Antioxidant and antimicrobial extracts from grape stalks obtained with subcritical water. Potential use in active food packaging development

[EN] In order to valorise winemaking grape stalks, subcritical water extraction at 160 and 180 degrees C has been carried out to obtain phenolic-rich extracts useful for developing active food packaging materials. Red (R) and white (W) varieties (from Requena, Spain) were used, and thus, four kinds of extracts were obtained. These were characterised as to their composition, thermal stability and antioxidant and antibacterial activity. The extracts were incorporated at 6 wt% into polylactic acid (PLA) films and their effect on the optical and barrier properties of the films and their protective effect against sunflower oil oxidation was analysed. Carbohydrates were the major compounds (25 - 38%) in the extracts that contained 3.5 - 6.6% of phenolic compounds, the R extracts being the richest, with higher radical scavenging capacity. Every extract exhibited antibacterial effect against Escherichia coli and Listeria innocua , while PLA films with extracts preserved sunflower oil against oxidation. This study forms part of the AGROALNEXT programme (AGRO- ALNEXT/2022/026) and was supported by MCIN with funding from the European Union NextGenerationEU (PRTR-C17.I1) and the project CIPROM/2021/071 (Generalitat Valenciana) . Vieira-De Freitas, PA.; Meyer, S.; Hernandez-Garcia, E.; Rebaque, D.; Vilaplana, F.; Chiralt, A. (2024). Antioxidant and antimicrobial extracts from grape stalks obtained with subcritical water. Potential use in active food packaging development. Food Chemistry. 451. https://doi.org/10.1016/j.foodchem.2024.139526