Search Results (44)

Grape stalk (GS) from winemaking is a waste rich in antioxidant compounds that can be valorized to obtain active food packaging materials. Biocomposite films of poly (butylene succinate) (PBS) and poly(3-hydroxybutyrate)-co-hydroxyvalerate (PHBV) with 10% of GS particles, previously submitted or not to subcritical water extraction at 170 °C and 180 °C, were obtained by melt blending and characterized. The fibres were better integrated in the PHBV matrix than in PBS, while other molecular compounds from the fillers were released to the polymer matrix, allowing for their antioxidant action. Fillers promoted the stiffness of PBS films (11–44%), reducing their resistance to break and extensibility by 25%, without significant changes in polymer crystallinity or thermal stability. However, this reduced the crystallinity (13%) and thermal stability of PHBV films, decreasing their rigidity (55%). All fibres promoted the oxygen barrier capacity in composites (by about 20–35% for PBS and PHBV, respectively) while also providing them with UV light blocking effects. This barrier effect enhanced the ability of the films to preserve sunflower oil against oxidation, while in PHBV composites, the migration of antioxidant compounds was also detected. No remarkable differences in the effects of the different GS fillers on the properties of composites were detected. Full article

The application of biochar is extensively recognized as an effective strategy to enhance soil ecosystem services. However, its combined effect with beneficial microorganisms, such as Trichoderma, still requires further investigation to understand its impact on soil microbiota and nutrient cycling processes. To address this gap, this study aimed to evaluate the effect of biochar produced from on-farm winery waste, specifically grape stalks (GSB) and grape fermentation residues (GFB), generated after wine production, when co-applied with Trichoderma aureoviride URM 5158 and Trichoderma hamatum URM 6656 in soil cultivated with Malbec grapevines. Our findings reveal that both types of biochar and Trichoderma promoted changes in soil properties. The application of GSB biochar combined with T. hamatum increased grape productivity, while GFB biochar enhanced soil enzymatic activities, particularly those expressed per unit of microbial biomass carbon. Additionally, biochar applications increased pH, phosphorus, potassium, organic carbon, and microbial biomass carbon of the soil. Soils treated with the GFB + T. hamatum treatment exhibited an increase of 569.23% in microbial biomass carbon compared to the control. The results of this study provide substantial evidence that biochar and Trichoderma can be used to improve the chemical and biological properties of vineyard soils, increasing nutrient availability, especially carbon. These effects may contribute to soil fertility by promoting a more favorable environment for microbiota development and grapevine growth. This is the first field study to investigate the impact of on-farm winery waste transformed into biochar, combined with Trichoderma isolates, on Malbec grapevines. Full article

(1) Grape stalks and aquafaba (Aq) from chickpeas are promising agricultural byproducts with potential applications in the development of sustainable biocomposite materials due to their ligno-cellulose and protein content. (2) This study aimed to evaluate the incorporation of Aq and cinnamon essential oil (CEO) into grape stalk-based materials to enhance mechanical properties and prevent microbial contamination. Four formulations were prepared, and their mechanical, physicochemical, and antifungal properties were assessed. (3) The incorporation of CEO significantly reduced water absorption, while formulations containing Aq exhibited the highest mechanical resistance, likely due to synergistic interactions between proteins and polysaccharides that modified the microstructure of cellulose fibers. Scanning electron microscopy (SEM) images supported these findings. Additionally, CEO-treated samples showed resistance to fungal contamination by Botrytis cinerea, unlike untreated samples, which were colonized by the fungus. Biodegradability tests indicated slower degradation for CEO-treated samples (10 weeks) compared to those without CEO (5–7 weeks). (4) The results suggest that the combination of Aq and CEO creates a promising material for use in food packaging, though further research is needed to fully understand the reinforcement mechanisms. Full article

Neuropathic pain after spinal cord injury lacks any effective treatments, often leading to chronic pain. This study tested whether the daily administration of fully characterized polyphenolic extracts from grape stalks and coffee could prevent both reflexive and non-reflexive chronic neuropathic pain in spinal cord-injured mice by modulating the neuroimmune axis. Female CD1 mice underwent mild spinal cord contusion and received intraperitoneal extracts in weeks one, three, and six post-surgery. Reflexive pain responses were assessed weekly for up to 10 weeks, and non-reflexive pain was evaluated at the study’s end. Neuroimmune crosstalk was investigated, focusing on glial activation and the expression of CCL2/CCR2 and CX3CL1/CX3CR1 in supraspinal pain-related areas, including the periaqueductal gray, rostral ventromedial medulla, anterior cingulate cortex, and amygdala. Repeated treatments prevented mechanical allodynia and thermal hyperalgesia, and also modulated non-reflexive pain. Moreover, they reduced supraspinal gliosis and regulated CCL2/CCR2 and CX3CL1/CX3CR1 signaling. Overall, the combination of polyphenols in these extracts may offer a promising pharmacological strategy to prevent chronic reflexive and non-reflexive pain responses by modifying central sensitization markers, not only at the contusion site but also in key supraspinal regions implicated in neuropathic pain. Overall, these data highlight the potential of polyphenolic extracts for spinal cord injury-induced chronic neuropathic pain. Full article

The study assessed the yield and quality as well as the energy potential of biomass from stalks and pomace of four grape varieties, Riesling, Chardonnay, Zweigelt, and Merlot Vitis vinifera L., grown in temperate climate conditions. The research is innovative because the evaluation of the energy potential of biomass originating from Vitis vinifera L. has not been carried out so far in the northern wine-growing regions. Field studies were conducted in 2023 in the Experimental Vineyard of the University of Life Sciences in Lublin, located in southeastern Poland. Biometric yield assessment showed that Chardonnay vines were characterized by the lowest mass of clusters and peduncles, number of berries in the cluster, berry diameter, and peduncle size, and at the same time the highest berry mass among the assessed biotypes. Merlot clusters were characterized by the highest mass of clusters and the largest peduncles. Riesling had the most berries in the cluster, the heaviest peduncles, and the highest share of peduncles in the cluster mass (8.99%). For grape pomace, the LHV values range from 15.98 MJ kg⁻¹ for the Chardonnay variety to 16.91 MJ kg⁻¹ for Riesling, while for peduncles, these values range from 15.11 MJ·kg⁻¹ for Merlot and Riesling to 15.26 MJ kg⁻¹ for Chardonnay. The differences in pollutant emissions are more pronounced between grapevine varieties than between types of biomass (pomace vs. peduncles). The greatest variation among varieties was observed for carbon dioxide (CO₂) emissions in the pomace category, while the smallest differences were noted for sulfur dioxide (SO₂) emissions. Total gas emissions were highest for Zweigelt pomace (7.72 Nm³ kg⁻¹) and lowest for Merlot (6.99 Nm³ kg⁻¹), while for stalks, Chardonnay had the highest values (6.77 Nm³ kg⁻¹) and Merlot the lowest (7.32 Nm³ kg⁻¹). The largest variation among varieties was observed in the pomace category. These results indicate differences in exhaust gas emissions for different plant parts and grape varieties, which are relevant for optimizing production processes and ensuring sustainable development. Full article

Agro-industrial activities generate significant amounts of organic waste and a variety of effluents thus posing environmental challenges. Viticulture in Argentina, which covered 204,847 ha in 2023, faces water scarcity as a limiting factor conditioning its production. This industry produces large volumes of grape marc, sediments, and stalks, which can be valorised into products like alcohol, tartaric acid, and compost. However, these valorisation processes generate effluents with high organic load and salinity, further stressing water resources. This study explores the potential of utilising these effluents to cultivate plant biomass in arid regions (sorghum or perennial pasture), which could serve as bioenergy, animal feed, or composting co-substrates, contributing to circular bioeconomy principles. The combined use of effluent as a water resource and the sowing of sorghum and pasture increased soil organic matter content and led to a slight reduction in pH (depth: 0.30–0.60 m) compared to the control treatment. The sorghum plots showed better establishment and higher dry biomass yield (32.6 Tn/ha) compared to the pasture plots (6.5 Tn/ha). Sorghum demonstrated better tolerance to saline soils and high salinity effluents, aligning with previous studies. Although pasture had a lower biomass yield, it was more efficient in nutrient uptake, concentrating more NPK, ash, and soluble salts. Sorghum’s higher yield compensated for its lower nutrient concentration. For biomass production, sorghum is preferable, but if nutrient capture from effluents is prioritised, summer polyphytic pastures are more suitable. These results suggest that the final selection between plant biomass alternatives highly depends on whether the goal is biomass generation or nutrient capture. Full article

The wine industry generates high amounts of waste, posing current environmental and economic sustainability challenges. Grape pomace, mainly composed of seeds, skins, and stalks, contains significant amounts of bioactive compounds and constitutes the main solid residue of this industry. Various strategies are being explored for its valorization, from a circular economy perspective. This review provides an updated overview of the composition of grape pomace from winemaking, highlighting sustainable methodologies for extracting phenolic compounds and their potential health benefits, including antioxidant, antimicrobial, antidiabetic, cardioprotective, antiproliferative, anti-aging, and gut health properties. Furthermore, this review explores the potential applications of this agro-industrial waste and its extractable compounds across the food, cosmetic, and pharmaceutical sectors. Full article

Significant agro-industrial waste is produced during the winemaking process, including grape stalks, which are a rich source of the valuable biopolymer holocellulose that can be utilized for biotechnological processes. The purpose of this study was to delignify grape stalks in order to extract holocellulose. Then Lactobacillus plantarum (LP) was immobilized in the interstitial spaces of holocellulose and then coated with natural polymers (chitosan, Ch; and alginate, Al) to create the Holo-LP/Ch/Al complex. A physicochemical analysis of the system revealed strong bacterial immobilization and stability. The efficiency of the complex in adsorbing ochratoxin A (OTA) from wine model solutions was assessed using a Box–Behnken design under various pH, time, and concentration conditions. The results showed that at pH 3.0, 75.39 min, and a complex concentration of 43.82 mg mL⁻¹, the best OTA removal (53.68%) took place. Because of its physicochemical interactions, the complex showed improved OTA adsorption in acidic environments. This study demonstrates the potential of biopolymeric systems based on holocellulose for reducing mycotoxin contamination in beverages and stabilizing bacterial cells. These results offer a viable way to increase food safety and value winemaking by-products. Full article

This paper presents an analysis of the energy potential of grape stalk biomass from PIWI varieties, namely ‘Seyval Blanc’, ‘Muscaris’, ‘Hibernal’, and ‘Regent’, during the combustion process. Biometric, technical, and elemental analyses of the grape stalk biomass were conducted. We evaluated the mass, length, and width of the stalks and their contribution to the total cluster mass. The higher and lower heating values, moisture content, volatile compounds, ash, fixed carbon content, and elemental composition were analysed. Emissions of carbon monoxide, nitrogen oxides, carbon dioxide, sulphur, and particulates were also measured. A significant influence of the cultivar on the assessed biometric and technical parameters was found. ‘Muscaris’ exhibited the highest calorific value (HHV 16.44 MJ·kg⁻¹) and the lowest ash content (9.99%). The highest carbon content (45.51%) was recorded for ‘Seyval Blanc’, and the highest hydrogen content (6.74%) for ‘Muscaris’. Nitrogen oxide emissions were the lowest for ‘Seyval Blanc’, making it more environmentally friendly. The biomass of grape stalks from PIWI varieties, particularly ‘Muscaris’ and ‘Seyval Blanc’, shows high energy potential and can be effectively utilised as a renewable energy source. Our results could be summarised as ‘sustainable energy production and reduced greenhouse gas emissions from grape stalks’. Full article

Grape stalks (GSs) from winemaking were submitted to a green process to valorise its lignocellulosic biomass that applied subcritical water extraction (SWE) at 170 °C and 180 °C to obtain active extracts and cellulose-enriched fractions. The sum of the total phenolic content of the soluble extract and the solid residue fractions from the SWE exceeded that of the GS, which suggests the generation of compounds with antioxidant properties through SWE. All SWE fractions showed high antioxidant power. The increased temperature promoted the extraction of polyphenolic compounds, enhancing the antioxidant power of both extracts and solid residues. These solid residue fractions were bleached with alkaline hydrogen peroxide solutions (4 and 8% v/v) to purify cellulose. After two bleaching cycles, no notable delignification progress was observed, as the bleaching yield or whiteness index did not significantly change in the further cycles. The first bleaching cycle led to a significant reduction in the lignin content at both SWE temperatures. The cellulose purity was higher in the samples obtained at 170 °C and bleached with 4% alkaline hydrogen peroxide. SWE at 180 °C led to greater cellulose oxidation during the bleaching step regardless of the hydrogen peroxide concentration. Full article

Solid-state fermentation (SSF) is the bioprocess where microorganisms are cultivated in the absence of free water under controlled conditions. Lactic acid can be produced by Rhizopus oryzae SSF of grape stalks. During the microorganism’s growth, the temperature and water content of the solid bed fluctuate, leading to areas of either dry or excessive moisture in the solid substrate. Therefore, it is crucial to control the water supply to the matrix. In this work, we obtain lactic acid through SSF of grape stalks using Rhizopus oryzae NCIM 1299. The SSF was conducted at a fixed temperature of 35 °C, with five constant relative humidity (RH) levels: 50, 57, 65, 72, and 80%RH. Mathematical models, including the Logistic and First-Order Plus Dead-Time models for fungal biomass growth and the Luedeking and Piret with Delay Time model for lactic acid production, were adjusted to kinetic curves. Growth kinetic parameters (X_max, μ_max, T_p, T₀, Y_p/x, and t_d) were determined for all conditions. These kinetic parameters were then correlated with relative humidity using a second-degree polynomial relationship. We observed a decrease in X_max with an increasing %RH, while the value of Y_p/x increased at a higher %RH. Finally, the optimal variable relative humidity profile was obtained by applying the dynamic optimization technique, resulting in a 16.63% increase in lactic acid production. Full article

The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia, Vermentino and Nasco) grown in the same area were evaluated through a whole wine production chain. To reduce environmental impact, all the grapes were treated following the integrated production practice (IPP) strategies. The adopted agronomic methods and the main physico-chemical parameters of the fresh fruits and musts were evaluated. A fully qualitative and quantitative characterization of the phenolic fraction of the pomace extracts was performed by HPLC-DAD after a post-winemaking process. Water and ethanol were utilized as green solvents in the extraction process. Additionally, the entire pomace post-winemaking process was carried out within the winery facilities to reduce energy loss and road transportation. The findings demonstrated that large amounts of beneficial polyphenols are present in pomace extracts, and that the type of grape used, agronomic practices, and winemaking method all influence the quantity and quality of the extracts. The polyphenol concentrations in the Vermentino (28,391.5 ± 7.0 mg/kg) and Malvasia pomace (11,316.3 ± 6.5 mg/kg) were found to be the highest and lowest, respectively. Full article

Increasing the use of organic fertilizers is an effective measure to improve, increase soil fertility and maintain crop yields. The aim of this study was to investigate the influence of different types of organic fertilizers on the early yield of grapes and soil parameters, as well as the relationship between soil parameters and grape yield under fertilization conditions. The ‘Shine Muscat’ grape was used as the material, with early maturing cultivation in the solar greenhouse. From the time of grape planting, three-year continuous fertilization management was carried out using five types of base fertilizers: chemical fertilizer (CK), fermented corn stalk residue (A1), mature sheep manure (A2) and two types of commercial organic fertilizers (B1 and B2). In the third year, berry and soil samples were collected to determine grape yield and evaluate soil physicochemical properties, nutrient status and changes in enzyme activity, studying the relationship between grape yield and soil indicators. The results show that compared to CK, the grape yields with B1 and B2 increased by 19.04% and 16.26%, respectively, while A1 and A2 decreased by 24.09% and 18.97%. Organic fertilizer application reduced soil bulk density, increased soil porosity, enhanced soil organic matter content and effectively buffered soil pH levels. Two types of commercial fertilizers (B1 and B2) improved soil total nitrogen, total phosphorus, total potassium, available nitrogen and available phosphorus content to varying degrees. All organic fertilizer treatments effectively increased soil enzyme activity, except for soil sucrase activity. Through correlation and regression analyses, it was found that in this study, the levels of available nitrogen, available potassium and soil saccharase activity were most closely related to early grape yield. Their influence on grape yield was in the order of available nitrogen > soil saccharase activity > available potassium. Therefore, with a combined organic and inorganic basal fertilization system, the fertilizer nutrients are more comprehensive and help to increase the productivity of grapes at the beginning of the fruiting period. Nitrogen and phosphorus are very important in the maintaining of grape yields and improving sucrose activity in the soil through the application of organic fertilizers cannot be ignored when increasing yields. Full article

Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a functional beverage via the fermentation of grape pomace with the kombucha consortium. In this study, grape pomace kombucha was produced under different conditions, and the concentration of the added sucrose in addition to the fermentation duration and temperature were varied. Overall, fermentation was characterized by the consumption of sugars and the production of organic acids and ethanol. An improvement in the concentrations of the total polyphenols and anthocyanins was observed in the developed product (i.e., up to 100%). Moreover, an enhancement of the antioxidant potential by 100%, as well as increases of 50 to 75% in the anti-inflammatory and antidiabetic activities, was noted. Full article

Vine-growing for the production of wine is one of the oldest and most important agricultural activities worldwide, but the winemaking process leads to vast amounts of waste. Viticulture and vinification by-products have many bioactive molecules, including polyphenols, prebiotic fibers, organic acids, and minerals. While research on the specific human health effects of grapevine residues (pomace, seeds, barks, stalks, canes, and leaves) is still ongoing, the available data suggest the potential to positively modulate the normal and dysbiotic gut microbiota (GM) using polyphenol-rich extracts obtained from winery by-products. This review provides an updated summary of the in vitro and in vivo evidence in animal models and humans concerning the ability of polyphenol-rich winery residue to be used as a GM modulator that supports their nutraceutical applications as a functional ingredient. Additionally, this review aims to enhance interest in viticulture waste (grapevine stems and leaves), as the levels of polyphenols are similar to those found in red grapes or seeds. However, more research is still needed to obtain innovative products. The valorization of winery residues is not only environmentally friendly; it can also be economically beneficial, creating added-value nutraceuticals that modulate microbiota and a new revenue stream for wine producers. Full article