A sustentabilidade do destino do bagaço da vinificação no Brasil

Silveira, Márcia Adriana Gomes da; Meira, Stela Maris Meister; Félix, Samuel Rodrigues; Gautério, Fernanda Germano Alves; Santos, João Rodrigo Gil de los

doi:10.33448/rsd-v9i9.7197

Cited by 9 publications

(2 citation statements)

References 9 publications

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“…Coprodutos da industrialização de uvas podem ter aplicação promissora na indústria alimentícia como ingredientes funcionais, já que o bagaço da vinificação constitui uma importante fonte de antioxidantes e fibras, aliado a um baixo custo, podendo agregar valor e ser um alimento com efeitos benéficos ao organismo (SILVEIRA et al, 2020).…”

Section: Considerações Finaisunclassified

Nutrição em foco: uma abordagem holística

2022

Nutrição Em Foco: Uma Abordagem Holística

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Background and aims: Chia seeds have been explored owing to its dense concentrations of antioxidant and anti-inflammatory compounds, as well as recognized benefit on anthropometric measures. This study evaluated the potential effect of Chia intake on plasma antioxidant status and anthropometric parameters in individuals with chronic diseases. Methods: Fifty-nine participants were selected, including patients with Type 2 Diabetes Mellitus (T2DM) and/or hypertension (SAH) and/or obesity (group A, n=34) and healthy volunteers (group B, n=25). Plasma antioxidant status was determined by the MTT (tetrazolium salt) reduction test and weight (W), abdominal circumference (AC), waist circumference (WC) and body mass index (BMI), that were determined before (T0) and after 6 months (T6) of ingestion of 20 g/day of Chia seeds. Results: After Chia seeds consumption, the plasma antioxidant potential increased in both group A and group B (p < 0.0001). It was also observed a reduction in W, AC, WC and BMI in both groups, with all p-values being less than 0.05. High content of antioxidant compounds may explain these effects and polysaccharide gel formation in the digestive tract, which gives satiety and consequently provides a reduction in anthropometric measurements. Conclusion:In the field of nutrition, the chia seed can be a potential alternative to increase antioxidant status and reduce anthropometric measurements, improving the health status of patients, especially those who suffer from chronic disease.

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Section: Considerações Finaisunclassified

Nutrição em foco: uma abordagem holística

2022

Nutrição Em Foco: Uma Abordagem Holística

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“…Portugal, Germany, Romania, and Hungary were the only EU countries that recorded harvests greater than 2020 [13]. On average, about 30% of the grapes used for wine production become by-products, making this sector a good source of natural bioactive compounds [3,[16][17][18][19]. These by-products are composed of vitamins, phenolic compounds (tannins, phenolic acids, anthocyanins, and resveratrol), water, proteins, lipids, carbohydrates, minerals, and compounds such as fiber [20].…”

Section: Introductionmentioning

confidence: 99%

Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective

Machado

Atatoprak²,

Santos³

et al. 2023

Applied Sciences

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Agro-industrial by-products and by-products from the wine industry (pomace, peels, leaves, stems, and seeds) represent a potential economic interest because they are usually relevant natural sources of bioactive compounds, which may present significant biological activities related to human health and well-being. This article aims to review wine and winery industry by-products as potential natural sources of antioxidant, antimicrobial, anti-inflammatory, antiaging, and anticancer compounds, as well as briefly highlighting the extraction methods used to obtain these bioactive compounds and explore their potential applications in the food, cosmetic, and packaging industries. Although there are some studies of wine industry by-products with different origins, this revision will be mainly focused on the Portuguese vineyard industry since it represents an import industrial sector as proof of the diversity of the bioactive compounds identified. Therefore, the recovery of these bioactive molecules that act as antioxidants and health-promoting agents may promote a variety of industries at the same time as the circular economy.

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Pyrolysis of grape bagasse to produce char for Cu(II) adsorption: a circular economy perspective

Silva

Martinello

Lütke

et al. 2022

Biomass Conv. Bioref.

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Based on cleaner production and circular economy concepts, chars were produced through thermochemical conversion of grape bagasse and then used as adsorbents to uptake Cu(II) from aqueous media since Cu(II) is a common element found in fungicides to treat grapevines. The grape bagasse and char characteristics were investigated through several analytical techniques (TGA, SEM, XRD, FTIR, and BET). Three chars were obtained using different pyrolysis temperatures: 700, 800, and 900 °C. The materials had similar removal percentages and adsorption capacity. The char produced at 700 °C was chosen due to its lower production cost. Studies were conducted on the adsorbent dosage and pH effect, adsorption kinetics, isotherms, and thermodynamics. The most efficient dosage was 1.5 g L −1 , and the pH was 5.5. The kinetic study showed that the equilibrium was reached in 60 min and the pseudo-second-order model presents the best fit. After the temperature influence study (25, 35, 45, and 55 °C), it was possible to verify that Cu(II) adsorption through char was favored at 55 °C. The Freundlich model showed the best fit for the experimental data. The highest removal percentage was 96.56%, and the high maximum adsorption capacity was 42 mg g −1 . The thermodynamic study shows the adsorption as a spontaneous process, favorable, and endothermic. Supplementary Information The online version contains supplementary material available at 10.1007/s13399-022-02792-8.

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A sustentabilidade do destino do bagaço da vinificação no Brasil

Cited by 9 publications

References 9 publications

Nutrição em foco: uma abordagem holística

Nutrição em foco: uma abordagem holística

Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective

Pyrolysis of grape bagasse to produce char for Cu(II) adsorption: a circular economy perspective

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