Browsing by Author "Machado, Adriana Rodrigues"
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- Chemical characterization of the cultivar ‘Vinhão’ (vitis vinifera L.) grape pomace towards its circular valorisation and its health benefitsPublication . Machado, Adriana Rodrigues; Voss, Glenise Bierhalz; Machado, Manuela; Paiva, Jorge A. P.; Nunes, João; Pintado, ManuelaAmong the most significant and productive agroindustries worldwide is the wine business. This agroindustry generates millions of tons of biological residues, carrying huge negative impacts related to the disposal of these materials into the environment. Nevertheless, these byproducts present a high potential for developing new products, contributing to the circularity of this economic sector. In this study, the chemical composition of the grape pomace (GP) obtained from the vinification process (2018 campaign).) of red grapes of the Portuguese cultivar ‘Vinhão’ was determined. The analyses of the pH, proximate composition (moisture content, proteins, lipids, ashes, fibers, and carbohydrates), the total phenolic compounds (Folin Ciocalteau method), and the mineral and fatty acid composition were carried out in triplicate, and the results expressed on a dry matter basis. After dehydration of ‘Vinhão’ GP, this very acidic by-product showed the following proximate composition (%): moisture, 3.43 ± 0.86; ash, 8.20 ± 0.017; lipids, 3.38 ± 0.11; proteins, 9.85 ± 0.51 and 3.28 ± 0.04; dietary fiber, 49.37 ± 1.75; carbohydrates, 35.47 ± 2.35. The content of total phenolic compounds was 35.35 ± 3.61 mg GAE/g. GP also revealed to be an excellent source of K, Ca, Fe, Mn, as well as of arachidic acid. The results obtained in this study suggest that GP from the Portuguese cultivar ‘Vinhão’ is feasible to enrich the nutritional value of food and feed. Moreover, the integration of pomace flour in food and feed is a viable option for reducing the environmental impact and adding value to the by-product, responding to the circular economy challenges.
- Potentialities of the extraction technologies and use of bioactive compounds from winery by-products: a review from a circular bioeconomy perspectivePublication . Machado, Adriana Rodrigues; Atatoprak, Tugba; Santos, Joana; Alexandre, Elisabete M. C.; Pintado, Manuela Estevez; Paiva, Jorge A.P.; Nunes, JoãoAgro-industrial by-products and by-products from the wine industry (pomace, peels, leaves, stems, and seeds) represent a potential economic interest because they are usually relevant natural sources of bioactive compounds, which may present significant biological activities related to human health and well-being. This article aims to review wine and winery industry by-products as potential natural sources of antioxidant, antimicrobial, anti-inflammatory, antiaging, and anticancer compounds, as well as briefly highlighting the extraction methods used to obtain these bioactive compounds and explore their potential applications in the food, cosmetic, and packaging industries. Although there are some studies of wine industry by-products with different origins, this revision will be mainly focused on the Portuguese vineyard industry since it represents an import industrial sector as proof of the diversity of the bioactive compounds identified. Therefore, the recovery of these bioactive molecules that act as antioxidants and health-promoting agents may promote a variety of industries at the same time as the circular economy.