Search Results (100)

Wine pomace is the residue of pressed grapes from wine production. This research focuses on expanding the use of winery by-products by evaluating the bioactivity and safety of Portugieser wine pomace. Moreover, the study discussed that the valorisation of winery by-products can support circular economy principles and improve resource efficiency in agro-industrial management systems. Here, the phenolic profile and bioactivity of Portugieser wine pomace extract (WPE) were investigated. The (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide) (MTT) assay was carried out on malignant human neuroblastoma (SH-SY5Y) and normal human fibroblast cells (MRC-5). The MIC assay and growth dynamics were evaluated in probiotic and pathogenic Escherichia coli strains. WPE antioxidant activity and in vivo toxicity in Artemia salina were evaluated. Predominant WPE compounds included trans-cinnamic acid, gallic acid, catechin, and naringenin. Moderate cytotoxicity to SH-SY5Y cells has been detected (up to 41.7%). The growth capacity of probiotic E. coli has been enhanced. WPE showed notable antioxidant activity and good safety, as indicated by the Artemia survival rate (LD₅₀: 2.27 mg/mL, 24 h). The results justify further rigorous testing of WPE to unambiguously confirm its potential as a functional ingredient and its application in the development of value-added products. Moreover, the study highlights the need for organisational strategies to foster the sustainable valorisation of by-products, such as wine pomace. Full article

Vineyards and wineries generate seasonal, wet and compositionally variable side-streams whose safe use is constrained by rapid spoilage, contaminants, fragmented regulation and scale. This EU-focused structured narrative review synthesised 90 scientific and official sources and proposes an integrated decision framework rather than another catalogue of valorisation routes. The framework applies a non-compensatory sequence: characterise and stabilise the batch, test route-specific hazards, assign evidence-level and technology readiness, verify legal eligibility, define a safe fallback, and only then compare material flows, environmental burdens and risk-adjusted economics. Current implementation evidence is strongest for controlled composting, conventional wastewater treatment, anaerobic digestion and selected grape-seed oil, polyphenol and heat-integrated biochar operations; clinical, plant-protection and several novel-extract claims remain product- and context-specific. Illustrative ENPV cases show that high-value extraction can offer greater upside but lower robustness than compost/biochar when moisture, transport, rejection and price uncertainty are included. The framework provides an auditable basis for pilot design, regional cooperation and data collection, while explicitly requiring industrial and multi-season validation before investment or product approval. Full article

The global wine industry generates substantial volumes of by-products, leading to significant environmental and economic challenges. This study explores the sustainable valorization of two key by-products from Moldovan red wine production—yeast lees and grape skin powder derived from autochthonous grape varieties Rară Neagră (RN) and Fetească Neagră (FN)—within the circular economy paradigm. Comprehensive physicochemical analyses demonstrated that yeast lees are a rich source of bioactive β-glucans (20.17–21.91%, w/w wet lees), proteins, and triglycerides; β-glucans of this type are reported in the literature to confer immunomodulatory and antioxidant properties, although these bioactivities were not directly evaluated in the present study. Grape skin powders exhibited high dietary fibre content and polyphenolic compounds, with FN showing superior total polyphenol content and antioxidant activity compared to RN. Advanced extraction techniques using green solvents such as glycerol, propylene glycol, and ethanol, including ultrasound-assisted methods, optimized polyphenol recovery while maintaining extract stability. Incorporation of these extracts into innovative oil-in-water cosmetic emulsions revealed notable physicochemical characteristics, with the RN extracts enhancing emulsion firmness via polyphenol–xanthan gum interactions, and the FN extracts providing high antioxidant potential without compromising texture. A preliminary single-subject biophysical assessment suggested good short-term skin compatibility, with hydration improvement and reduced transepidermal water loss in several formulations and no visible pigmentation; these observations require confirmation in a larger volunteer panel with dedicated safety testing. This work provides laboratory-scale evidence of the dual environmental and functional potential of recovering and applying Moldovan winery by-products, supporting their further development—pending pilot-scale and economic validation—as bio-ingredients for the food, cosmetic, and pharmaceutical sectors within a circular bioeconomy framework. Full article

This study examines the impact of various pretreatments on the composting of white grape skin (Vitis vinifera cv. Graševina) over a 30-day aerobic composting period. The pretreatments included the extraction of bioactive compounds from the grape skin and grinding. The research used an integrated approach combining physicochemical and microbiological analyses with advanced multivariate statistics and Artificial Neural Network (ANN) modeling. The combination of grinding and bioactive compound extraction was associated with improved composting performance under the investigated experimental conditions. All treatments exhibited reduced phytotoxicity, with germination indices exceeding commonly reported thresholds for phytotoxicity assessment. Spearman’s correlation and Principal Component Analysis (PCA) identified composting time and organic matter transformation as the primary drivers of variability, with the first three components explaining over 72% of the total variance. Furthermore, time-series Multi-Layer Perceptron (MLP) models successfully predicted the evolution of key maturity indicators, such as conductivity, organic matter content, and germination index, with high accuracy using composting time as the sole input. This integrated framework suggests that optimized conditions and predictive modeling can effectively transform winery by-products into stabilized compost, supporting sustainable waste management and circular economy practices in the wine industry. Full article

The growing global population has increased energy and food demand, leading to a higher production of waste streams such as fly ash from the energy sector and wastewater from food and beverage industries. Without proper treatment, these wastes pose significant environmental concerns. One promising strategy is to repurpose industrial byproducts for wastewater treatment. Winery wastewater, for instance, contains acidic organic compounds and alcohol that are difficult to remove using conventional methods, while large amounts of fly ash remain underutilized. This study, therefore, examines a hybrid system that combines fly ash-assisted Fenton oxidation with membrane filtration for winery wastewater treatment. The process involved sequential Fenton pre-treatment followed by lab-scale nanofiltration using a 1 kg/mol ceramic membrane (13.1 cm²). A Design of Experiments approach was applied to evaluate system performance under varying H₂O₂ dosages (10–30 mL/L), fly ash loadings (1–3 g/L), and membrane fluxes (40–80 LMH). Filtration was performed through multiple constant-flux cycles, with energy requirements ranging from 400 to 800 kWh/m³ for the flux variations calculated from the lab-scale pump operating at a constant power supply. The hybrid method showed strong performance, achieving 70% TOC removal and 90% reduction of color and iron. However, considerable membrane fouling was observed, likely due to increased retention and deposition of organic matter, iron, and fly ash during filtration. Full article

Bioeconomy is an important concept of economic development, supported at the highest political levels. However, its successful implementation calls for action within local markets. This study, therefore, examined the market readiness to engage in bioeconomy growth and emerging value chains in Italy, Slovenia, Germany, Poland, Slovakia, and Austria. The objectives were to assess the market readiness for placing novel bioproducts based on by-products and waste from primary production and agri-food processing sectors, and to evaluate the economics of their production. Specific goals were to estimate the availability of by-products and waste used for making new products, evaluate the main directions and trends in the use of by-products and waste, analyse the main barriers and restrictions to by-product and waste supplies to new enterprises and innovative applications, and make an economic assessment of the market entry of innovative products and their development. The study showed that the oil industry, with a high residue potential, was most often chosen to market new products. Other sectors where value chains can be created or modified are the fruit, winery, grain and milling, wood, hemp, and vegetable industries. PESTEL analysis demonstrated that economic factors, at both national and global levels, are the most common barriers to supplying by-products and waste to new business entities. Technological factors also significantly impede the delivery of by-products and waste to such new enterprises and their processing into novel products. In contrast, social conditions are the main factors stimulating supply of by-products and waste to such new plants. The results provide a preliminary insight into the Central European market and its enormous development potential, which is already implicated in the context of growing bioeconomy. Full article

The valorization of winery by-products is a sustainable strategy for receiving valuable bioactive compounds. The aim of this study was to obtain Syrah grape seed extract and investigate the stability of extract phenolic compounds and antioxidant capacity. Separated grape seeds from grape pomace were dried under two different conditions: 23 °C for 10 days and 40 °C for 24 h. Polyphenols were extracted from the dried seeds using 70% aqueous ethanol under magnetic stirring at 600 rpm for 3 h. The yield, color, nutrition value, and mineral contents of the extract were determined. The obtained extracts from the seeds dried at different temperatures were concentrated using a vacuum evaporator. The concentrate was subsequently divided into three forms: liquid, lyophilized, and dried at 40 °C. The individual phenolic components of the lyophilized grape seed extract were determined by HPLC. All extracts were stored at 4 °C and 23 °C for 10 months. The effect of the grape seed drying conditions, extract forms, storage temperature, and time on the total phenolic content, total flavonoids, procyanidins, and antioxidant capacity of the extracts was investigated. Changes in these parameters were evaluated at 0, 3, 6, and 10 months of storage. Degradation kinetics on the basis of antioxidant activity during extracts storage were calculated. Additionally, the individual phenolic composition of liquid and lyophilized Syrah grape seed extracts stored for 10 months was determined by HPLC. The degradation degree of the individual compounds in the extracts was calculated. Full article

Volatile compounds contribute to wine aroma and can interact with polyphenols, polysaccharides (PS), and proteins. This work evaluated the effects of adding different PS extracts obtained from winery by-products, must and wine on the volatile composition and sensory attributes of young red wines. These results highlight the effect of the wine matrix on the impact of PS on the volatile composition. The highest concentrations of volatile compounds were reached in wines with higher phenolic content and mainly those treated with PS extracts contained higher proportions of low-molecular-weight PS (55–68%). These PS extracts maintained high concentrations of compounds related to fruity and floral aromas, such as ethyl esters of fatty acids (8–23%), alcohol acetates (9–23%), and terpenes (11–43%). In addition, the PS extracts from winery by-products and wines improved taste sensations in young red wines, mainly those with high acidity, by reducing acidity, bitterness and astringency. Therefore, PS extracts obtained from by-products have the capacity to modulate the volatile composition and mouthfeel of red wines with high phenolic content, excess acidity or astringency. Full article

The global wine industry generates approximately 20 million tonnes of organic residues annually, representing a significant environmental and management challenge. While phenolic compounds from winery by-products have been extensively studied, protein and peptide fractions remain underutilised. This review provides a systematic overview of proteins derived from major winery side streams, including grapevine leaves, stems, pomace, seeds, and wine lees, with emphasis on their characterisation and recovery. Conventional and emerging extraction strategies are evaluated, with particular attention to green technologies such as ultrasound-assisted extraction (UAE), pulsed electric fields (PEF), and natural deep eutectic solvents (NADES) in the context of sustainable and resource-efficient processing. Enzymatic hydrolysis is discussed as a key approach for converting complex proteins into bioactive peptides with antioxidant, antimicrobial, and antihypertensive properties. Potential applications in agriculture, plant protection, animal nutrition, and food systems are considered, together with the implications of the EU circular economy regulatory framework. Overall, winery by-products are highlighted as promising nitrogen-rich secondary resources, and the review outlines valorisation pathways supporting nutrient recycling, waste reduction, and the development of a more sustainable agricultural bioeconomy. Full article

The growing need for sustainable strategies to reduce agro-industrial waste has stimulated interest in valorizing winery by-products as sources of high-value bioactive compounds. Wine lees, rich in phenolic compounds with well-documented antimicrobial activity, remain largely underutilized in the development of functional materials. In most cases, incorporation of bioactive agents relies on physical adsorption, which often results in weak adhesion and limited durability. In this study, phenolic extracts derived from wine lees and grape seed extract were incorporated into bacterial cellulose (BC) to develop bioactive materials with antimicrobial and antioxidant functionality. Two strategies were investigated: (i) direct immersion of BC in phenolic extracts and (ii) incorporation of extracts in BC membranes pre-modified with carboxymethyl cellulose (CMC) to enhance phenolic affinity and retention. The resulting materials were characterized for total phenolic content, antioxidant activity, and antimicrobial performance against bacterial strains (Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus). CMC-pretreated membranes significantly enhanced phenolic incorporation and antimicrobial performance, achieving a 99.9% reduction in E. coli after 24 h, while S. Typhimurium and S. aureus counts were below the detection limit (LOD < 1.0 log₁₀ CFU/mL). These findings demonstrate the potential of wine lees as a sustainable source of bioactive compounds for the development of antimicrobial cellulose-based materials, supporting circular bioeconomy strategies and their potential application in food packaging. Full article

Squalene and squalane are widely used cosmetic ingredients valued for their emollient properties and excellent skin compatibility, yet sustainable sourcing remains a challenge. This study presents an integrated and eco-friendly strategy for valorizing wine lees as a renewable source of squalene and converting it into stable, high-performance squalane. Squalene was efficiently recovered from yeast-rich winery waste through optimized ultrasound-assisted extraction, followed by chromatographic purification. Green catalytic hydrogenation using palladium supported on natural clay minerals enabled the selective conversion of squalene into squalane under mild conditions. The functional evaluation via in vitro transport studies across an artificial membrane, using quercetin as a poorly permeable model antioxidant, demonstrated enhanced permeation compared with conventional vehicles, while accelerated aging experiments further confirmed the superior oxidative stability of squalane relative to native squalene. Overall, this work provides a proof of concept for upcycling winery by-products into multifunctional cosmetic ingredients that combine sustainability, stability, and functional performance, supporting circular economy principles and the growing demand for ethically sourced raw materials in the cosmetic industry. Full article

The widespread use of synthetic pesticides has ensured crop productivity but has also raised serious environmental and human health concerns, including water contamination, biodiversity loss, and intoxication risks. In this context, global strategies for sustainable agriculture, safer alternatives are urgently needed. This systematic review, conducted in accordance with PRISMA guidelines, examines the potential of agri-food by-products as sources of bioactive compounds for biopesticide development within a circular economy framework. Residues from major agri-food chains, including the olive, potato, banana, citrus, and winery industries, were systematically analyzed with respect to their phytochemical composition, such as phenolics, flavonoids, terpenoids, fatty acids, and essential oils, and their reported bioactivity against insects, weeds, fungi, bacteria, and nematodes. The mechanisms of action, technological recovery strategies, and formulation challenges are critically discussed. Additionally, regulatory challenges and opportunities in the European and U.S. markets are described together with the role of Industry 4.0 technologies in optimizing recovery processes and product development. By promoting biopesticides from agri-food biowaste, this approach contributes to sustainable production (SDG 12), innovation in industrial processes (SDG 9), and the protection of terrestrial and aquatic ecosystems (SDGs 14 and 15), positioning food industry residues as a strategic resource for green crop protection. Full article

Recycling winery by-products into small ruminant diets is an effective strategy to increase the dairy supply chain’s sustainability. The study aimed to assess the effects of a 12% replacement of alfalfa hay with ensiled black grape pomace (BGP) in a Murciano-Granadina goat diet on yogurt’s technological, nutritional and sensory properties. The yogurt was manufactured across three milk samplings in a pilot plant and stored for 1, 14, and 28 days. Data were submitted to ANOVA testing diet and storage factors and their interaction. Compared to the control diet, both in milk and yogurt, BGP significantly increased fat content and reduced yellowness (b*). The winery by-product also affected the yogurt’s fatty acid profile given the increase in C18:1 trans11 and total CLA isomers, and a decrease in PUFA n-3. A moderate influence on sensory traits was observed, including a higher overall acceptance. The yogurt’s storage time did not affect any of the investigated quality traits. The outcomes suggested that the recycling of the winery by-product into the goat diet could enhance the overall quality of the obtained yogurt, as well as the sustainability and circular economy contributing to achieve a zero-waste strategy in the involved dairy goat supply chain. Full article

In the Trentino Alto Adige region, disposal of grape stalks (GS) represents a major cost for wineries, despite their content of phenolic and tannin-rich compounds with potential functional value in ruminant nutrition. This study evaluated whether dietary GS supplementation could influence milk microbiota and cheese quality, supporting local circular-economy strategies. GS from three red cultivars (L-GS, CS-GS, M-GS) were dried, milled, and assessed for safety; their average total polyphenol content was approximately 15 g/kg DM. 3 Holstein cows underwent a 7-week trial consisting of alternating control (CTRL) and GS-supplemented periods (2% DM). Weekly milk samples (n = 21) and corresponding mini-cheeses (n = 21) were analyzed. GS supplementation did not affect milk coliforms (2.3–2.5 log CFU/mL), while total mesophilic counts were significantly lower in M-GS (2.8 ± 0.46 log CFU/mL) than in CTRL (4.5 ± 0.71; p < 0.05). Acinetobacter dominated the milk microbiota but decreased from 34.0% in CTRL to 18.0% in L-GS. Cheese total polyphenols were highest in CS-GS (224 ± 34 mg/kg). ¹H-NMR and VOCs profiling indicated cultivar-dependent shifts in carbohydrate-related metabolites and short-chain fatty acids. Overall, GS supplementation subtly modulated cheese biochemical and aromatic traits without impairing technological performance, supporting the valorization of winery by-products within integrated dairy-viticulture systems. Full article

This study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. To evaluate the antioxidant and functional potential, free (FPF, soluble phenols) and bound phenolic fraction (BPF, insoluble phenols) were extracted. The total phenolic content (TPC) and antioxidant potential (ABTS and DPPH assays) were measured. The GPF shows differences in oil and water retention, non-foaming properties, and non-significant differences in swelling capacity compared to WF. C15 and C20 show L* values from 27.9 to 36.2, b* values from 2.22 to 2.64, and a* values from 8.84 to 10.49. GPF addition elevates ash and fiber content by 3.5–4.2 and 14–31.6 times. GPF cookie (C15) exhibited a significantly higher TPC compared to WF. Although the FPF fraction in the cookies was higher compared to BPF, the contribution of BPF to antioxidant activity was high (DPPH = 29.9%, ABTS = 16.3%) compared to FPF (DPPH = 26.3%, ABTS = 20.3%). Given that FPF is traditionally the only antioxidant fraction measured, the antioxidant potential of incorporating grape by-products is being underestimated; this is the first report of this in a cookie. Full article