Food spoilage is a major global concern, and solutions involving green active packaging are being actively sought. Grape marc is a by-product of the wine industry, and is rich in tannins with antioxidant and antimicrobial activity. For use in melt blending with plastics such as polyethylene, the impact of heating a grape tannin extract to 150°C was evaluated. While there was a loss in total phenolic content after heating, this did not lead to a loss in functionality. There was an improvement in antioxidant activity from 65.3 ± 0.6% to 70.8 ± 1.3% DPPH radicals scavenged, and a significant improvement in antimicrobial activity. Against E. coli, the activity improved by 35%, while against S. aureus there was improvement of 60%. FT-IR analysis showed no degradation of the extract when heated to 150°C, other than some disruption of hydrogen bonds within the condensed tannin network.
Charlotte Vandermeer*, K.J.O. (2018). Effect of heat on grape marc extract. INTERNATIONAL JOURNAL OF NANOTECHNOLOGY, 8/9/10, 792-797 [10.1504/IJNT.2018.098450].
Effect of heat on grape marc extract
Arianna RicciMembro del Collaboration Group
;Andrea VersariMembro del Collaboration Group
;
2018
Abstract
Food spoilage is a major global concern, and solutions involving green active packaging are being actively sought. Grape marc is a by-product of the wine industry, and is rich in tannins with antioxidant and antimicrobial activity. For use in melt blending with plastics such as polyethylene, the impact of heating a grape tannin extract to 150°C was evaluated. While there was a loss in total phenolic content after heating, this did not lead to a loss in functionality. There was an improvement in antioxidant activity from 65.3 ± 0.6% to 70.8 ± 1.3% DPPH radicals scavenged, and a significant improvement in antimicrobial activity. Against E. coli, the activity improved by 35%, while against S. aureus there was improvement of 60%. FT-IR analysis showed no degradation of the extract when heated to 150°C, other than some disruption of hydrogen bonds within the condensed tannin network.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
