D. Milenkovic,et al.  Anthocyanins: From Sources and Bioavailability to Cardiovascular-Health Benefits and Molecular Mechanisms of Action. , 2019, Journal of agricultural and food chemistry.

[32]  Isabel Cristina da Silva Haas,et al.  Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion , 2019, Journal of Functional Foods.

[33]  R. de la Torre,et al.  Cranberries attenuate animal-based diet-induced changes in microbiota composition and functionality: a randomized crossover controlled feeding trial. , 2018, The Journal of nutritional biochemistry.

[34]  Z. Kohajdová,et al.  Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations , 2018, Polish Journal of Food and Nutrition Sciences.

[35]  D. Panagiotakos,et al.  The effects of grape and red wine polyphenols on gut microbiota - A systematic review. , 2018, Food research international.

[36]  A. Rigotti,et al.  The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial , 2018, Nutrients.

[37]  M. D. del Castillo,et al.  Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods , 2018, Nutrients.

[38]  D. Marin,et al.  Intestinal Absorption and Antioxidant Activity of Grape Pomace Polyphenols , 2018, Nutrients.

[39]  M. V. Baroni,et al.  Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines , 2018 .

[40]  G. Sassaki,et al.  Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells. , 2018, Carbohydrate polymers.

[41]  Lina Xu,et al.  Natural products for the treatment of type 2 diabetes mellitus: Pharmacology and mechanisms , 2018, Pharmacological research.

[42]  B. Zang,et al.  Soluble dietary fiber improves energy homeostasis in obese mice by remodeling the gut microbiota. , 2018, Biochemical and biophysical research communications.

[43]  G. Lian,et al.  Homoisoflavonoids Are Potent Glucose Transporter 2 (GLUT2) Inhibitors: A Potential Mechanism for the Glucose-Lowering Properties of Polygonatum odoratum. , 2018, Journal of agricultural and food chemistry.

[44]  M. Nardini,et al.  Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine , 2018, Foods.

[45]  Z. Sui,et al.  Protective Effects of Blueberry Anthocyanins against H2O2-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells. , 2018, Journal of agricultural and food chemistry.

[46]  V. Santé-Lhoutellier,et al.  The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility. , 2018, Food chemistry.

[47]  Tania Prvan,et al.  Association between Haem and Non-Haem Iron Intake and Serum Ferritin in Healthy Young Women , 2018, Nutrients.

[48]  T. Sun,et al.  Inhibiting effects of dietary polyphenols on chronic eye diseases , 2017 .

[49]  Haixia Chen,et al.  Anti-diabetic effects of Inonotus obliquus polysaccharides in streptozotocin-induced type 2 diabetic mice and potential mechanism via PI3K-Akt signal pathway. , 2017, Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie.

[50]  Carolina Beres,et al.  Towards integral utilization of grape pomace from winemaking process: A review. , 2017, Waste management.

[51]  M. I. Dias,et al.  Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation , 2017 .

[52]  J. Espín,et al.  The gut microbiota: A key factor in the therapeutic effects of (poly)phenols , 2017, Biochemical pharmacology.

[53]  A. Cordeiro,et al.  Antioxidant and vasorelaxant activities induced by northeastern Brazilian fermented grape skins , 2017, BMC Complementary and Alternative Medicine.

[54]  L. Barros,et al.  Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis , 2017 .

[55]  V. Bonnardot,et al.  Tannat grape composition responses to spatial variability of temperature in an Uruguay’s coastal wine region , 2017, International Journal of Biometeorology.

[56]  Chi-Hao Wu,et al.  Grape powder consumption affects the expression of neurodegeneration-related brain proteins in rats chronically fed a high-fructose-high-fat diet. , 2017, The Journal of nutritional biochemistry.

[57]  E. Çapanoğlu,et al.  Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model , 2017 .

[58]  B. Sarriá,et al.  Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace , 2017, International journal of food sciences and nutrition.

[59]  U. Gašić,et al.  Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. , 2016, Food chemistry.

[60]  Bradley W. Bolling,et al.  Bioavailability of anthocyanins and colonic polyphenol metabolites following consumption of aronia berry extract. , 2016, Food chemistry.

[61]  J. Blumberg,et al.  Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace. , 2016, Food research international.

[62]  A. Guadarrama,et al.  In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity , 2016 .

[63]  B. B. Loureiro,et al.  Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins , 2016 .

[64]  D. Kyriakidis,et al.  Extraction, separation and identification of anthocyanins from red wine by-product and their biological activities , 2016 .

[65]  S. Jafari,et al.  Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation , 2016 .

[66]  Caroline Mellinger-Silva,et al.  Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace. , 2016, Food chemistry.

[67]  S. Torabi,et al.  Original Research: Polyphenols extracted from grape powder induce lipogenesis and glucose uptake during differentiation of murine preadipocytes , 2016, Experimental biology and medicine.

[68]  P. Ferranti,et al.  Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy. , 2016, Food & function.

[69]  Francisco J. Barba,et al.  Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review , 2016 .

[70]  C. Smith,et al.  Ageing-Associated Oxidative Stress and Inflammation Are Alleviated by Products from Grapes , 2016, Oxidative medicine and cellular longevity.

[71]  M. Markoski,et al.  Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits , 2016, Nutrition and metabolic insights.

[72]  C. Haminiuk,et al.  Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses. , 2015, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[73]  K. Kyriakopoulou,et al.  A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts , 2015 .

[74]  L. Barreiros,et al.  Valorization of grape pomace: Extraction of bioactive phenolics with antioxidant properties , 2015 .

[75]  B. Du,et al.  Advance on the bioactivity and potential applications of dietary fibre from grape pomace. , 2015, Food chemistry.

[76]  Magdalena Buniowska,et al.  Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. , 2015, Food chemistry.

[77]  A. Rigotti,et al.  Wine grape pomace flour improves blood pressure, fasting glucose and protein damage in humans: a randomized controlled trial , 2015, Biological Research.

[78]  L. Manna,et al.  Valorization of hazelnut, coffee and grape wastes through supercritical fluid extraction of triglycerides and polyphenols , 2015 .

[79]  A. Massarioli,et al.  Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. , 2015, Food chemistry.

[80]  P. Piccoli,et al.  Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec. , 2015, Food chemistry.

[81]  M. T. Fernandez-Ponce,et al.  Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace , 2015, Molecules.

[82]  I. M. Toaldo,et al.  Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. , 2015, Food chemistry.

[83]  C. Porto,et al.  The combined extraction of polyphenols from grape marc: Ultrasound assisted extraction followed by supercritical CO2 extraction of ultrasound-raffinate , 2015 .

[84]  A. Gugliucci,et al.  Contemporary and controversial aspects of the Maillard reaction products , 2015 .

[85]  J. Blumberg,et al.  Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. , 2015, Food chemistry.

[86]  M. Corredig,et al.  Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion. , 2014, Food chemistry.

[87]  K. Knoerzer,et al.  Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) - a response surface approach. , 2014, Ultrasonics sonochemistry.

[88]  S. Fakurazi,et al.  Antidiabetic therapeutics from natural source: A systematic review , 2014 .

[89]  A. Massarioli,et al.  Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds , 2014 .

[90]  Yun Liu,et al.  Effects of proanthocyanidins on porcine pancreatic lipase: Conformation, activity, kinetics and thermodynamics , 2014 .

[91]  M. Gonthier,et al.  Evaluation of antioxidant properties of major dietary polyphenols and their protective effect on 3T3-L1 preadipocytes and red blood cells exposed to oxidative stress , 2014, Free radical research.

[92]  V. Georgiev,et al.  Recent Advances and Uses of Grape Flavonoids as Nutraceuticals , 2014, Nutrients.

[93]  M. Delledonne,et al.  The High Polyphenol Content of Grapevine Cultivar Tannat Berries Is Conferred Primarily by Genes That Are Not Shared with the Reference Genome[W] , 2013, Plant Cell.

[94]  Min-Ji Bak,et al.  Anti-Inflammatory Effect of Procyanidins from Wild Grape (Vitis amurensis) Seeds in LPS-Induced RAW 264.7 Cells , 2013, Oxidative medicine and cellular longevity.

[95]  Hajime Otani,et al.  Erratum to “Site-Specific Antioxidative Therapy for Prevention of Atherosclerosis and Cardiovascular Disease” , 2013, Oxidative Medicine and Cellular Longevity.

[96]  Ernesto Reverchon,et al.  Supercritical antisolvent extraction of antioxidants from grape seeds after vinification , 2013 .

[97]  D. Peressini,et al.  The effects of dietary fibre addition on the quality of common cereal products , 2013 .

[98]  J. Lachman,et al.  Towards complex utilisation of winemaking residues: Characterisation of grape seeds by total phenols, tocols and essential elements content as a by-product of winemaking , 2013 .

[99]  J. Heo,et al.  Antidiabetic and Beta Cell-Protection Activities of Purple Corn Anthocyanins , 2013, Biomolecules & therapeutics.

[100]  Yanyun Zhao,et al.  Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. , 2013, Food chemistry.

[101]  Dmitry V. Evtuguin,et al.  Towards comprehensive utilization of winemaking residues: Characterization of grape skins from red grape pomaces of variety Touriga Nacional , 2013 .

[102]  M. Ahmedna,et al.  Functional components of grape pomace: their composition, biological properties and potential applications , 2013 .

[103]  Yung-Hyun Choi,et al.  Anthocyanins Downregulate Lipopolysaccharide-Induced Inflammatory Responses in BV2 Microglial Cells by Suppressing the NF-κB and Akt/MAPKs Signaling Pathways , 2013, International journal of molecular sciences.

[104]  D. Stewart,et al.  Berry components inhibit α-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry. , 2012, Food chemistry.

[105]  E. Gallagher,et al.  Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products , 2012 .

[106]  H. Ashida,et al.  Suppression of lipopolysaccharide and galactosamine-induced hepatic inflammation by red grape pomace. , 2012, Journal of agricultural and food chemistry.

[107]  G. Mao,et al.  In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion , 2012 .

[108]  M. Meireles,et al.  Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation , 2012 .

[109]  Yanyun Zhao,et al.  Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins , 2011 .

[110]  J. Rivas-Gonzalo,et al.  Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification , 2011 .

[111]  A. Argiolas,et al.  Antioxidant compounds recovery from grape residues by a supercritical antisolvent assisted process , 2010 .

[112]  E. Jirillo,et al.  International Immunonutrition Workshop Session 1 : Antioxidants and the immune system Polyphenols from red wine are potent modulators of innate and adaptive immune responsiveness , 2010 .

[113]  Carlos M. Silva,et al.  Supercritical fluid extraction of grape seed (Vitis vinifera L.) oil. Effect of the operating conditions upon oil composition and antioxidant capacity , 2010 .

[114]  Fred H. Gage,et al.  Mechanisms Underlying Inflammation in Neurodegeneration , 2010, Cell.

[115]  C. Calhau,et al.  Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2. , 2009, Molecular nutrition & food research.

[116]  J. M. Mateo-Sanz,et al.  Grape-seed procyanidins modulate inflammation on human differentiated adipocytes in vitro. , 2009, Cytokine.

[117]  Anne S. Meyer,et al.  Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release , 2006 .

[118]  N. A. Santagati,et al.  The in vitro effect of a lyophilized extract of wine obtained from Jacquez grapes on human chondrocytes. , 2006, Phytomedicine : international journal of phytotherapy and phytopharmacology.

[119]  Pascal Ribéreau-Gayon,et al.  Handbook of Enology: The Microbiology of Wine and Vinifications , 2006 .

[120]  C. Felgines,et al.  Anthocyanins are efficiently absorbed from the small intestine in rats. , 2004, The Journal of nutrition.

[121]  D. Bagchi,et al.  Protection of primary glial cells by grape seed proanthocyanidin extract against nitrosative/oxidative stress. , 2001, Nitric oxide : biology and chemistry.

[122]  F. Saura-calixto,et al.  Effects of dietary fibre- and polyphenol-rich grape products on lipidaemia and nutritional parameters in rats , 2000 .

[123]  M. Coelho,et al.  Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace , 2021 .

[124]  Sara Aghajanzadeh,et al.  Effect of dried fruits and vegetables powder on cakes quality: A review , 2020 .

[125]  M. PÉREZ-CHABELA,et al.  Agroindustrial Coproducts as Sources of Novel Functional Ingredients , 2018 .

[126]  M. A. Nobile,et al.  Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds , 2018 .

[127]  Haixia Chen,et al.  Effects of simulated gastrointestinal digestion in vitro on the chemical properties, antioxidant activity, α-amylase and α-glucosidase inhibitory activity of polysaccharides from Inonotus obliquus. , 2018, Food research international.

[128]  R. V. Tonon,et al.  Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods , 2018 .

[129]  M. A. Nunes,et al.  Grape Processing By-Products as Active Ingredients for Cosmetic Proposes , 2017 .

[130]  V. Gökmen,et al.  Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour , 2016 .

[131]  S. Simal,et al.  Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. , 2015, Ultrasonics sonochemistry.

[132]  C. M. Ajila,et al.  Mango peel dietary fibre: Composition and associated bound phenolics , 2013 .

[133]  P. Doshi,et al.  Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts , 2013, Journal of Food Science and Technology.

[134]  Halil Vural,et al.  Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide , 2011 .

[135]  Ž. Knez,et al.  Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide , 2009 .

[136]  F. Saura-calixto,et al.  Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies , 2007 .