The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Oxidation-Driven Assembly of Phenolic Compounds from Grape Seeds Waste into Nanoparticles as Potential Anti-Inflammatory and Wound Healing Therapies

Plant polyphenols have recently emerged as green nanoparticle (NP) precursors by oxidation-triggered assembly using oxidizing agents or in alkaline media. This study explored the potential of polyphenolic extracts derived from grape seed waste to serve as natural nanocarriers. Phenolic fractions were extracted from defatted grape seed waste, freeze-dried into powder, and characterized. Grape seed extracts (GSEs) of Obeidi and Asswad Karech, Lebanese autochthonous white and red grape varieties, respectively, had total phenolic contents (TPC) of 370 and 311 mg of gallic acid equivalents (GAE) per gram of dry matter, respectively, along with a high content of catechins, gallic acid, epicatechins, caffeic acid, syringic acid, and protocatechuic acid. GSE NPs were obtained by the oxidation-triggered self-assembly of Obeidi and Asswad Karech polyphenols in the presence of sodium metaperiodate as the oxidizing agent. The NPs exhibited a spherical morphology, hydrodynamic diameters of 109 and 142 nm, and zeta potential values of -20 and -19 mV for Obeidi and Asswad Karech, respectively. Both types of NPs showed high colloidal and chemical stability, even after storage for three months at 4 °C. They also demonstrated high antioxidant capacity, excellent biocompatibility in human dermal fibroblasts, and promising intracellular radical scavenging activity in stimulated RAW 264.7 macrophages. Furthermore, a gel formulation containing 2% Obeidi GSE NPs promoted wound healing with controlled infections and inflammation and faster tissue regeneration in a rat excision wound model. By day 19 of treatment, deep wounds treated with GSE NPs were fully healed with no visible scarring, while the untreated group showed deep scarring and discoloration. Our findings address the valorization of waste generated by wineries and present a promising natural nanocarrier with high stability, antioxidant properties, and anti-inflammatory activity.

Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides

Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiological properties. Their research and production involve many disciplines such as medicine, chemical industry, and biology. Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflammatory, antioxidant, and lipid-lowering properties. Therefore, the industrial applications of oligosaccharides have increased rapidly in the past few years. It has great prospects in the field of food and medicinal chemistry. This review summarized the preparation, structural features and biological activities of oligosaccharides, with particular emphasis on the application of functional oligosaccharides in the food industry and human nutritional health. It aims to inform further research and development of oligosaccharides and food chemistry.

Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations

Vitis vinifera L. (grapevine) is a perennial plant of the Vitaceae family that is widely used to produce grapes and wines. Grape seed oil is rich in fatty acids such as linoleic acid (65-75%), vitamin E (50 mg), and phytosterols in addition to phenolic compounds, such as catechins (414 mg), epicatechins (130.4 mg), and gallic acid (77 µg), shows promise as a nutritional compound and is outstanding as a therapeutic substance with active properties for health, detected mainly by in vitro studies, as well as some in vivo studies. The benefits of consuming this oil include modulating the expression of antioxidant enzymes, anti-atherosclerotic and anti-inflammatory effects, and protection against oxidative cell damage and some types of cancer. However, experimental findings confirm that therapeutic functions remain scarce; thus, more studies are needed to determine the mechanisms of action involved in the indicated therapeutic qualities.

Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review

Grape pomace is the primary wine coproduct consisting primarily of grape seeds and skins. Grape pomace holds immense potential as a functional ingredient to improve human health while its valorization can be beneficial for industrial sustainability. Pomace contains bioactive compounds, including phenols and oligosaccharides, most of which reach the colon intact, enabling interaction with the gut microbiome. Microbial analysis found that grape pomace selectively promotes the growth of many commensal bacteria strains, while other types of bacteria, including various pathogens, are highly sensitive to the pomace and its components and are inactivated. In vitro studies showed that grape pomace and its extracts inhibit the growth of pathogenic bacteria in Enterobacteriaceae family while increasing the growth and survival of some beneficial bacteria, including Bifidobacterium spp. and Lactobacillus spp. Grape pomace supplementation in mice and rats improves their gut microbiome complexity and decreases diet-induced obesity as well as related illnesses, including insulin resistance, indicating grape pomace could improve human health. A human clinical trial found that pomace, regardless of its phenolic content, had cardioprotective effects, suggesting that dietary fiber induced those health benefits. To shed light on the active components, this review explores the potential prebiotic capacity of select bioactive compounds in grape pomace.

The Protective Role of Grape Seed in Obesity and Lipid Profile: An Updated Narrative Overview of Preclinical and Clinical Studies

Obesity and dyslipidemia are common disorders universally. According to the acquired outcomes of recent studies, dietary supplementations which have great content of phenolic compounds exert protective effects against obesity and dyslipidemia. Grape [Vitis vinifera] seeds are considered attractive sources of phenolic compounds with anti-oxidative stress and anti-inflammatory effects. There are also various experimental studies describing hepatoprotective, neuroprotective, anti-aging, cardioprotective, and anti-carcinogenic effects of polyphenols isolated from grape seed, highlighting the therapeutic and biological aspects of proanthocyanidins. The present review article first discusses pharmacological, botanical, toxicological, and phytochemical characteristics of Vitis vinifera seeds and afterward designates the protective properties which are attributed to the intake of grape seeds in obesity and hyperlipidemia. Overall valuable and updated findings of this study display that polyphenol of grape seeds has meaningful impacts on the regulation of lipid profile levels and management of obesity.

Direct determination of boscalid in grape samples by differential pulse voltammetry using a carbon paste electrode

A new methodology to determine directly the fungicide boscalid (BSC) was developed and successfully applied in red grape 100% juice, peel extracts, pulp and purple grape seeds (Vitis labrusca L.) with a working carbon paste electrode (CPE) without sample preparation. Cyclic voltammetry (CV) indicated the presence of an irreversible cathodic process of BSC at -1.21 V vs. Ag|AgCl (KCl 3.0 mol L^-1) in a solution of 0.100 mol L^-1 HCl/acetone 70 : 30 (v/v). This behavior was also observed using Square Wave Voltammetry (SWV). The Differential Pulse Voltammetry (DPV) technique proved to be more sensitive and with higher selectivity for BSC quantification. The influence of pH on the reduction of BSC was investigated in Britton-Robinson Buffer (BRB), 0.01 mol L^-1 (pH 2.00-12.00). The limit of detection (LOD) values obtained from calibration curves for different samples were as follows: 0.107 mg L^-1 for deionized water; 0.146 mg L^-1 for red grape 100% juice; 0.922 mg kg^-1 for peel extracts; 0.818 mg kg^-1 for grape pulp and 0.691 mg kg^-1 for grape seeds. The corresponding Limit of Quantification (LOQ) values for the same samples were as follows: 0.358 mg L^-1; 0.486 mg L^-1; 2.87 mg kg^-1; 2.73 mg kg^-1 and 2.51 mg kg^-1, respectively. In addition, the recovery rates for the different concentration levels in the investigated range varied between 97.13 and 103.4%. All tests performed with the samples did not require extraction or pre-concentration steps of BSC, resulting in a fast, simple and cheap methodology.

Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition

Grape pomace (GP) is a low-value by-product that contains a significant amount of high value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins, leaves and, stems) produced by wine industries causes' environmental pollution, management issues as well as economic loss. Studies over the past 15-20 years revealed that GP could serve as a potential source for valuable bioactive compounds like antioxidants, bioactive, nutraceuticals, single-cell protein, and volatile organic compounds with an increasing scientific interest in their beneficial effects on human and animal health. However, the selection of appropriate techniques for the extraction of these compounds without compromising the stability of the extracted products is still a challenging task for the researcher. Based on the current scenario, the review mainly summarizes the novel applications of winery wastes in many sectors such as agriculture, pharmaceuticals, cosmetics, livestock fields, and also the bio-energy recovery system. We also summarize the existing information/knowledge on several green technologies for the recovery of value-added by-products. For the promotion of many emerging technologies, the entrepreneur should be aware of the opportunities/techniques for the development of high-quality value-added products. Thus, this review presents systematic information on value-added by-products that are used for societal benefits concerning the potential for human health and a sustainable environment.

Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds

Grape seeds are among the main constituents of grape pomace, ranging between 20% and 30% of the wet matrix; however, their oligosaccharide composition has not been studied. This paper describes the purification and the identification of low molecular weight oligosaccharides contained in an EtOH/water extract of grape seeds. A sequential two-step purification by size exclusion chromatography was carried out to fractionate compounds according to molecular weights. Chemical characterization of the combined fractions was performed by Magnetic Resonance Spectroscopy and Gas Chromatography-Mass Spectrometry analyses. The separation process gave two fractions abundant in sucrose and glucose. A third fraction containing trisaccharides was acetylated allowing the purification of the main trisaccharide. The structure elucidation of the acetylated product made it possible to identify gentianose, a predominant carbohydrate reserve found in the storage roots of perennial Gentiana lutea. Grape seeds are wine industry by-products and the obtained results suggest the importance of their recovery.

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

The potential of proteins, hydrolysates and peptides as growth factors forLactobacillusandBifidobacterium: current research and future perspectives

Probiotics are live microorganisms that provide health benefits to the host when consumed in adequate concentrations.

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equivalent to 1.3 billion tons of food, which is worth around US$1 trillion or even $2.6 trillion when social and economic costs are included. In the fruit and vegetable sector, 45% of the total produced amount is lost in the production (post-harvest, processing, and distribution) and consumption chains. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials to develop and scale up the production of high value-added products and ingredients. Considering that the production and consumption of fruits has increased in the last years and following the need to find the sustainable use of different fruit side streams, this work aimed to describe the chemical composition and bioactivity of different fruit seeds consumed worldwide. A comprehensive focus is given on the extraction techniques of water-soluble and lipophilic compounds and in vitro/in vivo functionalities, and the link between chemical composition and observed activity is holistically explained.