Chemical Characterization of the Cultivar ‘Vinhão’ (Vitis Vinifera L.) Grape Pomace Towards its Circular Valorisation

Machado, Adriana  Rodrigues; Voss, Glenise  Bierhalz; Machado, Manuela; Paiva, Jorge  Almiro; Nunes, João; Pintado, Manuela

doi:10.2139/ssrn.4693305

Cited by 1 publication

(1 citation statement)

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“…GP contains minerals of which potassium, phosphorus, calcium and iron are the most abundant. However, the increase in the content of ash and lipids may be related to the growth of the fungus, as the cell wall of fungi contains both lipids and inorganic components and the ash content of fungi varies depending on the fungal species and growth conditions [48][49][50].…”

Section: Ash Crude Proteins and Free Fats Content Determinationmentioning

confidence: 99%

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Šelo,

Planinić,

Tišma

et al. 2024

Preprint

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Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the ex-tractability of bioactive compounds, in this work GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase, manganese peroxi-dase) and hydrolytic (xylanase, cellulase, β-glucosidase and invertase) enzymes was measured, with the activity of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the com-plex enzyme system was reflected in the changes in the chemical composition of GP with in-creasing ash, crude protein and free fat content: 28%, 10% and 17% in the laboratory jars and 29%, 11% and 7% in the bioreactor, respectively. In addition, the biological treatment had a positive effect on the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential application in the food industry and other sectors.

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Section: Ash Crude Proteins and Free Fats Content Determinationmentioning

confidence: 99%