Search Results (438)

This study highlights the use of alkyl polyglucosides (APGs) as sustainable and mild surfactants in cosmetic preparations, such as shampoos, following the principles of green chemistry and environmentally friendly development. APGs are non-ionic surfactants of plant origin. Their favorable dermatological and toxicological profile, as well as their high skin compatibility, make them an excellent alternative to conventional surfactants used in cosmetic products. To increase the sustainability and functionality of cosmetic preparations, the concept of loan extraction was applied, in which the extraction medium is borrowed from the final cosmetic formulation. After the extraction process, the medium enriched with the extracted compounds is returned to the cosmetic. The APGs, as part of cosmetic formulations, were used in the micellar extraction process of grape pomace, a by-product of wine production. The study evaluated the effect of different types of APGs—coco-glucoside and decyl glucoside—and their concentrations on extraction efficiency, measured by LC-MS/MS based on the content of phenolic compounds and amino acids, as well as the total phenolic content, total anthocyanin content and antioxidant activity assessed by UV-Vis spectroscopy. The designed extraction medium was then used to develop a shampoo, which showed a significantly lower zein value compared to the reference preparation without extract, indicating a reduced skin irritation potential. These results highlight the potential of APG in the development of milder, sustainable cosmetic products with the ability to extract bioactive components, supporting their use in the production of environmentally friendly cosmetics. Full article

Background: The sustainable use of agro-industrial by-products is essential to reduce environmental impact and enhance resource efficiency. In this study, white grape skins (WGSs), a distillation by-product of grappa production, are valorized through the development of an eco-friendly extraction process. Methods: At the laboratory scale, water-based and hydroalcoholic extractions are evaluated, prioritizing the water-based method due to its better scalability and eco-sustainability. Furthermore, this green extraction method enables industrial scale-up by Distillerie Bonollo Umberto S.p.A. (Mestrino, Italy), resulting in Vituva^®, an industrial extract with a composition comparable to its water-based laboratory counterpart. LC-HRMS-based targeted metabolomics identified 50 metabolites in the hydroalcoholic extract, 36 in the water-based extract, and 37 in the industrial extract, which included mainly polyphenols such as flavonoids and phenolic acids. Results: In vitro assays show that the water-based and industrial extracts exhibit significant anti-inflammatory activity, especially in gastric epithelial cells, while the hydroalcoholic extract displays stronger antioxidant activity via Nrf2 pathway activation but was more cytotoxic, possibly due to polyphenol-induced hormesis. Notably, the industrial extract also activates Nrf2 to a lesser extent, supporting its dual bioactivity profile. Chemoinformatic and statistical analyses support the identification of the likely mechanisms of action. Conclusions: Overall, this work demonstrates how green chemistry and circular economy principles transform a waste product into a high-value bioactive ingredient. Full article

The growing interest of consumers in natural products contributes to the increasingly widespread use of plant extracts as carriers of active ingredients in cosmetic formulations. Among plant materials, grape pomace, which remains after wine production, is of particular importance due to its known high bioactive compounds content. Micelle-assisted extraction was used to effectively extract these compounds. The aim of this study was to investigate the potential of various surfactants in the extraction process for cosmetic application. It was particularly important that the surfactants were borrowed from the final formulation of the designed cosmetic preparations. The concept of loan extraction for the production of cosmetics was described. The influence of the type of surfactants on the extraction efficiency was assessed by determination of individual phenolic compounds, amino acids and sugars using LC-MS/MS, as well as by determination of the total phenolic content and antioxidant activity using UV-VIS. The results obtained confirmed that the type of surfactants has a significant impact on extraction efficiency. The studies conducted proved that the application of the concept of loan extraction in the production of hygiene cosmetics, as exemplified by shower gels, enables the production of safe and natural products with reduced skin irritant potential. Full article

Climate is one of the main factors that significantly impacts the terroir of vineyards by directly affecting vine growth, yield, and berry composition, which, in turn, are key to the quality characteristics of the wines produced. Climate change poses new challenges, especially in insular regions where changing grapevine varieties is limited due to Protected Designation of Origin (PDO) rules. Cultivating vines at higher altitudes may prove to be a potential solution. This study aimed to investigate the phenolic potential of the skins and seeds of cv. ‘Fokiano’, cultivated at two different altitudes, namely, 200 m and 800 m, on the Greek island of Ikaria, during 2019–2021. The results showed that grapes from 200 m exhibited higher values for weight, length, and width, while those from 800 m exhibited higher berry water content and higher skin-to-grape ratios. In addition, higher values of anthocyanins, enhancing the grapes’ color and phenolic composition, were recorded in grapes harvested at 800 m. It is, therefore, evident that higher altitudes can help grapes exhibit higher anthocyanin content and titratable acidity. Consequently, the choice of an altitude can counteract the phenomenon of early ripening caused by climate change. Adaptation strategies based on the present study’s observations may constitute viable long-term recommendations for vineyard establishment, especially in insular regions where it is not possible to move geographically to northern latitudes. Full article

Grape pomace (i.e., the residual skins, seeds, and pulp left after vinification) retains up to 70% of the fruit’s original phenolic compounds and is also rich in dietary fiber. As such, because this by-product is generated in large quantities worldwide and its disposal is both technologically problematic and costly, reusing it as a food ingredient could simultaneously mitigate environmental burdens, lower winery waste-management expenses, and enhance the nutritional profile of fortified foods. In this context, this study investigated the nutritional enrichment of dark chocolate by incorporating flour produced from red (cv. Syrah) and white (cv. Arinto) grape pomace at three levels (5, 10, and 15% w/w). Formulated chocolates and controls were manufactured under industrial tempering conditions and subsequently analyzed for protein, lipids, sugars, dietary fiber, total phenolic content, antioxidant capacity (DPPH and ORAC), color, texture, and consumer perception (hedonic test). All fortified samples showed higher fiber and antioxidant activity than the control, with “White_15” showing higher fiber content (43.1%) and “Red_5” for ORAC (69,483 µmol TE/100 g) and DPPH (6587 µmol TE/100 g). Dietary fiber showed an increase in content with the increase in grape pomace incorporation, regardless of the type (red or white). Texture softening was observed in all fortified chocolates independently of the incorporation level or type (red or white). Principal Component Analysis (PCA) and hierarchical clustering confirmed clear separation between control and fortified chocolates based on the parameters analyzed. Sensory evaluation with untrained panelists revealed good overall acceptability across all formulations. These findings demonstrate that grape pomace flour can be effectively valorized as a functional ingredient in dark chocolates, supporting circular economy practices in the wine and confectionery sectors while delivering products with enhanced health-promoting attributes (nutritional and antioxidant). Full article

Viticulture is increasingly seeking sustainable practices that enhance grape quality while reducing reliance on synthetic inputs. Among bio-based strategies, biochar has attracted growing interest for its potential to improve soil fertility and influence plant metabolism. However, its effects can vary depending on formulation and application methods. This study evaluated the effects of the use of solid (SB) and liquid biochar (LB) on the biochemical and nutritional composition in leaves, berry skins, and must of a grapevine (Vitis vinifera L., cv. Sangiovese) cultivated in a vineyard in Tuscany (Italy). SB was applied once to the soil at 2.5% (w/w), while LB was applied five times/season at 10% (v/v) via fertigation. Results revealed formulation-specific effects on grapevine physiology and fruit composition. SB maintained leaf chlorophyll concentrations, increased total soluble proteins (+65%), total polyphenols (+57%), and tannin content (+33%) in berry skins and must, and reduced Cu and Zn. Conversely, LB reduced leaf chlorophyll concentrations (−24%) and nutrient contents (P, Fe, Cu, and Zn), but increased total flavonoids (+13%), antioxidant capacity (+20%), and vitamin C (+18%) in berry skins, alongside higher fructose and reducing sugars in musts. The findings highlight biochar’s potential as a bio-based input in viticulture, emphasizing the importance of formulation and application strategy. SB appears suited to long-term soil improvement and enhanced phenolic richness, while LB may modulate sugar metabolism for targeted enological outcomes. Full article

Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m11-2, a native dimorphic fungus from the wine ecosystem, was evaluated as a source of hydrolytic enzymes capable of degrading grape cell wall polysaccharides. The strain was identified at the molecular level and characterised in terms of its morphology. To maximise enzyme production, various culture media were tested. Among the concentrations tested, the optimal levels of glucose and pectin were 1 g L⁻¹ and 10 g L⁻¹, respectively. The partially constitutive and inducible nature of the various polysaccharidase activities (pectinases, cellulases, and xylanases) was confirmed. The effect of grape skins (a winemaking by-product) on microbial growth and enzyme synthesis was evaluated, achieving a pectinase activity of 0.622 U mL⁻¹ when combined with 1 g L⁻¹ of glucose. Maximum enzyme yields were detected during the exponential growth phase in both citrus pectin and grape skin media, suggesting favorable conditions for continuous bioprocessing. These results confirm that A. pullulans m11-2 is an interesting microbial option for producing polysaccharidases that can be adapted to sustainable production systems. Full article

Skin wound healing and barrier restoration are complex, tightly regulated processes critical for maintaining skin integrity, particularly in aged or compromised skin. This study investigated the wound healing efficacy and epidermal barrier-restoring effects of ε-Viniferin, a bioactive resveratrol dimer, and Vino Chocolate™, a grape flower-derived extract from Vitis labruscana ‘Campbell Early’ cell cultures enriched with ε-Viniferin. An HPLC analysis confirmed a high concentration of ε-Viniferin (547.58 ppm) in the cell culture-derived extract. In vitro assays conducted on HaCaT keratinocytes and HDFn fibroblasts demonstrated that the treatment with ε-Viniferin and Vino Chocolate™ significantly enhanced fibroblast migration. ELISA analyses showed that both treatments induced a dose-dependent increase in pro-collagen type I (COL1A1), with ε-Viniferin at 1 ppm demonstrating superior efficacy compared to TGF-β1. Additionally, these compounds notably suppressed the expression of matrix metalloproteinases MMP-1 and MMP-3, displaying effects comparable to or greater than retinoic acid. The Western blot analysis further revealed an increased filaggrin expression in keratinocytes, suggesting an improved epidermal barrier function. Collectively, these results indicate that ε-Viniferin and Vino Chocolate™ effectively promote extracellular matrix remodeling, modulate inflammatory responses, and enhance epidermal barrier integrity. These findings highlight their potential as multifunctional bioactive agents for cosmeceutical applications and emphasize the advantages of plant cell culture technology as a sustainable, innovative platform for advanced skincare ingredient development. Full article

The use of non-Saccharomyces species is gaining momentum in modern winemaking as part of broader efforts to reduce chemical inputs and adapt to climate-driven challenges. In this study, Furmint grapes were harvested at two distinct ripeness levels: an early harvest with healthy berries and a late harvest that included botrytized fruit. Two oenological protocols were compared: a conventional sulphur dioxide-based protocol and an alternative bioprotection-oriented approach that minimized SO₂ additions. Bioprotection was carried out using Metschnikowia pulcherrima, followed by sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae. Grape-derived tannins (from skin and seed) were also added to inhibit oxidative enzymes such as laccase. Fermentation was monitored using standard analytical techniques, with volatile aroma profiles characterized by HS-SPME-GC-MS. Results showed that harvest timing and botrytization strongly influenced the chemical composition of the wines. Moreover, the treatment protocol had a marked effect on the final sensory profile. Wines produced with the bioprotection-oriented protocol displayed enhanced aromatic complexity, particularly through higher concentrations of esters and higher alcohols. Overall, the alternative protocol involving M. pulcherrima-based bioprotection resulted in wines with more pronounced floral and fruity notes, supporting its potential as a viable strategy for producing expressive wines under evolving climatic conditions. Full article

Grapes (Vitis vinifera L.) are one of the most popular fruits globally, with studies demonstrating the numerous beneficial metabolic substances found in their skins, including anthocyanins, proanthocyanidins, stilbene (resveratrol) and so on. However, grape skins are often overlooked and discarded by consumers. To maximize the nutritional benefits of grapes, it is crucial to explore the factors influencing the edibility of grape skin and work towards enhancing consumption. This review explores the molecular mechanisms underlying these factors, focusing on cell wall modifications and tannin biosynthesis. We highlight how skin texture and astringency are influenced by enzymatic activity, genetic regulation, and environmental factors. Understanding these mechanisms provides a foundation for improving skin palatability through breeding or biotechnological approaches, enhancing the nutritional and commercial value of grapes. Full article

Thanks to their low-cost, portability, and sustainability, microfluidic thread-based analytical devices (μTADs) are emerging as an attractive analytical platform for wearable biosensing. While several μTADs, mainly based on colorimetric and electrochemical detection methods, have been developed, achieving the needed sensitivity and accuracy for these biosensors continues to present a significant challenge. Prompted by this need we investigated for the first time the implementation of chemiluminescence (CL) as a detection technique for μTADs. Exploiting the lactate oxidase-catalyzed reaction coupled with the enhanced luminol/H₂O₂/horseradish peroxidase CL system, we developed a cotton-thread-based chemiluminescent device enabling the detection of lactate with a limit of detection of 0.25 mM in a 2 µL volume of artificial sweat at pH 6.5 within 3 min. The use of recycled grape skin as support made the device sustainable, while the smartphone detection allowed a simple and quantitative readout for the end-user. Using a smartphone as a detector, the analytical performance was evaluated in different conditions and in the presence of potential interferents, showing suitability for monitoring lactate levels in physiological conditions, such as for monitoring anaerobic thresholds in endurance training. Full article

Background: Biostimulants naturally improve plant growth, stress tolerance, and nutrient use efficiency and activate defenses by increasing protective metabolites (phenols, anthocyanins) in grapes. In viticulture, especially when using inactive yeasts, they modulate genetic expression and improve the skin resistance, color, and aroma profile of wine grapes in line with sustainable practices. Methods: Two wine grape cultivars, Merlot and Cabernet Sauvignon, were sprayed with the inactive yeast Saccharomyces cerevisiae in a single treatment in pre-veraison or in a double treatment in pre-veraison and veraison. Berry weight, must, total polyphenols, anthocyanins, and mechanical and colorimetric properties were measured on fresh grapes. Results: Two-way ANOVA revealed that titratable acidity (TA), pH, and total polyphenol content (TPC) were not affected, while mean berry weight and anthocyanin content varied by cultivar, treatment, and interaction; total soluble solids (TSS) differed only by cultivar. Inactive yeasts reduced weight in the single-treatment thesis but stabilized it in the double-treatment one; anthocyanins decreased in Cabernet Sauvignon but increased in Merlot. Mechanical and colorimetric analyses showed cultivar-dependent responses, with significant improvements in elasticity, skin thickness, and hue of berries, especially in Merlot when the treatment was applied twice. Conclusions: Inactive yeasts (IYs) showed an effect on the weight of the berries, the anthocyanins, the mechanics, and the color; Merlot significantly improved skin thickness, elasticity, and hue; and Cabernet remained less reactive to treatments. Full article

Consumer perceptions of upcycled foods, as well as the determinants of food choices, are still not well understood. The aim of this study was to evaluate the impact of psychological and personal traits on purchase intention (PI) towards upcycled foods of Italian consumers. Additionally, willingness to try (WTT), willingness to buy (WTB), and willingness to pay (WTP) for yogurt, bread, and biscuits made with by-products, namely, hazelnut skin and grape pomace powder, were collected. A web-based survey involving 505 consumers was conducted, and partial least squares structural equation modeling (PLS-SEM) was used to evaluate the model. It resulted that food neophobia and attitude towards upcycled foods had a significant impact on PI. In turn, attitude was affected by food neophobia as well as by objective knowledge about food by-products. Unexpectedly, frugality and environmental concern did not affect PI. WTP was product-specific; when WTP was compared to a reference price, it was higher for the yogurt prototype, followed by the bread and biscuits prototypes. Food neophobia affected WTT, WTB, and WTP. This study contributes to providing new insights into the determinants of consumers’ purchase intention for upcycled foods, which are an emerging category of products. Full article

Anthocyanins are important phenolic compounds in grape skins, affecting the color, oxidation resistance, and aging ability of red wine. In recent years, global warming has had a negative effect on anthocyanin biosynthesis in grape berries. Ethylene serves as a crucial phytohormone regulating the development and ripening processes of fruit; however, the specific molecular mechanism and the regulatory network between ethylene signaling and the anthocyanin biosynthesis pathway remain incompletely understood. In this study, 400 mg/L ethephon (ETH) solution was sprayed onto the surface of grape berries at the lag phase (EL-34), and the changes in anthocyanin-related genes and metabolites were explored through transcriptomic and metabolomic analysis. The results showed that ETH treatment increased Brix and pH in mature berries. In total, 35 individual anthocyanins were detected, in which 21 individual anthocyanins were enhanced by ETH treatment. However, the anthocyanin profile was not affected by exogenous ethylene. Transcriptomics analysis showed that there were a total of 825 and 1399 differentially expressed genes (DEGs) 12 h and 24 h after treatment. Moreover, key structural genes in the anthocyanin synthesis pathway were strongly induced, including VvPAL, VvCHS, VvF3H, VvF3′5′H, VvDFR and VvUFGT. At the maturity stage (EL-38), the expression levels of these genes were still higher in EHT-treated berries than in the control. ETH treatment also influenced the expression of genes related to hormone biosynthesis and signal transduction. The ethylene biosynthesis gene (VvACO), ethylene receptor genes (VvETR2, VvERS1 and VvEIN4), ABA biosynthesis gene (VvNCED2), and ABA receptor gene (VvPYL4) were up-regulated by ETH treatment, while the auxin biosynthesis gene (VvTAA3) and seven genes of the auxin-responsive protein were inhibited by exogenous ethylene. Meanwhile, ETH treatment promoted the expression of the sugar transporter gene (VvEDL16) and two sucrose synthase genes (VvSUS2 and VvSUS6). In EHT-treated berries, 19 MYB and 23 ERF genes were expressed differently compared with the control (p < 0.05). This study provides the theoretical foundation and technical support for the regulation of anthocyanin synthesis in non-climacteric fruit. Full article

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 case of seeds—essential fatty acids with various health-promoting effects for livestock. Numerous studies involving fast-growing broiler breeds—which often suffer from metabolic inflammation and oxidative stress due to disproportionate breast muscle growth leading to issues like cardiorespiratory insufficiency—indicate that supplementing feed with grape by-products improves performance, particularly weight gain and feed efficiency. This literature review demonstrates that the performance-enhancing effects of grape by-products in fast-growing broiler breeds can be attributed to various mechanisms such as improved nutrient digestibility, a positive influence on intestinal morphology and integrity, the favorable modulation of the microbial community in the gut, the inhibition of oxidative stress or the enhancement of the antioxidant defense system, and the stimulation of the immune response. Full article