Effect of heat on grape marc extract
by Charlotte Vandermeer; Kenneth J. Olejar; Arianna Ricci; Simon Swift; Andrea Versari; Paul A. Kilmartin
International Journal of Nanotechnology (IJNT), Vol. 15, No. 8/9/10, 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.

Online publication date: Fri, 22-Mar-2019

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