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Guimarães A, Mota AC, Pereira AS, Fernandes AM, Lopes M, Belo I. Rice Husk, Brewer's Spent Grain, and Vine Shoot Trimmings as Raw Materials for Sustainable Enzyme Production. MATERIALS (BASEL, SWITZERLAND) 2024; 17:935. [PMID: 38399185 PMCID: PMC10890580 DOI: 10.3390/ma17040935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Solid by-products with lignocellulosic structures are considered appropriate substrates for solid-state fermentation (SSF) to produce enzymes with diverse industrial applications. In this work, brewer's spent grain (BSG), rice husk (RH), and vine shoot trimmings (VSTs) were employed as substrates in SSF with Aspergillus niger CECT 2088 to produce cellulases, xylanases, and amylases. The addition of 2% (NH4)2SO4 and 1% K2HPO4 to by-products had a positive effect on enzyme production. Substrate particle size influenced enzyme activity and the overall highest activities were achieved at the largest particle size (10 mm) of BSG and RH and a size of 4 mm for VSTs. Optimal substrate composition was predicted using a simplex centroid mixture design. The highest activities were obtained using 100% BSG for β-glucosidase (363 U/g) and endo-1,4-β-glucanase (189 U/g), 87% BSG and 13% RH for xylanase (627 U/g), and 72% BSG and 28% RH for amylase (263 U/g). Besides the optimal values found, mixtures of BSG with RH or VSTs proved to be alternative substrates to BSG alone. These findings demonstrate that SSF bioprocessing of BSG individually or in mixtures with RH and VSTs is an efficient and sustainable strategy to produce enzymes of significant industrial interest within the circular economy guidelines.
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Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Ana C. Mota
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
| | - Ana S. Pereira
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
| | - Ana M. Fernandes
- CITEVE—Technological Centre for the Textile and Clothing Industry, 4760-034 Vila Nova de Famalicão, Portugal
| | - Marlene Lopes
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Isabel Belo
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
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Serra M, Casas A, Teixeira JA, Barros AN. Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics. Int J Mol Sci 2023; 24:11751. [PMID: 37511513 PMCID: PMC10380576 DOI: 10.3390/ijms241411751] [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: 06/27/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Grape stems have emerged as a promising natural ingredient in the cosmetics industry due to their abundance of phenolic compounds, known for their antioxidant and anti-inflammatory properties. These compounds have shown great potential in promoting skin health, fighting signs of aging, and shielding against environmental stressors. With high concentrations of resveratrol, flavonoids, and tannins, grape stems have garnered attention from cosmetic scientists. Research has indicated that phenolic compounds extracted from grape stems possess potent antioxidant abilities, effectively combating free radicals that accelerate aging. Moreover, these compounds have demonstrated the capacity to shield the skin from UV damage, boost collagen production, and enhance skin elasticity. Cosmetic formulations incorporating grape stem extracts have displayed promising results in addressing various skin concerns, including reducing wrinkles, fine lines, and age spots, leading to a more youthful appearance. Additionally, grape stem extracts have exhibited anti-inflammatory properties, soothing irritated skin and diminishing redness. Exploring the potential of grape stem phenolic compounds for cosmetics paves the way for sustainable and natural beauty products. By harnessing the beauty benefits of grape stems, the cosmetics industry can provide effective and eco-friendly solutions for consumers seeking natural alternatives. Ongoing research holds the promise of innovative grape stem-based formulations that could revolutionize the cosmetics market, fully unlocking the potential of these extraordinary botanical treasures.
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Affiliation(s)
- Mónica Serra
- Mesosystem, Rua da Igreja Velha 295, São Félix da Marinha, 4410-160 Vila Nova de Gaia, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, 4710-057 Braga, Portugal
| | - Ana Casas
- Mesosystem, Rua da Igreja Velha 295, São Félix da Marinha, 4410-160 Vila Nova de Gaia, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, 4710-057 Braga, Portugal
| | - Ana Novo Barros
- Mesosystem, Rua da Igreja Velha 295, São Félix da Marinha, 4410-160 Vila Nova de Gaia, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
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Prelac M, Palčić I, Cvitan D, Anđelini D, Repajić M, Ćurko J, Kovačević TK, Goreta Ban S, Užila Z, Ban D, Major N. Biochar from Grapevine Pruning Residues as an Efficient Adsorbent of Polyphenolic Compounds. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4716. [PMID: 37445031 DOI: 10.3390/ma16134716] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023]
Abstract
Agricultural waste, which is produced in large quantities annually, can be a threat to the environment. Biochar (BC) production represents a potential solution for reducing the amount of grapevine pruning residues and, accordingly, the impact on the environment and climate change. Biochar produced by the process of pyrolysis from grapevine pruning residues was investigated and characterized to be applied as an adsorbent of polyphenolic compounds with the aim of using the waste from viticultural production to obtain a quality product with adsorption and recovery potential. Standards of caffeic acid (CA), gallic acid (GA), and oleuropein (OLP) were used as polyphenolic representatives. The obtained data were fitted with the Langmuir and Freundlich isotherms models to describe the adsorption process. The best KL (0.39) and R2 (0.9934) were found for OLP using the Langmuir model. Furthermore, the adsorption dynamics and recovery potential of BC were investigated using an adapted BC column and performed on an HPLC instrument. The adsorption dynamics of biochar resulted in the adsorption of 5.73 mg CA g-1 of BC, 3.90 mg GA g-1 of BC, and 3.17 mg OLP g-1 of BC in a 24 h contact. The online solid phase extraction of the compounds performed on an HPLC instrument yielded a recovery of 41.5 ± 1.71% for CA, 61.8 ± 1.16% for GA, and 91.4 ± 2.10% for OLP. The investigated biochar has shown a higher affinity for low-polar compound adsorption and, consequently, a higher polar compound recovery suggesting its potential as an efficient polyphenolic compound adsorbent.
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Affiliation(s)
- Melissa Prelac
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Igor Palčić
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Danko Cvitan
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Dominik Anđelini
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Maja Repajić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Josip Ćurko
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | | | | | - Zoran Užila
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Dean Ban
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Nikola Major
- Institute of Agriculture and Turism, Karla Huguesa 8, 52440 Poreč, Croatia
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Pereira AR, Costa C, Mateus N, de Freitas V, Rodrigues A, Oliveira J. Exploring the Potential of Vine Shoots as a Source of Valuable Extracts and Stable Lignin Nanoparticles for Multiple Applications. Int J Mol Sci 2023; 24:ijms24065165. [PMID: 36982237 PMCID: PMC10049713 DOI: 10.3390/ijms24065165] [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: 02/07/2023] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 03/30/2023] Open
Abstract
Large amounts of vine shoots are generated every year during vine pruning. This residue still presents many of the compounds found in the original plant, including low molecular weight phenolic compounds and structural compounds such as cellulose, hemicellulose, and lignin. For wine-producing regions, the challenge is to develop alternatives that will increase the value of this residue. This work proposes the full valorization of vine shoots, focusing on the extraction of lignin by mild acidolysis for the preparation of nanoparticles. The effect of the pretreatment solvents (ethanol/toluene, E/T, and water/ethanol, W/E), on the chemical and structural features of lignin, was evaluated. The chemical analysis suggests similar composition and structure regardless of the pretreatment solvent, although lignin isolated after pretreatment of biomass with E/T showed a higher content of proanthocyanidins (11%) compared with W/E (5%). Lignin nanoparticles (LNPs) presented an average size ranging from 130-200 nm and showed good stability for 30 days. Lignin and LNPs showed excellent antioxidant properties (half maximal inhibitory concentration, IC50 0.016-0.031 mg/mL) when compared to commercial antioxidants. In addition, extracts resulting from biomass pretreatment showed antioxidant activity, with W/E presenting a lower IC50 (0.170 mg/mL) than E/T (0.270 mg/mL), correlated with the higher polyphenol content of W/E, with (+)-catechin and (-)-epicatechin being the main compounds detected. Overall, this work shows that the pre-treatment of vine shoots with green solvents can yield (i) the production of high-purity lignin samples with antioxidant properties and (ii) phenolic-rich extracts, promoting the integral reuse of this byproduct and contributing to sustainability.
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Affiliation(s)
- Ana Rita Pereira
- Laboratório Associado para a Química Verde-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Carina Costa
- LSRE-LCM-Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Nuno Mateus
- Laboratório Associado para a Química Verde-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Laboratório Associado para a Química Verde-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Alírio Rodrigues
- LSRE-LCM-Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Joana Oliveira
- Laboratório Associado para a Química Verde-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
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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.
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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.
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