Uso potencial de resíduo de uvas no desenvolvimento de produtos funcionais: uma revisão

Claudia Nepomuceno da Silva; Daiane Nepomuceno da Silva; Cedenir Pereira de Quadros; Claudileide de Sá Silva

doi:10.33448/rsd-v10i17.24906

Uso potencial de resíduo de uvas no desenvolvimento de produtos funcionais: uma revisão

Research Society and Development ◽

10.33448/rsd-v10i17.24906 ◽

2021 ◽

Vol 10 (17) ◽

pp. e249101724906

Author(s):

Claudia Nepomuceno da Silva ◽

Daiane Nepomuceno da Silva ◽

Cedenir Pereira de Quadros ◽

Claudileide de Sá Silva

Keyword(s):

Functional Food ◽

Grape Pomace ◽

National Library ◽

Grape Skin

O desperdício de alimentos é preocupante, pois pelo menos 1,4 bilhão de toneladas de alimentos são desperdiçados no mundo anualmente. Diversos aspectos ambientais, sociais e econômicos contribuem para o aumento desses números, todavia metade do desperdício de alimentos no mundo poderia ser evitado por medidas preventivas. Desse modo, o presente trabalho teve como objetivo avaliar através de revisão da literatura, o potencial uso de subprodutos da uva, como por exemplo o bagaço, no desenvolvimento de produtos funcionais. Para tanto, foram utilizados os descritores “uva”, “uva qualidade inferior”, “uva exportação”, “uva alimento funcional”, “alimentos funcionais bagaço de uva”, “casca de uva alimento funcional”, “uva de refugo”, "grape", "low quality grape", "export grape", "functional food grape", "functional food grape pomace", "grape skin functional food", "junk grape". Como base de dados foram utilizadas a PubMed (National Library of Medicine), Portal de Periódicos Capes, LILACS (Literatura latino-americana e do caribe em ciências da saúde), Science Direct, Scorpus e Crossref, utilizando descritores da língua inglesa e portuguesa, e selecionando os artigos publicados entre os anos de 2000 a 2022. Foram encontrados 942 artigos (PubMed= 546 ScienceDirect= 373; Scielo= 25), dos quais 80 artigos foram selecionados, e desses 68 foram excluídos por não se enquadrarem nos critérios de inclusão que eram, produtos funcionais desenvolvidos através dos subprodutos da uva que seriam descartados, e tendo, como também ano de publicação do estudo ter ocorrido a partir do ano de 2000. E assim foram utilizados 15 artigos. Os trabalhos em sua maioria aplicaram a uva para o desenvolvimento de farinhas para a produção de bolos e o enriquecimento de iogurtes, além de produzirem cookies, geleias e barras de cereais. Através da revisão realizada foi possível evidenciar que a utilização de um resíduo vitivinícola que tem potencial para conferir benefícios à saúde através do desenvolvimento de produto funcionais, reduzindo a quantidade destes resíduos na indústria e no meio ambiente, com possibilidade também de reduzir custos na produção dos alimentos.

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Grape Seeds Dehydration under Forced Convection Conditions

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.283-286.610 ◽

2009 ◽

Vol 283-286 ◽

pp. 610-615

Author(s):

G. Clemente ◽

N. Sanjuán ◽

J. Bon ◽

R. Peña ◽

J.V. García-Pérez

Keyword(s):

Effective Diffusivity ◽

Internal Resistance ◽

Drying Kinetics ◽

Grape Pomace ◽

Wine Industry ◽

Added Value ◽

Grape Seeds ◽

External Resistance ◽

Experimental Conditions ◽

Grape Skin

Grape pomace is the main by-product from the wine industry. It is principally made up of grape skin and seeds. Drying this by-product is the first step for the later extraction of components with high added value like oil or antioxidants. Due to the different characteristics of the components, the study of the drying kinetics of grape pomace must be addressed taking its components into account one by one. For that purpose, grape seeds from the Spanish wine industry were dehydrated in a convective laboratory dryer at 70 °C and at 1, 2 and 3 m/s until a weight loss of 40% was reached. Drying kinetics was determined in triplicate. Modelling was carried out by means of a diffusion model without considering shrinkage and external resistance. Grape seeds were assumed to be spherical. For all the fits, the explained variance was higher than 96.9 % and the mean relative modulus was lower than 1.7 %. Between 1 and 2 m/s, effective diffusivity increased in line with air velocity, although the values of effective diffusivity calculated for 2 and 3 m/s were similar. It seems to indicate that for the experimental conditions under study, the external resistance is not negligible at 1 and 2 m/s and for higher air velocities the internal resistance to mass transfer controls the drying process. These results coincide with those found by other authors when studying different food products.

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Studies Regarding the Efficiency of Grape Tannins Greening Plastics

Materiale Plastice ◽

10.37358/mp.17.3.4902 ◽

2017 ◽

Vol 54 (3) ◽

pp. 586-588

Author(s):

Gabriela Ignat ◽

Cintia Colibaba ◽

Carmen Luiza Costuleanu ◽

Ioan Moraru ◽

Catalin Razvan Vintu ◽

...

Keyword(s):

Grape Pomace ◽

Total Phenolic ◽

Grape Skin ◽

Beverage Industry ◽

Food And Beverage Industry ◽

Food And Beverage ◽

Grape Waste ◽

Grape Skins ◽

Red Grape ◽

Grape Varieties

Grape marc, also known as grape pomace, is one of the most investigated bio-wastes derived mainly from grape skin and seeds, which is produced as a by-product of winemaking on the million-ton scale annually. Presently, the most important high-value use of grape pomace is in the production of oenological tannins, widely-used additives in the food and beverage industry. This article studies the possible use of grape waste in the plastic industry, as request of the consumer for green plastics with regards to environmental impact, and in the case of packaging, to improve the shelf-life and safety of the products contained. 4 white grape varieties and 4 red grape varieties (most cultivated grape varieties in Romania) were taken into study, processed using different technological methods and the spent material (grape skins and seeds) were analysed regarding their total phenolic compounds and total tannins.

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Extraction of phenolic from Moroccan grape pomace: Optimization of decoction extraction of phenolic compounds using response surface methodology

Mediterranean Journal of Chemistry ◽

10.13171/mjc76198121610hm ◽

2018 ◽

Vol 7 (6) ◽

pp. 423-432 ◽

Cited By ~ 1

Author(s):

Safae El Alami El Hassani ◽

Anas Driouich ◽

Hamid Mellouk ◽

Bouchra Bejjany ◽

Adil Dani ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Iron Reduction ◽

Radical Scavenging ◽

Grape Pomace ◽

Total Phenolic ◽

Grape Skin ◽

Natural Extracts ◽

Methanolic Extracts ◽

Reduction Capacity

The present study focuses on the optimization of the parameters to extract phenolic products by decoction and the quantification of these compounds from grape pomace, using a central experimental design. The antioxidant activity of methanolic extracts from grape skin grown in Morocco was evaluated. The grapes variety is “Michael Paleiri”, it is a black variety with pips, and they are from the region of Benslimane. The total phenolic compounds contents were determined by the Folin-Ciocalteu method. The optimization suggested that extraction with methanol for 29 min, at 60°C were the best solutions for this combination of variables.The largest amount obtained was 1042.06 mg EGA/g DW. The antioxidant activity is carried out by the radical scavenging method 1,1-diphenyl-2-picryl hydrazyl (DPPH°) and the ferric iron reduction capacity (FRAP). The DDPH inhibition capacity reached 20.78%, compared with 15.22% of a BHT solution at 0.001 g/L. A significant relationship between antioxidant capacity and total phenolic content is evident (R2=0.994). These results demonstrate that methanol extracts from the waste from grapes grown in Morocco could be used as potential sources of natural extracts rich in phenolic compounds and endowed with significant antioxidant activity.

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Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

Foods ◽

10.3390/foods9091199 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1199

Author(s):

Maite Iriondo-DeHond ◽

José Manuel Blázquez-Duff ◽

María Dolores del Castillo ◽

Eugenio Miguel

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

Food Product ◽

Grape Pomace ◽

Total Phenolic ◽

Skin Extract ◽

Grape Skin ◽

Sensory Parameters ◽

Shelf Life Stability ◽

Sustainable Health

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

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Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo

Antioxidants ◽

10.3390/antiox10111704 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1704

Author(s):

Adriano Mollica ◽

Giuseppe Scioli ◽

Alice Della Valle ◽

Angelo Cichelli ◽

Ettore Novellino ◽

...

Keyword(s):

Red Wine ◽

Waste Product ◽

Antioxidant Properties ◽

Grape Pomace ◽

Vitis Vinifera L ◽

Bacterial Strains ◽

Grape Seeds ◽

Grape Skin ◽

Wine Production ◽

Anti Inflammatory

Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory activity on wine, grape skin extracts, and seeds oil by lipoxygenase (5-LOX) and LPS-stimulated macrophage release assays. Data indicate significative polyphenols content (199.31 ± 7.21 mgGAE/g), antioxidant (CUPRAC assay (1036.98 mgTE/g)), enzymatic inhibition (α-tyrosinase: 151.30 ± 1.20 mgKAE/g) and anti-inflammatory activities for wine-organic extract 2, while the antimicrobial activity of grape skin decoction is higher than those reported by wine extracts on three bacterial strains. Interestingly only dealcoholized wine and wine-aqueous extract exerts inhibitory effects on α-glucosidase (20.62 ± 0.23 mmolACAE/g and 19.81 ± 0.03 mmolACAE/g, respectively), while seeds oil is rich in oleic and linoleic acids. These results confirm the strong antioxidant properties of Montepulciano d’Abruzzo grape pomace, suggesting the potential use of this waste product as functional food supplements in the human diet and in cosmeceutics.

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