Remnants of Winemaking Can Preserve Food

Grape pomace extract found effective against bacteria

Please note: This article was published more than one year ago. The facts and conclusions presented may have since changed and may no longer be accurate. And "More information" links may no longer work. Questions about personal health should always be referred to a physician or other health care professional.

En Español

FRIDAY, Aug. 20, 2004 (HealthDayNews) -- Grape pomace extract, made from the seeds, skins and stems left over from winemaking, is an effective antimicrobial that helps preserve food, according to a Turkish study.

Researchers collected pomace from the two most popular Turkish grape varieties and tested them on 14 types of common bacteria, including Escherichia coli. The study found the extracts were effective against all the bacteria species when used at a concentration of 5 percent. Effectiveness varied according to concentration, method and cultivars.

"The extracts can be used in food formulations to protect food against spoilage bacteria. People prefer natural preservatives in the place of synthetic counterparts in food," researcher Osman Sagdic said in a prepared statement.

The study appears in the current issue of the Journal of the Science of Food and Agriculture.

More information

The Center for Food Safety and Applied Nutrition has more about food safety.

SOURCE: Society of Chemical Industry, news release, Aug. 20, 2004

--

Last Updated: