Towards Sustainability in the Wine Industry by Valorization of Waste Products : Bioactive Extracts

This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level. Features : Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materials Explores research which contributes to environmental sustainability and circular economy in the winemaking industry Describes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprint Proposes options for a potential wine waste biorefining. Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries. Cover Half Title Series Information Title Page Copyright Page Table of Contents Preface Acknowledgments Editors List of Contributors 1 The Environmental Issue of the Wine Industry Waste and Its Recovery: An Overview About the Waste Environmental Issues Recovery of Waste From the Wine Industry and Economic Impact References 2 Collection of Potentially Biologically Active Extracts From Isabella Grape Pomace Using Supercritical Carbon Dioxide Theoretical Framework Fruit Waste Exploitation Techniques Fruit Residue Antioxidant Activity Phenolic Compounds’ Antioxidant Activity Yeast Antioxidant Activity Assay Methodology Obtaining and Maintenance of Yeast Yeast Growth Curve Obtaining Vitis Labrusca L. Grape Extracts and Total Phenol Content Analysis Oxidative Stress Assay in Saccharomyces Cerevisiae Antioxidant Activity Assay Curve Results Yeast Growth Curve Antioxidant Activity Assay Curve Discussion Conclusions Glossary References 3 Obtaining Potentially Functional Oils From Isabella Grape (Vitis Labrusca L.) Pomace Using Supercritical Carbon Dioxide Theoretical Framework Supercritical Fluid (SCF) Supercritical Fluid Extraction (SFE) Solvents Equipment Influence of the Operation Variables Density Pressure Influence Temperature Influence Extraction Time Solvent Flow Extraction Yield Total Phenol Content (TPC) Fatty Acids Profile Methodology Sample Preparation Obtaining Extracts Statistical Analysis Determination of Total Phenol Content Fatty Acids Composition Results Discussion Conclusions Glossary References 4 Recovery of Phenolic Antioxidants From Isabella Grape (Vitis Labrusca L.) Pomace Using Supercritical Carbon Dioxide With Added Ethanol as Co-Solvent Theoretical Framework Methodology Sample Preparation Supercritical Fluid Extraction With CO 2 -EtOH Total Phenol Content Total Flavonoid Content Antioxidant Activity Oil Oxidative Stability (OOS) Using Rancimat Results and Discussion Extraction Yield Total Phenol and Flavonoid Content Ratio Antioxidant Activity Yield and Antioxidant Activity Oil Oxidative Stability (OOS) Through Rancimat Conclusions Glossary Acknowledgments References 5 Obtaining Potentially Biologically Active Extracts From Isabella Grape Pomace Using Pressurized Liquids and Evaluation of Functional Properties Theoretical Framework Methodology Sample Preparation PLE Extraction Total Phenol Content Total Flavonoid Content Antioxidant Activity Statistical Data Analysis Geographical and Legal Framework Results and Discussion Conclusions Glossary Acknowledgments References Annexes 6 Evaluation of Anti-Quorum Sensing and Antibacterial Activity in Isabella Grape (Vitis Labrusca L.) Pomace Extracts Theoretical Framework Quorum Sensing Anti-QS Activity Chromobacterium Violaceum Antimicrobial Activity Methodology Sample Collection and Preparation Extract Collection Anti-QS Activity Tests Evaluation of the Anti-Quorum Sensing Activity Antibacterial Activity Tests Evaluation of Antibacterial Activity Results Extracts Obtained By Pressurized Liquid Extraction (PLE) Extracts Obtained By Supercritical Fluid (SFE) Extracts Obtained By Subcritical Water (SWE) Discussion Conclusions Glossary Acknowledgments References Index "The winemaking industry process results in by-products called agro-industrial waste and is mainly composed of grape pomace. This by-product represents about 18% of the grape and results in waste disposal issues in the economic and environmental settings. The authors describe alternative green technologies for grape biomass valorization"-- Provided by publisher