This book chapter focuses on the environmental issues linked
with the wine industry, mainly the amount of waste it generates. However,
studies have shown that the by-products of this waste, including grapes, skins,
seeds, and leaves, contain essential biocompounds and nutrients like phenolic
compounds, flavonoids, procyanidins, and vitamin C that are beneficial to human
health. These by-products have been found to possess antioxidant,
anti-inflammatory, cardioprotective, anti-aging, and anti-cancer properties.
However, due to their perishable nature, they need preservation methods. This
chapter recommends using edible films and coatings, a novel and eco-friendly
post-harvest preservation technique. This method helps maintain the quality of
lightly processed foods, preserve essential nutrients, protect against
microorganisms, and maintain their original appearance. Therefore, this review
aims to explore different techniques and types of edible coatings like
chitosan, agar-agar, gelatin, alginate, guar gum, soy lecithin, maltodextrin,
inulin, and propolis for the preparation of grape by-products in foods and
drinks. More research is required to optimize coating formulations for the best
quality.
Author(s) Details:
Teresa Pinto,
CITAB, Department of Biology and Environment, Institute for
Innovation, Capacity Building and Sustainability of Agrifood Production, School
of Life and Environmental Sciences, University of Trás-os-Montes and Alto
Douro, 5000-801 Vila Real, Portugal.
Ana
Pinto,
University
of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Alice Vilela,
CQ-VR, Department of Agronomy, School of Agrarian and Veterinary
Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real,
Portugal.
Please see the link here: https://stm.bookpi.org/RPMAB-V1/article/view/13852
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