Peer-reviewed articles 17,970 +


Title: VALORISATION OF GRAPE MARC BY-PRODUCTS IN BEVERAGE INDUSTRY: THE CASE OF FORTIFIED GRAPE JUICE
VALORISATION OF GRAPE MARC BY-PRODUCTS IN BEVERAGE INDUSTRY: THE CASE OF FORTIFIED GRAPE JUICE

PlumX Article Metrics by Elsevier
Cristina Padureanu; Alina Maier; Cristina Maria Canja; Vasile Padureanu; Oana-Crina Bujor
10.5593/sgem2022V/6.2/s25.46
10.5593/sgem2022V/6.2
1314-2704
978-619-7603-52-1
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
The difficulty facing the food industry in the future is sustainability, a topic that has received a lot of attention in recent years. The recovery, recycling, and valuing of food by-products is one of the many methods suggested to encourage the development of a sustainable food system. The most abundant sources of bioactive chemicals and byproducts that can be used to create new functional ingredients for foods are found in fruits and vegetables. In this paper, the possibility of using by-products of wine industry was evaluated. Grape marc, one of the wastes produced during wine-making process is typically not utilized. In particular, the red grape marc flour (15% and 20% w/w) was employed to enrich white grape juice following a sufficient drying and grinding procedure. Then, the grape juice fortified with red grape marc flour was subjected to ultrasound treatment with amplitude of 50 and 70% for 3 and 6 minutes. In comparison to control samples, the enriched products bioactive compounds and chromatic attributes, as well as acidity, soluble content and pH were assessed. Overall, the findings indicate that fortification of grape juice with by-products improved nutritional quality and chromatic attributes without compromising product acceptability. It is possible to conclude that these examples might serve as a starting point for utilizing industrial byproducts and developing viable food with beneficial properties in a more sustainable manner.
[1] Lacivita V., Conte A., and Del Nobile M. A., Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products, Biol. Life Sci. Forum 6, 90, 2021.
[2] European Fruit Juice Association (AIJN), Liquid Fruit Market Report, 2019. Available at https://aijn.eu/en/publications/market-reports-1/20199.
[3] Brenes A., Viveros A., Chamorro S., and Arija I., Use of polyphenol-rich grape byproducts in monogastric nutrition. A review, Anim. Feed Sci. Technol., vol. 211, pp. 1– 17, 2016.
[4] Ghendov-Mosanu A.et al., Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity, Molecules, vol. 27, no. 5, pp. 1–18, 2022.
[5] Abdel-Hameed E.-S. S., Bazaid S. A., and Salman M. S., Characterization of the Phytochemical Constituents of Taif Rose and Its Antioxidant and Anticancer Activities, Biomed Res. Int., vol. 2013.
[6] International Organisation of Vine and Vine, Compendium of international methods of wine and must analysis, 2019th ed. Paris, France, 2019.
[7] JASP Team, JASP. 2022, [Online]. Available: https://jasp-stats.org.
[8] Poiana M. A., Analiza culorii vinurilor rosii. Timisoara: Editura EUROBIT, 2008.
[9] Heinmaa L., Moor U., Poldma P., Raudsepp P., Kidmose U., and Lo Scalzo R., Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology, LWT - Food Sci. Technol., vol. 85, Part B, pp. 372– 379, 2017.
[10] Abid M.et al., Effect of ultrasound on different quality parameters of apple juice, Ultrason.-Sonochemistry, vol. 20, no. 5, pp. 1182–1187, 2013.
[11] Macaluso M.et al., By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features,” Foods, vol. 9, no. 10, 2020.
[12] Chemat F. and Khan M. K., Applications of Ultrasound in Food Technology : Processing , Preservation and Extraction, Ultrason. - Sonochemistry, vol. 18, no. 4, pp. 813–835, 2010.
[13] Cao X., Cai C., Wang Y., and Zheng X., Effects of Ultrasound Processing on Physicochemical Parameters , Antioxidants , and Color Quality of Bayberry Juice, J. Food Qual., no. (1), pp. 1–12, 2019.
[14] Khandpur P. and Gogate P. R., Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices, Ultrason. Sonochem., vol. 27, pp. 125–136, 2015.
[15] Palma M. and Barroso C. G., Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products, Anal. Chim. Acta, vol. 458, no. 1, pp. 119–130, 2002.
conference
https://doi.org/10.5593/sgem2022V/6.2/s25.46
Download PDF
Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
357-364
06-08 December, 2022
website
8940
sustainability, by-products, grape marc, bioactive compounds