This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level.
Features :
- Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materials
- Explores research which contributes to environmental sustainability and circular economy in the winemaking industry
- Describes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprint
- Proposes options for a potential wine waste biorefining.
- Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries.
Author(s): Patricia Joyce Pamela Zorro Mateus, Siby Inés Garcés Polo
Series: Sustainability: Contributions through Science and Technology
Publisher: CRC Press
Year: 2023
Language: English
Pages: 132
City: Boca Raton
Cover
Half Title
Series Information
Title Page
Copyright Page
Table of Contents
Preface
Acknowledgments
Editors
List of Contributors
1 The Environmental Issue of the Wine Industry Waste and Its Recovery: An Overview
About the Waste
Environmental Issues
Recovery of Waste From the Wine Industry and Economic Impact
References
2 Collection of Potentially Biologically Active Extracts From Isabella Grape Pomace Using Supercritical Carbon Dioxide
Theoretical Framework
Fruit Waste Exploitation Techniques
Fruit Residue Antioxidant Activity
Phenolic Compounds’ Antioxidant Activity
Yeast Antioxidant Activity Assay
Methodology
Obtaining and Maintenance of Yeast
Yeast Growth Curve
Obtaining Vitis Labrusca L. Grape Extracts and Total Phenol Content Analysis
Oxidative Stress Assay in Saccharomyces Cerevisiae
Antioxidant Activity Assay Curve
Results
Yeast Growth Curve
Antioxidant Activity Assay Curve
Discussion
Conclusions
Glossary
References
3 Obtaining Potentially Functional Oils From Isabella Grape (Vitis Labrusca L.) Pomace Using Supercritical Carbon Dioxide
Theoretical Framework
Supercritical Fluid (SCF)
Supercritical Fluid Extraction (SFE)
Solvents
Equipment
Influence of the Operation Variables
Density
Pressure Influence
Temperature Influence
Extraction Time
Solvent Flow
Extraction Yield
Total Phenol Content (TPC)
Fatty Acids Profile
Methodology
Sample Preparation
Obtaining Extracts
Statistical Analysis
Determination of Total Phenol Content
Fatty Acids Composition
Results
Discussion
Conclusions
Glossary
References
4 Recovery of Phenolic Antioxidants From Isabella Grape (Vitis Labrusca L.) Pomace Using Supercritical Carbon Dioxide With Added Ethanol as Co-Solvent
Theoretical Framework
Methodology
Sample Preparation
Supercritical Fluid Extraction With CO2-EtOH
Total Phenol Content
Total Flavonoid Content
Antioxidant Activity
Oil Oxidative Stability (OOS) Using Rancimat
Results and Discussion
Extraction Yield
Total Phenol and Flavonoid Content Ratio
Antioxidant Activity
Yield and Antioxidant Activity
Oil Oxidative Stability (OOS) Through Rancimat
Conclusions
Glossary
Acknowledgments
References
5 Obtaining Potentially Biologically Active Extracts From Isabella Grape Pomace Using Pressurized Liquids and Evaluation of Functional Properties
Theoretical Framework
Methodology
Sample Preparation
PLE Extraction
Total Phenol Content
Total Flavonoid Content
Antioxidant Activity
Statistical Data Analysis
Geographical and Legal Framework
Results and Discussion
Conclusions
Glossary
Acknowledgments
References
Annexes
6 Evaluation of Anti-Quorum Sensing and Antibacterial Activity in Isabella Grape (Vitis Labrusca L.) Pomace Extracts
Theoretical Framework
Quorum Sensing
Anti-QS Activity
Chromobacterium Violaceum
Antimicrobial Activity
Methodology
Sample Collection and Preparation
Extract Collection
Anti-QS Activity Tests
Evaluation of the Anti-Quorum Sensing Activity
Antibacterial Activity Tests
Evaluation of Antibacterial Activity
Results
Extracts Obtained By Pressurized Liquid Extraction (PLE)
Extracts Obtained By Supercritical Fluid (SFE)
Extracts Obtained By Subcritical Water (SWE)
Discussion
Conclusions
Glossary
Acknowledgments
References
Index
