Grape pomace as a natural source of antimicrobial agents for food preservation

Autores
Galante, Micaela; Brassesco, María Emilia; Maragoni Santos, Carollyne; Beres, Carolina; Cavalcante Fai, Ana Elizabeth; Cabezudo, Ignacio
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Grape pomace, a by-product of winemaking, has emerged as a promisingsource of natural antimicrobial compounds for food applications. In responseto increasing concerns regarding foodborne illnesses and consumer demandfor clean-label products, its valorization represents a sustainable approachto enhance food safety and shelf life. This review combines a bibliometricanalysis with a critical examination of the scientific literature. The bibliometricanalysis identifies leading authors, institutions, countries, and research trendsrelated to the use of grape pomace in food preservation. The literature reviewsummarizes extraction techniques and antimicrobial evaluations. Grapepomace is rich in phenolic compounds with demonstrated antibacterialand antifungal activity. The antimicrobial effectiveness depends on factorssuch as grape variety, extraction method, polyphenol profile, and targetmicroorganisms. Its incorporation into food productsincluding meat, dairy,and beverageshas shown promising results. Additionally, bioactive extractshave been applied in edible films, coatings, and active packaging to inhibitmicrobial growth and prolong shelf life. The evidence supports the potential ofgrape pomace as an effective antimicrobial food additive. However, challengesremain, including the need for standardized extraction protocols, deeperunderstanding of antimicrobial mechanisms, and comprehensive safety andefficacy evaluations in real food systems. Addressing these gaps is essentialto facilitate the development of innovative food preservation strategies basedon grape pomace bioactives.
Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Brassesco, María Emilia. Universidade Católica Portuguesa; Portugal
Fil: Maragoni Santos, Carollyne. Universidade Federal do Rio de Janeiro; Brasil
Fil: Beres, Carolina. Universidade Federal do Rio de Janeiro; Brasil
Fil: Cavalcante Fai, Ana Elizabeth. Universidade Federal do Rio de Janeiro; Brasil
Fil: Cabezudo, Ignacio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Materia
GRAPE BY-PRODUCTS
ANTIMICROBIAL ACTIVITY
CLEAN LABEL
PHENOLIC COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/280467
Acceder
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spelling Grape pomace as a natural source of antimicrobial agents for food preservationGalante, MicaelaBrassesco, María EmiliaMaragoni Santos, CarollyneBeres, CarolinaCavalcante Fai, Ana ElizabethCabezudo, IgnacioGRAPE BY-PRODUCTSANTIMICROBIAL ACTIVITYCLEAN LABELPHENOLIC COMPOUNDShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Grape pomace, a by-product of winemaking, has emerged as a promisingsource of natural antimicrobial compounds for food applications. In responseto increasing concerns regarding foodborne illnesses and consumer demandfor clean-label products, its valorization represents a sustainable approachto enhance food safety and shelf life. This review combines a bibliometricanalysis with a critical examination of the scientific literature. The bibliometricanalysis identifies leading authors, institutions, countries, and research trendsrelated to the use of grape pomace in food preservation. The literature reviewsummarizes extraction techniques and antimicrobial evaluations. Grapepomace is rich in phenolic compounds with demonstrated antibacterialand antifungal activity. The antimicrobial effectiveness depends on factorssuch as grape variety, extraction method, polyphenol profile, and targetmicroorganisms. Its incorporation into food productsincluding meat, dairy,and beverageshas shown promising results. Additionally, bioactive extractshave been applied in edible films, coatings, and active packaging to inhibitmicrobial growth and prolong shelf life. The evidence supports the potential ofgrape pomace as an effective antimicrobial food additive. However, challengesremain, including the need for standardized extraction protocols, deeperunderstanding of antimicrobial mechanisms, and comprehensive safety andefficacy evaluations in real food systems. Addressing these gaps is essentialto facilitate the development of innovative food preservation strategies basedon grape pomace bioactives.Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Brassesco, María Emilia. Universidade Católica Portuguesa; PortugalFil: Maragoni Santos, Carollyne. Universidade Federal do Rio de Janeiro; BrasilFil: Beres, Carolina. Universidade Federal do Rio de Janeiro; BrasilFil: Cavalcante Fai, Ana Elizabeth. Universidade Federal do Rio de Janeiro; BrasilFil: Cabezudo, Ignacio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFrontiers Media2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/280467Galante, Micaela; Brassesco, María Emilia; Maragoni Santos, Carollyne; Beres, Carolina; Cavalcante Fai, Ana Elizabeth; et al.; Grape pomace as a natural source of antimicrobial agents for food preservation; Frontiers Media; Frontiers in Nutrition; 12; 8-2025; 1-232296-861XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fnut.2025.1650450/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2025.1650450info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:10:32Zoai:ri.conicet.gov.ar:11336/280467instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-02-26 10:10:32.799CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Grape pomace as a natural source of antimicrobial agents for food preservation
title Grape pomace as a natural source of antimicrobial agents for food preservation
spellingShingle Grape pomace as a natural source of antimicrobial agents for food preservation
Galante, Micaela
GRAPE BY-PRODUCTS
ANTIMICROBIAL ACTIVITY
CLEAN LABEL
PHENOLIC COMPOUNDS
title_short Grape pomace as a natural source of antimicrobial agents for food preservation
title_full Grape pomace as a natural source of antimicrobial agents for food preservation
title_fullStr Grape pomace as a natural source of antimicrobial agents for food preservation
title_full_unstemmed Grape pomace as a natural source of antimicrobial agents for food preservation
title_sort Grape pomace as a natural source of antimicrobial agents for food preservation
dc.creator.none.fl_str_mv Galante, Micaela
Brassesco, María Emilia
Maragoni Santos, Carollyne
Beres, Carolina
Cavalcante Fai, Ana Elizabeth
Cabezudo, Ignacio
author Galante, Micaela
author_facet Galante, Micaela
Brassesco, María Emilia
Maragoni Santos, Carollyne
Beres, Carolina
Cavalcante Fai, Ana Elizabeth
Cabezudo, Ignacio
author_role author
author2 Brassesco, María Emilia
Maragoni Santos, Carollyne
Beres, Carolina
Cavalcante Fai, Ana Elizabeth
Cabezudo, Ignacio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv GRAPE BY-PRODUCTS
ANTIMICROBIAL ACTIVITY
CLEAN LABEL
PHENOLIC COMPOUNDS
topic GRAPE BY-PRODUCTS
ANTIMICROBIAL ACTIVITY
CLEAN LABEL
PHENOLIC COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Grape pomace, a by-product of winemaking, has emerged as a promisingsource of natural antimicrobial compounds for food applications. In responseto increasing concerns regarding foodborne illnesses and consumer demandfor clean-label products, its valorization represents a sustainable approachto enhance food safety and shelf life. This review combines a bibliometricanalysis with a critical examination of the scientific literature. The bibliometricanalysis identifies leading authors, institutions, countries, and research trendsrelated to the use of grape pomace in food preservation. The literature reviewsummarizes extraction techniques and antimicrobial evaluations. Grapepomace is rich in phenolic compounds with demonstrated antibacterialand antifungal activity. The antimicrobial effectiveness depends on factorssuch as grape variety, extraction method, polyphenol profile, and targetmicroorganisms. Its incorporation into food productsincluding meat, dairy,and beverageshas shown promising results. Additionally, bioactive extractshave been applied in edible films, coatings, and active packaging to inhibitmicrobial growth and prolong shelf life. The evidence supports the potential ofgrape pomace as an effective antimicrobial food additive. However, challengesremain, including the need for standardized extraction protocols, deeperunderstanding of antimicrobial mechanisms, and comprehensive safety andefficacy evaluations in real food systems. Addressing these gaps is essentialto facilitate the development of innovative food preservation strategies basedon grape pomace bioactives.
Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Brassesco, María Emilia. Universidade Católica Portuguesa; Portugal
Fil: Maragoni Santos, Carollyne. Universidade Federal do Rio de Janeiro; Brasil
Fil: Beres, Carolina. Universidade Federal do Rio de Janeiro; Brasil
Fil: Cavalcante Fai, Ana Elizabeth. Universidade Federal do Rio de Janeiro; Brasil
Fil: Cabezudo, Ignacio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
description Grape pomace, a by-product of winemaking, has emerged as a promisingsource of natural antimicrobial compounds for food applications. In responseto increasing concerns regarding foodborne illnesses and consumer demandfor clean-label products, its valorization represents a sustainable approachto enhance food safety and shelf life. This review combines a bibliometricanalysis with a critical examination of the scientific literature. The bibliometricanalysis identifies leading authors, institutions, countries, and research trendsrelated to the use of grape pomace in food preservation. The literature reviewsummarizes extraction techniques and antimicrobial evaluations. Grapepomace is rich in phenolic compounds with demonstrated antibacterialand antifungal activity. The antimicrobial effectiveness depends on factorssuch as grape variety, extraction method, polyphenol profile, and targetmicroorganisms. Its incorporation into food productsincluding meat, dairy,and beverageshas shown promising results. Additionally, bioactive extractshave been applied in edible films, coatings, and active packaging to inhibitmicrobial growth and prolong shelf life. The evidence supports the potential ofgrape pomace as an effective antimicrobial food additive. However, challengesremain, including the need for standardized extraction protocols, deeperunderstanding of antimicrobial mechanisms, and comprehensive safety andefficacy evaluations in real food systems. Addressing these gaps is essentialto facilitate the development of innovative food preservation strategies basedon grape pomace bioactives.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/280467
Galante, Micaela; Brassesco, María Emilia; Maragoni Santos, Carollyne; Beres, Carolina; Cavalcante Fai, Ana Elizabeth; et al.; Grape pomace as a natural source of antimicrobial agents for food preservation; Frontiers Media; Frontiers in Nutrition; 12; 8-2025; 1-23
2296-861X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/280467
identifier_str_mv Galante, Micaela; Brassesco, María Emilia; Maragoni Santos, Carollyne; Beres, Carolina; Cavalcante Fai, Ana Elizabeth; et al.; Grape pomace as a natural source of antimicrobial agents for food preservation; Frontiers Media; Frontiers in Nutrition; 12; 8-2025; 1-23
2296-861X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fnut.2025.1650450/full
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2025.1650450
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.176822

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