Language:

Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films

Journal of polymers and the environment, 2022-09, Vol.30 (9), p.3609-3621 [Peer Reviewed Journal]

The Author(s) 2022. corrected publication 2022 ;The Author(s) 2022. corrected publication 2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1566-2543 ;EISSN: 1572-8919 ;DOI: 10.1007/s10924-022-02463-9

Full text available

Citations Cited by

Actions
1. Add to My Research
2. Remove from My Research
3. E-mail
4. Print
5. Permalink
6. Citation
7. EasyBib
8. EndNote
9. RefWorks
10. Delicious
11. Export RIS
12. Export BibTeX

Title:
Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films
Author: Gorrasi, Giuliana ; Viscusi, Gianluca ; Gerardi, Carmela ; Lamberti, Elena ; Giovinazzo, Giovanna
Subjects: Anthocyanins ; Antioxidants ; Biodegradability ; Biodegradation ; Byproducts ; Chemistry ; Chemistry and Materials Science ; Cultivars ; Environmental Chemistry ; Environmental Engineering/Biotechnology ; Fatty acids ; Fibers ; Flavanols ; Food ; Grapes ; Industrial Chemistry/Chemical Engineering ; Materials Science ; Metals ; Organic acids ; Original Paper ; Packaging ; Phenolic compounds ; Phenols ; Physical properties ; Polymer Sciences ; Polyphenols ; Skin ; Sustainability ; Sustainable manufacturing ; Sustainable materials ; Vitamin E ; Wine ; Wines
Is Part Of: Journal of polymers and the environment, 2022-09, Vol.30 (9), p.3609-3621
Description: Grape pomace, as by-product of wine making, is a source of polyphenols, fibers, fatty acids, metals, and organic acids, which could be used as raw component for the production of sustainable materials. Novel biodegradable films based on pomaces, from Negroamaro (red) and Fiano (white), Italian grape cultivars, were fabricated. Physical, chemical and antioxidant properties of material produced were characterized. In particular, migration tests of phenols from pomace films to aqueous food simulant medium were investigated. Data obtained allowed to evaluate the antioxidant activity in terms of total phenol assay and Trolox Equivalent Antioxidant Capacity assay and phenols profile. The characterization of phenolic composition confirmed the peculiarity of some compounds such as anthocyanins (191.17 ± 10.3 μg/g film) in red skin pomace film (NPF) and a great amount of flavanols (76.36 ± 1.72 μg/g film) in white skin pomace film (FPF). Antioxidant activity of polyphenols resulted in active films and was confirmed in migration test with aqueous food simulants. Physical properties of produced films were then studied in terms of morphological, thermal, mechanical and barrier properties. Finally, in the framework of sustainability and circular economy, the presented data paves the way to the design and production of active materials for packaging application starting from a widely available by-product derived from wine-making chain.
Publisher: New York: Springer US
Language: English
Identifier: ISSN: 1566-2543
EISSN: 1572-8919
DOI: 10.1007/s10924-022-02463-9
Source: ProQuest Central
Springer Nature OA Free Journals

Back to results list


INSPIRE LIBRARY - TON DUC THANG UNIVERSITY	(84-028) 37 755 057	Feedback
19 Nguyen Huu Tho St. Dist.7, HCM	thuvien@tdtu.edu.vn	Feedback

Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films

Searching Remote Databases, Please Wait