1
|
Armari M, Zavattaro E, Trejo CF, Galeazzi A, Grossetti A, Veronese F, Savoia P, Azzimonti B. Vitis vinifera L. Leaf Extract, a Microbiota Green Ally against Infectious and Inflammatory Skin and Scalp Diseases: An In-Depth Update. Antibiotics (Basel) 2024; 13:697. [PMID: 39199997 PMCID: PMC11350673 DOI: 10.3390/antibiotics13080697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2024] [Revised: 07/18/2024] [Accepted: 07/24/2024] [Indexed: 09/01/2024] Open
Abstract
The skin microbiota, with its millions of bacteria, fungi, and viruses, plays a key role in balancing the health of the skin and scalp. Its continuous exposure to potentially harmful stressors can lead to abnormalities such as local dysbiosis, altered barrier function, pathobiont overabundance, and infections often sustained by multidrug-resistant bacteria. These factors contribute to skin impairment, deregulation of immune response, and chronic inflammation, with local and systemic consequences. In this scenario, according to the needs of the bio-circular-green economy model, novel harmless strategies, both for regulating the diverse epidermal infectious and inflammatory processes and for preserving or restoring the host skin eubiosis and barrier selectivity, are requested. Vitis vinifera L. leaves and their derived extracts are rich in plant secondary metabolites, such as polyphenols, with antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties that can be further exploited through microbe-driven fermentation processes. On this premise, this literature review aims to provide an informative summary of the most updated evidence on their interactions with skin commensals and pathogens and on their ability to manage inflammatory conditions and restore microbial biodiversity. The emerging research showcases the potential novel beneficial ingredients for addressing various skincare concerns and advancing the cosmeceutics field as well.
Collapse
Affiliation(s)
- Marta Armari
- Laboratory of Applied Microbiology, Center for Translational Research on Allergic and Autoimmune Diseases (CAAD), Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Corso Trieste 15/A, 28100 Novara, Italy; (M.A.); (A.G.); (A.G.)
| | - Elisa Zavattaro
- Dermatology Unit, Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Via Solaroli 17, 28100 Novara, Italy; (E.Z.); (F.V.); (P.S.)
| | | | - Alice Galeazzi
- Laboratory of Applied Microbiology, Center for Translational Research on Allergic and Autoimmune Diseases (CAAD), Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Corso Trieste 15/A, 28100 Novara, Italy; (M.A.); (A.G.); (A.G.)
| | - Alessia Grossetti
- Laboratory of Applied Microbiology, Center for Translational Research on Allergic and Autoimmune Diseases (CAAD), Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Corso Trieste 15/A, 28100 Novara, Italy; (M.A.); (A.G.); (A.G.)
| | - Federica Veronese
- Dermatology Unit, Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Via Solaroli 17, 28100 Novara, Italy; (E.Z.); (F.V.); (P.S.)
| | - Paola Savoia
- Dermatology Unit, Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Via Solaroli 17, 28100 Novara, Italy; (E.Z.); (F.V.); (P.S.)
| | - Barbara Azzimonti
- Laboratory of Applied Microbiology, Center for Translational Research on Allergic and Autoimmune Diseases (CAAD), Department of Health Sciences (DiSS), School of Medicine, Università del Piemonte Orientale (UPO), Corso Trieste 15/A, 28100 Novara, Italy; (M.A.); (A.G.); (A.G.)
| |
Collapse
|
2
|
Prado-Acebo I, Cubero-Cardoso J, Lu-Chau TA, Eibes G. Integral multi-valorization of agro-industrial wastes: A review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 183:42-52. [PMID: 38714121 DOI: 10.1016/j.wasman.2024.05.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/17/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
Agriculture and industries related to the agriculture sector generate a large amount of waste each year. These wastes are usually burned or dumped, causing damage to the environment, the economy and society. Due to their composition, they have great potential for obtaining high value-added products in biorefineries. This fact, added to the growing demand for energy and chemicals from fossil resources, is driving the interest of the scientific community in them. Biorefinery processes are hardly profitable when applied individually, so a better alternative is to develop integrated multi-feedstock and multi-product biorefinery schemes using all biomass fractions in a zero-waste approach. However, for industrial scale application, extensive research, scale-up studies, and techno-economic and environmental feasibility analyses are needed. This review compiles information on integrated multi-biorefinery processes from agro-industrial wastes to shed light on the path towards sustainable development and circular bioeconomy.
Collapse
Affiliation(s)
- Inés Prado-Acebo
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain
| | - Juan Cubero-Cardoso
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain; Laboratory of Sustainable and Circular Technology, CIDERTA and Chemistry Department, Faculty of Experimental Sciences, Campus de ''El Carmen", University of Huelva, 21071 Huelva, Spain.
| | - Thelmo A Lu-Chau
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain
| | - Gemma Eibes
- CRETUS, Department of Chemical Engineering, University of Santiago de Compostela, Santiago de Compostela 15782, Spain
| |
Collapse
|
3
|
San Martin D, Ibarruri J, Gutierrez M, Ferrer J, Garcia-Rodriguez A, Goiri I, Urkiza J, Zufía J, Sáez de Cámara E, Iñarra B. Valorisation of grape stem as an alternative ingredient in rabbit feed. WASTE MANAGEMENT & RESEARCH : THE JOURNAL OF THE INTERNATIONAL SOLID WASTES AND PUBLIC CLEANSING ASSOCIATION, ISWA 2024:734242X241259660. [PMID: 38902937 DOI: 10.1177/0734242x241259660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/22/2024]
Abstract
Grape stem is a winery by-product that it is currently disposed as waste or at best as soil conditioner. However, it is rich in fibres and polyphenols which makes it interesting for animal feeding. In this regard, rabbit farming emerges as a target livestock farming since fibre content is essential in rabbit's diets for preventing digestive troubles and polyphenols are associated with improved performances in animals due to their antimicrobial and antioxidant activities. This study aims to assess the suitability of a grape stem-based ingredient for rabbit feeding. The stem was dried using flash drying technology to prevent rapid spoilage and stabilise the ingredient. Then, its nutritional value was evaluated resulting in a high fibre (>40%) and polyphenol (>6%) content ingredient with antioxidant and antimicrobial activity against Staphylococcus aureus. A feed efficiency trial was conducted and inclusion rates of up to 10% of grape stem-based ingredient did not affect animals' mortality, average daily feed intake, daily gain or feed conversion ratio. In conclusion, grape stem-based ingredient arises as a secondary feedstuff for cuniculture reducing the dependence on other fibre sources, such as cereals or sunflower hulls. This could also contribute to reduce the environmental footprint of the wine sector by giving a second life to an existing waste, while generating a new activity based on circular economy.
Collapse
Affiliation(s)
- David San Martin
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Monica Gutierrez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Jorge Ferrer
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | - Aser Garcia-Rodriguez
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Arkaute, Spain
| | - Idoia Goiri
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Arkaute, Spain
| | - Jabier Urkiza
- MIBA S. Coop, Agricultural Cooperative, Mungia, Bizkaia, Spain
| | - Jaime Zufía
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| | | | - Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Derio, Bizkaia, Spain
| |
Collapse
|
4
|
Zhou B, Liu X, Lan Q, Wan F, Yang Z, Nie X, Cai Z, Hu B, Tang J, Zhu C, Laghi L. 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. Foods 2024; 13:1729. [PMID: 38890957 PMCID: PMC11172059 DOI: 10.3390/foods13111729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
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.
Collapse
Affiliation(s)
- Bingde Zhou
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Xiaochen Liu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Qiuyu Lan
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Fang Wan
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Zhibo Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
- College of Food, Sichuan Agricultural University, Ya’an 625014, China;
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610041, China;
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Bin Hu
- College of Food, Sichuan Agricultural University, Ya’an 625014, China;
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| |
Collapse
|
5
|
Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
Collapse
Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| |
Collapse
|
6
|
Umsza-Guez MA, Vázquez-Espinosa M, Chinchilla N, Aliaño-González MJ, Oliveira de Souza C, Ayena K, Fernández Barbero G, Palma M, Carrera C. Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study. Antioxidants (Basel) 2023; 12:2074. [PMID: 38136194 PMCID: PMC10740476 DOI: 10.3390/antiox12122074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 11/30/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023] Open
Abstract
Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.
Collapse
Affiliation(s)
- Marcelo A. Umsza-Guez
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Nuria Chinchilla
- Department of Organic Chemistry, Faculty of Sciences, University of Cadiz, Institute of Biomolecules (INBIO), 11510 Puerto Real, Spain;
| | - María José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
- MED–Mediterranean Institute for Agriculture, Environment and Development, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Ed. 8, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carolina Oliveira de Souza
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Kodjovi Ayena
- Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, Brazil; (M.A.U.-G.); (C.O.d.S.); (K.A.)
| | - Gerardo Fernández Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, Spain; (M.V.-E.); (G.F.B.); (M.P.); (C.C.)
| |
Collapse
|
7
|
Ferreira C, Moreira MM, Delerue-Matos C, Sarraguça M. Subcritical Water Extraction to Valorize Grape Biomass-A Step Closer to Circular Economy. Molecules 2023; 28:7538. [PMID: 38005259 PMCID: PMC10673199 DOI: 10.3390/molecules28227538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/08/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
With the increase in the world population, the overexploitation of the planet's natural resources is becoming a worldwide concern. Changes in the way humankind thinks about production and consumption must be undertaken to protect our planet and our way of living. For this change to occur, sustainable development together with a circular economic approach and responsible consumption are key points. Agriculture activities are responsible for more than 10% of the greenhouse gas emissions; moreover, by 2050, it is expected that food production will increase by 60%. The valorization of food waste is therefore of high importance to decrease the environmental footprint of agricultural activities. Fruits and vegetables are wildly consumed worldwide, and grapes are one of the main producers of greenhouse gases. Grape biomass is rich in bioactive compounds that can be used for the food, pharmaceutical and cosmetic industries, and their extraction from this food residue has been the target of several studies. Among the extraction techniques used for the recovery of bioactive compounds from food waste, subcritical water extraction (SWE) has been the least explored. SWE has several advantages over other extraction techniques such as microwave and ultrasound extraction, allowing high yields with the use of only water as the solvent. Therefore, it can be considered a green extraction method following two of the principles of green chemistry: the use of less hazardous synthesis (principle number 3) and the use of safer solvents and auxiliaries (principle number 5). In addition, two of the green extraction principles for natural products are also followed: the use of alternative solvents or water (principle number 2) and the use of a reduced, robust, controlled and safe unit operation (principle number 5). This review is an overview of the extraction process using the SWE of grape biomass in a perspective of the circular economy through valorization of the bioactive compounds extracted. Future perspectives applied to the SWE are also discussed, as well as its ability to be a green extraction technique.
Collapse
Affiliation(s)
- Cátia Ferreira
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Manuela M. Moreira
- LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.M.M.); (C.D.-M.)
| | - Cristina Delerue-Matos
- LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (M.M.M.); (C.D.-M.)
| | - Mafalda Sarraguça
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| |
Collapse
|
8
|
Talekar S, Ekanayake K, Holland B, Barrow C. Food waste biorefinery towards circular economy in Australia. BIORESOURCE TECHNOLOGY 2023; 388:129761. [PMID: 37696335 DOI: 10.1016/j.biortech.2023.129761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 08/20/2023] [Accepted: 09/09/2023] [Indexed: 09/13/2023]
Abstract
Staggering amounts of food waste are produced in Australia, and this review provides food waste based biorefinery opportunities in moving towards a circular economy in Australia. The current food waste scenario in Australia including an overview of primary food waste sources, government regulation, and current management practices is presented. The major food waste streams include fruit and vegetable (waste from wine grapes, citrus, apple, potato, and tomato), nuts (almond processing waste), seafood (Fish waste), dairy whey, sugarcane bagasse, and household and businesses. The composition of these waste streams indicated their potential for use in biorefineries to produce value-added products via various pathways combining direct extraction and biological and thermochemical conversion. Finally, the efforts made in Australia to utilize food waste as a resource, as well as the challenges and future directions to promote the development of concrete and commercially viable technologies for food waste biorefinery, are described.
Collapse
Affiliation(s)
- Sachin Talekar
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia.
| | - Krishmali Ekanayake
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia
| | - Brendan Holland
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia
| | - Colin Barrow
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia
| |
Collapse
|
9
|
Taifouris M, El-Halwagi M, Martin M. Evaluation of the Economic, Environmental, and Social Impact of the Valorization of Grape Pomace from the Wine Industry. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:13718-13728. [PMID: 37767084 PMCID: PMC10521143 DOI: 10.1021/acssuschemeng.3c03615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/19/2023] [Indexed: 09/29/2023]
Abstract
The increase in the world population has led to intensive food production systems that are generating increasing amounts of solid waste. In this work, the valorization of the most important waste generated during wine production, grape pomace, is evaluated. Eight processes are proposed to approach different types of valorization (production of energy and value-added products), from economic, environmental, and social points of view. The best process depends on the budget available, the production capacity, and the weight of each impact produced by the factory (economic, environmental, or social). For small (less than 0.1 kg/s) or very large (greater than 10 kg/s) capacities, the production of high-value-added products outperforms the other processes in all three impacts and in profitability. For intermediate capacities, combustion and gasification stand out as having the highest greenhouse emissions and intermediate economic benefits. Anaerobic digestion is remarkable for its low greenhouse gas emissions, while tannin production is the best-balanced process from both economic and environmental points of view. Pyrolysis is the worst process of all three impacts.
Collapse
Affiliation(s)
- Manuel Taifouris
- Department
of Chemical Engineering, University of Salamanca, Plza. Caídos 1-5, 37008 Salamanca, Spain
| | - Mahmoud El-Halwagi
- Department
of Chemical Engineering, Texas A&M, 3122 TAMU, 100 Spence St., College Station, Texas 77843A, United States
| | - Mariano Martin
- Department
of Chemical Engineering, University of Salamanca, Plza. Caídos 1-5, 37008 Salamanca, Spain
| |
Collapse
|
10
|
Liu J, Li C, Qu Y, Jia Z, Li J. Comparative life cycle assessment of the linear and circular wine industry chains: a case study in Inner Mongolia, China. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:87645-87658. [PMID: 37428315 DOI: 10.1007/s11356-023-28594-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 06/30/2023] [Indexed: 07/11/2023]
Abstract
Environmental issues and the sustainability of the wine industry receive widespread public attention, but few studies address the environmental impact of the circular wine industry chain. Therefore, we applied the life cycle assessment (LCA) method to a wine enterprise in Inner Mongolia, China, to conduct a cradle-to-gate assessment and comparative analysis on the linear and circular wine industry chain scenarios. The results show that the circular industry chain (S2) has better environmental benefits; the total value of each environmental impact category of S2 is reduced by more than 80% compared with that of the linear industry chain (S1). The global warming potential of S1 is decreased from 4.88 kg CO2eq to 0.919 kg CO2eq for S2. Viticulture is the primary source of environmental problems in all life cycle stages of both scenarios, and electricity and diesel consumption are the key factors affecting the results. Our study shows that the optimization of S2 significantly improves resource efficiency and energy utilization and alleviates the environmental burden through proper waste recycling. Finally, we proposed optimization suggestions based on S2. This study provides scientific guidance for promoting the wine industry to build a circular industry chain and optimize the industrial structure, thus promoting the sustainable development of the industry.
Collapse
Affiliation(s)
- Jing Liu
- School of Ecology and Environment, Inner Mongolia Key Laboratory of Environmental Pollution Control and Waste Resource Recycle, Inner Mongolia University, Hohhot, 010020, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau, Ministry of Education of China, Hohhot, 010020, China
- Collaborative Innovation Center for Grassland Ecological Security, Ministry of Education of China, Hohhot, 010020, China
| | - Chonglei Li
- School of Ecology and Environment, Inner Mongolia Key Laboratory of Environmental Pollution Control and Waste Resource Recycle, Inner Mongolia University, Hohhot, 010020, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau, Ministry of Education of China, Hohhot, 010020, China
- Collaborative Innovation Center for Grassland Ecological Security, Ministry of Education of China, Hohhot, 010020, China
| | - Yuting Qu
- School of Ecology and Environment, Inner Mongolia Key Laboratory of Environmental Pollution Control and Waste Resource Recycle, Inner Mongolia University, Hohhot, 010020, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau, Ministry of Education of China, Hohhot, 010020, China
- Collaborative Innovation Center for Grassland Ecological Security, Ministry of Education of China, Hohhot, 010020, China
| | - Zhibin Jia
- School of Ecology and Environment, Inner Mongolia Key Laboratory of Environmental Pollution Control and Waste Resource Recycle, Inner Mongolia University, Hohhot, 010020, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau, Ministry of Education of China, Hohhot, 010020, China
- Collaborative Innovation Center for Grassland Ecological Security, Ministry of Education of China, Hohhot, 010020, China
| | - Jinhua Li
- School of Ecology and Environment, Inner Mongolia Key Laboratory of Environmental Pollution Control and Waste Resource Recycle, Inner Mongolia University, Hohhot, 010020, China.
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau, Ministry of Education of China, Hohhot, 010020, China.
- Collaborative Innovation Center for Grassland Ecological Security, Ministry of Education of China, Hohhot, 010020, China.
| |
Collapse
|
11
|
Cioffi E, Comune L, Piccolella S, Buono M, Pacifico S. Quercetin 3- O-Glucuronide from Aglianico Vine Leaves: A Selective Sustainable Recovery and Accumulation Monitoring. Foods 2023; 12:2646. [PMID: 37509738 PMCID: PMC10378925 DOI: 10.3390/foods12142646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
In recent years, as part of sustainable development policies, the revaluation of end-of-life products has become more and more widespread. In terms of sustainability, in a scenario of circular economy food sustainability aims, inter alia, at making an effective re-use of natural resources as a starting point for the obtainment of high added-value products. With the aim of promoting the valorization of the wine sector wastes, the present study took into account the leaves of Vitis vinifera L. cv. Aglianico from the Campania Region (Italy). The use of deep eutectic solvents as a greener alternative to the most common organic solvents, joint to ultrasound-assisted maceration, and LC-MS tools, allowed us to define for the first time a six-month quantitative variation of flavonol derivatives, and in particular of quercetin 3-O-glucuronide, based on the collection time and the leaf height on the grapevine. Results underlined that the influence of abiotic factors, such as exposure to sunlight, which is pivotal in the biosynthesis of such compounds, should be strictly considered for their full recovery.
Collapse
Affiliation(s)
- Elena Cioffi
- Department of Engineering, University of Campania "L. Vanvitelli", I-81031 Aversa, Italy
| | - Lara Comune
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "L. Vanvitelli", I-81100 Caserta, Italy
| | - Simona Piccolella
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "L. Vanvitelli", I-81100 Caserta, Italy
| | - Mario Buono
- Department of Engineering, University of Campania "L. Vanvitelli", I-81031 Aversa, Italy
| | - Severina Pacifico
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "L. Vanvitelli", I-81100 Caserta, Italy
| |
Collapse
|
12
|
Fazio NA, Russo N, Foti P, Pino A, Caggia C, Randazzo CL. Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts. Microorganisms 2023; 11:1338. [PMID: 37317312 DOI: 10.3390/microorganisms11051338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023] Open
Abstract
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.
Collapse
Affiliation(s)
- Nunzio A Fazio
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Paola Foti
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
| | - Alessandra Pino
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| |
Collapse
|
13
|
Miolla R, Ottomano Palmisano G, Roma R, Caponio F, Difonzo G, De Boni A. Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products. Foods 2023; 12:foods12102014. [PMID: 37238832 DOI: 10.3390/foods12102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. In most cases, these by-products are treated as waste rather than as a resource, creating environmental, economic, and social impacts related to their disposal. By contrast, the reuse of oenological by-products in food production can have several health benefits, since they are rich in functional molecules such as fibres, polyphenols, and vitamin E, and can also trigger a circular economy model. The aim of this research is to investigate the acceptance of consumers towards bread enriched with oenological by-products through the application of k-means clustering, providing insights on the characterisation of groups of consumers based on their specific features and declared attitudes. The results showed three different consumers' clusters, highlighting that the acceptance of this enriched bread is not influenced by the consumers' socio-economic features, but it is related to consumers' sensitivity. Therefore, target strategies should be put in place to inform consumers about the benefits associated with the consumption of bread enriched with oenological by-products.
Collapse
Affiliation(s)
- Roberta Miolla
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | | | - Rocco Roma
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Annalisa De Boni
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| |
Collapse
|
14
|
Castro LEN, Sganzerla WG, Barroso TLCT, Maciel-Silva FW, Colpini LMS, Bittencourt PRS, Rostagno MA, Forster-Carneiro T. Improving the semi-continuous flow-through subcritical water hydrolysis of grape pomace (Vitis vinifera L.) by pH and temperature control. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
|
15
|
Mir-Cerdà A, Carretero I, Coves JR, Pedrouso A, Castro-Barros CM, Alvarino T, Cortina JL, Saurina J, Granados M, Sentellas S. Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 857:159623. [PMID: 36283524 DOI: 10.1016/j.scitotenv.2022.159623] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 10/07/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
Winery wastes are rich in polyphenols with high added value to be used in cosmetics, pharmaceuticals, and food products. This work aims at recovering and purifying the polyphenolic fraction occurring in the malolactic fermentation lees generated during the production of Albariño wines. Phenolic acids, flavonoids, and related compounds were recovered from this oenological waste by green liquid extraction using water as the solvent. The resulting extract solution was microfiltered to remove microparticles and further treated by ultrafiltration (UF) using membranes of 30 kDa and 5 kDa molecular weight cut-offs (MWCOs). The feed sample and the filtrate and retentate solutions from each membrane system were analyzed by reversed-phase liquid chromatography (HPLC) with UV and mass spectrometric (MS) detection. The most abundant polyphenols in the extracts were identified and quantified, namely: caftaric acid with a concentration of 200 µg g-1 and trans-coutaric acid, cis-coutaric acid, gallic acid, and astilbin with concentrations between 15 and 40 µg g-1. Other minor phenolic acids and flavanols were also found. The UF process using the 30 kDa membrane did not modify the extract composition, but filtration through the 5 kDa poly-acrylonitrile membrane elicited a decrease in polyphenolic content. Hence, the 30 kDa membrane was recommended to further pre-process the extracts. The combined extraction and purification process presented here is environmentally friendly and demonstrates that malolactic fermentation lees of Albariño wines are a valuable source of phenolic compounds, especially phenolic acids.
Collapse
Affiliation(s)
- Aina Mir-Cerdà
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Iris Carretero
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - José Rubén Coves
- Galician Water Research Center Foundation (Cetaqua Galicia), AquaHub - A Vila da Auga, Rúa José Villar Granjel 33, E-15890, Santiago de Compostela, Spain
| | - Alba Pedrouso
- Galician Water Research Center Foundation (Cetaqua Galicia), AquaHub - A Vila da Auga, Rúa José Villar Granjel 33, E-15890, Santiago de Compostela, Spain
| | - Celia María Castro-Barros
- Galician Water Research Center Foundation (Cetaqua Galicia), AquaHub - A Vila da Auga, Rúa José Villar Granjel 33, E-15890, Santiago de Compostela, Spain
| | - Teresa Alvarino
- Galician Water Research Center Foundation (Cetaqua Galicia), AquaHub - A Vila da Auga, Rúa José Villar Granjel 33, E-15890, Santiago de Compostela, Spain
| | - José Luis Cortina
- Department of Chemical Engineering, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, Eduard Maristany 10-14, Campus Diagonal-Besòs, E08930 Barcelona, Spain; Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, E-08930 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Mercè Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Sonia Sentellas
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain; Serra Húnter Lecturer, Generalitat de Catalunya, Rambla de Catalunya 19-21, E08007 Barcelona, Spain.
| |
Collapse
|
16
|
Baptista SL, Romaní A, Cunha JT, Domingues L. Multi-feedstock biorefinery concept: Valorization of winery wastes by engineered yeast. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 326:116623. [PMID: 36368200 DOI: 10.1016/j.jenvman.2022.116623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/21/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
The wine industry produces significant amounts of by-products and residues that are not properly managed, posing an environmental problem. Grape must surplus, vine shoots, and wine lees have the potential to be used as renewable resources for the production of energy and chemicals. Metabolic engineering efforts have established Saccharomyces cerevisiae as an efficient microbial cell factory for biorefineries. Current biorefineries designed for producing multiple products often rely on just one feedstock, but the bioeconomy would clearly benefit if these biorefineries could efficiently convert multiple feedstocks. Moreover, to reduce the environmental impact of fossil fuel consumption and maximize production economics, a biorefinery should be capable to supplement the manufacture of biofuel with the production of high-value products. This study proposes an integrated approach for the valorization of diverse wastes resulting from winemaking processes through the biosynthesis of xylitol and ethanol. Using genetically modified S. cerevisiae strains, the xylose-rich hemicellulosic fraction of hydrothermally pretreated vine shoots was converted into xylitol, and the cellulosic fraction was used to produce bioethanol. In addition, grape must, enriched in sugars, was efficiently used as a low-cost source for yeast propagation. The production of xylitol was optimized, in a Simultaneous Saccharification and Fermentation process configuration, by adjusting the inoculum size and enzyme loading. Furthermore, a yeast strain displaying cellulases in the cell surface was applied for the production of bioethanol from the glucan-rich cellulosic. With the addition of grape must and/or wine lees, high ethanol concentrations were reached, which are crucial for the economic feasibility of distillation. This integrated multi-feedstock valorization provides a synergistic alternative for converting a range of winery wastes and by-products into biofuel and an added-value chemical while decreasing waste released to the environment.
Collapse
Affiliation(s)
- Sara L Baptista
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Aloia Romaní
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain
| | - Joana T Cunha
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Lucília Domingues
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
| |
Collapse
|
17
|
Perra M, Bacchetta G, Muntoni A, De Gioannis G, Castangia I, Rajha HN, Manca ML, Manconi M. An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
18
|
Atatoprak T, Amorim MM, Ribeiro T, Pintado M, Madureira AR. Grape stalk valorization for fermentation purposes. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100067. [PMID: 35415689 PMCID: PMC8991497 DOI: 10.1016/j.fochms.2021.100067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 11/29/2021] [Accepted: 12/18/2021] [Indexed: 11/12/2022]
Abstract
Integrated valorization of grape stalks generated lignin, fermentable sugars and nanocellulose. For the first time, xylose was recover from grape stalk. First cellulose nanocrystals recovered from grape stalk. First proof of concept of use of a generated stream from an integrated valorization process. Grape stalks fermentable sugars are consumed to produce bioethanol. Biorefinery is a sustainable way for the processing of grape stalk.
White and red grape stalks biomass were fractioned to maximize its economic value by the production of fermentable sugars, as other value streams. High yields of extractives and lignin were first obtained, originating a biomass rich in cellulose and hemicellulose, which was subject to acid and enzymatic hydrolysis for production of fermentable sugars. Higher concentrations of sugars were obtained by enzymatic than by dilute acid hydrolysis. These biosugars were used for fermentation processes with Pichia stipitis and Saccharomyces cerevisiae. The presence of higher quantities of xylose favoured P. stipitis to produce higher ethanol yields than S. cerevisiae which is glucose lover. Cellulose nanocrystals were produced from the resulting biomass without monosaccharides. For the first time an integrated valorization of grape stalks followed by an application of one of the valorized streams is presented.
Collapse
Affiliation(s)
- Tuğba Atatoprak
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Maria Manuela Amorim
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Tânia Ribeiro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Raquel Madureira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| |
Collapse
|
19
|
Rodrigues RP, Gando-Ferreira LM, Quina MJ. Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review. Molecules 2022; 27:molecules27154709. [PMID: 35897883 PMCID: PMC9331683 DOI: 10.3390/molecules27154709] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/04/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
The wine industry is one of the most relevant socio-economic activities in Europe. However, this industry represents a growing problem with negative effects on the environment since it produces large quantities of residues that need appropriate valorization or management. From the perspective of biorefinery and circular economy, the winery residues show high potential to be used for the formulation of new products. Due to the substantial quantities of phenolic compounds, flavonoids, and anthocyanins with high antioxidant potential in their matrix, these residues can be exploited by extracting bioactive compounds before using the remaining biomass for energy purposes or for producing fertilizers. Currently, there is an emphasis on the use of new and greener technologies in order to recover bioactive molecules from solid and liquid winery residues. Once the bio compounds are recovered, the remaining residues can be used for the production of energy through bioprocesses (biogas, bioethanol, bio-oil), thermal processes (pyrolysis, gasification combustion), or biofertilizers (compost), according to the biorefinery concept. This review mainly focuses on the discussion of the feasibility of the application of the biorefinery concept for winery residues. The transition from the lab-scale to the industrial-scale of the different technologies is still lacking and urgent in this sector.
Collapse
|
20
|
Schnarr L, Segatto ML, Olsson O, Zuin VG, Kümmerer K. Flavonoids as biopesticides - Systematic assessment of sources, structures, activities and environmental fate. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 824:153781. [PMID: 35176375 DOI: 10.1016/j.scitotenv.2022.153781] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/03/2022] [Accepted: 02/06/2022] [Indexed: 06/14/2023]
Abstract
Biopesticides obtained from renewable resources and associated with biodegradability have the potential to address resource limitations and environmental pollution, often caused by many conventional pesticides, due to the facility of natural products to run in natural nutrient cycles. Flavonoids are considered benign substitutes for pesticides, however, little comprehensive information of their pesticidal activities and critical evaluation of their associated advantages is available. Therefore, this systematic review assessed sources, structures, activities and the environmental fate of flavonoids on a basis of 201 selected publications. We identified 281 different flavonoids that were investigated for their pesticidal activity as either a pure compound or a flavonoid-containing extract, with quercetin, kaempferol, apigenin, luteolin and their glycosides as the most studied compounds. Agricultural or food waste, a potential sustainable source for flavonoids, represent 10.6% of the plant sources of flavonoids within these studies, showing the currently underutilization of these preferable feedstocks. Analysis of pesticidal activities and target organisms revealed a broad target spectrum for the class of flavonoids, including fungi, insects, plants, bacteria, algae, nematodes, molluscs and barnacles. Little information is available on the environmental fate and biodegradation of flavonoids, and a connection to studies investigating pesticidal activities is largely missing. Emerging from these findings is the need for comprehensive understanding of flavonoids pesticidal activities with emphasis on structural features that influence activity and target specificity to avoid risks for non-target organisms. Only if the target spectrum and environmental fate of a potential biopesticide are known it can serve as a benign substitute. Then, flavonoids can be integrated in a valorization process of agricultural and food waste shifting the extract-produce-consume linear chain to a more circular economy.
Collapse
Affiliation(s)
- Lena Schnarr
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany.
| | - Mateus L Segatto
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905 São Carlos, SP, Brazil
| | - Oliver Olsson
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany
| | - Vânia G Zuin
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany; Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905 São Carlos, SP, Brazil; Green Chemistry Centre of Excellence, University of York, Heslington, York YO10 5DD, UK
| | - Klaus Kümmerer
- Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany; Research and Education, International Sustainable Chemistry Collaborative Centre (ISC(3)), Leuphana University of Lüneburg, Universitätsallee 1, 21335 Lüneburg, Germany.
| |
Collapse
|
21
|
Extraction of Antioxidants from Grape and Apple Pomace: Solvent Selection and Process Kinetics. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12104901] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Polyphenols have become a research target due to their antioxidant, anti-inflammatory and antimicrobial activity. Obtention via extraction from natural sources includes the revalorization of food wastes such as grape pomace (GP) or apple pomace (AP). In this work, GP and AP were submitted to a liquid–solid extraction using different solvents of industrial interest. Process kinetics were studied measuring the total phenolic content (TPC) and antioxidant capacity (AC), while the extraction liquor composition was analyzed employing chromatographic methods. Extraction processes using water-solvent mixtures stood out as the better options, with a particular preference for water 30%–ethanol 70% (v/v) at 90 °C, a mixture that quickly extracts up to 68.46 mg GAE/gds (Gallic Acid Equivalent per gram dry solid) and 122.67 TEAC/gds (TROLOX equivalent antioxidant capacity per gram dry solid) in case of GP, while ethylene water 10%–ethylene glycol 90% (v/v) at 70 °C allows to reach 27.19 mg GAE/gds and 27.45 TEAC/gds, in the case of AP. These extraction processes can be well-described by a second-order kinetic model that includes a solubility-related parameter for the first and fast-washing and two parameters for the slow mass transfer controlled second extraction phase. AP liquors were found to be rich in quercetin with different sugar moieties and GP extracts highlighted flavonols, cinnamic acids, and anthocyanins. Therefore, using identical extraction conditions for AP and GP and a comparative kinetic analysis of TPC and AC results for the first time, we concluded that ethanol/water mixtures are adequate solvents for polyphenols extraction due to their high efficiency and environmentally benign nature.
Collapse
|
22
|
del Mar Contreras M, Romero-García JM, López-Linares JC, Romero I, Castro E. Residues from grapevine and wine production as feedstock for a biorefinery. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
23
|
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 °C or 25 °C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 °C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 °C, supporting its possible use as a functional food ingredient.
Collapse
|
24
|
Yadav V, Sarker A, Yadav A, Miftah AO, Bilal M, Iqbal HMN. Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. CHEMOSPHERE 2022; 293:133459. [PMID: 34995629 DOI: 10.1016/j.chemosphere.2021.133459] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 12/02/2021] [Accepted: 12/26/2021] [Indexed: 02/07/2023]
Abstract
Citrus fruits are extensively cultivated, consumed and major processed horticulture crops around the globe. High processing and consumption generate huge quantities of solid organic wastes. Citrus waste represents approximately 40-50% of total fruit weight, which consists of rag (membranes and cores), pulp, seeds, and peel (albedo and flavedo), which are a potential source of value-added products including essential oils, carotenoids, pectin, dietary fibers, and polyphenols biofuel, etc. However, waste produced is discarded as waste in the environment, which causes a serious threat due to the presence of bioactive compounds. Recent research strategies on the integrated biorefinery approach explore various ways to utilize the waste obtained from the citrus wastes for their subsequent recovery of value-added products. Moreover, the citrus waste can be turned into various bio-products, viz., enzymes, biofuels, and biopolymers using the integrated biorefinery approach, which can optimize the development of green waste for sustainability and economic benefits. Given the sustainable solution for resource recovery and environmental management, the article reviews the latest advances in the novel valorization approach and valuation of the existing state-of-the-art green technologies for citrus waste utilization to bring a sustainable solution for increasing demand for food, fuel, and energy security. To achieve the zero-waste approach and industrial viability, more efforts should be given to scale-up green recovery techniques along with diverse product profiling.
Collapse
Affiliation(s)
- Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Aniruddha Sarker
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of Korea; Department of Soil Science, EXIM Bank Agricultural University Bangladesh (EBAUB), Chapainawabganj, Bangladesh.
| | - Ashish Yadav
- Central Institute for Subtropical Horticulture, Lucknow, 226101, India.
| | - Amilin Oktarajifa Miftah
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, Jiangsu 223003, China.
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, Jiangsu 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico.
| |
Collapse
|
25
|
The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace. Polymers (Basel) 2022; 14:polym14071378. [PMID: 35406252 PMCID: PMC9002691 DOI: 10.3390/polym14071378] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 01/27/2023] Open
Abstract
Grape pomace is one of the most abundant by-products generated from the wine industry. This by-product is a complex substrate consisted of polysaccharides, proanthocyanidins, acid pectic substances, structural proteins, lignin, and polyphenols. In an effort to valorize this material, the present study focused on the influence of extraction conditions on the yield and physico-chemical parameters of pectin. The following conditions, such as grape pomace variety (Fetească Neagră and Rară Neagră), acid type (citric, sulfuric, and nitric), particle size intervals (<125 µm, ≥125−<200 µm and ≥200−<300 µm), temperature (70, 80 and 90 °C), pH (1, 2 and 3), and extraction time (1, 2, and 3 h) were established in order to optimize the extraction of pectin. The results showed that acid type, particle size intervals, temperature, time, and pH had a significant influence on the yield and physico-chemical parameters of pectin extracted from grape pomace. According to the obtained results, the highest yield, galacturonic acid content, degree of esterification, methoxyl content, molecular, and equivalent weight of pectin were acquired for the extraction with citric acid at pH 2, particle size interval of ≥125−<200 µm, and temperature of 90 °C for 3 h. FT-IR analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharide in the extracted pectin.
Collapse
|
26
|
Ioannidou SM, Filippi K, Kookos IK, Koutinas A, Ladakis D. Techno-economic evaluation and life cycle assessment of a biorefinery using winery waste streams for the production of succinic acid and value-added co-products. BIORESOURCE TECHNOLOGY 2022; 348:126295. [PMID: 34800640 DOI: 10.1016/j.biortech.2021.126295] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 06/13/2023]
Abstract
This study presents techno-economic evaluation and life cycle assessment of a novel biorefinery using the three main waste streams generated by wineries for the production of bio-based succinic acid (SA), crude phenolic-rich extract, grape-seed oil, calcium tartrate and crude tannin-rich extract. Process design has been employed for the estimation of material and energy balances and the sizing of unit operations. The Minimum Selling Price of succinic acid production within a winery waste biorefinery ranges from $1.23-2.76/kgSA depending on the market price and the potential end-uses of the extracted fractions. The Global Warming Potential and the Abiotic Depletion Potential of winery waste valorisation through the proposed biorefinery are 1.47 kg CO2-eq per kg dry waste and 25.2 MJ per kg dry waste, respectively. Biorefining of winery waste could lead to the development of a sustainable and novel bioeconomy business model with new market opportunities and efficient waste management.
Collapse
Affiliation(s)
- Sofia Maria Ioannidou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Katiana Filippi
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Ioannis K Kookos
- Department of Chemical Engineering, University of Patras, Rio, 26504 Patras, Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Dimitrios Ladakis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| |
Collapse
|
27
|
Igbokwe VC, Ezugworie FN, Onwosi CO, Aliyu GO, Obi CJ. Biochemical biorefinery: A low-cost and non-waste concept for promoting sustainable circular bioeconomy. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 305:114333. [PMID: 34952394 DOI: 10.1016/j.jenvman.2021.114333] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 12/11/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
The transition from a fossil-based linear economy to a circular bioeconomy is no longer an option but rather imperative, given worldwide concerns about the depletion of fossil resources and the demand for innovative products that are ecocompatible. As a critical component of sustainable development, this discourse has attracted wide attention at the regional and international levels. Biorefinery is an indispensable technology to implement the blueprint of the circular bioeconomy. As a low-cost, non-waste innovative concept, the biorefinery concept will spur a myriad of new economic opportunities across a wide range of sectors. Consequently, scaling up biorefinery processes is of the essence. Despite several decades of research and development channeled into upscaling biorefinery processes, the commercialization of biorefinery technology appears unrealizable. In this review, challenges limiting the commercialization of biorefinery technologies are discussed, with a particular focus on biofuels, biochemicals, and biomaterials. To counteract these challenges, various process intensification strategies such as consolidated bioprocessing, integrated biorefinery configurations, the use of highly efficient bioreactors, simultaneous saccharification and fermentation, have been explored. This study also includes an overview of biomass pretreatment-generated inhibitory compounds as platform chemicals to produce other essential biocommodities. There is a detailed examination of the technological, economic, and environmental considerations of a sustainable biorefinery. Finally, the prospects for establishing a viable circular bioeconomy in Nigeria are briefly discussed.
Collapse
Affiliation(s)
- Victor C Igbokwe
- Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria; Department of Materials Science and Engineering, Université de Pau et des Pays de l'Adour, 64012, Pau Cedex, France
| | - Flora N Ezugworie
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chukwudi O Onwosi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria.
| | - Godwin O Aliyu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chinonye J Obi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| |
Collapse
|
28
|
Baroi AM, Popitiu M, Fierascu I, Sărdărescu ID, Fierascu RC. Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds. Antioxidants (Basel) 2022; 11:antiox11020393. [PMID: 35204275 PMCID: PMC8869687 DOI: 10.3390/antiox11020393] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 01/27/2023] Open
Abstract
Wine production is one of the most critical agro-industrial sectors worldwide, generating large amounts of waste with negative environmental impacts, but also with high economic value and several potential applications. From wine shoots to grape pomace or seeds, all of the wastes are rich sources of bioactive compounds with beneficial effects for human health, with these compounds being raw materials for other industries such as the pharmaceutical, cosmetic or food industries. Furthermore, these compounds present health benefits such as being antioxidants, supporting the immune system, anti-tumoral, or preventing cardiovascular and neural diseases. The present work aims to be a critical discussion of the extraction methods used for bioactive compounds from grapevine waste and their beneficial effects on human health.
Collapse
Affiliation(s)
- Anda Maria Baroi
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania; (A.M.B.); (R.C.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Mircea Popitiu
- Department of Vascular Surgery and Reconstructive Microsurgery, Victor Babes University of Medicine and Pharmacy, 300041 Timisoara, Romania
- Correspondence: (M.P.); (I.F.)
| | - Irina Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania; (A.M.B.); (R.C.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
- Correspondence: (M.P.); (I.F.)
| | - Ionela-Daniela Sărdărescu
- National Research and Development Institute for Biotechnology in Horticulture, 117715 Stefanesti, Romania;
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University “Politehnica” of Bucharest, 011061 Bucharest, Romania
| | - Radu Claudiu Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania; (A.M.B.); (R.C.F.)
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University “Politehnica” of Bucharest, 011061 Bucharest, Romania
| |
Collapse
|
29
|
Filippi K, Papapostolou H, Alexandri M, Vlysidis A, Myrtsi ED, Ladakis D, Pateraki C, Haroutounian SA, Koutinas A. Integrated biorefinery development using winery waste streams for the production of bacterial cellulose, succinic acid and value-added fractions. BIORESOURCE TECHNOLOGY 2022; 343:125989. [PMID: 34695693 DOI: 10.1016/j.biortech.2021.125989] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/12/2021] [Accepted: 09/17/2021] [Indexed: 06/13/2023]
Abstract
An integrated biorefinery has been developed using winery wastes (grape pomace-GP, stalks-GS, wine lees-WL). Bacterial cellulose was produced from GP extracted free sugars. Grape-seed oil and polyphenols were extracted from GP. Experimental design was employed to optimize lignin removal (50.8%) from mixtures of remaining GP solids and GS via NaOH (1.19% w/v) treatment at 70°C for 30 min. Delignification liquid contained condensed tannins with 76% Stiasny number. Enzymatic hydrolysis produced a sugar-rich hydrolysate (40.2 g/L sugars). Ethanol, antioxidants, tartaric acid and nutrient-rich hydrolysate were produced from WL. The crude hydrolysates were used in fed-batch Actinobacillus succinogenes cultures for 37.2 g/L succinic acid production. The biorefinery produces 42.65 g bacterial cellulose, 24.3 g oil, 40.3 g phenolic-rich extract with 1.41 Antioxidant Activity Index, 80.2 g ethanol, 624.8 g crude tannin extract, 20.03 g tartaric acid and 157.8 g succinic acid from 1 kg of each waste stream.
Collapse
Affiliation(s)
- Katiana Filippi
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Harris Papapostolou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
| | - Maria Alexandri
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Anestis Vlysidis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Eleni D Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios Ladakis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Chrysanthi Pateraki
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Serkos A Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| |
Collapse
|
30
|
|
31
|
Kassongo J, Shahsavari E, Ball AS. Dynamic Effect of Operational Regulation on the Mesophilic BioMethanation of Grape Marc. Molecules 2021; 26:molecules26216692. [PMID: 34771101 PMCID: PMC8588447 DOI: 10.3390/molecules26216692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/28/2021] [Accepted: 11/03/2021] [Indexed: 01/04/2023] Open
Abstract
Wine production annually generates an estimated 11 million metric tonnes of grape marc (GM) worldwide. The diversion of this organic waste away from landfill and towards its use in the generation of renewable energy has been investigated. This study aimed to evaluate the effectiveness of operational parameters relating to the treatment regime and inoculum source in the extraction of methane from GM under unmixed anaerobic conditions at 35 °C. The study entailed the recirculation of a previously acclimated sludge (120 days) as downstream inoculum, an increased loading volume (1.3 kg) and a low substrate-to-inoculum ratio (10:3 SIR). The results showed that an incorporation of accessible operational controls can effectively enhance cumulative methane yield (0.145 m3 CH4 kg−1 VS), corresponding to higher amounts of digestible organics converted. The calculated average volumetric methane productivity equalled 0.8802 L CH4 LWork−1 d−1 over 33.6 days whilst moderate pollutant removal (43.50% COD removal efficiency) was achieved. Molecular analyses identified Firmicutes and Bacteroidetes phyla as core organisms for hydrolytic and fermentative stages in trophic relationships with terminal electron acceptors from the methane-producing Methanosarcina genus. Economic projections established that the cost-effective operational enhancements were sustainable for valorisation from grape marc by existing wineries and distilleries.
Collapse
|
32
|
Yu H, Lin F, Li K, Wang W, Yan B, Song Y, Chen G. Triple combination of natural microbial action, etching, and gas foaming to synthesize hierarchical porous carbon for efficient adsorption of VOCs. ENVIRONMENTAL RESEARCH 2021; 202:111687. [PMID: 34273370 DOI: 10.1016/j.envres.2021.111687] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 06/13/2023]
Abstract
Fungi residue, vinasse, and biogas residue differ from general biomass waste due to natural microbial action. Microbial fermentation helps create natural channels for the permeation of activators and produces proteins for natural nitrogen doping. Inspired by these advantages on porous carbon synthesis, this study adopted dual activators of KOH and KHCO3 to synthesize porous carbon with different pore ratios for efficient adsorption of volatile organic compounds (VOCs). The fungi residue possessed the least lignin due to the most severe microbial action, contributing to the best pore structures after activation. The etching effect from potassium compounds and gas foaming from the carbonate decomposition contributed to creating hierarchical porous carbon with ultra-high surface area, ca. 1536.8-2326.5 m2/g. However, KHCO3 addition also caused nitrogen erosion, such that lower adsorption capacity was attained even with a higher surface area when the mass ratio of KOH/KHCO3 decreased from 2.5:0.5 to 2:1. The maximum adsorption capacities of chlorobenzene (CB) and benzene (PhH) reached 594.0 and 394.3 mg/g, respectively. Pore structure variations after adsorption were evaluated by freeze treatment to discover the adsorption mechanism. The surface area after CB and PhH adsorption decreased 40.3% and 34.5%, respectively. Most of the mesopores might transform into micropores due to the mono/multilayer stacking of adsorbates. The VOC adsorption kinetics were simulated by the Pseudo-first- and -second-order models and Y-N model. This paper provides a new approach for high-value biomass waste utilization after microbial action to synthesize efficient adsorbents for VOCs.
Collapse
Affiliation(s)
- Hongdi Yu
- School of Environmental Science and Engineering, Tianjin University/Tianjin Key Lab of Biomass/Wastes Utilization, Tianjin, 300072, PR China
| | - Fawei Lin
- School of Environmental Science and Engineering, Tianjin University/Tianjin Key Lab of Biomass/Wastes Utilization, Tianjin, 300072, PR China.
| | - Kai Li
- School of Environmental Science and Engineering, Tianjin University/Tianjin Key Lab of Biomass/Wastes Utilization, Tianjin, 300072, PR China
| | - Wenjun Wang
- School of Environmental Science and Engineering, Tianjin University/Tianjin Key Lab of Biomass/Wastes Utilization, Tianjin, 300072, PR China
| | - Beibei Yan
- School of Environmental Science and Engineering, Tianjin University/Tianjin Key Lab of Biomass/Wastes Utilization, Tianjin, 300072, PR China
| | - Yingjin Song
- School of Environmental Science and Engineering, Tianjin University/Tianjin Key Lab of Biomass/Wastes Utilization, Tianjin, 300072, PR China
| | - Guanyi Chen
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, 300134, PR China
| |
Collapse
|
33
|
Exhausted Grape Marc Derived Biochars: Effect of Pyrolysis Temperature on the Yield and Quality of Biochar for Soil Amendment. SUSTAINABILITY 2021. [DOI: 10.3390/su132011187] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
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.
Collapse
|
34
|
Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin. BEVERAGES 2021. [DOI: 10.3390/beverages7030059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principally by deploying solid–liquid extraction methods. In this frame, the present investigation had as objective the development of an alternative, green extraction process for polyphenols, through integration of ultrasonication as a pretreatment stage, and subsequent extraction with aqueous β-cyclodextrin. Polyphenol recovery from red grape pomace (RGP) was shown to be significantly enhanced by ultrasonication pretreatment, and the use of β-cyclodextrin effectively boosted the aqueous extraction. Under optimized conditions, established by response surface methodology, the maximum yield in total polyphenols was 57.47 mg GAE g−1 dm, at 80 °C, requiring a barrier of 10.95 kJ mol−1. The extract produced was significantly enriched in catechin and quercetin, compared to the aqueous extract, exhibiting also increased antiradical activity. These findings highlighted the value of the process developed for targeted recovery of certain polyphenols and the preparation of task-specific extracts.
Collapse
|
35
|
Mancini E, Raggi A. A review of circularity and sustainability in anaerobic digestion processes. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 291:112695. [PMID: 33962278 DOI: 10.1016/j.jenvman.2021.112695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 06/12/2023]
Abstract
The debate on the relationship between the long-established concept of sustainability, and the relatively novel one of circularity in constantly increasing biogas production remains. In this study, additional discussion elements to such an open debate are provided. With its role in the bioeconomy and ongoing ambiguity, a bibliographic review of anaerobic digestion is provided. In particular, this study aims to i) verify whether sustainability assessments and circularity measurements are performed in different ways in anaerobic digestion projects and ii) understand which indicators have been utilized for each pillar of sustainability. Initially, 152 scientific documents from the Scopus and Web of Science scholarly journal databases were selected. Specific eligibility criteria that were any type of measurement of circularity and/or assessment of sustainability, were used for screening. Fifty-eight articles met these criteria and were analyzed in depth. The results show that the terms circularity and sustainability are not always univocal concepts in the reviewed scientific contributions. Consequently, the relative criteria or measurements for their analysis are not the same. As a result, a different interpretation of the two concepts is suggested. Circularity should be considered as one of the ways to achieve the broadest objective of sustainability.
Collapse
Affiliation(s)
- Eliana Mancini
- Department of Economic Studies, University "G. d'Annunzio", Viale Pindaro 42, 65127, Pescara, Italy.
| | - Andrea Raggi
- Department of Economic Studies, University "G. d'Annunzio", Viale Pindaro 42, 65127, Pescara, Italy.
| |
Collapse
|
36
|
Ncube A, Fiorentino G, Colella M, Ulgiati S. Upgrading wineries to biorefineries within a Circular Economy perspective: An Italian case study. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 775:145809. [PMID: 33631583 DOI: 10.1016/j.scitotenv.2021.145809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 01/25/2021] [Accepted: 02/07/2021] [Indexed: 05/21/2023]
Abstract
In the challenge of transforming waste into useful products that can be re-used in a circular perspective, Italian wine industry can represent a suitable model for the application of the bioeconomy principles, including the valorisation of the agricultural and food waste. In the present study, a comprehensive environmental assessment of the traditional production of wine was performed and the potentiality of a biorefinery system, based on winery waste and aimed at recovering useful bio-based products, such as grapeseed oil and calcium tartrate, was examined through Life Cycle Assessment (LCA). The wine company "I Borboni", producing Asprinio wine in the Campania Region (Italy), was proposed as a case study. The hotspots of the linear production system were identified and the bottling phase, in particular the production of packaging glass, resulted to contribute to the generation of impacts at 63%, on average, versus 14.3% of the agricultural phase and 22.7% of the vinification phase. The LCA results indicated human carcinogenic toxicity, freshwater eutrophication and fossil resource scarcity impact categories as the most affected ones, with normalized impacts amounting to 9.22E-03, 3.89E-04 and 2.64E-04, respectively. Two side production chains (grapeseed oil and tartrate production) were included and circular patterns were designed and introduced in the traditional production chain with the aim of valorising the winery residues and improving the overall environmental performance. By implementing the circular approach, environmental impacts in the global warming, freshwater eutrophication and mineral resource scarcity impact categories, in particular, resulted three times lower than in the linear system. The results achieved demonstrated that closing the loops in the wine industry, through the reuse of bio-based residues alternatively to fossil-based inputs within the production process, and integrating the traditional production system with new side production chains led to an upgrade of the wineries to biorefineries, towards more sustainable production patterns.
Collapse
Affiliation(s)
- A Ncube
- International PhD Programme "Environment, Resources and Sustainable Development, Department of Science and Technology, Parthenope University of Naples, Centro Direzionale - Isola C4, 80143 Naples, Italy
| | - G Fiorentino
- ENEA (Italian National Agency for New Technologies, Energy and Sustainable Economic Development), Department for Sustainability, Division Resource Efficiency, Research Centre of Portici, P.le E. Fermi 1, Portici, 80055, Naples, Italy.
| | - M Colella
- Parthenope University of Naples, Department of Science and Technology, Centro Direzionale - Isola C4, 80143 Naples, Italy
| | - S Ulgiati
- Parthenope University of Naples, Department of Science and Technology, Centro Direzionale - Isola C4, 80143 Naples, Italy; Beijing Normal University, School of Environment, 19 Xinjiekouwai St., Haidian District, 100875 Beijing, China
| |
Collapse
|
37
|
Adeleye AT, Akande AA, Odoh CK, Philip M, Fidelis TT, Amos PI, Banjoko OO. Efficient synthesis of bio-based activated carbon (AC) for catalytic systems: A green and sustainable approach. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.01.044] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
38
|
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods 2021; 10:foods10020342. [PMID: 33562826 PMCID: PMC7915647 DOI: 10.3390/foods10020342] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 02/08/2023] Open
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
Collapse
|
39
|
Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review. Polymers (Basel) 2021; 13:polym13030381. [PMID: 33530517 PMCID: PMC7865623 DOI: 10.3390/polym13030381] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 01/19/2023] Open
Abstract
The plastic industry is today facing a green revolution; however, biopolymers, produced in low amounts, expensive, and food competitive do not represent an efficient solution. The use of wine waste as second-generation feedstock for the synthesis of polymer building blocks or as reinforcing fillers could represent a solution to reduce biopolymer costs and to boost the biopolymer presence in the market. The present critical review reports the state of the art of the scientific studies concerning the use of wine by-products as substrate for the synthesis of polymer building blocks and as reinforcing fillers for polymers. The review has been mainly focused on the most used bio-based and biodegradable polymers present in the market (i.e., poly(lactic acid), poly(butylene succinate), and poly(hydroxyalkanoates)). The results present in the literature have been reviewed and elaborated in order to suggest new possibilities of development based on the chemical and physical characteristics of wine by-products.
Collapse
|
40
|
Herrera-Bravo J, Beltrán-Lissabet JF, Saavedra K, Saavedra N, Hevia M, Alvear M, Lanas F, Salazar LA. Protective effect of Pinot noir pomace extract against the cytotoxicity induced by polycyclic aromatic hydrocarbons on endothelial cells. Food Chem Toxicol 2020; 148:111947. [PMID: 33359405 DOI: 10.1016/j.fct.2020.111947] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 12/14/2020] [Accepted: 12/21/2020] [Indexed: 01/29/2023]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) are pollutants found in the air generated mainly by the combustion of coal or biomass burning. Exposure to Polycyclic Aromatic Hydrocarbons is positively correlated with cardiovascular diseases. Phenolic compounds are widely found in the plant kingdom, and their availability from agri-food processing waste has led to an increased interest in their recovery. The production of large amounts of organic waste created by the wine industry has emphasized the valuation of these wastes to generate high-added-value by-products. The objective of this work was to investigate the protective effect of Pinot noir pomace extract on human endothelial cells against PAHs found in the polluted air of Temuco, Chile. The pomace extract was characterized by spectrophotometric analysis and high-performance liquid chromatography (HPLC). Results revealed the presence of 5 glycosylated anthocyanins and 9 low molecular weight polyphenols. Molecular docking indicated that cyanidin-3-glucoside (-9.2 kcal/mol) and quercetin (-9.6 kcal/mol) had the highest affinities for the Nrf2 binding site in the Keap1 protein, suggesting a possible competition with this transcription factor. Endothelial cells from the human umbilical vein were exposed to increasing concentrations of Phenanthrene, Fluoranthene, and Pyrene diluted in DMSO in a ratio of 3:1:1 (10 μM-200 μM). Viability through the MTS assay showed that 150 μM of PAHs was sufficient to reduce viability by 75% (p ˂ 0.0001). When the cells were pre-treated with 400 μg/ml of the extract, 150 μM of PAHs did not exert cell death (80% viability). Our preliminary results show that polyphenolic components found in Pinot noir pomace might have a beneficial effect as a protective agent.
Collapse
Affiliation(s)
- Jesús Herrera-Bravo
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco, 4811230, Chile; Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Chile
| | - Jorge F Beltrán-Lissabet
- Department of Chemical Engineering, Faculty of Engineering and Sciences, Universidad de La Frontera, Temuco, Chile
| | - Kathleen Saavedra
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco, 4811230, Chile
| | - Nicolás Saavedra
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco, 4811230, Chile
| | - Monserrat Hevia
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco, 4811230, Chile
| | - Marysol Alvear
- Department of Chemical Sciences and Natural Resources, Faculty of Engineering and Sciences, Universidad de La Frontera, Chile
| | - Fernando Lanas
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco, 4811230, Chile; Department of Internal Medicine, Faculty of Medicine, Universidad de La Frontera, Temuco, Chile
| | - Luis A Salazar
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco, 4811230, Chile.
| |
Collapse
|
41
|
A Statistical Framework for Assessing Environmental Performance of Quality Wine Production. SUSTAINABILITY 2020. [DOI: 10.3390/su122410246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present work presents a statistical framework for analysing and evaluating the environmental performance of 21 wines (protected designation of origin or protected geographical indication) produced in Greece, through their complete lifecycle. For this purpose, the life cycle assessment methodology was used. It is well known that lifecycle thinking is a scientific approach that can support businesses in decision making towards sustainable consumption and production. However, such techniques provide a large amount of multi-dimensional data that are difficult to comprehend and interpret. Therefore, the application of an appropriate statistical framework to aid this assessment, which should be as unambiguous and reliable as possible, is needed. This statistical framework should be based on the lifecycle inventory results, on an appropriate multivariate technique such as principal component analysis, and on probability distributions, thereby providing an objective framework to assist the evaluation of the environmental performance of the products. Applying the proposed framework to 21 Greek wines, we found that the proposed framework could be used for categorizing the examined wines according to their environmental impact severity, as well as the impact types associated with them.
Collapse
|
42
|
Tsigkou K, Zagklis D, Tsafrakidou P, Zafiri C, Kornaros M. Composting of anaerobic sludge from the co-digestion of used disposable nappies and expired food products. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 118:655-666. [PMID: 33011543 DOI: 10.1016/j.wasman.2020.09.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/13/2020] [Accepted: 09/14/2020] [Indexed: 06/11/2023]
Abstract
Anaerobic sludge originating from the co-digestion of used disposable nappies and expired food products treated in a pilot two-stage system was examined as feed material for a continuous pilot-scale composter (capacity: 300 L feed per week). The feed materials and final compost products were analyzed and evaluated for their suitability as compost materials. Ιn terms of stability, the compost products were identified as stable through static respiratory index measurement (0.11-0.24 g O2/(kg Volatile Solids h)), heavy metals concentrations were within acceptable limits (i.e. concentration of Cu, Cd, Zn, Pb, Cr, As lower than 1 mg/kg dry mass) as well as polycyclic aromatic hydrocarbons (0.06-0.34 mg/kg dry mass lower than 6 mg/kg dry mass). During composting, significant losses of nitrogen from the digestate and the urea added for C/N correction were observed (51-75%), indicating that the adjustment of C/N ratio through the addition of chemicals is not efficient in composting processes with forced aeration and the pre-existing nitrogen in digestate was susceptible to air-stripping. The continuous composting process implemented proved capable of producing mature compost with a retention time of 14 d. The final products were within acceptable limits for all the parameters examined, except for the presence of pathogens (Salmonella and Enterococcus) which were not eliminated, even though the composter reached 56 °C for 3-4 days at the thermophilic stage. The characteristics of the anaerobic sludge samples examined indicate that direct land application of the anaerobic effluent should be considered as an option.
Collapse
Affiliation(s)
- Konstantina Tsigkou
- Lab. of Biochemical Engineering & Environmental Technology (LBEET), Dept. of Chemical Engineering, University of Patras, 1 Karatheodori Str, 26504 Patras, Greece
| | - Dimitris Zagklis
- Green Technologies Ltd., 5 Ellinos Stratiotou Str., 26223 Patras, Greece
| | | | - Constantina Zafiri
- Green Technologies Ltd., 5 Ellinos Stratiotou Str., 26223 Patras, Greece
| | - Michael Kornaros
- Lab. of Biochemical Engineering & Environmental Technology (LBEET), Dept. of Chemical Engineering, University of Patras, 1 Karatheodori Str, 26504 Patras, Greece.
| |
Collapse
|
43
|
A Systemic Design Approach Applied to Rice and Wine Value Chains. The Case of the InnovaEcoFood Project in Piedmont (Italy). SUSTAINABILITY 2020. [DOI: 10.3390/su12219272] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.
Collapse
|
44
|
Unravelling the Environmental Application of Biochar as Low-Cost Biosorbent: A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217810] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In this age, a key target for enhancing the competitiveness of the chemical, environmental and biotechnology industries is to manufacture high-value products more efficiently and especially with significantly reduced environmental impact. Under this premise, the conversion of biomass waste to a high-value added product, biochar, is an interesting approach under the circular economy principles. Thus, the improvements in the biochar production and its new and innovative uses are hot points of interest, which are the focus of vast efforts of the scientific community. Biochar has been recognized as a material of great potential, and its use as an adsorbent is becoming a reliable strategy for the removal of pollutants of different streams, according to its high adsorption capacity and potential to eliminate recalcitrant compounds. In this review, a succinct overview of current actions developed to improve the adsorption capability of biochar, mainly of heavy metal and organic pollutants (dyes, pharmaceuticals and personal care products), is summarized and discussed, and the principal adsorption mechanisms are described. The feedstock and the production procedure are revealed as key factors that provide the appropriate physicochemical characteristics for the good performance of biochar as an adsorbent. In addition, the modification of the biochar by the different described approaches proved their feasibility and became a good strategy for the design of selective adsorbents. In the last part of this review, the novel prospects in the regeneration of the biochar are presented in order to achieve a clean technology for alleviating the water pollution challenge.
Collapse
|
45
|
Monari S, Ferri M, Vannini M, Sisti L, Marchese P, Ehrnell M, Xanthakis E, Celli A, Tassoni A. Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials. PLoS One 2020; 15:e0239629. [PMID: 32946525 PMCID: PMC7500587 DOI: 10.1371/journal.pone.0239629] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Accepted: 09/09/2020] [Indexed: 11/19/2022] Open
Abstract
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 eco-friendlier thanks to a reduced polymeric content, and they could represent a suitable way for full agro-waste exploitation.
Collapse
Affiliation(s)
- Stefania Monari
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Micaela Vannini
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Laura Sisti
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Paola Marchese
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Maria Ehrnell
- Department of Agriculture & Food, RISE – Research Institutes of Sweden, Gothenburg, Sweden
| | - Epameinondas Xanthakis
- Department of Agriculture & Food, RISE – Research Institutes of Sweden, Gothenburg, Sweden
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| |
Collapse
|