What is it about?
Food processing can generate large amounts of low-value by-products, and these agro-food materials are rich in bioactive components. Grape by-products (stem and leaves) have high antioxidant activities due to a relatively high content of phenolic compounds. The Micro-capsulation of grape by-product extracts could improve food viability and the bioactive components could prevent damage. The application of microcapsuled extracts of grape by-products in fruit-based food models such as juice and ready-to-eat fruit showed the capability to reduce ochratoxins levels and extend shelf life. The extracts of grape by-products could be applied as a novel strategy for food bio-preservation.
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Why is it important?
Food processing can generate large amounts of low-value by-products, and these agro-food materials are rich in bioactive components. Grape by-products (stem and leaves) have high antioxidant activities due to a relatively high content of phenolic compounds. The Micro-capsulation of grape by-product extracts could improve food viability and the bioactive components could prevent damage. The application of microcapsuled extracts of grape by-products in fruit-based food models such as juice and ready-to-eat fruit showed the capability to reduce ochratoxins levels and extend shelf life. The extracts of grape by-products could be applied as a novel strategy for food bio-preservation.
Perspectives
Extracts of the Gbps could have a protective effect if they are applied to manufactured fruit products. The aim of this investigation was to analyze and estimate the contents of bioactive components of the Gbps, evaluate their antimicrobial and antifungal characteristics, and examine their anti-ochratoxigenic impact. An experimental media and the simulated food model were utilized to evaluate this impact. The successful impact will facilitate the mitigation of ochratoxin challenges contaminate the fresh-cut fruit. These results will also highlight novel outbox solutions for addressing mycotoxin-related issues.
Dr Ahmed Noah Badr
National Research Centre, Egypt
Read the Original
This page is a summary of: Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins, Journal of Food Processing and Preservation, December 2020, Wiley,
DOI: 10.1111/jfpp.15112.
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