Economic aspects of waste recovery in the wine industry. A multidisciplinary approach

Soceanu, Alina; Dobrinaș, Simona; Sîrbu, Anca; Manea, Natalia; Popescu, Viorica

doi:10.1016/j.scitotenv.2020.143543

Cited by 40 publications

(27 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nowadays, GP disposal represents a critical environmental issue. Nevertheless, recent attainments suggest of means of GP recovery with remarkable economic advantages [3]. GP contains considerable amounts of health-promoting components, including dietary fibers (up to 85% as a function of the grape variety) and polyphenolic compounds, which remain up to 70% after the winemaking process [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Rocchetti

Rizzi

Cervini

et al. 2021

Foods

View full text Add to dashboard Cite

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Rocchetti

Rizzi

Cervini

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…in order to find good examples in wine sustainability. Technical study in Romania by Soceanu, et al (2021) analyzing three different types of grapes in the Murfatlar area, confirms the encouragement regarding recovery of viticulture by-products and wastes which represent 18-20 % of the amounts of processed grapes. Hence, wine producers can increase their potential to administrate sustainable processes by converting by-products and wastes in natural fertilizers.…”

Section: Literature Reviewmentioning

confidence: 55%

Perceptions of Organic and Biodynamic Wines in Different Generations - Evidence from Bulgaria

Dimitrova¹,

Boshnakov²,

Маринов³

2021

New Trends in Sustainable Business and Consumption

View full text Add to dashboard Cite

The goal of this study is to examine whether there are differences in consumption between generations in Bulgaria and what are the main reasons that affect their consumer preferences for organic and biodynamic wines. For this purpose, a survey of 27 questions was conducted among 627 users from Generation Z and Generation Y. P-values of Chi-2 tests are presented to major groups of questions. We discover that the attention to eco-friendly or ethically produced wines is already part of the personal drinking preference of Bulgarians as is the orientation in other European wine-producing countries. Respondents do trust in the EU specification of the wine as "organic" and "biodynamic". Our study confirms some conclusions of other European studies that the geographical provenance of the wine and local terroir transmits identity, authenticity and is preferable for the consumers. We find also that there is no difference between the Generation X, Generation Y and Generation Z in Bulgaria in the attitudes towards natural wines. To our knowledge, this is the first study in Bulgaria, which draws some basic conclusions about the level of consumer knowledge on organic and biodynamic wines and represents a key future challenge for the production and marketing processes of winemakers in Bulgaria.

show abstract

“…Indeed, they can be used as active ingredients in pharmaceutical, food and cosmetic products [32][33][34][35]. Given that, its exploitation and valorization by means of phenolic compounds' extraction is an attractive strategy aiming to recover functional compounds and, at the same time improve the lifecycle of grape production and use by reducing the environmental impact of its by-products [28]. Although considered as a waste, grape pomace still contains a high amount of valuable phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Wine-Making By-Products’ Extracts in Cosmetics

et al. 2021

View full text Add to dashboard Cite

The increased demand for conscious, sustainable and beneficial products by the consumers has pushed researchers from both industries and universities worldwide to search for smart strategies capable of reducing the environmental footprint, especially the ones connected with industrial wastes. Among various by-products, generally considered as waste, those obtained by winemaking industries have attracted the attention of a wide variety of companies, other than the vineries. In particular, grape pomaces are considered of interest due to their high content in bioactive molecules, especially phenolic compounds. The latter can be recovered from grape pomace and used as active ingredients in easily marketable cosmetic products. Indeed, phenolic compounds are well known for their remarkable beneficial properties at the skin level, such as antioxidant, antiaging, anti-hyperpigmentation and photoprotective effects. The exploitation of the bioactives contained in grape pomaces to obtain high value cosmetics may support the growing of innovative start-ups and expand the value chain of grapes. This review aims to describe the strategies for recovery of polyphenols from grape pomace, to highlight the beneficial potential of these extracts, both in vitro and in vivo, and their potential utilization as active ingredients in cosmetic products.

show abstract

Economic aspects of waste recovery in the wine industry. A multidisciplinary approach

Cited by 40 publications

References 39 publications

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Perceptions of Organic and Biodynamic Wines in Different Generations - Evidence from Bulgaria

Valorization of Wine-Making By-Products’ Extracts in Cosmetics

Contact Info

Product

Resources

About