Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil

Ribeiro, T. P.; Lima, Maria Auxiliadora Coêlho de; Alves, Ricardo Elesbão; Gonçalves, Ana Letícia de Souza; Souza, Ana Patrícia Coelho

doi:10.1590/fst.01116

Cited by 12 publications

(9 citation statements)

References 24 publications

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“…In grape marc, cell walls and polyphenols form a single material (Renard et al, 2017). Thus, many of the polyphenols are present in the GP obtained after processing the wine, which is a very abundant and relatively inexpensive source of a wide range of these compounds (Durante et al, 2017;Ribeiro et al, 2018).…”

Section: Phenoli C Comp Ounds In the Cell S Truc Ture Of G R Ape P Omacementioning

confidence: 99%

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

et al. 2021

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Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. Practical applicationsPhenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.

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Section: Phenoli C Comp Ounds In the Cell S Truc Ture Of G R Ape P Omacementioning

confidence: 99%

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

et al. 2021

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“…The PGM and WGM samples corresponded to byproducts of 'Grenache' and 'Sauvignon blanc', respectively. Generally, these varieties are used in the processing of pink and white wines, and byproducts are generated before alcoholic fermentation, thus preserving the sugar contents (Ribeiro et al, 2018). Conversely, the byproducts generated during the production of red wines contain a low sugar content.…”

Section: Effect Of Acid Hydrolysis Treatment On Wine Grape Marcsmentioning

confidence: 99%

Characterization of grape marc hydrolysates and their antifungal effect against phytopathogenic fungi of agricultural importance

Tzintzun-Camacho

Hernández-Jiménez

González-Mendoza

et al. 2021

Chil. j. agric. res.

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Winemaking waste contain a high number of bioactive compounds with antimicrobial properties that can be exploited in agriculture. In the present study, hydrolysates from three wine grape (Vitis vinifera L.) marcs were characterized and their antifungal activities against phytopathogenic fungi (Fusarium oxysporum and Alternaria spp.) were evaluated. Wine grape marcs (red, pink and white wine) collected from Ensenada, Baja California, Mexico, were subjected to an acid hydrolysis treatment. Skin hydrolysates of pink and white marcs obtained high concentrations of reducing sugars (5.8 ± 0.1 and 5.5 ± 0.2 g L -1 , respectively). Meanwhile, the highest concentration of total sugars was obtained for skin hydrolysates of white marc (9.7 ± 0.08 g L -1 ). The seed hydrolysates of white marc obtained high concentrations of phenolic compounds (0.52 ± 0.1 mg mL -1 ). In addition, the highest antioxidant activity was found for skin hydrolysates of red marc (96 ± 0.61%). Results of in vitro antifungal assays clearly indicated a marked inhibition of the mycelial growth and spore viability of F. oxysporum (100% inhibition using red and white hydrolysates) rather than Alternaria spp. (58% inhibition exposed to pink hydrolysates), due to high concentration of phenols. According to HPLC analysis, phenolic acids such as gallic acid, hydroxybenzoic acid, vanillic acid and p-coumaric acid were predominant in the hydrolysates. This study demonstrated that the grape marc hydrolysates exhibit a potential antifungal activity, and highlights that the hydrolysates can be exploited in agriculture as a safe alternative of antifungal agents.

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“…The amounts of proteins reported in grape by-products ranged from 6.2 to 13.8% of DM (Beres et al, 2016;Hanušovský et al, 2020;Karnopp et al, 2017;Karovičová et al, 2015;Ribeiro, de Lima, Alves, Gonçalves, & Souza, 2018;Tseng & Zhao, 2013). This difference depends on both grape cultivar and type of winemaking by-products.…”

Section: Proteins Peptides and Amino Acidsmentioning

confidence: 99%

The use of emergent technologies to extract added value compounds from grape by-products

Damasceno

Pereira

Rodrigues

et al. 2020

Trends in Food Science & Technology

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Background: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.

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Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil

Cited by 12 publications

References 24 publications

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

Characterization of grape marc hydrolysates and their antifungal effect against phytopathogenic fungi of agricultural importance

The use of emergent technologies to extract added value compounds from grape by-products

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