Data/hora: 20/06/2024 20:01:25

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	31/08/2017	
Data da última atualização: 	10/10/2017	
Autoria: 	MATTOS, G. N.; TONON, R. V.; FURTADO, A. A. L.; CABRAL, L. M. C.	
Afiliação: 	Gabriela N. Mattos, UFRJ; RENATA VALERIANO TONON, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.	
Título: 	Grape by-product extracts against microbial proliferation and lipid oxidation: a review.	
Ano de publicação: 	2017	
Fonte/Imprenta: 	Journal of the Science of Food and Agriculture, n. 97, p. 1055-1064, 2017.	
Idioma: 	Inglês	
Conteúdo: 	The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction duringwine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grapewastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging frommedical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry	
Palavras-Chave: 	Antimicrobial agents.	
Thesaurus Nal: 	antioxidant activity; polyphenols; spoilage; winemaking.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (13718-1) - UPC - AP - DD -  -  -  - DIS