Innovation and Winemaking By-Product Valorization

Detalhes bibliográficos
Autor(a) principal: Coelho, Marta C.
Data de Publicação: 2023
Outros Autores: Ghalamara, Soudabeh, Pereira, Ricardo, Rodrigues, António S., Teixeira, José A., Pintado, Manuela E.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/151937
Resumo: Funding Information: The authors would like to thank “MultiBiorefinery: Estratégias multiuso para a valorização de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criação de uma biorrefinaria” financiado pelo Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-016403) e pelo Programa Operacional Regional de Lisboa (LISBOA-01-0145-FEDER-016403), na sua componente FEDER e pela Fundação para a Ciência e Tecnologia, I.P. na componente nacional (SAICTPAC/0040/2015). The authors would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019, UID-BIM-00009-2020, and UID/BIO/04469/2020. The author Marta Coelho and Soudabeh Ghalamara would like to acknowledge FCT for your PhD grant with the references SFRH/BD/111884/2015 and SFRH/BD/149347/2019, respectively. Publisher Copyright: © 2023 by the authors.
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spelling Innovation and Winemaking By-Product ValorizationAn Ohmic Heating Approachfood ingredientsfractionationgrape pomacevalorizationBioengineeringChemical Engineering (miscellaneous)Process Chemistry and TechnologySDG 8 - Decent Work and Economic GrowthSDG 12 - Responsible Consumption and ProductionFunding Information: The authors would like to thank “MultiBiorefinery: Estratégias multiuso para a valorização de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criação de uma biorrefinaria” financiado pelo Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-016403) e pelo Programa Operacional Regional de Lisboa (LISBOA-01-0145-FEDER-016403), na sua componente FEDER e pela Fundação para a Ciência e Tecnologia, I.P. na componente nacional (SAICTPAC/0040/2015). The authors would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019, UID-BIM-00009-2020, and UID/BIO/04469/2020. The author Marta Coelho and Soudabeh Ghalamara would like to acknowledge FCT for your PhD grant with the references SFRH/BD/111884/2015 and SFRH/BD/149347/2019, respectively. Publisher Copyright: © 2023 by the authors.The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. Additionally, red bagasse is richer in bioactive compounds (BC) than white bagasse. The sugar content was 21.91 and 11.01 g/100 g of DW in red and white grape bagasse, respectively. The amount of protein was 12.46 g/100 g of DW for red grape bagasse and 13.18 g/100 g of DW for white. Regarding the extraction methods, two fractions were obtained, a liquid fraction and solid (the remainder after the methodology application). OH presented a higher antioxidant capacity than a conventional (CONV) method. In addition, both extracts presented similar contents of anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. The solid fraction presented higher amounts of protein and phenols bound to fiber than CONV, which allows its use as a functional ingredient. In conclusion, OH can be an alternative extraction method compared with CONV methods, avoiding non-food grade solvents, thus contributing to circular economy implementation.Centre for Toxicogenomics and Human Health (ToxOmics)NOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)RUNCoelho, Marta C.Ghalamara, SoudabehPereira, RicardoRodrigues, António S.Teixeira, José A.Pintado, Manuela E.2023-04-19T22:23:10Z2023-022023-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/151937eng2227-9717PURE: 58208550https://doi.org/10.3390/pr11020495info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:34:17Zoai:run.unl.pt:10362/151937Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:54:43.768521Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Innovation and Winemaking By-Product Valorization
An Ohmic Heating Approach
title Innovation and Winemaking By-Product Valorization
spellingShingle Innovation and Winemaking By-Product Valorization
Coelho, Marta C.
food ingredients
fractionation
grape pomace
valorization
Bioengineering
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
SDG 8 - Decent Work and Economic Growth
SDG 12 - Responsible Consumption and Production
title_short Innovation and Winemaking By-Product Valorization
title_full Innovation and Winemaking By-Product Valorization
title_fullStr Innovation and Winemaking By-Product Valorization
title_full_unstemmed Innovation and Winemaking By-Product Valorization
title_sort Innovation and Winemaking By-Product Valorization
author Coelho, Marta C.
author_facet Coelho, Marta C.
Ghalamara, Soudabeh
Pereira, Ricardo
Rodrigues, António S.
Teixeira, José A.
Pintado, Manuela E.
author_role author
author2 Ghalamara, Soudabeh
Pereira, Ricardo
Rodrigues, António S.
Teixeira, José A.
Pintado, Manuela E.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Centre for Toxicogenomics and Human Health (ToxOmics)
NOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)
RUN
dc.contributor.author.fl_str_mv Coelho, Marta C.
Ghalamara, Soudabeh
Pereira, Ricardo
Rodrigues, António S.
Teixeira, José A.
Pintado, Manuela E.
dc.subject.por.fl_str_mv food ingredients
fractionation
grape pomace
valorization
Bioengineering
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
SDG 8 - Decent Work and Economic Growth
SDG 12 - Responsible Consumption and Production
topic food ingredients
fractionation
grape pomace
valorization
Bioengineering
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
SDG 8 - Decent Work and Economic Growth
SDG 12 - Responsible Consumption and Production
description Funding Information: The authors would like to thank “MultiBiorefinery: Estratégias multiuso para a valorização de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criação de uma biorrefinaria” financiado pelo Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-016403) e pelo Programa Operacional Regional de Lisboa (LISBOA-01-0145-FEDER-016403), na sua componente FEDER e pela Fundação para a Ciência e Tecnologia, I.P. na componente nacional (SAICTPAC/0040/2015). The authors would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019, UID-BIM-00009-2020, and UID/BIO/04469/2020. The author Marta Coelho and Soudabeh Ghalamara would like to acknowledge FCT for your PhD grant with the references SFRH/BD/111884/2015 and SFRH/BD/149347/2019, respectively. Publisher Copyright: © 2023 by the authors.
publishDate 2023
dc.date.none.fl_str_mv 2023-04-19T22:23:10Z
2023-02
2023-02-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/151937
url http://hdl.handle.net/10362/151937
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2227-9717
PURE: 58208550
https://doi.org/10.3390/pr11020495
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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