reseña
Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties
Date
2022Registration in:
10.3390/foods11111604
2304-8158
WOS:000809085600001
Author
Pascual, Guillermo
Dolores Lopez, Maria
Vargas, Marisol
Aranda, Mario
Antonio Canumir, Juan
Institutions
Abstract
Management of waste and use of winemaking by-products plays an important role in the development of new ingredients, especially with antiviral properties. Although the richness of bioactive compounds from wine waste is known, less is known about potential antiviral action. Bioactive compounds and health-enhancing effects of winery by-products make them potential candidates for use in antiviral ingredients. The design of new formulations by using nano-microencapsulation techniques will be necessary to successfully control diseases produced by viruses. Outcomes about the use of winery by-products, bioactive compounds found in winery wastes, green extraction techniques to concentrate these compounds, and development of formulations to obtain new ingredients were extracted from research around the world to be discussed and updated in this manuscript. The evidence collected in this review aims to encourage transfer of in vitro and in vivo knowledge to a new step for the development of antiviral and treatments.