Grape marc as a source of feedstuff after chemical treatments and fermentation with fungi

Vaccarino, C.; Curto, R.B. Lo; Tripodo, M.M.; Patané, R.; Ragno, A.

doi:10.1016/0960-8524(92)90116-f

Cited by 18 publications

(5 citation statements)

References 7 publications

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“…Only the nutritive value of grape marc is known, and it is very low. 3,4 However, information concerning a wide diversity of vine and winery by-products could allow complementation of other local feedstuffs for the potential improvement of livestock feeding.…”

Section: Introductionmentioning

confidence: 99%

By‐products from viticulture and the wine industry: potential as sources of nutrients for ruminants

Molina-Alcaide¹,

Moumen²,

Martín-García³

2008

J Sci Food Agric

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Section: Introductionmentioning

confidence: 99%

By‐products from viticulture and the wine industry: potential as sources of nutrients for ruminants

Molina-Alcaide¹,

Moumen²,

Martín-García³

2008

J Sci Food Agric

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“…The wine industry generates large amounts of by‐products, rich in bioactive compounds such as phenolics and fiber . This residue is generally used as organic fertilizer or for animal feed . In recent years, however, owing to its rich composition, grape pomace has been considered as a promising alternative for obtaining high added‐value materials, which may be used as ingredients in the development of new products of industrial interest.…”

Section: Introductionmentioning

confidence: 99%

Grape by‐product extracts against microbial proliferation and lipid oxidation: a review

et al. 2016

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The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.

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“…Some research has been conducted with a view to seeking industrial applications for this byproduct, which include its use as animal feed [14,15] or in the production of yeast [16], or the use of anthocyanins in grape skin as dyes [17]. Polyphenols from red and white wines have been examined as anticarcinogenic agents, but rarely in connection with extracts from grape marc.…”

Section: Introductionmentioning

confidence: 99%

Bioguided extraction of polyphenols from grape marc by using an alternative supercritical-fluid extraction method based on a liquid solvent trap

Palenzuela

Arce

Macho

et al. 2004

Analytical and Bioanalytical Chemistry

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The biological activity of polyphenols extracted from grape marc was studied with a view to finding a new use for this winery waste. Polyphenols were extracted by using an alternative supercritical-fluid extraction method based on the use of a liquid trap that allows extracted polyphenols to be retained in a saline buffer, thus avoiding the need for the organic solvent required to elute polyphenols from a solid trap. The major extraction variables influencing the performance of the liquid trap (viz. CO(2) modifier content, flow-rate, extraction time and trap volume) were optimized. The proposed method was applied to the supercritical-fluid extraction extraction of 0.3 g grape marc with CO(2) modified with 3% methanol at 350 bar at 50 degrees C (CO(2) density 0.9 g mL(-1)) for 20 min, using a liquid flow-rate of 0.9 mL min(-1). The polyphenol extracts thus obtained exhibited cytotoxic effects that induced apoptosis in tumour cells.

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Grape marc as a source of feedstuff after chemical treatments and fermentation with fungi

Cited by 18 publications

References 7 publications

By‐products from viticulture and the wine industry: potential as sources of nutrients for ruminants

By‐products from viticulture and the wine industry: potential as sources of nutrients for ruminants

Grape by‐product extracts against microbial proliferation and lipid oxidation: a review

Bioguided extraction of polyphenols from grape marc by using an alternative supercritical-fluid extraction method based on a liquid solvent trap

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