Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning

摘要

Background and Aims: Research into new systems for controlling enzymatic browning in the agro-food industry has been focused on eco-friendly alternatives to conventional thermal treatments and traditional additives, which could impair the sensory, nutritional and health properties. The use of unripe grapes for reducing alcohol concentration and pH of wines has been previously reported; however, no studies have been made of the evaluation of unripe grapes as potential functional ingredients to control enzymatic browning and to enhance antioxidant properties of plant products.