New olive-pomace fertilizer tested with a 2-tiers approach: Biomarkers on Eisenia fetida, physiochemical effects on Solanum lycopersicum and Olea europaea

Parri, S.; Campani, T.; Conti, V.; Cai, G.; Romi, M.; Casini, S.; Zari, R.; Caldini, F.; Marsili, L.

doi:10.1016/j.jenvman.2023.119915

Cited by 1 publication

(1 citation statement)

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“…The use of fruit by-products is a globally popular strategy for promoting sustainable food production [ 20 ]. Fruit by-products can be utilized not only as fertilizers but also as raw materials for the recovery of numerous antioxidants or high-value compounds with biological properties [ 21 ]. Furthermore, fruit by-products can be utilized in the production of fruit wines [ 22 ].…”

Section: Discussionmentioning

confidence: 99%

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Zhou,

Liu,

Lan

et al. 2024

Foods

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Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.

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Section: Discussionmentioning

confidence: 99%