ArticleHeliyon2023
Preservation of white wine pomace by high hydrostatic pressure.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The trial behind it
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Who cites it
8 citing papers in PubMed.
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation.Antioxidants (Basel, Switzerland) · 2025Article
- Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments.Foods (Basel, Switzerland) · 2025Article
- Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts.Foods (Basel, Switzerland) · 2025Article
- Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo).Foods (Basel, Switzerland) · 2024Article
- High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").Foods (Basel, Switzerland) · 2024Article
- Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment.Foods (Basel, Switzerland) · 2024Article
- Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace.
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