121 Results Found

Grape seeds are a major by-product of the winemaking industry and a great source of bioactive compounds such as polyphenols and proteins. These compounds have a wide range of applications including those in nutraceutical products and cosmetics and wi...

Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of vinification byproduct with limited reports on their phenolic composition and industrial applications. In this study, Raman spectros...

The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity and winemaking methods. In the present work, the influence of the...

The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape s...

Few investigations have been conducted to evaluate pressurized liquid extraction (PLE) technology as a sustainable method for the recovery of phenolic compounds of grape seed by-products. In this study, PLE combined with an experimental design was ev...

Large quantities of oenological by-products, rich in potentially extracted antioxidant compounds, are generated annually in the winemaking industry. With the purpose of their revalorization, different types of by-products (grape pomace, lees, and gra...

In creating sustainable food systems, alternative uses of food waste and by-products as a source of phenolic compounds or dietary fiber in food formulations should be evaluated to reduce food losses and waste. In this study, wheat bread was fortified...

Grape seed of Obeidi, a white Lebanese autochthonous variety, was previously tested in different studies as a valuable source of bioactive molecules such as polyphenols, oils, and proteins by means of extraction procedures for the development of cosm...

Over the last decade, proanthocyanidins (PACs) are attracting attention not only from the food industry but also from public health organizations due to their health benefits. It is well-known that grapes are a good source of PACs and for that reason...

The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorisation of bioactives from wineries’/breweries’ by-products like grape pomace and grape seed, has gained significant interest...

The rising demand for alternative solutions to diabetes mellitus has prompted significant interest in the exploration of plant-derived anti-diabetic compounds, especially within a circular economy framework that seeks sustainable and profitable reuse...

In this study, eight food by-products were investigated as biosorbent approaches in removing mycotoxin load towards potential dietary inclusion in animal feed. Among these food-derived by-products, grape seed (GSM) and seabuckthorn (SBM) meals showed...

Seeds of Vitis vinifera L. with a high content of bioactive compounds are valuable by-products from grape processing. However, little is known about the bioactivity of seeds from other Vitis species. The aim of this study has been to compare the phen...

Global wine production has grown, resulting in an increase in waste within the industry. This has raised concerns among producers and scientists worldwide, prompting them to seek solutions for its management. The aim is to explore the latest advancem...

Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dime...

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary suppleme...

The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted...

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astrin...

Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.)...

Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, part...

Wine by-products, generated in large quantities and wasted with serious environmental and economic consequences, are an exceptional alternative to conventional and non-sustainable food sources. The aim of the study was to understand if these by-produ...

By-products from winemaking, such as grape pomace, grape seeds, grape skins, or extracts made from them, represent a cost-effective and sustainable bioresource. These by-products are a source of polyphenolic compounds, plant fibers and—in the c...

The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reduc...

The interest in the consumption of health-promoting foods has led to identifying derivatives of the wine industry as products to increase the functional properties of different foods or to design new functional foods. The main goal of this study is t...

Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Xim&...

The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing t...

The aim of this work was the study and evaluation of winery by-products in the framework of the circular bioeconomy. Grape seeds and grape skins from Greek Ionian Islands varieties were analyzed in an attempt to provide the appropriate basis for mode...

Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphen...

Grape seeds represent a high percentage (20% to 26%) of the grape marc obtained as a byproduct from white winemaking and keep a vast proportion of grape polyphenols. In this study, seeds obtained from 11 monovarietal white grape marcs cultivated in N...

Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic co...

Grape (Vitis vinifera L.) is one of the most popular fruits worldwide. It contains various bioactive compounds, such as proanthocyanidins, anthocyanins, flavonols, phenolic acids and stilbenes, the contents of which could vary considerably in grape s...

After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for modulating quality features of...

The nutritive value of 26 agro-industrial by-products was assessed from their chemical composition, in vitro digestibility and rumen fermentation kinetics. By-products from sugar beet, grape, olive tree, almond, broccoli, lettuce, asparagus, green be...

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and mine...

Vitis vinifera is the grape variety used in the production of wine and other products. In the wine production process, many of the vine’s by-products are wasted, namely seeds and stems. Given the proportion of wine production worldwide, the qua...

This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) an...

Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivate...

The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. The aim of this study was to evaluate the nutritional potential of 14 different vegetable by-products fro...

The inclusion of by-products or discarded fruit in a second value chain can be a strategy to contribute to sustainable food production and consumption, with a focus on following a circular economy model, since certain by-products may be a source of n...

Conventional extraction methods of proanthocyanidins (PAC) are based on toxic organic solvents, which can raise concerns about the use of extracts in supplemented food and nutraceuticals. Thus, a PAC extraction method was developed for grape seeds (G...

Agricultural by-products like grape pomace and olive stones are rich in bioactive compounds and can be processed into grape seed and olive stone flours.The phenolic composition of such flours still remains underexplored. This study introduces a liqui...

Food waste and food waste by-products have gained considerable attention in recent years. Based on the principles of circular economy, these materials can be used for the preparation of novel and biodegradable packaging materials for food preservatio...

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidia...

The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with co...

Seeds’ abundant biologically active compounds make them a suitable primary platform for the production of natural extracts, innovative foods, medicines, and cosmetics. High levels of industrial and agricultural residues and byproducts are gener...

Grape seeds are the wineries’ main by-products, and their disposal causes ecological and environmental problems. In this study seeds from the pomace waste of autochthonous grape varieties from Lebanon, Obeidi (white variety) and Asswad Karech (...

Wine pomace, also mentioned as grape pomace (GP), is a byproduct of the wine industry, containing about 50% grape skins, 25% grape seeds and 25% stems. These wastes are of great value and great potential as a source of biologically active compounds....

Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; theref...

Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damag...

Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhle...