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  • Grape stalk valorization for fermentation purposes
    Publication . Atatoprak, Tuğba; Amorim, Maria Manuela; Ribeiro, Tânia; Pintado, Manuela; Madureira, Ana Raquel
    White and red grape stalks biomass were fractioned to maximize its economic value by the production of fermentable sugars, as other value streams. High yields of extractives and lignin were first obtained, originating a biomass rich in cellulose and hemicellulose, which was subject to acid and enzymatic hydrolysis for production of fermentable sugars. Higher concentrations of sugars were obtained by enzymatic than by dilute acid hydrolysis. These biosugars were used for fermentation processes with Pichia stipitis and Saccharomyces cerevisiae. The presence of higher quantities of xylose favoured P. stipitis to produce higher ethanol yields than S. cerevisiae which is glucose lover. Cellulose nanocrystals were produced from the resulting biomass without monosaccharides. For the first time an integrated valorization of grape stalks followed by an application of one of the valorized streams is presented.
    2022-07-30Journal article Open access Show more
  • Impact of circular brewer's spent grain flour after in vitro gastrointestinal digestion on human gut microbiota
    Publication . Bonifácio-Lopes, Teresa; Catarino, Marcelo D.; Vilas-Boas, Ana A.; Ribeiro, Tânia B.; Campos, Débora A.; Teixeira, José A.; Pintado, Manuela
    Brewer's spent grain (BSG) solid residues are constituted by dietary fibre, protein, sugars, and polyphenols, which can have potential effects on human health. In this study, for the first time, the flours obtained from solid residues of solid-liquid extraction (SLE) and ohmic heating extraction (OHE) were applied throughout the gastrointestinal digestion simulation (GID), in order to evaluate their prebiotic potential and in vitro human gut microbiota fermentation. The results showed that the digestion of BSG flours obtained by the different methods lead to an increase throughout the GID of total phenolic compounds (SLE: from 2.27 to 7.20 mg gallic acid/g BSG-60% ethanol:water (v/v); OHE: 2.23 to 8.36 mg gallic acid/g BSG-80% ethanol:water (v/v)) and consequently an increase in antioxidant activity (ABTS-SLE: from 6.26 to 13.07 mg ascorbic acid/g BSG-80% ethanol:water (v/v); OHE: 4.60 to 10.60 mg ascorbic acid/g BSG-80% ethanol:water (v/v)-ORAC-SLE: 3.31 to 14.94 mg Trolox/g BSG-80% ethanol:water (v/v); OHE: from 2.13 to 17.37 mg Trolox/g BSG-60% ethanol:water (v/v)). The main phenolic compounds identified included representative molecules such as vanillic and ferulic acids, vanillin and catechin, among others being identified and quantified in all GID phases. These samples also induced the growth of probiotic bacteria and promoted the positive modulation of beneficial strains (such as Bifidobacterium spp. and Lactobacillus spp.) present in human faeces. Moreover, the fermentation by human faeces microbiota also allowed the production of short chain fatty acids (acetic, propionic, and butyric). Furthermore, previous identified polyphenols were also identified during fecal fermentation. This study demonstrates that BSG flours obtained from the solid residues of SLE and OHE extractions promoted a positive modulation of gut microbiota and related metabolism and antioxidant environment associated to the released phenolic compounds.
    2022-07-30Journal article Open access Show more