Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery

Sirohi, Ranjna; Tarafdar, Ayon; Singh, Shikhangi; Negi, Taru; Gaur, Vivek Kumar; Gnansounou, Edgard; Bharathiraja, B.

doi:10.1016/j.biortech.2020.123771

Cited by 176 publications

(87 citation statements)

References 98 publications

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“…The efficient use of agro-industrial and food by-products, residues and wastes offers a new perspective on a wide range of benefits in addition to their employment as feeds or in the biogas production. Innovative biorefinery extraction cascades may in fact allow the recovery of bioactive molecules and fibers from such poorly exploited biomass streams, thus finding applications in several industrial fields, and meeting the increasing demand from consumers for sustainable products and materials [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

“…In particular, grape pomace is a low-value by-product that can be easily valorised as it is rich in several valuable compounds, such as phenolic compounds (e.g. flavonoids, phenolic acids and stilbenes [7,8]) having ascertained biological activities beneficial to human health [2,3,6]. Grape pomace phytochemicals are responsible agents for multiple benefits involved in the prevention of degenerative processes through their integration into functional foods, nutraceuticals and cosmetics.…”

Section: Introductionmentioning

confidence: 99%

“…All these by-products are still rich in valuable components and compounds. Therefore, the development of innovative procedures to recycle, reuse, and recover such residues is consistent with the growing demand for green materials and renewable sources of nutrients and bioactive compounds for the feed/food, pharmaceutical and cosmetic sectors, thus leading to a reduced dependence of the current manufacturing activity from the starting raw materials [ 2 , 3 , 6 ]. In particular, grape pomace is a low-value by-product that can be easily valorised as it is rich in several valuable compounds, such as phenolic compounds ( e .…”

Section: Introductionmentioning

confidence: 99%

“…The great potential of winemaking residues as biorefinery feedstocks was already explored by several authors [ 3 , 30 ], but, in most cases, zero waste was not achieved or was reached only by using the final processing residues for energy production [ 2 ]. Environmental and technoeconomic aspects must also be taken into consideration.…”

Section: Introductionmentioning

confidence: 99%

“…The choice of the feedstock was guided by the fact that white wine industries produce larger volumes of pomace, having a higher polyphenolic content, respect to red wine ones. In fact, the white wine vinification process involves the immediate removal of the pomace from the must, just after a soft grape pressing, without subjecting them to fermentation and thus avoiding the alcoholic extraction of their phytochemicals [ 3 , 12 ]. Therefore, given the higher content of exploitable compounds, in the present research a white grape pomace was subjected to processes similar to those previously tested on red pomace [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials

et al. 2020

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Agro-waste reduction and reuse are among the current main social challenges. In this perspective, the present research was aimed at the complete valorisation of Garganega grape pomace by recovering bioactive phenol extracts and by testing the solid fibre extract residues in composite formulation for packaging applications. The pomace was derived from white wine production, therefore, respect to red pomace, it was promptly removed from must after pressing, and its exploitation can be particularly interesting and valuable as still rich in active compounds. Phenol extracts were obtained both via solvent-based and pressurised liquid extractions and their phytochemical compositions were compared in terms of total amount of phenols, flavonoids, flavanols, anthocyanins, hydroxycinnamic acids, and reducing sugars. Antioxidant activity and detailed phenol profiles were also achieved. The highest phenol yield was obtained via solvent-based extraction with 75% acetone (v/v), solid/liquid ratio 1:5, 2h incubation at 50˚C (77.9 gGAeq/kgDW). The fibrous solid residue of the extraction was characterized via thermogravimetric analysis and used for composite preparation by melt mixing with the renewable and biodegradable PHBV polymer through a green approach (solvent-less process). The composites resulted thermally stable at high temperatures, showing initial degradation processes only at temperatures higher than 250˚C. Differential scanning calorimetry analyses were carried out to study melting and crystallization phenomena, while mechanical properties were investigated by tensile tests. The materials finally showed properties similar to those of the matrix. The bio-composites can be considered as an alternative to plain PHBV, since they are less expensive and ecofriendlier thanks to a reduced polymeric content, and they could represent a suitable way for full agro-waste exploitation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials

et al. 2020

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Agro‐Wastes for Cost Effective Production of Industrially Important Microbial Enzymes

Dwivedi

Tanveer

Yadav

et al. 2022

Microbial Biotechnology

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Identification of polyphenol composition in grape (Vitis vinifera cv. Bidaneh Sefid) stem using green extraction methods and LC–MS/MS analysis

Beilankouhi,

Pourfarzad,

Ghanbarzadeh

et al. 2024

Food Science & Nutrition

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The utilization of grape stems, a by‐product of the grape processing industry, as a source of valuable bioactive compounds, particularly polyphenols, has gained attention in recent years. This study aimed to investigate different eco‐friendly extraction methods for obtaining polyphenols from grape (Vitis vinifera cv. Bidaneh Sefid) stems, focusing on green solvents and innovative techniques. Four extraction methods were tested, involving the use of water and polyethylene glycol (PEG) as green solvents, along with maceration, microwave, ultrasound, and reduced‐pressure techniques. High‐performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry (HPLC–ESI‐MS/MS) was used to characterize and quantify the bioactive compounds in the extracts. A total of 29 polyphenols, including phenolic acids, flavonoids, proanthocyanidins, and stilbenes, were detected. Among the four extraction methods tested, methods 1 (water + microwave + ultrasound + atmospheric pressure) and 2 (water + microwave + ultrasound + reduced pressure) were found to be the most effective. Our study demonstrated that using water and PEG as green solvents, combined with techniques like microwave, ultrasound, and reduced pressure, effectively extracted both hydrophobic and hydrophilic compounds from the grape stems. These findings suggest that further exploration of these methods could lead to the development of value‐added products from grape stems, emphasizing the significance of green extraction techniques for the recovery of polyphenols from winemaking by‐products.

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Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery

Cited by 176 publications

References 98 publications

Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials

Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials

Agro‐Wastes for Cost Effective Production of Industrially Important Microbial Enzymes

Identification of polyphenol composition in grape (Vitis vinifera cv. Bidaneh Sefid) stem using green extraction methods and LC–MS/MS analysis

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