High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage.

Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality.

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat.

White wine pomace products (wWPP) represent an innovative strategy as a functional food ingredient to be used as a seasoning both for their technological and functional properties. Nevertheless, the bioactive compounds of wWPP used as a seasoning could be modified during storage. The seasoning in the meat, regardless of the storage method used, modified its phenolic profile and in its bioaccessible fractions, while maintaining a high total antioxidant capacity and total polyphenol content.

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models.

Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respective control; the fat-free models with melanoidins showed higher values of hardness than the control, while no significant effect was observed in the fat models; the water activity did not change compared to the control; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added.

Wine Pomace Product Inhibit Invasion of Intestinal Cell Lines Caco-2 and SW-480.

Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti- effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of monocytogenes strains obtained from human, salmon, cheese, and treated with two WPP (WPP-N and WPP-C) of different polyphenol contents using Caco-2 and SW480 cells. The invasion was dependent of the cell line, being higher in the SW480 than in the Caco-2 cell line.

Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells.

The functional renal epithelium is composed of differentiated and polarized tubular cells with a strong actin cortex and specialized cell-cell junctions. If, under pathological conditions, these cells have to resist higher kidney osmolarity, they need to activate diverse mechanisms to survive external nephrotoxic agents such as inflammation and oxidative stress. Wine pomace polyphenols exert protective effects on renal cells.