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Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.
J Food Sci. 2011 Apr; 76(3):E309-17.JF

Abstract

Wine grape pomace (WGP) (cv. Merlot) extract-based films were studied in terms of their physicochemical, mechanical, water barrier, nutritional, and antibacterial properties. Pomace extract (PE) was obtained by hot water extraction and had a total soluble solid of 3.6% and pH 3.65. Plant-based polysaccharides, low methoxyl pectin (LMP, 0.75% w/w), sodium alginate (SA, 0.3% w/w), or Ticafilm (TF, 2% w/w), was added into PE for film formation, respectively. Elongation at break and tensile strength were 23% and 4.04 MPa for TF-PE film, 25% and 1.12 MPa for SA-PE film, and 9.89% and 1.56 MPa for LMP-PE film. Water vapor permeability of LMP-PE and SA-PE films was 63 and 60 g mm m(-2) d(-1) kPa, respectively, lower than that of TF-PE film (70 g mm m(-2) d(-1) kPa) (P<0.05). LMP-PE film had higher water solubility, indicated by the haze percentage of water after 24 h of film immersion (52.8%) than that of TF-PE (25.7%) and SA-PE (15.9%) films, and also had higher amount of released phenolics (96.6%) than that of TF-PE (93.8%) and SA-PE (80.5%) films. PE films showed antibacterial activity against both Escherichia coli and Listeria innocua, in which approximate 5-log reductions in E. coli and 1.7- to 3.0-log reductions in L. innocua were observed at the end of 24 h incubation test compared with control. This study demonstrated the possibility of utilizing WGP extracts as natural, antimicrobial, and antioxidant promoting film-forming material for various food applications.

PRACTICAL APPLICATION

WGP extract-based edible films with the addition of a small amount of commercial polysaccharides showed attractive color and comparable mechanical and water barrier properties to other edible films. The films also demonstrated their potential antioxidant and antimicrobial functions. Hence, they may be used as colorful wraps or coatings for food, pharmaceutical, or other similar applications.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Deng Q
Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA.
Zhao Y
No affiliation info available

MeSH

Anti-Bacterial AgentsChemical PhenomenaEscherichia coliFeasibility StudiesFood PackagingFood-Processing IndustryFruitHydrogen-Ion ConcentrationIndustrial WasteListeriaMechanical PhenomenaPermeabilityPhenolsPigmentationPlant EpidermisPlant ExtractsSolubilityTensile StrengthVitisWaterWine

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21535831

Citation

Deng, Qian, and Yanyun Zhao. "Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract-based Films." Journal of Food Science, vol. 76, no. 3, 2011, pp. E309-17.
Deng Q, Zhao Y. Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films. J Food Sci. 2011;76(3):E309-17.
Deng, Q., & Zhao, Y. (2011). Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films. Journal of Food Science, 76(3), E309-17. https://doi.org/10.1111/j.1750-3841.2011.02090.x
Deng Q, Zhao Y. Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract-based Films. J Food Sci. 2011;76(3):E309-17. PubMed PMID: 21535831.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films. AU - Deng,Qian, AU - Zhao,Yanyun, PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/27/medline SP - E309 EP - 17 JF - Journal of food science JO - J Food Sci VL - 76 IS - 3 N2 - UNLABELLED: Wine grape pomace (WGP) (cv. Merlot) extract-based films were studied in terms of their physicochemical, mechanical, water barrier, nutritional, and antibacterial properties. Pomace extract (PE) was obtained by hot water extraction and had a total soluble solid of 3.6% and pH 3.65. Plant-based polysaccharides, low methoxyl pectin (LMP, 0.75% w/w), sodium alginate (SA, 0.3% w/w), or Ticafilm (TF, 2% w/w), was added into PE for film formation, respectively. Elongation at break and tensile strength were 23% and 4.04 MPa for TF-PE film, 25% and 1.12 MPa for SA-PE film, and 9.89% and 1.56 MPa for LMP-PE film. Water vapor permeability of LMP-PE and SA-PE films was 63 and 60 g mm m(-2) d(-1) kPa, respectively, lower than that of TF-PE film (70 g mm m(-2) d(-1) kPa) (P<0.05). LMP-PE film had higher water solubility, indicated by the haze percentage of water after 24 h of film immersion (52.8%) than that of TF-PE (25.7%) and SA-PE (15.9%) films, and also had higher amount of released phenolics (96.6%) than that of TF-PE (93.8%) and SA-PE (80.5%) films. PE films showed antibacterial activity against both Escherichia coli and Listeria innocua, in which approximate 5-log reductions in E. coli and 1.7- to 3.0-log reductions in L. innocua were observed at the end of 24 h incubation test compared with control. This study demonstrated the possibility of utilizing WGP extracts as natural, antimicrobial, and antioxidant promoting film-forming material for various food applications. PRACTICAL APPLICATION: WGP extract-based edible films with the addition of a small amount of commercial polysaccharides showed attractive color and comparable mechanical and water barrier properties to other edible films. The films also demonstrated their potential antioxidant and antimicrobial functions. Hence, they may be used as colorful wraps or coatings for food, pharmaceutical, or other similar applications. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535831/Physicochemical_nutritional_and_antimicrobial_properties_of_wine_grape__cv__Merlot__pomace_extract_based_films_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02090.x DB - PRIME DP - Unbound Medicine ER -