Integrated utilization of grape skins from white grape pomaces

Mendes, Joana Catarina; Xavier, Ana M. R. B.; Evtuguin, Dmitry V.; Cruz‐Lopes, Luísa

doi:10.1016/j.indcrop.2013.05.003

Cited by 69 publications

(38 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein content of grape pomace was reported to be more than 8 g/100 g (Beres et al, 2019;Sousa et al, 2014;Teles et al, 2019;Tseng & Zhao, 2013), whereas some studies (Abdrabba & Hussein, 2015;Maman & Yu, 2019) revealed higher proteins content in grape seeds, depending on the variety. Some studies showed that the protein content of grape peels can vary from 5.3 to 12.7 g/100 g (Deng et al, 2011;Maurer et al, 2019;Mendes, Xavier, Evtuguin, & Lopes, 2013;Mironeasa et al, 2019c), as it is shown in Table 1. The amino acid profiles of grape byproducts depend on the variety (Iuga, Codină, Mironeasa, & Oroian, 2017;Tangolar, Turan, Tangolar, & Ateş, 2019); Iuga, Codină, et al (2017) showed that grape seeds have high contents of glutamic acid, aspartic acid, glycine, and arginine, whereas grape peels are richer in lysine, glutamic acid, aspartic acid, and leucine-both grape seeds and peels proteins qualities being close to those of other cereals and oilseeds like sunflower, safflower, and flaxseeds (Mironeasa, 2017;Secen, 2017;Zhou, Li, Zhang, Bai, & Zhao, 2010).…”

Section: Grape Byproducts Chemical Compositionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

show abstract

Section: Grape Byproducts Chemical Compositionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“… anaerobic fermentationto produce biogas (composed mainly of CO 2 and CH 4 ) and relatively homogenous pulp, used as a fertiliser [4],  alcoholic fermentationto generate bioethanol, oleanolic acid and solid residues (that may be used as a thermal insulation material) [5],  gasificationto generate syngas, chars and liquid residues [6], in this article selected issues concerning the combustion of grape pomace were emphasised and discussed. The implementation of grape pomace within combustion technologies seems to be favourable in particular in power sector dominated so far by coal-fired units (like in Poland) by fostering positive financial feedback (existing boilers may be easily adopted).…”

Section: A C Bmentioning

confidence: 99%

The Application of Grape Pomace as a Solid Biofuel in Combustion Technologies

Cholewiński¹,

Pospolita²,

Jesionek³

2017

The Publications of the MultiScience - XXXI. MicroCAD International Scientific Conference

View full text Add to dashboard Cite

The winemaking sector generates considerable quantity of biodegradable waste, that may be used as a solid fuels in several combustion technologies. Importantly, the specificity of both material physicochemical properties and production periodicity of grape marc imposes some limitations in its utilization within power units. In the article issues concerning combustion and co-combustion with lignite and bituminous coals of grape residues from wine industry were presented and discussed. The grape pomace was identified and compared to other solid fuels on the basis of proximate and ultimate analysis. The physicochemical parameters proved, that winemaking residues are similar to more conventional types of solid biomass (wood, straw), however, they contain more nitrogen. That fact may lead to increased emissions of NO x , particularly unfavourable in the case of small heating systems. Moreover, grape pomace differed significantly from coals, therefore, when utilised in existing single coal-fired power station, it seems to be vital to limit its presence in fuel mixture to 5-10%. In subsequent parts of the paper, in order to assess the yield of winemaking residues, production ratios (per unit of manufactured wine) of this type of biomass were proposed (0.18-0.35 kg per 1 litre of wine) as well as the influence of the moisture content on their technical potential in heat generation. Finally, cogeneration unit supplied by grape pomace in two ways were identified and calculated in terms of the identification of both electricity and heat capacities per wine production unit.

show abstract

“…Interesting samples of using fruit by-products were shown by other authors (Mendes, et al, 2013). Grape pomace obtained from white wine production was subjected to a two-step fermentation: the first step consisted of extraction of fermenting sugars in boiling water, cooling and addition of S. cerevisiae to carry out ethanol fermentation, the second step involved extraction of pro-health oleanolic acid with nonpolar solvent hexane.…”

Section: Fuel Purposesmentioning

confidence: 99%

“…Grape pomace obtained from white wine production was subjected to a two-step fermentation: the first step consisted of extraction of fermenting sugars in boiling water, cooling and addition of S. cerevisiae to carry out ethanol fermentation, the second step involved extraction of pro-health oleanolic acid with nonpolar solvent hexane. The skins remaining after extraction were used as the main component of low density insulation boards (Mendes, et al, 2013). …”

Section: Fuel Purposesmentioning

confidence: 99%

Diet and the Context of Fruit Industry

Kruczek¹,

Gumul²,

Olech³

et al. 2017

EES

View full text Add to dashboard Cite

Poland is a big world producer of fruits and fruit products. The fruit industry leaves in large scale during fruit processing production waste called fruit pomace. Generally, the fruit pomace is thrown away on the prisms and calling production residues. Fruit pomace after processing still holds high amount of valuable compounds beneficial for human health, like dietary fibre, pectin and minerals. It also contains the broad spectrum of polyphenols which have high antioxidant activity. Therefore, it has big potential for being reutilized into pro-health edible products, not only for animal feed or pectin production as it mostly happens today. Many of the pomace components may be also successfully used in non-food industries like fuel industry; or be bio-transformed in the other way. For that reason, the use of fruit pomace as a raw material should be extended to production of more effective products to ensure sustainable development. Due to the problem of production residues disposal, it is advisable to present the possibility of further utilization of fruit waste and the consequent.

show abstract

Integrated utilization of grape skins from white grape pomaces

Cited by 69 publications

References 30 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

The Application of Grape Pomace as a Solid Biofuel in Combustion Technologies

Diet and the Context of Fruit Industry

Contact Info

Product

Resources

About