Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins
Ahmed Noah Badr, Karolina Gromadzka, Mohamed G. Shehata, Kinga Stuper‐Szablewska, Kinga Drzewiecka, Adel Abdel-Razek, M. Youssef
Abstract
Various fruits are involved in food models, including fresh-cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by-products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit toxigenic fungal-activity in fresh-cut fruit and juice. The Gbps were collected and extracted using ultra-sonication. Phenolic, flavonoids, antioxidants, and antifungal activities of extracts were evaluated. Grape stem and leaf extracts were micro capsulated to apply as bio-preservatives in food. The stems extract showed higher contents of p-coumaric and Ferulic acids. Leaves extract showed higher contents of epicatechin, quercetin, while rutin was high in both extracts. Stems extract showed high phenolic contents and more antifungal activity than leaves extract. Microcapsules of stem extract provided a greater ochratoxin reduction than that achieved by leaves microcapsules when they applied to juices or fruit salads. Practical Applications This work aims to extend shelf life and increase the safety of some horticultural products that relatively consumed quickly, such as fresh-cut fruits, fruit salad, and juices. Those products traded in supermarkets as slides or kept deep in solutions. Results showed that; utilization of grape by-product extracts as bioactive capsules; formed a film on the product; had potency in the reduction of contamination and mycotoxin possibility, in horticultural products. This application will increase horticultural time availability in markets and facilitate their handling without the risk of contamination increases. In addition, it assists reducing mycotoxins if it was available in raw materials.