Recent trends on the valorization of winemaking industry wastes

Rivera, Óscar Manuel Portilla; Leos, María Dolores Saavedra; Espinosa-Solís, Vicente; Domínguez, José Manuel

doi:10.1016/j.cogsc.2020.100415

Cited by 23 publications

(16 citation statements)

References 44 publications

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“…The pyrolysis of exhausted grape marc could provide a sustainable approach to managing waste from the wine industry. From this standpoint, several studies were carried out to explore optimal thermal conversion pathways of winery wastes and evaluate their potential for the recovery of energy and high-added value compounds [12][13][14][15][16][17][18][19][20][21][22][23][24]. Encinar et al [12] investigated the influence of the pyrolysis temperature and feedstocks' particle size on the quality of the biochars produced from grape marc, using a batch pyrolysis system with nitrogen as a carrier gas.…”

Section: Introductionmentioning

confidence: 99%

Exhausted Grape Marc Derived Biochars: Effect of Pyrolysis Temperature on the Yield and Quality of Biochar for Soil Amendment

et al. 2021

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The present study focuses on the valorisation of winery industry wastes through slow pyrolysis of exhausted grape marc (EGM). The optimal pyrolysis parameters were firstly identified by small scale experiments carried out using thermogravimetric analysis. Nine pyrolysis temperatures were tested and their influence on the decomposition of the EGM residue and biochar yield was evaluated. Then, biochar production was conducted in a pilot plant at three chosen temperatures (450, 500 and 550 °C) at which the biochar was shown to be stable. The effects of biochar application to soil with respect to plant (ryegrass) growth was also evaluated. Pyrolysis of EGM at the 450–550 °C temperature range has been shown to generate thermally stable and nutrient-rich biochars, but only the biochar produced at 450 °C showed a marked benefit effect of ryegrass growth.

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Section: Introductionmentioning

confidence: 99%

Exhausted Grape Marc Derived Biochars: Effect of Pyrolysis Temperature on the Yield and Quality of Biochar for Soil Amendment

et al. 2021

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“…During the production of red wine, after fermentation and pressing, a solid residue is obtained consisting of stalks, skins and seeds, namely grape pomace or grape marc. Grape marc represents approximately 20% of the total processed grapes and is rich in polyphenols, anthocyanins, flavonoids, essential oils and polysaccharides, with potential revaluation applications [ 9 ]. The rich composition of wine residues in these components allows value-added products to be obtained through biotechnological processes [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Grape marc represents approximately 20% of the total processed grapes and is rich in polyphenols, anthocyanins, flavonoids, essential oils and polysaccharides, with potential revaluation applications [ 9 ]. The rich composition of wine residues in these components allows value-added products to be obtained through biotechnological processes [ 9 ]. Previous studies have evaluated the use of grapes in several versions (juice, must and unpressed residue) as a cheap carbohydrate source to produce BC.…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by Komagateibacter xylinus

2022

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Potato waste, such as peels, broken or spoiled potatoes and grape bagasse residues from the winery industry, can be used for the biotechnological production of high-value products. In this study, green, sustainable and highly productive technology was developed for the production of antioxidant bacterial cellulose (BC). The aim of this work was to evaluate the feasibility of a low-cost culture medium based on wine bagasse and potato waste to synthesize BC. Results show that the production of BC by Komagateibacter xylinus in the GP culture medium was five-fold higher than that in the control culture medium, reaching 4.0 g/L BC in 6 days. The compounds of the GP culture medium improved BC production yield. The mechanical, permeability, swelling capacity, antioxidant capacity and optical properties of the BC films from the GP medium were determined. The values obtained for the tensile and puncture properties were 22.77 MPa for tensile strength, 1.65% for elongation at break, 910.46 MPa for Young’s modulus, 159.31 g for burst strength and 0.70 mm for distance to burst. The obtained films showed lower permeability values (3.40 × 10−12 g/m·s·Pa) than those of other polysaccharide-based films. The BC samples showed an outstanding antioxidant capacity (0.31–1.32 mg GAE/g dried film for total phenolic content, %DPPH• 57.24–78.00% and %ABTS•+ 89.49–86.94%) and excellent UV-barrier capacity with a transmittance range of 0.02–0.38%. Therefore, a new process for the production of BC films with antioxidant properties was successfully developed.

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“…On the other hand, several non-conventional technologies to improve the extraction processes of valuable compounds from winery wastes and by-products have been reported in the literature, including pulsed electric fields (PEF) [ 17 ], high voltage electrical discharges (HVED) [ 18 ], pulsed ohmic heating (POH) [ 19 ], microwave-assisted extraction (MAE) [ 20 ], subcritical fluid extraction (SbFE) [ 21 ], supercritical fluid extraction (SFE) [ 22 ], high-pressure processing (HP) [ 23 ] and ultrasound-assisted extraction (UAE) [ 24 ]. Recent trends toward novel alternatives for winemaking industry waste utilization, including novel methods of extraction and the utilization of the wastes or their compounds, have been recently reviewed by Portilla Rivera et al [ 25 ]. On the other hand, the fractionation and concentration of bioactive compounds is performed by conventional techniques, which include adsorption, chromatographic techniques, electrophoresis and vacuum distillation [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

et al. 2021

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Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

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Recent trends on the valorization of winemaking industry wastes

Cited by 23 publications

References 44 publications

Exhausted Grape Marc Derived Biochars: Effect of Pyrolysis Temperature on the Yield and Quality of Biochar for Soil Amendment

Exhausted Grape Marc Derived Biochars: Effect of Pyrolysis Temperature on the Yield and Quality of Biochar for Soil Amendment

Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by Komagateibacter xylinus

Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

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