Abstract
Nowadays, there is a growing interest in developing functional packaging materials from renewable resources containing bioactive compounds (such as polyphenols) in order to reduce the use of petroleum-based plastics and their impact on the environment. In this regard, the effect of a variety and concentration of grape pomace extracts (Feteasca Neagra or Merlot) incorporated within ice-templated 3D xanthan-based composites was evaluated by considering their water content, surface and texture properties, radical scavenging and microbiological activities. The embedding of Feteasca Neagra or Merlot grape pomace extracts was studied by static water swelling and contact angle measurements, and SEM, EDX, and TGA analyses. The water contact angle results showed an increase in the surface hydrophobicity of the extract-loaded cryogels with an increase in extract content from 10 to 40 v/v%. SEM micrographs indicated that the entrapment of grape pomace extracts affected the morphology of the pore walls and reduced the pore sizes. The antioxidant activity of grape pomace extract-loaded composite cryogels was closely related to the total phenolic content of grape variety and to their concentration into matrices. The highly hydrophobic character of composite cryogels containing Merlot grape pomace extract and their remarkable antimicrobial activity indicates a great potential of these materials for food packaging applications.
Highlights
Pomace is the main by-product of wine and juice production, representing the residue left after the juice is extracted by pressing the grapes during the vinification process
The grape pomace extracts derived from Feteasca Neagra or Merlot grape type were incorporated into the Xanthan gum (XG)/polyvinyl alcohol (PVA) matrix in order to establish which variety of grapes endows the polymeric films with special properties
The 3D XG-based composite cryogels were prepared by the freeze/thawing approach, using the optimum reaction conditions identified previously
Summary
Pomace is the main by-product of wine and juice production, representing the residue left after the juice is extracted by pressing the grapes during the vinification process. It is produced in huge quantities in many parts of the world and is composed mainly of skins, seeds and sometimes bunches. Tseng and Zhao [4] demonstrated that the wine resulting from the vinification process is an alternative source of antioxidant compounds and dietary fiber, in addition to decreasing the degree of oxidation of lipids in samples during the refrigeration of yogurts and sauces (dressings) for salads
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