Electrohydrodynamic Drying in Agribusiness: Literature Review

In agribusiness, drying is a unitary operation that optimizes the production and preservation of products and raw materials. Drying is performed through different traditional methods, one of the most recently studied is the electrohydrodynamic drying EHD which uses an electric field that allows decreasing the processing time thus increasing the drying speed of raw materials and consuming less energy. In this article, a review was carried out through Scopus using a search equation with the keywords “Electrohydrodynamic drying,” “food” and “AGRI” which resulted in a total of 145 articles; which were analyzed through in-depth reading, analyzing aspects such as year, author, keywords, countries, quartile, journal, relationship with agroindustry, mathematical models used and applications in agro-industrial products, this analysis was complemented with the application of Vantage Point software through co-occurrence matrices and cluster analysis. Recent applications were found in Carrot, Chicken, Sea Cucumber, Goji Berry, Peppermint Leaf, Quince, Potato, Blueberry, Aquatic Products, Banana Slices, Grape Pomace, Blueberry, Apple, Mushroom, Wheat, and Mushroom Slices, mathematical models with application in EHD drying were also found, such as Henderson and Pabis, Page, Logarithmic, Quadratic, Newton/Lewis, Diffusion and exponential.

Soya Bitkisinin Gelişiminde Gübre, Kompost, Mikoriza ve Bakteri Uygulamalarının Etkileri

One of the most important factors that increase soil fertility is the amount of soil organic matter. One of the ways to increase soil organic matter is the addition of organic fertilizers. Yemsoy soybean cultivar was used in the study, and pot study was carried out in 3 replications according to the randomized blocks experimental design. In the study, three different fertilizer doses (EC 0- 0.5- 1), three different grape pomace compost (0- 20-40 %) were applied to the peat perlite mixture, and mycorrhiza and bacteria inoculation to these environments. At the end of a 60-day growing period, the plants were harvested from the top of the pot, and measurements were made. In the study, there was an increase in the above-ground fresh and dry weights, root fresh, and root dry weights of soybean plants grown with increasing fertilizer rates. The addition of compost to the growing medium, the addition of mycorrhiza, and bacteria caused different results in the investigated properties. The increase in compost and plant nutrition doses was effective in increasing plant growth.

Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in patients and healthy volunteers. Interplay with the gut microbiome

Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Recently, GP-derived seasonings have emerged as promising additives in food, specially recommended for low-salt diets. The hypothesis...

Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds’ stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (Vitis vinifera) cv. Graševina were investigated. In particular, vacuum drying (at different temperatures: 35, 50 and 70 °C), conventional drying at 70 °C and open sun drying were performed and the drying kinetics was described using Peleg’s model. Considering the processing time and thermodynamics, vacuum drying at 70 °C was the most convenient processing method. Polyphenols were highly stable during drying, and slight degradation occurred during vacuum drying at 35 and 50 °C. Tannins and tartaric acid were more prone to degradation depending on the drying method applied and showed the greatest stability during vacuum drying at 70 °C.

Impact of Eutectic Solvents Utilization in the Microwave Assisted Extraction of Proanthocyanidins from Grape Pomace

The extraction of proanthocyanidins (PACs), despite being an important and limiting aspect of their industrial application, is still largely unexplored. Herein, the possibility of combining eutectic solvents (ESs) with microwave assisted extraction (MAE) in the extraction of PACs from grape pomace (GP) is explored, aiming to improve not only the extraction yield but also the mean degree of polymerization (mDP). The combination of choline chloride with lactic acid was shown to be the most effective combination for PACs extraction yield (135 mgPAC/gGP) and, despite the occurrence of some depolymerization, also enabled us to achieve the highest mDP (7.13). Additionally, the combination with MAE enabled the process to be completed in 3.56 min, resulting in a considerably reduced extraction time.

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

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.

BIOCHAR PRODUCTION FROM WASTE BIOMASS: CHARACTERIZATION AND EVALUATION FOR AGRONOMIC AND ENVIRONMENTAL APPLICATIONS

This study focused on the valorization of different types of waste biomass through biochar production at two pyrolysis temperatures (400 and 600°C). The different feedstocks being used included three materials of municipal origin, specifically two types of sewage sludge and the organic fraction of municipal solid waste, and three materials of agroindustrial origin, specifically grape pomace, rice husks and exhausted olive pomace. The scope of the research was to characterize the resulting materials, in order to evaluate their possible uses in agronomic and environmental applications. Biochar characterization included the determination of several physical and chemical parameters, while germination assays were also carried out. Under the investigated conditions, both pyrolysis temperature and feedstock type appeared to significantly affect biochar characteristics, leading to the production of versatile materials, with many different possible uses. Specifically, results implied that biochars of both municipal and agroindustrial origin have the potential to effectively be used in applications including the improvement of soil characteristics, carbon sequestration, the removal of organic and inorganic contaminants from aqueous media, and the remediation of contaminated soil, with the degree of suitability of each material to each specific use being estimated to differ depending on its particular characteristics. For this reason, with these characteristics in mind, before proceeding to larger scale applications a cautious selection of materials should be conducted.