This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** poma...
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This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its *** studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal ***,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional *** use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat *** technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic *** addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.
Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage ...
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Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat *** this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold *** hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein *** microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g^(−1) for DPPH,ABTS and FRAP,*** values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg ***^(−1),respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated *** behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM ***^(−1) in SEB,LEB and MEB,***,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold *** results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.
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