scholarly journals Cultivation of Microalgae Chlorella Using Wine Industry by-Products

Proceedings ◽  
2021 ◽  
Vol 66 (1) ◽  
pp. 30
Author(s):  
Lidia Martin-Gordillo ◽  
María Cuaresma ◽  
Mª Ángeles Fernández-Recamales ◽  
Ana Sayago ◽  
Carlos Vílchez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Culture Media ◽  
Sustainable Growth ◽  
Wine Industry ◽  
Added Value ◽  
Growth Media ◽  
Algal Culture ◽  
Wine Production ◽  
Dpph Method ◽  
By Products

An approach of new and sustainable uses for by-products generated in the wine production industry, one of the agro-food sectors of importance, has been studied. Wine lees, a sediment obtained in different processes of decantation of wine, have been used to produce biomass of microalgae enriched in carotenoids as high added value biomolecules. Experiments to incorporate chemical components of wine lees into microalgae biomass to understand the effect of these residues on the growth and biosynthesis of carotenoids into commercial microalgae Chlorella sorokiniana have been done. Algal culture system has been optimized and preparation of culture media have been obtained by extracting in water the soluble nutrients contained in the lees at different concentrations between 5% and 50% w/v. Optimal growth was obtained using extraction of wine residues at 5% and 10% w/v. At 10% oxidative stress, measured as carotenoids production (specially lutein) and antioxidant activity (DPPH method), was more intense than the obtained using residues at 5%. Our results show that growth in culture media prepared with wine lees extracts stimulated the antioxidant activity and the production of carotenoids in C. sorokiniana cells. Preliminary information, not only to produce sustainable growth media for biomass of microalgae enriched in high value molecules, but also to reuse nutrients contained in wine industry by-products what is of particular interest in the context of a circular economy is provided.

scholarly journals Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry

2020 ◽  
Vol 70 (12) ◽  
pp. 4133-4137
Keyword(s):  
Wine Industry ◽  
Raw Material ◽  
Added Value ◽  
Grape Skin ◽  
Wine Production ◽  
Grape Marc ◽  
Liquid Liquid Extraction ◽  
Extract Content ◽  
Health Related ◽  
By Products

Wine production is accompanied with the generation of tremendous amounts of valuable by-products rich in phenolic bioactive compounds. The valorization of these by-products represents a key point in winery, not only because of the health related benefits but also for environmental, by means of reuse of wastes. This paper describes a study on grape marc processing, the by-product of the winery and its valorization to a high added value product: resveratrol concentrated extract. The most efficient method for extracting resveratrol from grape skin comprises the following steps: maceration of the raw material in alcohol, reflux extraction, acid hydrolysis, liquid liquid extraction and resveratrol rich extract recovery. The extract content in resveratrol was determined by HPLC with a UV-Vis detector. Keywords: resveratrol, grape marc, winery by-products

Climate change impacts on viticulture in Italy

2021 ◽  
Author(s):  
Laura Massano ◽  
Giorgia Fosser ◽  
Marco Gaetani
Keyword(s):  
Climate Change ◽  
Horizontal Resolution ◽  
Wine Industry ◽  
Added Value ◽  
Extreme Weather Events ◽  
Wine Production ◽  
Bioclimatic Indices ◽  
Impact Of Climate Change ◽  
Impact Studies ◽  
The Impact

<p>In Italy the wine industry is an economic asset representing the 8% of the annual turnover of the Food & Beverage sector, according to Unicredit Industry Book 2019. Viticulture is strongly influenced by weather and climate, and winegrowers in Europe have already experienced the impact of climate change in terms of more frequent drought periods, warmer and longer growing seasons and an increased frequency of weather extremes. These changes impact on both yield production and wine quality.</p><p>Our study aims to understand the impact of climate change on wine production, to estimate the risks associated with climate factors and to suggest appropriate adaptation measurement. The weather variables that most influence grape growth are: temperature, precipitation and evapotranspiration. Starting for these variables we calculate a range of bioclimatic indices, selected following the International Organisation of Vine and Wine Guidelines (OIV), and correlate these with wine productivity data. According to the values of different indices it is possible to determine the more suitable areas for wine production, where we expect higher productivity, although the climate is not the only factor influencing yield.</p><p>Using the convection-permitting models (CPMs – 2.2 horizontal resolution) we investigate how the bioclimatic indices changed in the last 20 years, and the impact of this change on grapes productivity. We look at possible climate trends and at the variation in the frequency distribution of extreme weather events. The CPMs are likely the best available option for this kind of impact studies since they allow a better representation of surface and orography field, explicitly resolve deep convection and show an improved representation of extremes events. In our study, we compare CPMs with regional climate models (RCMs – 12 km horizontal resolution) to evaluate the possible added value of high resolution models for impact studies. To compare models' output to observation the same analysis it carried out using E-OBS dataset.</p><p>Through our impact study, we aim to provide a tool that winegrower and stakeholders involved in the wine business can use to make their activities more sustainable and more resilient to climate change.</p>

scholarly journals Fermented rice bran: an alternative ingredient in baking

2020 ◽  
Vol 9 (11) ◽  
pp. e45491110225 ◽  
Author(s):  
Anelise Christ-Ribeiro ◽  
Janaína Barreto Alves ◽  
Leonor Almeida de Souza-Soares ◽  
Eliana Badiale-Furlong
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Rice Bran ◽  
Scientific Community ◽  
Animal Feed ◽  
Culture Media ◽  
Low Cost ◽  
Raw Material ◽  
By Products

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

scholarly journals Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 90 ◽  
Author(s):  
Daniel Franco ◽  
Paulo E. S. Munekata ◽  
Rubén Agregán ◽  
Roberto Bermúdez ◽  
María López-Pedrouso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Bass ◽  
Added Value ◽  
Sea Bream ◽  
Fish Processing ◽  
Antioxidant Power ◽  
Water Solvent ◽  
By Products

Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.

scholarly journals High-added value products from microalgae and prospects of aquaculture wastewaters as microalgae growth media

2020 ◽  
Vol 367 (12) ◽  
Author(s):  
Marianna Dourou ◽  
Panagiotis Dritsas ◽  
Mohamed N Baeshen ◽  
Ahmed Elazzazy ◽  
Ammar Al-Farga ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Cell Mass ◽  
Sustainable Growth ◽  
Added Value ◽  
Growth Media ◽  
Fish Feed ◽  
Research Papers ◽  
Metabolic Products ◽  
Shrimp Farms ◽  
Microalgae Growth

Abstract Aquaculture plays an important role in human nutrition and economic development but is often expanded to the detriment of the natural environment. Several research projects, aimed at cultivating microalgae in aquaculture wastewaters (AWWs) to reduce organic loads and minerals, along with the production of microalgal cell mass and metabolic products, are underway. Microalgal cell mass is of high nutritional value and is regarded as a candidate to replace, partially at least, the fish meal in the fish feed. Also, microalgal cell mass is considered as a feedstock in the bio-fuel manufacture, as well as a source of high-added value metabolic products. The production of these valuable products can be combined with the reuse of AWWs in the light of environmental concerns related with the aquaculture sector. Many research papers published in the last decade demonstrate that plenty of microalgae species are able to efficiently grow in AWWs, mainly derived from fish and shrimp farms, and produce valuable metabolites reducing the AWW pollutant load. We conclude that bio-remediation of AWWs combining with the production of microalgae cell mass and specific metabolites is probably the most convenient and economical solution for AWWs management and can contribute to the sustainable growth of the aquaculture.

scholarly journals Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

2021 ◽  
Vol 18 (5) ◽  
pp. 2783
Author(s):  
Rocío Casquete ◽  
María José Benito ◽  
Francisco Pérez-Nevado ◽  
Ana Martínez ◽  
Alberto Martín ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Red Wine ◽  
Antioxidant Activities ◽  
Wine Industry ◽  
Total Phenolic ◽  
Skin Extract ◽  
Red Wines ◽  
Wine Production ◽  
Microbiological Stability ◽  
By Products

This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.

scholarly journals Different Strategies to Obtain Corn (Zea mays L.) Germ Extracts with Enhanced Antioxidant Properties

2020 ◽  
Vol 15 (1) ◽  
pp. 1934578X2090356 ◽  
Author(s):  
Ilaria Burlini ◽  
Alessandro Grandini ◽  
Massimo Tacchini ◽  
Immacolata Maresca ◽  
Alessandra Guerrini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Zea Mays ◽  
High Performance ◽  
Zea Mays L ◽  
Antioxidant Properties ◽  
Added Value ◽  
Total Phenolic ◽  
Array Detector ◽  
Dried Extract ◽  
By Products

Maize ( Zea mays L.) germs are by-products from the milling industry. The objective of this work was to compare the phenolic and lipophilic antioxidant fractions of yellow and white corn varieties, provided by Corn Valley S.r.l. (Piumbega, Mantova, Italy) and among the raw materials most processed by the company. The phenolic fraction, extracted with ultrasound-assisted extraction, alone and in combination with chemical and enzymatic hydrolyses, was analyzed with high-performance thin-layer chromatography and reversed-phase high-performance liquid chromatography-diode array detector. Among the various extraction techniques used, the combination of sonication and alkaline hydrolysis proved to be an effective method for the extraction of phenolic compounds from yellow and white germs, with the highest ferulic acid concentrations (636.54 ± 3.71 and 569.23 ± 1.69 mg FA/g dried extract, respectively), total phenolic contents (844.5 ± 64.6 and 742.8 ± 15.44 mg gallic acid equivalents/g dried extract, respectively), and the best antioxidant activity (14.33 ± 0.48 and 11.41 ± 1.1 µg/mL, respectively). The lipophilic fraction, extracted using supercritical carbon dioxide was analyzed by gas chromatography-mass spectrometry. The unsaponifiable fractions were found to be 2.41% ± 0.24% in yellow corn and 1.85% ± 0.08% in white corn; β-sitosterol, campesterol, and stigmasterol were identified as the main phytosterols characterizing both lipophilic extracts which showed the most effective antioxidant activity (1.29 ± 0.26 mg/mL and 1.33 ± 0.21 mg/mL, respectively) compared with the control. Finally, the phenolic and lipophilic extracts obtained from maize by-products may be reintroduced into the health-oriented market as extracts enriched of high-added value biomolecules with antioxidant activity both as active molecules and as additives of natural origin.

Antioxidant Activity of Non-Volatile Lime (Citrus aurantifolia Swingle) Extract

2021 ◽  
Vol 5 (2) ◽  
pp. 122
Author(s):  
Nandang Permadi ◽  
Euis Julaeha ◽  
Yudi Rosandi ◽  
Mohamad Nurzaman
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Ethyl Acetate Extract ◽  
Volatile Fraction ◽  
Inhibition Concentration ◽  
Dpph Method ◽  
Ic50 Values ◽  
Lime Peel ◽  
Lime Production ◽  
By Products

The paper reports the antioxidant activity of a non-volatile fraction of lime processing byproducts from the lime syrup home industry. The activity was measured by spectrophotometry to obtain the 50% inhibition concentration (IC50) using the 2,2- diphenyl-1-picrylhydrazyl (DPPH) method. The sample was extracted by the maceration method with n-hexane, ethyl-acetate, and ethyl-ethanol. The IC50 values of 681 ppm, 458 ppm, and 2,775 ppm were n-hexane, ethyl-acetate, and ethyl-ethanol. The experiments concluded that the ethyl-acetate extract provides the best inhibition value to scavenge free-radicals DPPH. The HPLC and mass spectroscopy were measured to find out the content and group of active compounds. The significant compounds consisted of naringin, poncirin, or neoponcirin, which are known as antioxidant substances. The result shows the potential application of the lime by-products, its volatile fraction, and the nonvolatile fraction, which is the production residue of lime peel. This work can be applied as an alternative to zero-waste lime production, which may benefit the industry and the environment.

scholarly journals PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
A. Bezusov ◽  
T. Afanasieva ◽  
N. Dotsenko ◽  
G. Palvashova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Culture Media ◽  
Potato Starch ◽  
Culture Fluid ◽  
Growth Media ◽  
Potato Processing ◽  
By Products ◽  
Starch Production

The paper is concerned with the search for inexpensive alternative components of substrates of culture media for lactic acid bacteria. To be used in the food industry more extensively, lactobacilli should be produced in larger volumes. Bacteria-growing enterprises and those manufacturing probiotic preparations are interested in non-traditional components of growth media. However, it is quite a problem to create a cheap growth medium, because lactobacilli are very demanding of the content of certain components. Traditional culture media can include up to 40 components (peptones, yeast and vegetable extracts, vitamins, etc.). The research has proved that waste and by-products of potato starch production (potato juice and juice-containing water) can be used as components of a substrate to culture lactobacilli on. The strain used in the research was Lactobacillus plantarum 8R-A3. The growth kinetics of lactic acid bacteria has been analysed on different vegetable extracts. Tomato and cabbage extracts were used as traditional components of synthetic media to compare with. The findings have shown that on a substrate from by-products of potato starch production, after 96 hours of culturing at 37°C, the accumulation of Lactobacillus plantarum biomass is 20 g/l (on juice-containing water) and 25 g/l (on potato juice). Accumulation of bacteria wet weight has also been confirmed by determining the kinematic viscosity of the culture fluid. This parameter for potato juice after thermostatting was 6.77 mm2/s, which was somewhat higher than the viscosity of the tomato and cabbage extracts. It has been proved that by-products of potato processing ensure sufficient growth of lactic acid bacteria biomass. On the fourth day, the number of bacteria was 3·108 CFU/cm3. It has been shown how practical it is to use potato processing by-products as growth media substrates in culturing lactic acid bacteria Lactobacillus plantarum.

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