Lourdes M.C. Cabral

TL;DR: This review aims to approach the recent winemaking scenario and the benefits achieved when a waste management policy is implemented, as well as to compare available extractive technologies and a wide alternative of uses for grape pomace.

TL;DR: In this article, the effect of solid:liquid ratio (1:3-1:17) and ethanol concentration (8-92%) on the phenolic content and antioxidant capacity of grape skin extracts obtained by mechanical agitation were evaluated.

TL;DR: In this article, a process for obtaining clarified and concentrated acerola juice, maintaining its nutritional and sensory characteristics, was developed, and the experimental procedure consisted of fruits pulping followed by an enzymatic hydrolysis, a clarification by microfiltration and the concentration by reverse osmosis.

TL;DR: In this paper, the potential of two membrane processes for the production of concentrated camu-camu juice with high vitamin C content was evaluated in a pilot scale equipment, using a composite film membrane with 95% NaCl rejection.

TL;DR: These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients, and the presence of pectic- and glucose-based polysaccharides in the extracts is confirmed.