Utilisation of Natural and By-Products to Improve Wine Safety
نویسندگان
چکیده
As a chemical definition, natural products are small molecules derived from biological sources, most often being secondary metabolites (Anon 2007). The study of such natural products is therefore largely directed at the biological and chemical properties of isolated molecules. In this chapter the natural products definition is widened to include proteins and other larger molecules that can have a role in wine safety and quality. By-products, on the other hand, refer to mixtures of compounds that are left after the extraction of primary value from biological, normally agricultural material. Thus, by-products are not distinct from natural products; rather they are complex mixtures of them in a matrix that will also often contain many other categories of molecules and higher structures. Natural products and their vehicles such as by-products, when they possess relevant biological activities, are attractive candidates as food additives. Their natural status confers on them a ready acceptance amongst consumers and where they fulfil the function that would otherwise be taken by a synthetic additive this can be used in product communication, often to great effect. Safe food is that that does not provoke pathologies provided that it is prepared and consumed according to its intended use (Codex Alimentarius 1997). In the case of wine, intended use infers moderate consumption, since it is abundantly clear that excessive ethanol consumption has serious negative effects on health. However where wine is consumed healthily it is also often consumed regularly and this regularity of consumption also has great significance in the potential health effects of wine, both positive and negative.
منابع مشابه
An Overview of Challenges in Producing and Consuming Transgenic Products
The production and consumption of genetically modified (GM) products are highly controversial due to their environmental, health, and ethical impacts. Most of these disputes are caused by distrust of regulatory authorities, scientists, and technocratic decisions. Among all these concerns, health issues, allergenicity and antibiotic resistance are more important. Many of today's social developme...
متن کاملThe Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review
Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...
متن کاملComparison Between Effect of Grape Fermentative Product (red wine) and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated from Rats in vitro
متن کامل
Antimalarial natural products: a review
Objective: Malaria is an infectious disease commonplace in tropical countries. For many years, major antimalarial drugs consisted of natural products, but since 1930s these drugs have been largely replaced with a series of synthetic drugs. This article tries to briefly indicate that some plants which previously were used to treat malaria, as a result of deficiencies of synthetic drugs, have rev...
متن کاملPhytate and Phytase in Poultry Nutrition
There is a distinct possibility that phytate negatively influences protein and energy utilisation in poultry and, as these influences would be ameliorated by phytase, there are substantial, practical implications. Despite several thousand scientific papers and a rapidly growing market the use of phytase and the importance of phytate in practical poultry nutrition remains an area of some confusi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2017