First use of grape waste-derived building blocks to yield antimicrobial materials.

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dc.contributor.author Jelley, Rebecca E
dc.contributor.author Lee, Alex J
dc.contributor.author Zujovic, Zoran
dc.contributor.author Villas-Boas, Silas G
dc.contributor.author Barker, David
dc.contributor.author Fedrizzi, Bruno
dc.coverage.spatial England
dc.date.accessioned 2021-10-05T04:15:21Z
dc.date.available 2021-10-05T04:15:21Z
dc.date.issued 2021-9
dc.identifier.issn 0308-8146
dc.identifier.uri https://hdl.handle.net/2292/56767
dc.description.abstract Grape marc is an underutilised waste material that poses significant environmental issues. This study offers the first proof-of-concept investigation into the polymerisation of both crude and purified Sauvignon blanc grape marc extracts using the diacyl chlorides terephthaloyl chloride, succinyl chloride, adipoyl chloride, sebacoyl chloride, and the tartaric acid derivative (4R,5R)-2,2-dimethyl-1,3-dioxolane-4,5-dicarbonyl dichloride to obtain new materials, in what to the best of our knowledge is the first reported example of a direct polymerisation of an agricultural waste extract. A total of 26 novel materials were prepared. It has also shown that quercetin, a phenolic monomer found in grape marc extracts, can be polymerised with (4R,5R)-2,2-dimethyl-1,3-dioxolane-4,5-dicarbonyl dichloride to give a polymer that shows activity towards S. aureus.
dc.format.medium Print-Electronic
dc.language eng
dc.publisher Elsevier BV
dc.relation.ispartofseries Food chemistry
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
dc.subject Agricultural waste
dc.subject Extraction
dc.subject Grape marc
dc.subject Polyesterification
dc.subject Polymerisation
dc.subject Quercetin
dc.title First use of grape waste-derived building blocks to yield antimicrobial materials.
dc.type Journal Article
dc.identifier.doi 10.1016/j.foodchem.2021.131025
pubs.begin-page 131025
pubs.volume 370
dc.date.updated 2021-09-18T22:31:46Z
dc.rights.holder Copyright: The author en
pubs.author-url https://www.ncbi.nlm.nih.gov/pubmed/34509147
pubs.publication-status Published
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Journal Article
pubs.elements-id 866675
dc.identifier.eissn 1873-7072
dc.identifier.pii S0308-8146(21)02031-8
pubs.number 131025


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