Production of functional products using grape processing residuals

Abstract

well as their volume and value. It was pointed out that the residuals have had valuable products and a large amounts of money could be obtained by recycling. Any residual-could be raw material for the production of various products. Therefore, residuals should be treated as a secondary material reserves. Over 60 million tons of grapes are produced every year in the world, with almost 23 million tons of share of European grape suppliers (Food and Agriculture Organization of the United Nations, 2014). Approximately 15% of grapes produced annually are being processed. Solid residuals are presented in up to 30% of the raw

The research of effect of diluents to the amount of pesticide residues in wine

“…Thirty-one pesticide residues have been studied in berries and it was noted that the 23 pesticide residues didn't commite a potential threat to human health (Xing et al, 2022). In other research, the therapeutic properties (Shimoga & Kim, 2022) of alcohol beverages as food and the dietary effect (Mammadova et al, 2020) of producing products of grape pesticide have been noted.…”

Simplified process of extraction of polyphenols from agroindustrial grape waste

“…The wine, and grape juice industries generate abundant waste, which causes additional costs for its elimination (Devesa-Rey et al, 2011;Mammadova et al, 2020). These residues are approximately 30% by weight of the fruit used in processing, consisting of seeds, husks, and stalks (Teixeira et al, 2014).…”

“…The grape residue is a potential source of phenolic compounds (Goula et al, 2016), of this group, stands out the anthocyanins for their ability to confer color, and functional properties, which can be used in the elaboration of functional foods (Aguilera et al, 2016). Recently, powdered grape residues were used in the ice cream formulation (Vital et al, 2018), and yogurt (Mammadova et al, 2020), improving their functional properties. Grape seed extracts were used to enrich milk for yogurt processing, observing an alteration of the fermentation time, and the yogurt quality attributes (Alwazeer et al, 2020).…”

Historia y caracterización fisicoquímica de la uva Isabella (Vitis labrusca x Vitis vinifera) y el vino de la costa de Berisso

“…De acuerdo a Rockenbach et al,(2011), las semillas y el hollejo del orujo de Isabella representan una buena fuente de compuestos antioxidantes. Demirkol & Tarakci (2018) yMammadova et al, (2020) determinaron que el agregado de orujo seco de Isabella mejora las propiedades funcionales del yogur. Por su parte, Troncozo (2019) estudió el aprovechamiento del orujo de Isabella mediante el cultivo de hongos saprótrofos, obteniendo buenos resultados para su empleo como abono orgánico.…”