Towards integral utilization of grape pomace from winemaking process: A review.
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.
About: This article is published in Waste Management.The article was published on 2017-10-01. It has received 318 citations till now. The article focuses on the topics: Pomace & Grape seed oil.
Citations
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TL;DR: Investigation of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract finds the CA400-22 exhibited the highest permeate flux, the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and Phenolic compounds.
Abstract: The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract. Four membranes were compared in this study—three cellulose acetate (CA series: lab-prepared by phase inversion) and one commercial (NF90). All membranes were characterized for their hydraulic permeability and rejection coefficients to reference solutes like saccharose, glucose, raffinose, polyethylene glycol, sodium chloride, and sodium sulfate. Permeation flowrates and rejection coefficients towards total phenolics content, antioxidant activity, proanthocyanidins, glucose and fructose were measured in the nanofiltration of grape pomace extract using selected operating conditions. Among the investigated membranes, the CA400-22 exhibited the highest permeate flux (50.58 L/m2 h at 20 bar and 25 °C), low fouling index (of about 23%), the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and phenolic compounds. Indeed, the observed rejections for glucose and fructose were 19% and 12%, respectively. On the other hand, total phenolics content and proanthocyanidins were rejected for 73% and 92%, respectively.
193 citations
Cites background from "Towards integral utilization of gra..."
...In addition, the pomaces contain molecules of biological interest, such as essential oils, proteins, minerals, sugars, dietary fibers, and pectins, which might enhance the nutritional value of food ingredients and bioactive supplements obtained by oenological waste valorization [4,10,11]....
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...unpleasant odors, plant pathogen vectors (pests and flies) attraction, and the depletion of oxygen in the soil and groundwater, caused by tannins and other compounds degradation [4,5]....
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TL;DR: In the circular bio-economy, effective biomass valorization through the strategic use of resources is essential in terms of generating valuable products, sustainable development, and maximizing ecological and socio-economic benefits as mentioned in this paper.
Abstract: In the circular bio-economy, effective biomass valorization through the strategic use of resources is essential in terms of generating valuable products, sustainable development, and maximizing ecological and socio-economic benefits. Technologies are being developed and improved to optimize the use of abundant biomass and to generate several value-added products. Efficient nutrient recovery requires additional energy-intensive steps for effective valorization. Moreover, appropriate waste collection and pretreatment practices increase the degree of valorization. The use of biomass waste in biorefineries has significant potential to yield biofuels and organic fertilizers. Further research and development are required to develop effective biorefining technologies to enable the efficient exploitation of bioresources. Greater consideration should be applied to energy pathways to support this technology. Therefore, there is a demand for innovation in the integrated biorefining approach in response to changing markets, and novel commercial models should be introduced into the circular economy.
181 citations
TL;DR: In this paper, the authors extracted polyphenols from winery by-products of two Portuguese red grape varieties, Touriga Nacional and Preto Martinho, and evaluated their phenolic profile, antioxidant properties and antimicrobial activity against antibiotic resistant bacteria.
118 citations
TL;DR: The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.
Abstract: This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.
102 citations
Cites background from "Towards integral utilization of gra..."
...The grape seeds compose of 40% fibers, 10–20% lipids, 10% proteins, and the rest are sugars, polyphenolic compounds, and minerals [12]....
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...The stabilization of these pigments would represent a valuable source of natural colorants in the food industry [12]....
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...Since fibers from grape skin consist of lignin, cellulose, hemicellulose, these compounds represent the source of supporting materials [12]....
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...The most abundant in grape pomace are dietary fibers that are present in high levels (up to 85% depending upon the grape variety) and polyphenolic compounds that mainly (about 70%) remain in pomace after the winemaking process [11,12]....
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...Since the approximately 70% of grape polyphenols remains in the grape pomace (accumulated in the process of winemaking) [12], the positive impact could be observed in grape pomace fortified products, it should be emphasized that grape pomace represents an important source of polyphenolic compounds....
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TL;DR: Grape pomace is a high quality biodegradable residue of the winery industry as mentioned in this paper, which is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential.
102 citations
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