Search Results (1,256)

This study evaluates regulated deficit irrigation (IR) and post-harvest dehydration (DH) as complementary strategies to mitigate extreme thermal stress on the red grape variety Avgoustiatis during the hot 2024 vintage. Analysis of the berries reveals that while IR significantly expanded vine productivity to 2.75 kg/vine compared to 1.32 kg/vine recorded in control vines (CO), it successfully maintained berry weight (240 g). Conversely, DH induced controlled water loss, reducing berry weight to 93 g and concentrating must sugars to 27.3 ^°Brix, relative to the 23.2 ^°Brix observed in IR. Crucially, both IR and DH prevented the thermal degradation of total acidity (6.73 g/L and 7.25 g/L respectively) which caused by heat stress in CO samples (6.21 g/L). In the finished wines, both practices increased colour intensity by lowering anthocyanin extractability. However, chemical profiling clearly differentiated the treatments with DH maximized skin tannins (164.7 mg/L), yielding highly structured, astringent wines characterized by plum aromas driven by elevated nerol content (492.91 μg/L). Conversely, IR wines presented a more complex volatile profile, boosting fruity and floral notes. In conclusion, as irrigation becomes increasingly restricted by water scarcity under climate change, post-harvest dehydration offers an effective alternative for producing premium, structurally dense red wines. Full article

The growing demand for clean-label products has intensified the search for natural and sustainable alternatives to synthetic colorants. Anthocyanins stand out as promising pigments due to their coloring capacity and bioactive properties. This study evaluated the efficiency of natural deep eutectic solvents (NADES) in extracting anthocyanins from agro-industrial by-products—molasses grass, black corn cobs, and grape skins—and their application in food and cosmetic matrices. A simplex-centroid mixture design with Response Surface Methodology was used to optimize solvent composition based on sorbitol, citric acid, and glycine. NADES showed high extraction efficiency, especially for black corn cobs, reaching 54.20 mg/100 g under optimized conditions. Although conventional extraction performed better for grape skins, NADES demonstrated competitive efficiency and superior environmental performance (AGREE index 0.73 vs. 0.58). The extracts were successfully incorporated into yogurt and moisturizing gel formulations. Yogurts maintained stable physicochemical properties and color, while gels showed good homogeneity and chromatic stability. These findings support the use of NADES as green solvents for recovering natural colorants from agro-industrial residues, with potential applications in sustainable food and cosmetic products. Full article

Fruity natural flavors are widely used in food, cosmetics, and tobacco products, and their flavor profiles directly affect the sensory quality of the final products. However, the volatile organic compound systems in these flavors are highly complex, and severe co-elution among volatile components makes effective component resolution a persistent analytical challenge. In this study, comprehensive two-dimensional gas chromatography–olfactometry–time-of-flight mass spectrometry (GC×GC-O-TOF-MS) was employed to separate and identify volatile odor compounds in three natural fruit flavor extracts: plum, jujube, and grape. A total of 113, 103, and 85 volatile odor compounds were identified from the plum, jujube, and grape extracts, respectively. By progressively adjusting the split ratio, aroma extract dilution analysis was performed, leading to the screening of 14, 11, and 32 aroma-active compounds from the three extracts, respectively. Compounds with high flavor dilution factors were subjected to quantitative analysis, and their odor activity values were calculated. Subsequently, omission and recombination experiments were conducted to confirm the key aroma-active compounds in each extract. The results showed that octanal was a key aroma compound shared by the plum and jujube extracts, while ethyl cinnamate was common to both the plum and grape extracts. Through a molecular sensory science approach and utilizing GC×GC-O-TOF-MS chromatographic separation technology, this study provides a reliable analytical platform for aroma characterization in complex samples. It also establishes a critical theoretical and data foundation for precisely identifying key aroma-active components and implementing targeted aroma modulation to enhance the natural flavor quality of fruits. Full article

Phenolic compounds in Muscat grape juice contribute to antioxidant capacity, functional properties, and sensory quality; however, conventional enzymatic maceration is often limited in efficiency and typically requires elevated temperatures. This study systematically compared pectinase-assisted heat maceration (P45-HM), low-temperature pectinase maceration (P-CM), and low-temperature maceration mediated by the psychrotolerant yeast Metschnikowia pulcherrima (Mp-CM) in Muscat grape juice. Mp-CM significantly enhanced the extraction and transformation of phenolic compounds, with total phenolic and flavonoid contents increasing by 8.01% and 13.14%, respectively, compared with P-CM, and by 27.06% and 55.28%, respectively, compared with P45-HM. Moreover, Mp-CM exhibited higher antioxidant activities, as determined by DPPH, ABTS, and FRAP assays, as well as greater sodium glycocholate-binding capacity than P-CM (p < 0.05). Correlation analysis revealed strong positive correlations between phenolic composition and biological activities. Volatile compounds were analyzed by HS-SPME-GC-MS combined with principal component analysis (PCA), demonstrating distinct aroma profiles. Mp-CM was enriched in terpenes (14.63% higher than P-CM), whereas P-CM was dominated by esters, suggesting that M. pulcherrima possesses a distinct biotransformation capacity that modulates volatile compounds potentially contributing to the characteristic Muscat aroma. These findings indicate that Mp-assisted cold maceration represents an efficient and promising biological maceration strategy for enhancing the quality of grape juice. Full article

Chronic inflammation accelerates the aging process, and targeted clearance of senescent cells shows potential in alleviating age-related decline. PCC1, a potent senescent cell clearance agent in grape seed extract (GSE), has limited applications due to its low oral bioavailability. This study introduced a novel GSE formulation, Natural Senolytics PCC1 (NSPCC1), which significantly enhanced PCC1 absorption and metabolic characteristics. Validation in two mouse aging models demonstrated that oral administration of NSPCC1 markedly extended lifespan and promoted healthy aging. The formulation improved the capacity for hematopoietic stem/progenitor cell differentiation and reduced age-related myeloid cell bias. Comprehensive histological analysis revealed attenuated aging phenotypes in bone marrow and skin, improved peripheral blood erythroid parameters, and a partial increase in blood antioxidant capacity, alongside reduced M1 macrophage infiltration and fibrosis in liver, kidney, and lung tissues. These effects were validated through histological assessments, including H&E, Masson, F4/80, and iNOS staining. This study highlighted the pivotal role of hematopoietic stem cells in aging and established NSPCC1 as a promising natural intervention for age-related pathologies. Its enhanced efficacy lays the groundwork for deeper exploration of natural products in aging biology and provides crucial support for the development of safe and effective anti-aging therapies. Full article

Food industry by-products represent an abundant and underexploited source of bioactive compounds, dietary fibers and proteins with significant potential for functional food development. Recent studies estimate that up to 30 to 50% of processed raw materials are discarded as by-products, while food waste contributes approximately 8–10% of global greenhouse gas emissions, equivalent to nearly 3.3 billion tons of CO₂ annually. This review critically evaluates advances (2015–2026) in the valorization of food industry by-products, with a focus on technological efficiency, health-related evidence, and environmental impact. Specifically, it addresses the following research question: to what extent do current valorization strategies provide measurable technological, nutritional, and environmental advantages over conventional food production systems? Emerging extraction technologies including ultrasound- and microwave-assisted extraction (20–40 kHz, 30–60 °C), supercritical fluid extraction (200–350 bar, 35–60 °C), enzymatic hydrolysis, and fermentation demonstrated improvements in extraction yields (up to 20–50% increases compared to conventional methods) and higher purity in the recovered compounds. These approaches enable the isolation of compounds such as pectins from citrus peels, polyphenols from grape pomace, galacto-oligosaccharides from dairy whey, and collagen from fish by-products. From an environmental perspective, valorization strategies can reduce waste disposal and associated emissions by up to 30%, depending on the scale and type of by-product processing. Furthermore, these approaches contribute directly to circular economy models and support multiple Sustainable Development Goals, particularly SDG 12 (responsible consumption and production) and SDG 13 (climate action). However, challenges remain, including variability in raw material composition, scalability limitations, and the limited availability of high-quality clinical evidence supporting health benefits. By integrating nutritional potential, technological feasibility, and sustainability indicators, this review provides a comprehensive and critical assessment of the current state of by-product valorization and identifies key gaps for future research. Full article

Grape pomace is one of the most abundant byproducts of the wine industry. This by-product contains many valuable bioactive substances, including polysaccharides, amino acids, and polyphenols. To enable its effective reuse, this study developed and optimized a micelle-assisted extraction process using a 2% (w/w) decyl glucoside solution aqueous as an extraction medium. The influence of key process parameters—the pomace-to-medium ratio, extraction temperature, and extraction time—was systematically evaluated to determine their impact on extraction yield and the physicochemical properties of the recovered compounds. Extraction efficiency was assessed by determining total phenolic content (TPC) and antioxidant capacity (DPPH, ABTS) using UV-VIS spectrophotometry and by determining selected phenolic compounds, amino acids, and sugars using Ultraperformance Liquid Chromatography Coupled with Tandem Mass Spectrometry (UPLC-MS/MS) The results demonstrated that all the parameters investigated significantly influenced the recovery of bioactive substances. The developed decyl glucoside-based micellar extraction proved to be an efficient, low-temperature, and environmentally favorable method for valorizing grape pomace, offering strong potential for cosmetic and related applications. Full article

This study presents the development and comprehensive characterization of innovative formulations for facial toners based on micellar water–glycol systems. The study evaluated aqueous solutions of three natural glycols—1,3-propanediol, 1,3-butylene glycol, and 1,2-pentylene glycol—both as extraction agents and as functional ingredients in facial toner formulations. The physicochemical properties (viscosity, color, contact angle) and aggregation behavior (CMC, particle size) were analyzed to determine the effect of the extraction medium on the efficiency of plant-derived metabolite extraction. Grapevine buds, obtained from a byproduct of grape cultivation, were used as the plant material. The extracts obtained were evaluated in terms of active ingredient content and antioxidant potential using LC-MS/MS and UV-VIS techniques, respectively. The results showed that pentylene glycol-based micellar systems exhibited the lowest CMC value and the most favorable wetting properties, leading to the highest phenolic content and antioxidant activity in the extracts. Facial toners containing these extracts were subjected to functional and application tests, assessing, among other things, viscosity, wetting angle, and irritation potential. The study results provide new insights into the relationship between surfactant aggregation, glycol-based media, and cosmetic formulation design, offering a balanced and effective strategy for developing multifunctional skin care products. Full article

Metabolic dysfunction-associated steatotic liver disease (MASLD) is characterized by impaired metabolic flexibility, oxidative stress, and disruption of the temporal coordination of hepatic processes. Obesogenic diets contribute to this dysfunction by altering redox homeostasis and autophagy, thereby promoting lipid accumulation and cellular stress. In this study, we investigated whether grape seed proanthocyanidin extract (GSPE), a polyphenol-rich compound with antioxidant properties, can modulate these alterations in a time-dependent manner. Male Fischer 344 rats were fed a standard or cafeteria diet and supplemented with GSPE (25 mg/kg) at the onset of the active phase (ZT12). Liver samples were collected across four Zeitgeber times to evaluate circadian-related proteins, autophagy markers, antioxidant responses, lipid content, and metabolomic profiles. Cafeteria feeding disrupts hepatic homeostasis, reducing BMAL1 protein levels, altering the temporal organization of autophagy markers, and impairing redox regulation. GSPE did not restore core clock protein expression but induced a pronounced, time-specific activation of the NRF2/HO-1 axis, with a marked increase in HO-1 at the onset of the active phase. This effect was associated with a metabolic shift toward amino acid-related pathways linked to redox balance. These findings indicate that GSPE enhances antioxidant defenses in a time-dependent manner, improving redox–metabolic coordination under obesogenic conditions. Full article

The postpartum period in beef cows is characterized by complex physiological and reproductive changes that may influence the postpartum reproductive changes and estrus expression. This exploratory pilot study evaluated postpartum reproductive responses in Angus cows receiving grape extract supplementation while investigating associations among thermographic, behavioral, hormonal, and reticulorumen temperature indicators associated with estrus expression. Nineteen Angus cows were assigned to a control group (C; n = 10) or a treatment group receiving slow-release grape extract boluses (T; n = 9). From calving until artificial insemination, ocular and vulvar thermographic images, blood samples, and physiological measurements were obtained weekly between 10:00 and 11:00 a.m. Reticulorumen temperature and activity data were continuously recorded using intraruminal sensors. Kaplan–Meier survival analysis demonstrated an earlier onset of postpartum estrus in supplemented cows compared with controls (p = 0.010). Mean time to first estrus was 23.88 ± 1.86 days in the T group and 39.82 ± 5.05 days in the C group. No significant differences were observed between groups for most individual physiological or hormonal variables. Exploratory correlation analysis revealed moderate associations among vulvar temperature, ocular temperature, activity, estrus index, and reticulorumen temperature indicators. However, because diagnostic accuracy was not evaluated, these findings should not be interpreted as validation of estrus detection performance. The results suggest that multimodal physiological monitoring may provide complementary information related to postpartum estrus expression in beef cows, while grape extract supplementation may be associated with earlier postpartum reproductive recovery. Due to the exploratory study design and limited sample size, further studies are required to validate these preliminary observations. Full article

Berry thinning is a fundamental operation in modern vineyard management, and future robotic thinning systems have the potential to reduce labor intensity and improve operational consistency. However, automated berry thinning under field conditions is still constrained by insufficient berry-level segmentation accuracy, difficulty in recognizing occluded berries, and high missed-detection rates for small berries. These limitations mainly arise from dense berry arrangements, severe mutual occlusion, and the subtle visual features of small targets. To address these challenges, this study developed a lightweight grape berry instance segmentation and thinning decision-support method based on YOLOv8n-seg. A two-stage knowledge distillation strategy, using Mask R-CNN and YOLOv8l-seg as teacher models, was combined with 30% backbone pruning to improve the recognition of occluded and small berries while maintaining model efficiency. Subsequently, the DBSCAN clustering algorithm was used to analyze berry centroid coordinates and equivalent diameters extracted from instance segmentation masks, thereby generating preliminary thinning-target recommendations based on local berry density and berry size. The model was trained and evaluated on a self-constructed dataset containing 330 valid grape bunch images collected in 2025 from Yongming Vineyard, Lin’an District, Hangzhou, Zhejiang Province, China. The results showed that the optimized YOLOv8n-seg model achieved a box $mAP50\text{-}95$ of 0.8945 and a mask $mAP50\text{-}95$ of 0.7910, with an inference speed of 119.19 $FPS$ and 3.26 M parameters on an NVIDIA RTX 3060 Laptop GPU. Compared with the original YOLOv8n-seg model, the optimized model improved mask $mAP50\text{-}95$ by 1.20 percentage points, increased inference speed by 71.79 $FPS$, and reduced the number of parameters by 2.38 M. These results indicate that the proposed method improves grape berry instance segmentation performance while achieving a favorable balance among segmentation accuracy, lightweight characteristics, and inference efficiency. The proposed framework provides an offline RGB-based visual perception and preliminary thinning decision-support method for future grape berry thinning robots. However, because the current dataset was collected from Shine Muscat grape bunches at the berry enlargement stage in a single vineyard using the same imaging setup, the results should be interpreted as preliminary evidence under the specific cultivar, growth stage, vineyard, and imaging conditions of this study. Further validation across different grape cultivars, growth stages, vineyards, production seasons, camera systems, embedded platforms, and real robotic thinning operations is still required. Full article

Wine production is one of the most important agricultural activities worldwide, and generates significant amounts of organic by-products, particularly grape pomace. Traditionally, this was seen as waste, but currently, this residue has been reanalyzed from the perspective of the principles of the bioeconomy and circular economy, demonstrating its potential as a rich source of bioactive compounds with great potential for valorization. Its heterogeneous composition accumulates a variety of polyphenols, dietary fibers, flavonoids, phenolic acids, and other secondary metabolites that confer important biological properties, including antioxidant, anti-inflammatory, and antimicrobial activities. The chemical composition of grape pomace varies substantially according to variety, winemaking method, and extraction conditions, directly impacting its potential application. Extraction methods have progressed from traditional procedures to more advanced techniques such as ultrasound, supercritical fluids, and natural solvents, enabling the selective separation of high-value compounds. This review provides a comprehensive and critical overview of grape pomace valorization, emphasising its composition, green extraction and current industrial applications. In addition, regulatory frameworks and sustainability strategies supporting the integration of grape pomace into value-added production chains are discussed. Overall, grape pomace valorization supports waste reduction and the production of new functional products that balance economic efficiency and environmental responsibility. Full article

Biodegradable films based on polysaccharides have attracted attention as sustainable alternatives for food preservation. In this study, films and films were developed using cassava starch, chitosan, and grape seed extract, either individually or in polymeric blends, and their physicochemical, mechanical, microstructural, and preservative properties were evaluated. The films were applied to peeled shrimp stored under refrigeration for six days. Microbiological analysis showed a reduction in aerobic mesophilic bacterial counts in coated samples, indicating improved preservation. Films containing cassava starch and chitosan provided greater pH stability during storage. Film characterization revealed that grape seed extract influenced thickness and solubility, particularly in chitosan-based formulations. Cassava starch films exhibited the best water vapor permeability, while blended systems demonstrated improved mechanical performance. The highest tensile strength was observed for the chitosan-based film with extract, whereas starch-containing blends showed balanced strength and flexibility. Scanning electron microscopy revealed more cohesive and continuous structures in polymer blends, while extract-only films presented internal voids, explaining their lower mechanical resistance. Thus, the synergistic combination of cassava starch and chitosan, modulated by grape seed extract, produced films with suitable barrier, mechanical, and structural properties. These biodegradable polymeric films show promising potential for extending the shelf life of refrigerated shrimp and for application in sustainable food packaging. Full article

(1) Background: Grape pomace (GP), a major by-product of winemaking, is a sustainable source of bioactive polyphenols with antioxidant, anti-inflammatory, and antimicrobial properties, although their instability limits cosmetic applications. This study aimed to valorize GP through a green extraction process and improve its incorporation and apparent stability in cosmetic formulations through SLN-based systems. (2) Methods: GP extracts were obtained using an eco-friendly extraction method and encapsulated using a W/O/W double emulsion-solvent evaporation technique; nanoparticles were characterized (size, polydispersity, zeta potential) and incorporated into cosmetic formulations compared with a blank and a formulation containing free extract. (3) Results: GP-SLNs exhibited suitable physicochemical properties and preserved antioxidant activity, as confirmed by DPPH and ORAC assays; SLN incorporation appeared to preliminarily improve the photostability profile of the formulation under UVA irradiation conditions; in vivo tests showed enhanced skin hydration and moderate occlusivity, while stability studies confirmed consistent color, odor, pH, and viscosity over 60 days; microbiological analyses demonstrated safety and concentration-dependent antimicrobial activity. (4) Conclusions: SLN encapsulation preserved GP bioactivity and improved formulation stability and performance, supporting its potential use in multifunctional cosmetic products. Full article

This review synthesises current knowledge on five non-conventional technologies—high-power ultrasound, microwave treatment, pulsed electric fields, high hydrostatic pressure, and microbe-driven precision enology. These technologies have been applied at various stages of wine production, from pre-fermentative maceration to microbial stabilisation and ageing, with the aim of enhancing wine quality, processing efficiency, and stability. Reported achievements include faster and more selective extraction of colour and flavour compounds, improved clarity and chromatic intensity, and more consistent fermentation performance. Specifically, ultrasound treatment enhances phenolic and aromatic extraction through cavitation, accelerating maceration and improving colour and flavour complexity, while microwave treatment rapidly heats grape tissues via dipole rotation and ionic conduction, promoting pigment and aroma release and reducing fermentation or ageing time. Pulsed electric fields induce electroporation of grape cells, facilitating anthocyanin and tannin extraction, whereas high hydrostatic pressure stabilises finished wines by inactivating spoilage microorganisms and enzymes while preserving freshness, aroma, and sensory balance. Finally, microbe-driven precision enology provides a promising approach to producing distinctive wines with regional identity, representing an emerging experimental trend. Recent studies demonstrate that combining these technologies with established enological practices can result in measurable improvements in wine quality. The findings summarised in this review are of great importance for wineries aiming to enhance microbial control, reduce sulphur dioxide dosage in line with the growing demand for low-additive wines, shorten production time, and support more efficient and sustainable winemaking. Full article