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The use of emergent technologies to extract added value compounds from grape by-products

2020Journal article Restricted access
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dc.contributor.authorCoelho, M. C.
dc.contributor.authorPereira, R.
dc.contributor.authorRodrigues, A. S.
dc.contributor.authorTeixeira, J. A.
dc.contributor.authorPintado, M.E
dc.date.accessioned2020-10-13T13:45:49Z
dc.date.available2020-10-13T13:45:49Z
dc.date.issued2020
dc.description.abstractBackground: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, elimi-nating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoelho, M. C., Pereira, R., Rodrigues, A. S., Teixeira, J. A., Pintado, M. E. (2020). The use of emergent technologies to extract added value compounds from grape by-products. Trends in Food Science & Technology, 106pt_PT
dc.identifier.doi10.1016/j.tifs.2020.09.028pt_PT
dc.identifier.eid85092197833
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.14/31096
dc.identifier.wos000600555500007
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0145-FEDER-016403pt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationOhmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
dc.subjectVitis viniferapt_PT
dc.subjectNutritional valuept_PT
dc.subjectBy-productspt_PT
dc.subjectBiological activitypt_PT
dc.subjectGreen extraction technologiespt_PT
dc.subjectGreen technologies effectspt_PT
dc.titleThe use of emergent technologies to extract added value compounds from grape by-productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleOhmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/SAICTPAC%2F0040%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F111884%2F2015/PT
oaire.citation.endPage197pt_PT
oaire.citation.startPage182pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume106pt_PT
oaire.fundingStream9471 - RIDTI
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNamePintado
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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