Dried Grape Pomace Research Articles

Determination of feed value of chemically treated sun-dried grape pomace

This study aimed to elucidate the effects of various chemical treatments on the in vitro dry matter digestibility (IVDMD) and concomitant feed value of dried grape pomace (DGP). Sun-dried grape pomace, derived from grapes processed in Denizli, Türkiye province was used in the experiment. One control group and three treatment groups were established, each with eight replicates. The first, second and third experimental groups were treated with 1.5% ammonia (NH3), 3% urea (CH4N2O) and 3% sodium hydroxide (3%) (NaOH), respectively. The dry matter content was set at 50% for all groups. The control group received no additional chemicals. All groups were kept in airtight, closed plastic bags at room temperature for one week. Adding NH3 and CH4N2O significantly improved crude protein levels (24.45 and 19.84%, respectively) and in vitro protein degradability (59.84 and 65.69%, respectively) in the experimental groups (p

Broad-spectrum virucidal activity of a hydroalcoholic extract of grape pomace

Grape pomace is a by-product of winemaking often disposed of before full exploitation. Indeed, this natural product holds great potential for sustainable utilization. In this study, dried grape pomace was reprocessed to assess its potential as a valuable source of antiviral metabolites. The antiviral activity of the extract was assessed against Herpes Simplex virus type-2, Feline Calicivirus, Coxsackievirus B5, and Influenza type-A virus, revealing potent broad virucidal effect. Indeed, it abolished viral infection when the extract was incubated with viruses before or during infection, whereas no significant toxic effects were observed up to 3 mg/mL.UHPLC-MS/MS analysis identified quercetin, gallic acid, and ethyl gallate as its primary constituents. These did not fully account for its virucidal action, suggesting the presence of additional active components and/or synergistic effect of more compounds.Thus, grape pomace may be exploited as a sustainable source for the preparation of environmentally friendly broad-spectrum virucidal disinfectants.

Caprine milk fatty acid responses to dietary dried grape pomace

Including grape pomace in goat diets presents a potentially valuable strategy for enhancing the sustainability of goat farming and mitigating environmental risks. This work aimed to investigate the impact of dietary dried grape pomace (DGP) on milk yield, milk composition and milk fatty acid (FA) profile in goats. Gas chromatography was utilised to obtain an extensive profile of FA in milk fat. Dry matter intake, as well as milk yield and composition were not altered by dietary DGP. Despite the predominance of linoleic acid (LA, 18:2 cis-9,cis-12) in the lipids of DGP and the presence of phenolic compounds, its inclusion in the diet did not negatively affect the quantitatively main groups of FA. Furthermore, there was no significant impact on butyric, caproic, caprylic, and capric acids, the major 18:1 trans isomers, including vaccenic acid (18:1 trans-11), LA, α-linolenic acid (18:3 n-3), and the long chain polyunsaturated n-6 and n-3 FA. However, rumenic acid in milk fat was significantly reduced from 0.36 to 0.30 g/100 g of total fatty acid methyl esters. This study supports that up to 6%, DGP can be safely included in conventional dairy goat diets without compromising the production results or altering to great extent the milk FA profile.

Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders.

Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50°C. The Page model allowed to calculate the drying constant (0.188-0.404s-1), whereas the effective moisture diffusivity ranged from 6.64×10-9 to 9.38×10-9 m2/s for CD and from 8.83×10-9 to 11.16×10-9 m2/s for IR, respectively. Chromatographic analysis highlighted the presence of 28 anthocyanins, with cyanidin-3-O-monoglucoside as a main bioactive in both powder. The probiotic survivale rate reached 7.0 log CFU/g dry weight after 14days of storage at 4°C. The extracts affected conformation of α-amylase, with binding constants lower for IR extract (15.94±1.61×10-2 Mol/L) when compared with CD (25.09±2.14×10-2 Mol/L). The IC50 values were significant higher for the IR (6.92±0.09 μMol C3G/mL) when compared with CD extract (10.70±0.12 μMol C3G/mL).

Supplementation with antioxidants and phenolic compounds in ruminant feeding and its effect on dairy products: a systematic review.

Milk and dairy products have great importance in human nutrition related to the presence of different nutrients, including protein, fatty acid profile and bioactive compounds. Dietary supplementation with foods containing these types of compounds may influence the chemical composition of milk and dairy products and hence, potentially, the consumer. Our objective was to summarize the evidence of the effect of supplementation with antioxidants and phenolic compounds in the diets of dairy animals and their effects on milk and dairy products. We conducted a systematic search in the MEDLINE/PubMed database for studies published up until July 2022 that reported on supplementation with antioxidants and phenolic compounds in diets that included plants, herbs, seeds, grains and isolated bioactive compounds of dairy animals such as cows, sheep and goats and their effects on milk and dairy products. Of the 94 studies identified in the search, only 15 met the inclusion criteria and were analyzed. The review revealed that supplementation with false flax cake, sweet grass, Acacia farnesiana, mushroom myceliated grains and sweet grass promoted an effect on the milk lipid profile, whereas supplementation with dried grape pomace and tannin extract promoted an effect on the milk and cheese lipid profiles. In six studies, the addition of Acacia farnesiana, hesperidin or naringin, durum wheat bran, mushroom myceliated grains, dried grape pomace and olive leaves increased the antioxidant activity of milk. In conclusion, supplementation with bioactive compounds had a positive impact which ranged from an increase in antioxidant capacity to a decrease in oxidative biomarkers such as malondialdehyde.

Effect of Grape Pomace Intake on the Rumen Bacterial Community of Sheep

The performance of ruminants is affected mainly by the rumen bacterial community. The composition and properties of the rumen bacterial community depend largely on the diet components that are fed to the ruminant. The aim of this study was to determine the effect of grape pomace intake on the rumen bacterial community of sheep. Four different diets, two of which contained dried grape pomace (DGP), were used in this study. Rumen fluid samples from 12 wethers were used for 16S rRNA gene sequencing and subsequent bacterial identification. At the phylum level, Bacteroidetes and Firmicutes; at the family level, Prevotellaceae and Porphyromonadaeceae; and at the genera level, Prevotella and Verrucomicrobia_Subdivision5_genera_incertae_sedis were the most common regardless of the diet the animals were fed. After the addition of DGP to the diet, the relative abundance of Methanobrevibacter, Butytirivibrio, Fretibacterium, and Verrucomicrobia _Subdivision3 _genera_incertae_sedis significantly increased, whereas that of Succiniclasticum and Selenomonas significantly decreased. The upregulated pathway of methanogenesis from H2 and CO2 was supported by a significant increase in Methanobacteriaceae after the diet was supplemented with DGP. The rumen bacterial community diversity indices (Richness and Shannon) were significantly affected by diet composition as well as by the change of housing location. The addition of DGP into the wethers’ diet increased the richness of the rumen bacterial community, which is good for maintaining rumen bacterial homeostasis. No adverse effect of the addition of DPG on the rumen bacterial community was noted.

Combining Different Approaches for Grape Pomace Valorization: Polyphenols Extraction and Composting of the Exhausted Biomass

Grape pomace represents 60%, by weight, of the solid side-streams of the wine-making process. The quantities produced, seasonality, and the presence of polyphenols pose economic and environmental issues that require proper management approaches based on the principles of sustainability and circular economy. The present work focuses on the combined application of solid–liquid extraction of polyphenols from ground grape pomace using a hydroethanolic mixture and the composting of the exhausted pomace. The obtained results support the possibility of recovering approximately 76.5 g of extract per kg of dry grape pomace (or 1.8 g of total phenols per kg of dry grape pomace). The composting process was not affected by the extraction process. On the contrary, the composting process was enhanced by the pomace particle size reduction, in terms of final biostability and content of humic acids.

Influence of expectation on sensorial shelf-life of grape pomace flour-based bread

The present work aimed to evaluate whether consumers’ expectations affect sensorial shelf life (SSL) of a bread added of grape pomace flour by two SSL approaches. A chemical-free vegan bread added of dried grape pomace was storage at room temperature for up to 7 days. On hundred people were asked about their expectation to try it and evaluated the breads’ softness, flavor and overall acceptance. Additionally, participants were asked whether each sample was sensorial accepted or not. SSL were estimated statistically by acceptability limit and survival analysis. Consumers with the lowest expectation are more sensitive to sensory changes over storage. Participants the with highest expectations evaluated the breads’ softness to be hedonically acceptable up to 4 days, flavor up to 5 days and globally up to 7 days. Those with the lowest expectations, liked the product’s softness and flavor up to 1 day, meanwhile overall acceptance was good throughout 2 days of storage. Consumers with slight positive expectation were sensitive to texture and flavor changes in comparison to those with high expectation, but global acceptance were similar. SSL estimation based on survival analysis was close to 7 days, and expectation did not affect the probability of consumers reject the product. Grape residue-based products are eco-innovations for food industries and SSL has never been reported in literature for this kind of product, which is essential to proper launch it in the market.

Effect of grape pomace feeding on fattening parameters and fatty acids profile in geese

It was published, that grape pomace has a positive effect on the animal organism and is also a rich source of fatty acids. The inclusion of grape pomace in the geese feed mixture was the main objective of the following experiment. The addition of grape pomace into the feed mixture was used to investigate to what extent will affect the fattening parameters of geese and the profile of fatty acids analysed from the abdominal fat of geese. The experiment was carried out on 20 geese (Czech goose breed). Two groups were formed to obtain the same average weight. The average weight of the experimental group at the beginning was 1857 ± 196 g. The average weight of the control group was 1872 ± 248 g. For 49 days, both groups were fed a commercial complete feed mixture for geese fattening while in the experimental group 1% of the feed mixture was replaced by dried grape pomace. The average weight of geese of the control group at the end of fattening was 5579 ± 770 g and of the experimental group 5752 ± 752 g. The addition of dried grape pomace to the feed mixture in the fattening of geese increased the average daily weight gain of geese by 5.2% (P˃0.05), liver weight by 22.5% (P˂0.05) and increased the content of monounsaturated fatty acids by 2.5% (P˃0.05), especially oleic acid by 3.0% (P˃0.05). A reduced content of polyunsaturated fatty acids by 1.5% (P˃0.05) and decreased saturated fatty acid content by 3.2% (P˃0.05) was detected in the experimental group. It can be concluded that the addition of grape pomace affected the liver weight of fattened gees, while the effect on fatty acids composition was insignificant.

Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

SummaryWheat‐based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP‐muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC‐HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP‐vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists.

ВЛИЯНИЕ КОРМОВЫХ ДОБАВОК ИЗ ОТХОДОВ ПЕРЕРАБАТЫВАЮЩИХ ОТРАСЛЕЙ НА ПРОДУКТИВНОСТЬ И АНТИОКСИДАНТНЫЙ СТАТУС КУР-НЕСУШЕК

The article presents the results of studies on the effect of fodder meal from flax seeds with the addition of dry tomato and grape pomace, separately and in combination, on the intensity of egg laying, the quality of food eggs and the activity of enzymes of the antioxidant status of laying hens of the second phase of productivity.

Grape pomace in equine nutrition: effect on antioxidant status

Grape pomace in equine nutrition: effect on antioxidant status

Effect of feeding ensiled or dried grape pomace on nitrogen utilization in backgrounding cattle

Effect of feeding ensiled or dried grape pomace on nitrogen utilization in backgrounding cattle

The Effect of Dried Grape Pomace Feeding on Nutrients Digestibility and Serum Biochemical Profile of Wethers

The aim of this study was to find the effect of dried grape pomace (GP) feeding on the nutrients digestibility coefficients and biochemical parameters of sheep blood serum. The experiment was divided into three feeding periods—C (control), GP1 (1% grape pomace concentration), and GP2 (2% grape pomace concentration). Wethers in three groups in balance cages were housed for right feces collection. The C feed diet consisted of hay, ground wheat, soybean meal, mineral and vitamin lick. An experimental diet with 1% and 2% addition of GP from the daily dry matter intake was fed. After that, digestibility coefficients (in %) were calculated by the difference between nutrient intake and excretion. Furthermore, in the wethers’ blood, biochemical parameters (mineral, energetic, nitrogen, and enzymatic profile) were analyzed. After the GP2 feeding, statistically significant higher digestibility of CP (crude protein), NFC (nonfiber carbohydrates), NDF (neutral detergent fiber), and OM (organic matter) was found. However, the addition of dried GP increased significantly the content of Cl− and decreased the value of glucose, nevertheless, their concentrations were within the reference interval. Parameters of the wethers’ blood serum nitrogen and enzymatic profile were not affected by GP feeding. Dried grape pomace in an amount of 2% diet dry matter can be considered a suitable source of nutrients in sheep feeding, which in addition should improve the digestibility of diet crude protein.

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.

The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (P < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.

Grape Pomace Ingestion by Dry Cows Does Not Affect the Colostrum Nutrient and Fatty Acid Composition.

Simple SummaryThe introduction of alternative feedstuff such as grape pomace into the diets of dry cows could decrease the cereal needs in ruminant feeding systems and could modify the composition of colostrum. Grape pomace is a by-product of the wine industry. It contains polyphenols and fatty acids, which have the potential to improve the animal product quality. The nutritional quality of colostrum and the quality of colostral fat is affected by dry cow nutrition in the late stages of pregnancy. This study determined the potential of grape pomace feeding to increase colostral protein, which, according to the literature, is connected with the concentration of immunoglobulin G, better passive immunisation, and the health of calves. The addition of grape pomace was determined to have no effect on colostral nutrient and fatty acid concentrations. Thus, grape pomace can be used as a nutrient source for dry cows.The utilisation of different by-products from the food industry as nutrient sources for farm animals is both possible and beneficial. Grape pomace is a by-product that contains polyphenols and fatty acids, both of which have the potential to improve the nutritional quality of cow colostrum. This study aimed to explore how the addition of grape pomace to the diet of dry cows affects the concentration of nutrients and fatty acids of colostrum. Sixteen Slovak spotted cows in late pregnancy were used in this study. From the seventh day before expected calving to the day of calving, cows in the grape pomace group received a diet supplemented with dried grape pomace, at 0.116 kg/cow/day. Colostrum samples were analysed for basal nutrients and fatty acid concentrations. Between the control and experimental groups, the nutrient and fatty acid concentrations of all the colostrum samples did not show significant differences. The nutrient levels in the colostrum from both groups of cows were typical, as related to the time from calving. The addition of the grape pomace into the diet of dry cows had no effect on nutrient concentrations and the fatty acid composition of the colostrum. The somatic cell score of the colostrum sampled at the 12th hour after calving (4.2 versus 2.6) was positively affected by grape pomace addition. The results of this study revealed that grape pomace (fed in an amount of 0.116 kg/cow/day) had no positive or negative effect on the base nutrients and fatty acids of cow colostrum, and, therefore, grape pomace can be used as a nutrient source for dry cows in small amounts.

Effect of dietary flaxseed meal supplemented with dried tomato and grape pomace on performance traits and antioxidant status of laying hens

This study was carried out to determine the effect of dietary flaxseed meal (FSM) supplemented with dried tomato pomace (DTP) and dried grape pomace (DGP) on performance, egg quality, biochemical parameters traits and antioxidant status of laying hens. Birds (1825 ± 87 g of body weight) were divided into 12 dietary groups with six replicates per group (eight birds per replicate), under a completely randomized design with factorial arrangement 2 × 3 × 2 consisted of two levels of DTP (0 and 15%), three FSM levels (0, 4 and 8%) and two levels of DGP (0 and 5%). As a result of this study, there were no significant differences in egg production and weight as well in feed conversion ratio (FCR) among treatments (p > 0.05). Feeding of DGP reduced significantly feed intake and egg mass when compared to control group (p < 0.05). There was no effect (p > 0.05) of dietary treatment on shell thickness and strength, shape index, Haugh unit and egg specific gravity. Hens consuming 15% DTP and 5% DGP revealed a significantly higher yolk color compared to the other dietary treatments (p < 0.05). Moreover, there was no difference among dietary treatments in terms of serum low-density lipoprotein cholesterol (LDL) and high-density lipoprotein cholesterol (HDL) cholesterol, atherogenic index, triglycerides, total cholesterol levels (p > 0.05). Serum antioxidant parameters as glutathione peroxidase (GSH-Px) activity, malondialdehyde (MDA), total superoxide dismutase (TSOD) and total antioxidant capacity (T-AOC) were not influenced by treatments (p > 0.05). Based on findings, FSM and DTP supplements did not significantly impact most of hens’ performance indicators and egg quality parameters, whereas significant improvements were observed by feeding of 15% DTP and 5% DGP on egg traits, in particular on egg-yolk color that plays a key-role in consumer’s choice. However, the supplementation of FSM and DTP or DGP even in laying hen diet is still controversial and further research is needed.

Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of okuzgozu) under different extraction conditions, thus utilising waste of wine production. The dried grape pomace was extracted at 3 various temperatures, 4 different periods and 5 different solvent ratios. 12 different anthocyanins, the free radical scavenging activity, total phenolic content and total monomeric anthocyanin of the extracts were determined and values of the samples ranged between 5.2-676.1 (mg/kg), 1.99-3.65 (IC50 mg/mL), 83.68-1598.57 (mg gallic acid/100 g) and 730.7-1850.3 (mg/100 g as mv-3-glc equivalents), respectively. The most suitable temperature, time and solvent ratio for the highest extraction of anthocyanins were obtained at 50 °C and 50:50, 180 min, respectively.

Effect of dietary grape pomace on fats digestibility in horses

Effect of dietary grape pomace on fats digestibility in horses

PSVI-8 Effects of feeding ensiled or dried grape pomace on measures of nitrogen utilization in backgrounding cattle

Abstract Because of its content of polyphenolic compounds, feeding grape pomace (GP) could alter nitrogen (N) utilization in cattle in a manner that limits urinary N excretion and, thus, reactive N emissions. However, the preservation method used for GP, whose shelf-life is limited when fresh, could potentially cause changes in the bioactivity of the polyphenolic compounds. This study evaluated the effects of feeding either ensiled or sun-dried GP on ruminal ammonia-N (NH3-N) and plasma urea-N (PUN) concentrations, and route of N excretion in backgrounding cattle. Six ruminally-cannulated beef heifers were used in a replicated 3 × 3 Latin square design with 21-d periods. Dietary treatments were (DM basis): 1) a typical backgrounding diet (CON), 2) CON + 15% ensiled GP, and 3) CON + 15% sun-dried GP. Grape pomace partially replaced triticale silage in the diet. Ruminal fluid (d 19 at 3 h post-feeding), blood (d 21 at 3 h post-feeding), and fecal grab and spot urine samples (d 19 at 0900, 1500, and 2100; d 20 at 0300, 1200, and 1800 h; d 21 at 0000 and 0600 h) were collected and analyzed for metabolites. Data was analyzed using PROC MIXED in SAS. There was no diet effect (P ≥ 0.48) on N intake, and ruminal NH3-N and PUN concentrations. Urine N (g/d and % of N intake) and urea-N (g/d) output were lower (P &amp;lt; 0.01) for heifers fed GP-containing diets than the CON diet. However, fecal N excretion (g/d and % of N intake) was greater (P = 0.01) for heifers fed GP-containing diets than the CON diet. In summary, although there was no diet effect ruminal NH3-N and PUN concentrations, feeding GP irrespective of preservation method, was effective in changing the route of N excretion from urine to feces, which is beneficial from an environmental standpoint.