Grape seeds and skins, already known for their antioxidant properties, can be used as a natural preservative for fresh meats in cold storage, researchers at the University of São Paulo have shown. The study was based on the use of plant extract from the waste of Niagara and Isabel grapes for preserving very fatty chicken meat. The product prevented oxidation, containing the formation of free radicals that generate unpleasant tastes and smells.

“The technique can be used for any type of meat,” food engineer Carmen Castillo, research coordinator, told Tierramérica. The extract has the advantage of being naturally sourced and having the same effectiveness of “potentially carcinogenic” chemical preservatives.

Last month, the grape-based preservative won the Mercosur (Southern Common Market) Science and Technology prize.