Loading...
5 results
Search Results
Now showing 1 - 5 of 5
- Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorizationPublication . Abreu, Teresa; Jasmins, Gonçalo; Bettencourt, Catarina; Teixeira, Juan; Câmara, José S.; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Câmara, José; Perestrelo, RosaThe huge amount of grape pomace (GP) generated every year worldwide, particularly in Europe, creates negative impacts at the economic and environmental levels. As far as we know, scarce research has been done on the volatilomic fingerprint of GP. To meet consumer demand for healthy foods, there is a growing interest in the characterization of particular volatile organic metabolites (VOMS) in GP that can be used for industrial appli cations, including the food industry. In this study, the volatilomic fingerprint of GP obtained from different Vitis vinifera L. grapes was established by solid phase microextraction (HS-SPME) combined to gas chromatography mass spectrometry (GC-MS), to explore the properties of most dominant VOMs in a context of its application on marketable products. A total of 52 VOMs belonging to different chemical families were identified. Alcohols, carbonyl compounds, and esters, are the most dominant, representing 38.8, 29.3, and 24.2% of the total volatile profile of the investigated GP, respectively. Esters (e.g., isoamyl acetate, hexyl acetate, ethyl hexanoate) and alcohols (e.g., 3-methyl butan-2-ol, hexan-1-ol) can be used as flavoring agents with potential use in the food industry, and in the cosmetic industry, for fragrances production. In addition, the identified terpenoids (e.g., menthol, ylangene, limonene) exhibit antioxidant, antimicrobial, and anticancer, biological properties, among others, boosting their potential application in the pharmaceutical industry. The obtained results revealed the potential of some VOMs from GP to replace synthetic antioxidants, colorants, and antimicrobials used in the food industry, and in the cosmetic and pharmaceutical industry, meeting the increasing consumer demand for natural alternative compounds.
- The flavor chemistry of fortified wines: a comprehensive approachPublication . Abreu, Teresa; Perestrelo, Rosa; Bordiga, Matteo; Locatelli, Monica; Daniel Coïsson, Jean; Câmara, José S.For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
- Unlocking the fatty acid and antioxidant profile of grape pomace: a systematic assessment across varieties and vintages for its sustainable valorizationPublication . Abreu, Teresa; Ferreira, Rui; Castilho, Paula C.; Câmara, José S.; Teixeira, Juan; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Ferreira, Rui; Castilho, Paula C; Câmara, José; Perestrelo, RosaGrape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management. This study systematically characterizes the fatty acid methyl ester (FAME) profile, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS, ORAC) of GP derived from seven grape varieties across three consecutive vintages (2022–2024). White GP, particularly Verdelho and Sercial, exhibited a superior lipid quality with high concentrations of methyl linoleate (up to 1997 mg/100 g DW) and methyl oleate (up to 1294 mg/100 g DW), low atherogenic (AI < 0.05) and thrombogenic indices (TI ≤ 0.13), and elevated PUFA/SFA ratios (≥8.2). In contrast, red GP, especially from Complexa and Tinta Negra, demonstrated the highest antioxidant potential, with TPC values up to 6687 mgGAE/100 g DW, TFC up to 4624 mgQE/100 g DW, and antioxidant activities reaching 5399 mgTE/100 g (DPPH) and 7219 mgTE/100 g (ABTS). Multivariate statistical analyses (PCA, PLS-DA, HCA) revealed distinct varietal and vintage-dependent clustering and identified key discriminant fatty acids, including linolenic acid (C18:3), lauric acid (C12:0), and arachidic acid (C20:0). These findings underscore the compositional diversity and functional potential of GP, reinforcing its suitability for applications in functional foods, nutraceuticals, and cosmetics, in alignment with circular economy principles.
- Unveiling potential functional applications of grape pomace extracts based on their phenolic profiling, bioactivities, and circular bioeconomyPublication . Abreu, Teresa; Luís, Catarina; Câmara, José S.; Teixeira, Juan; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Sousa Luís, Catarina Grace; Câmara, José; Perestrelo, RosaAbstract Grape pomace (GP), a by-residue from the wine industry, contains bioactive molecules such as phenolic compounds, and anthocyanins, among others, with potential health benefits. In the current study, these bioactive molecules were extracted from GP of different Vitis vinifera L. varieties (Tinta Negra, Complexa, Malvasia Roxa, Malvasia, Sercial, Verdelho, Boal, Terrantez) using the micro quick, easy, cheap, effective, rugged, and safe (µQuEChERS) procedure. The GP extracts were investigated using ultra-high performance liquid chromatography (UHPLC-PDA) to establish the phenolic fingerprint, and by in vitro assays to assess the antibacterial, anti-inflammatory, and antioxidant activities. Nine phenolic compounds were identified and quantified in GP extracts, with gallic acid (ranging from 10.4 to 12.9 g/100 g), catechin (2.97 to 5.08 g/100 g), quercetin (2.17 to 2.85 g/100 g), and trans-resveratrol (0.28 to 1.82 g/100 g) being the most prominent. GP from the Complexa variety exhibited the highest levels of total anthocyanin content (TAC, 6.67 mgCGE/100 g), total phenolic compounds (TPC, 4727 mgGAE/100 g), and antioxidant activity (DPPH, 9472 mgTE/100 g), while the Tinta Negra variety had the highest total catechin content (TCC, 947 mgCATE/100 g). A strong correlation (p < 0.001) was observed between the TPC-TAC, TPC-DPPH, DPPH-TAC, and TAC-TCC. Moreover, o-coumaric acid and quercetin are significantly (p < 0.001) correlated with TPC, TAC, TCC, and DPPH assays. The investigated GP extracts, at a concentration of 100 µg/mL, showed promising inhibition of albumin protein denaturation compared to aspirin (reference standard). The findings showed that the GP extracts were more useful at inhibiting Staphylococcus aureus compared to Escherichia coli. It is important to emphasise that the GP extracts demonstrated antioxidant, anti-inflammatory, and antibacterial properties, positioning it as an agro-waste with promising potential for use in the development of innovative functional foods, dietary supplements, and cosmetics, aligning with the circular bioeconomy model for its valorisation.
- Grape pomace as a renewable natural biosource of value-added compounds with potential food industrial applicationsPublication . Abreu, Teresa; Sousa, Patrícia; Gonçalves, Jéssica; Hontman, Nance; Teixeira, Juan; Câmara, José S.; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Gonçalves, Jéssica; Câmara, José; Perestrelo, Rosa; Hontman, NanceGrowing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.