Grape Production Critical Review in the World

Khan, Naushad; Fahad, Shah; Naushad, Mahnoor; Faisal, Shah

doi:10.2139/ssrn.3595842

Cited by 48 publications

(34 citation statements)

References 5 publications

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“…Thompson seedless grapes were dried by combining MW oven and hot air cabinet dryer, which showed less drying time compared to hot air cabinet dryer. Drying of grapes using MW oven followed by hot air cabinet dryer was found to be the best combination compared to the other process, namely hot air cabinet dryer followed by MW and hot air cabinet (Kassem, Shokr, El‐Mahdy, Aboukarima, & Hamed, 2011).…”

Section: Various Drying Techniques Of Grapes For Raisin Productionmentioning

confidence: 99%

“…Viticulture is the science of grapes cultivation that is practiced in many parts of the world. The top 10 grape‐producing countries during the period 2016–2017 are China, Italy, United States, France, Spain, Turkey, India, South Africa, Chile, and Argentina (Khan, Fahad, Naushad, & Faisal, 2020). Grapes provide many health benefits that are probably due to plenty of phytochemicals such as phenolics, flavonoids, anthocyanins, and resveratrol.…”

Section: Introductionmentioning

confidence: 99%

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Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

2021

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Raisins are highly produced value-added products that are extracted from grape processing. The most important unit operations in raisin production are pretreatment, followed by drying. Due to the presence of waxy layer, the drying cannot be used alone; however, the layer can be removed by pretreating the grapes with chemicals or physical abrasion. The food safety and environmental issue with the chemicals have forced to find alternative methods. The physical method, such as surface abrasion, is explored but showed negative effect of color. The nonthermal methods such as microwave (MW) heating, pulsed electric field, ultrasound, and ohmic heating are observed, and their outcomes are discussed in this review. Carbonic maceration, high-humidity hot air impingement blanching, and MW hydrodiffusion and gravity are the novel methods that showed promising results. In the latter part, the traditional drying process of grapes is discussed, where shade drying is found to be used remarkably in raisin production. However, the time of drying was long, and the process required large land area. Alternatively, novel methods such as hot air, MW, vacuum, and infrared drying provide higher drying rate and good-quality raisins. However, the combined drying methods such as MW-assisted air drying, pulsed vacuum drying, and MW vacuum drying have shown better results than single drying. Pretreatment and drying cause changes in physical and chemical properties of grapes, such as changes in color, size, nutrient content, and polyphenol content. Overall, the review covered the crux output with the advancement in raisin development, which could be useful for novel research on grape processing.

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Section: Various Drying Techniques Of Grapes For Raisin Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

2021

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“…Grapes are crops that grow in all countries of the world and give economic benefits than the other crops to farmers. China had a production of about 13,083,000 tons in 2017, meanwhile, South Africa had 2,032,582 tons [ 164 ]. Referring to grapes, wine production is one of the most significant sectors, with the central yield region in Europe (Italy, Spain, France, Germany, and Portugal), America (USA, Argentina, and Chile), as well as Australia, South Africa, and China.…”

Section: Types Of Pollutantsmentioning

confidence: 99%

Valorization of Agri-Food Wastes as Sustainable Eco-Materials for Wastewater Treatment: Current State and New Perspectives

et al. 2021

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The paper addresses environmental protection by valorizing an important agri-food waste category, namely fruit and vegetables with focusing on the main characteristics regarding consumption, waste quantities, and ways for valorizing these materials. Thus, vast research was undertaken in order to emphasize the main commodities and their potential application as adsorbents for organic and inorganic pollutants. The main methods or treatment techniques applied for the valorization of eco-materials as adsorbents were presented and the principal efficiency results were indicated. The advantages and disadvantages of using these eco-materials as adsorbents in wastewater treatment were revealed and future recommendations were established. According to the international statistics, the most purchased and consumed five commodities were studied regarding waste generations as potential conversion into eco-materials with an adsorbent role for water pollutants. Thus, the performances for adsorbents based on fruit wastes (such as citrus, banana, apples, grapes, mango) and vegetable wastes (such as potatoes, tomatoes, cabbage, carrots, cauliflower, and/or broccoli) were studied and highlighted in this research.

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“…Grape pomace is a by‐product of wine and juice production that constitutes about 16 to 30% of the original fruit weight for 57% pulp, 25% skins, 10% stems and 8% seeds (Beres et al ., 2017, García‐Lomillo and González‐SanJosé, 2017, FAO‐OIV, 2016). In grape pomaces, there are many nutritional elements and functional components such as phenolic compounds as antioxidants, anthocyanins as colourants and alcohol/tannins as antibacterial substances that are minimally affected during winemaking press (Beres et al ., 2017; Kalli et al ., 2018; Antonić et al ., 2020; Khan et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

Pereira

Lee

Lammert

et al. 2022

Int J of Food Sci Tech

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This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.

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Grape Production Critical Review in the World

Cited by 48 publications

References 5 publications

Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

Valorization of Agri-Food Wastes as Sustainable Eco-Materials for Wastewater Treatment: Current State and New Perspectives

Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

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