Applications of extracts from skin and seed muscadine grape (Vitis rotundifolia Michx.) waste on bacterial growth, autoxidation, and color in atlantic salmon (Salmo salar L.). Issue 7 (20th May 2019)

• Record Type: Journal Article
• Authors: Simoes, Julia Siqueira; Mársico, Eliane Teixeira; Marshall, Maurice R.; Simonne, Amarat; Yagiz, Yavuz; Xu, Changmou; Hsu, Wei‐Yea; de Oliveira Resende Ribeiro, Roberta; Conte‐Junior, Carlos Adam
• Is Part Of: Journal of food processing and preservation. Volume 43:Issue 7(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-05-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13976
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Phenolic compounds from grape waste have been used for researches as an alternative for food processing. In this context, the aim of this study was to evaluate the influence of skin and seed Muscadine grape extracts from viticulture waste over bacterial growth, antioxidant activity, and color on Atlantic salmon fillet. Total phenolic content and antioxidant capacity were evaluated by Folin–Ciocalteu and DPPH assays. Samples were analyzed by mesophilic count; pH, peroxide value and TBARS; and color parameters. It was observed that there is an influence over lag phase on bacterial growth. Primary oxidation was reduced ( p < 0.05) on samples treated with seed extract. Treatments with skin extract suggested ( p > 0.05) that astaxanthin was more effective on antioxidant activity. Samples treated with skin extract showed a significant difference ( p < 0.05) on L *, a *, and b * values. Skin and seed extracts applicability showed to be an interesting alternative for food industries to synthetic antimicrobial and antioxidants. Practical applications: Several thousand tons of waste are produced every year by viniculture, increasing the environmental situation. This study can contribute to reduce the problem and improve the fish quality for using immersion of polyphenol solution under fillet, which can be an interesting alternative for fishery industry.