Grape water: reclaim and valorization of a by‐product from the industrial cryoconcentration of grape (Vitis vinifera) must

Abstract

BACKGROUND The term ‘grape (Vitis vinifera) water’ refers to a by‐product from the cryoconcentration of must that, if not reclaimed, would be considered as wastewater. In this study, the nutraceutical potential of waters reclaimed from the cryoconcentration of Grillo and Moscato musts was evaluated. RESULTS Both waters showed physicochemical parameters in agreement with Italian regulation for drinking water, and interesting levels of F− (3.02–8.02 mg L−1) and SO4− (52.85–49.34 mg L−1). Inorganic elements, including Mg (5.54–7.78 mg L−1), K (47.12–59.87 mg L−1), Fe (219.09–205.32 μg L−1), and Zn (189.65–127.30 μg L−1), and phenolic contents <35 mg GAE L−1 contributed to determine moderate antioxidant activities. Considering fatty acid composition, oleic and linoleic acids predominated, being higher in Moscato than Grillo samples (64.42% versus 58.22%, and 5.42% versus 6.07%). Grape waters displayed also rich aroma profiles, including mainly esters, alcohols and terpenoids. The latter components (i.e. linalool and α‐terpineol) were more abundant in Moscato than in Grillo (13% versus 8%). Interestingly, some minor volatiles, characterized the vine of provenance (e.g. benzaldehyde and 3‐methylbutylacetate in Moscato). All grape waters showed also a considerable fraction of ethyl lactate, six‐carbon compounds and acetates, reflecting the proximity of samples to the grapes of origin. CONCLUSION In a growing scenario of environmental decay and resource depletion, results from this study support an innovative and profitable waste recycling strategy for the wine industry. © 2020 Society of Chemical Industry

Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage

“…The antioxidant activity of the spray-dried powders coming from peanut skins, peanut hulls and peanut skins + hulls was evaluated by a DPPH free radical-scavenging assay, in accordance with the procedure proposed by Albergamo et al 2 Approximately 0.5 mg of every powder was mixed with 3 mL of a DPPH methanol solution (0.05 mmol L -1 ). The mixture was kept in the dark at room temperature for 30 min, and read at 515 nm using an UV-2401 PC spectrophotometer (Shimadzu).…”

“…Hulls and skins are considered as abundant wastes of the peanut processing industry, originating, respectively, from the shelling and blanching of peanuts that are intended to be transformed in a variety of products. Similar to other agrowastes, 2‐4 the management of such by‐products has raised environmental and economical issues, especially as a result of their seasonal and polluting characters 5 . On the other hand, kernels enjoy a widespread popularity, primarily because of several health benefits induced by the consistent fat content (44–56%, of which approximately 80% comprises unsaturated lipids), vegetable protein (22–30%), fiber (3–8%) and significant levels of micronutrients 6 .…”

Exploiting the Potential of Bioactive Molecules Extracted by Ultrasounds from Avocado Peels—Food and Nutraceutical Applications

“…The renewable nature, biodegradability, abundance, and low cost associated with their chemical composition makes avocado peels an interesting sustainable raw material. They can be used for the development of integrated biorefinery approaches, based on sequential environmentally friendly processes, which will reinforce the industrial bio-economy promoting well-being and human health [ 16 ]. In this context, avocado peels should be reprocessed, in close association with the conception of circular economy and industrial symbiosis, for the production of chemical platforms or functional molecules, with novel industrial applications in the growing market for “natural products”.…”

Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

“…Fruits and fresh vegetables have one of the highest waste rates; approximately half of the total production of fruit and fresh vegetables is wasted [2,3]. Most of this waste is generated in Europe, since 49.4% of holdings that grow fresh vegetables that are consumed within in the European Union enzymatic hydrolysis, is increasing the attention of researchers [27][28][29][30].…”

“…(1) to investigate the efficiency of hydrothermal pretreatment as a technology for Italian green pepper waste pretreatment, (2) to optimize the pretreatment conditions in terms of temperature and operation time to maximize both hemicellulosic and cellulosic sugar recovery, and (3) to evaluate the enhancement of the sugar recovery as well as the minimization of inhibitors (phenolic compounds) in the liquid fraction of the enzymatic hydrolysis. This work supports the use of vegetable waste as raw materials to produce fermentable sugars.…”