1
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Lianza M, Antognoni F. Green Method Comparison and Optimization of Anthocyanin Recovery from "Sangiovese" Grape Pomace: A Critical Evaluation of the Design of Experiments Approach. Molecules 2024; 29:2679. [PMID: 38893553 PMCID: PMC11173428 DOI: 10.3390/molecules29112679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Grape pomace is the main by-product obtained from wine production that is still enriched in bioactive compounds. Within a framework of waste/by-product reuse through a sustainable approach, various green methods were utilized in this work to recover anthocyanins from the pomace resulting from "Sangiovese" grape vinification. Ultrasound- and Microwave-Assisted Extractions (UAE and MAE) were coupled with the use of green solvents, such as acidified water, an ethanol/water mixture, and Natural Deep Eutectic Solvents (NaDES), and their efficacy was compared with that of a conventional method based on a methanol/acidified water mixture. The Total Anthocyanin Index ranged from 36.9 to 75.2 mg/g DW for UAE, and from 54.4 to 99.6 mg/g DW for MAE, while resulting in 47.1 mg/g DW for conventional extraction. A Design of Experiments (DoE) approach was applied to MAE, the most efficient technique. Temperature, time, and the solid-to-liquid ratio were set as X variables, while malvidin-3-O-glucoside content and antioxidant activity were used as response variables, measured by High-Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The correlation between temperature and time and the antioxidant activity of the extract was positive, while it was found to be negative when considering malvidin-3-O-glucoside concentration as a response variable. Thus, the optimal conditions in temperature, time and solid-to-liquid ratio were different depending on the chosen variable. The results underline the importance of selecting an accurate response when using the response surface methodology approach.
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Affiliation(s)
| | - Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso d’Augusto 237, 47921 Rimini, Italy;
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2
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Pereira P, Palma ML, Palma C, Borges C, Maurício E, Fernando AL, Duarte MP, Lageiro M, Fernandes A, Mateus N, Nicolai M. Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties ( Vitis vinifera L.). Foods 2024; 13:1535. [PMID: 38790834 PMCID: PMC11120371 DOI: 10.3390/foods13101535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/10/2024] [Accepted: 05/11/2024] [Indexed: 05/26/2024] Open
Abstract
Environmental degradation leads to an unsustainable food system. In addition to this issue, the consumption of foods that improve people's health and well-being is recommended. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF). To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components. In terms of nutritional characterization, the Touriga Nacional GPF showed results that indicate better nutritional quality than the Arinto GPF. The Touriga Nacional and Arinto samples had protein contents of 10.13% and 8.38%, polyunsaturated fatty acids of 6.66% and 5.18%, soluble dietary fiber of 14.3% and 1.7%, and insoluble dietary fiber of 55.1% and 46.4%, respectively. The anthocyanins, proanthocyanidins, and flavonols presented in samples were detected by HPLC-DAD/ESI-MS. Atomic absorption spectrometry revealed elevated concentrations of certain elements in Touriga Nacional compared to Arinto, with the former showing higher levels of aluminum (130 mg/kg) and iron (146 mg/kg) against the latter's Al (120 mg/kg) and Fe (112 mg/kg) content. GPF could become a valuable ingredient due to its nutritional quality and high content of various polyphenols.
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Affiliation(s)
- Paula Pereira
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
- Center for Natural Resources and Environment (CERENA), Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- EPCV—School of Phycology and Life Science, Department of Live Sciences, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Maria Lídia Palma
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
| | - Carla Palma
- Instituto Hidrográfico, R. Trinas 49, 1249-093 Lisboa, Portugal; (C.P.); (C.B.)
| | - Carlos Borges
- Instituto Hidrográfico, R. Trinas 49, 1249-093 Lisboa, Portugal; (C.P.); (C.B.)
| | - Elisabete Maurício
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
- Faculty of Engineering-BioRG, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Ana Luísa Fernando
- MEtRICs, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (A.L.F.); (M.P.D.)
| | - Maria Paula Duarte
- MEtRICs, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; (A.L.F.); (M.P.D.)
| | - Manuela Lageiro
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, 2780-157 Oeiras, Portugal;
- GeoBioTec Research Center, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Fernandes
- LAQV/REQUIMTE, Chemistry and Biochemistry Department, Science Faculty, Porto University, 4169-007 Porto, Portugal; (A.F.); (N.M.)
| | - Nuno Mateus
- LAQV/REQUIMTE, Chemistry and Biochemistry Department, Science Faculty, Porto University, 4169-007 Porto, Portugal; (A.F.); (N.M.)
| | - Marisa Nicolai
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (M.L.P.); (E.M.)
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3
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Correa-Galetote D, Serrano A, Ciudad G, Pinto-Ibieta F. Optimisation of the biological production of levulinic acid in a mixed microbial culture fed with synthetic grape pomace. Front Bioeng Biotechnol 2024; 12:1398110. [PMID: 38798952 PMCID: PMC11116726 DOI: 10.3389/fbioe.2024.1398110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Accepted: 04/22/2024] [Indexed: 05/29/2024] Open
Abstract
Levulinic acid (LA) is a polymer with a vast industrial application range and can be co-produced as a minor by-product during the biological production of polyhydroxyalkanoates (PHA). However, the influence of key parameters as tools for favouring the production of LA over PHA is still unclear. In this study, we investigated how several critical operational conditions, i.e., carbon-nitrogen ratio (C/N), organic loading rate (OLR) and airflow, can be optimised to favour LA accumulation over PHA production by a mixed microbial culture (MMC), using synthetic grape pomace (GP) hydrolysate as the substrate. The results showed that it was possible to direct the MMC towards LA accumulation instead of PHA. The maximum LA yield was 2.7 ± 0.2 g LA/(L·d) using a C/N of 35, an airflow of 5 L/min and an OLR of 4 g sCOD/(L·d). The OLR and, to a lesser extent, the C/N ratio were the main factors significantly and positively correlated with the biological synthesis of LA.
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Affiliation(s)
- David Correa-Galetote
- Departamento de Microbiología, Facultad de Farmacia, Campus Universitario de Cartuja s/n, Universidad de Granada, Granada, Spain
- Instituto de Investigación del Agua, Universidad de Granada, Granada, Spain
| | - Antonio Serrano
- Departamento de Microbiología, Facultad de Farmacia, Campus Universitario de Cartuja s/n, Universidad de Granada, Granada, Spain
- Instituto de Investigación del Agua, Universidad de Granada, Granada, Spain
| | - Gustavo Ciudad
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco, Chile
- Instituto del Medio Ambiente (IMA), Universidad de La Frontera, Temuco, Chile
- Centro de Excelencia en Investigación Biotecnologica aplicada al Ambiente (CIBAMA), Universidad de La Frontera, Temuco, Chile
| | - Fernanda Pinto-Ibieta
- Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
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4
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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5
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Pérez K, Cassano A, Ruby-Figueroa R. The Optimization of Operating Conditions in the Cross-Flow Microfiltration of Grape Marc Extract by Response Surface Methodology. Foods 2023; 13:20. [PMID: 38201048 PMCID: PMC10778125 DOI: 10.3390/foods13010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The recovery of valuable compounds like phenolic compounds and sugars from grape marc extracts implies different steps, including clarification. In this study, a response surface methodology (RSM) was used as a statistical tool to study the effects of operating conditions such as transmembrane pressure (TMP), temperature and feed flow rate on the performance of a microfiltration (MF) monotubular ceramic membrane with a pore size of 0.14 μm in the clarification of grape marc extract from the Carménère variety, as well to optimize the process conditions by implementing the Box-Behnken statistical design. The desirability function approach was applied to analyze the regression model equations in order to maximize the permeate flux and concentration of malvidin-3-O-glucoside, glucose and fructose in the clarified extract. The optimal operating conditions were found to be 1 bar, 29.01 °C and 5.64 L/min. Under these conditions, the permeate flux and concentration of malvidin-3-O-glucoside, glucose and fructose resulted in 65.78 L/m2h, 43.73 mg/L, 305.89 mg/L, and 274.85 mg/L, respectively.
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Affiliation(s)
- Karla Pérez
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile;
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, University of Calabria, via P. Bucci, 17/C, 87036 Rende, Italy
| | - René Ruby-Figueroa
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile;
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6
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Vázquez M, Puertas G, Cazón P. Processing of Grape Bagasse and Potato Wastes for the Co-Production of Bacterial Cellulose and Gluconic Acid in an Airlift Bioreactor. Polymers (Basel) 2023; 15:3944. [PMID: 37835992 PMCID: PMC10575449 DOI: 10.3390/polym15193944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
The feasibility of using Garnacha Tintorera bagasse and potato wastes as substrate for the co-production of bacterial cellulose (BC) and gluconic acid by Komagataibacter xylinus fermentation was studied. Firstly, the sulfuric acid hydrolysis of bagasse was evaluated depending on the sulfuric acid concentration (2-4%), temperature (105-125 °C), and time (60-180 min). The bagasse hydrolysates showed a low monosaccharide concentration profile: glucose 3.24-5.40 g/L; cellobiose 0.00-0.48 g/L; arabinose 0.66-1.64 g/L and xylose 3.24-5.40 g/L. However, the hydrolysis treatment enhanced the total phenolic content of the bagasse extract (from 4.39 up to 12.72 mg GAE/g dried bagasse). The monosaccharide profile of the culture medium was improved by the addition of potato residues. From a medium containing bagasse-potato powder (50:50 w/w) and optimal hydrolysate conditions (125 °C for 60 min and 2% H2SO4), the composition of glucose increased up to 30.14 g/L. After 8 days of fermentation in an airlift bioreactor by Komagataibacter xylinus, 4 g dried BC/L and 26.41 g gluconic acid/L were obtained with a BC productivity of 0.021 g/L·h, an efficiency of 0.37 g/g and yield of 0.47 g/g. The productivity of gluconic acid was 0.14 g/L·h with an efficiency of 0.93 g/g and yield of 0.72 g/g. This research demonstrates the promising potential of utilizing waste materials, specifically Garnacha Tintorera bagasse and potato residues, as sustainable substrates for the co-production of valuable bioproducts, such as bacterial cellulose and gluconic acid.
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Affiliation(s)
- Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, Campus Terra, University of Santiago de Compostela, 27002 Lugo, Spain
| | | | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, Campus Terra, University of Santiago de Compostela, 27002 Lugo, Spain
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7
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Taifouris M, El-Halwagi M, Martin M. Evaluation of the Economic, Environmental, and Social Impact of the Valorization of Grape Pomace from the Wine Industry. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:13718-13728. [PMID: 37767084 PMCID: PMC10521143 DOI: 10.1021/acssuschemeng.3c03615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/19/2023] [Indexed: 09/29/2023]
Abstract
The increase in the world population has led to intensive food production systems that are generating increasing amounts of solid waste. In this work, the valorization of the most important waste generated during wine production, grape pomace, is evaluated. Eight processes are proposed to approach different types of valorization (production of energy and value-added products), from economic, environmental, and social points of view. The best process depends on the budget available, the production capacity, and the weight of each impact produced by the factory (economic, environmental, or social). For small (less than 0.1 kg/s) or very large (greater than 10 kg/s) capacities, the production of high-value-added products outperforms the other processes in all three impacts and in profitability. For intermediate capacities, combustion and gasification stand out as having the highest greenhouse emissions and intermediate economic benefits. Anaerobic digestion is remarkable for its low greenhouse gas emissions, while tannin production is the best-balanced process from both economic and environmental points of view. Pyrolysis is the worst process of all three impacts.
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Affiliation(s)
- Manuel Taifouris
- Department
of Chemical Engineering, University of Salamanca, Plza. Caídos 1-5, 37008 Salamanca, Spain
| | - Mahmoud El-Halwagi
- Department
of Chemical Engineering, Texas A&M, 3122 TAMU, 100 Spence St., College Station, Texas 77843A, United States
| | - Mariano Martin
- Department
of Chemical Engineering, University of Salamanca, Plza. Caídos 1-5, 37008 Salamanca, Spain
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8
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Gorgieva S, Jančič U, Cepec E, Trček J. Production efficiency and properties of bacterial cellulose membranes in a novel grape pomace hydrolysate by Komagataeibacter melomenusus AV436 T and Komagataeibacter xylinus LMG 1518. Int J Biol Macromol 2023:125368. [PMID: 37330080 DOI: 10.1016/j.ijbiomac.2023.125368] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 05/19/2023] [Accepted: 06/11/2023] [Indexed: 06/19/2023]
Abstract
The microbial production of cellulose using different bacterial species has been extensively examined for various industrial applications. However, the cost-effectiveness of all these biotechnological processes is strongly related to the culture medium for bacterial cellulose (BC) production. Herein, we examined a simple and modified procedure for preparing grape pomace (GP) hydrolysate, without enzymatic treatment, as a sole growth medium for BC production by acetic acid bacteria (AAB). The central composite design (CCD) was used to optimise the GP hydrolysate preparation toward the highest reducing sugar contents (10.4 g/L) and minimal phenolic contents (4.8 g/L). The experimental screening of 4 differently prepared hydrolysates and 20 AAB strains identified the recently described species Komagataeibacter melomenusus AV436T as the most efficient BC producer (up to 1.24 g/L dry BC membrane), followed by Komagataeibacter xylinus LMG 1518 (up to 0.98 g/L dry BC membrane). The membranes were synthesized in only 4 days of bacteria culturing, 1 st day with shaking, followed by 3 days of static incubation. The produced BC membranes in GP-hydrolysates showed, in comparison to the membranes made in a complex RAE medium 34 % reduction of crystallinity index with the presence of diverse cellulose allomorphs, presence of GP-related components within the BC network responsible for the increase of hydrophobicity, the reduction of thermal stability and 48.75 %, 13.6 % and 43 % lower tensile strength, tensile modulus, and elongation, respectively. Here presented study is the first report on utilising a GP-hydrolysate without enzymatic treatment as a sole culture medium for efficient BC production by AAB, with recently described species Komagataeibacter melomenusus AV436T as the most efficient producer in this type of food-waste material. The scale-up protocol of the scheme presented here will be needed for the cost-optimisation of BC production at the industrial levels.
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Affiliation(s)
- Selestina Gorgieva
- Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia.
| | - Urška Jančič
- Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia
| | - Eva Cepec
- Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška cesta 160, 2000 Maribor, Slovenia
| | - Janja Trček
- Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška cesta 160, 2000 Maribor, Slovenia; Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia
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9
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Hernández-Correa E, Buitrón G. Experimental evaluation of temperature, nutrients, and initial concentration on medium-chain carboxylic acids production from winery wastes. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2023; 87:1703-1712. [PMID: 37051792 DOI: 10.2166/wst.2023.085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
In the wine industry, grape processing is accompanied by waste generation, such as grape stalks, winery wastewater, and grape pomace (GP). GP can be used to produce value-added compounds such as medium-chain carboxylic acids (MCCA). This work aimed to determine the operational conditions (temperature, addition of nutrients, and initial waste concentration) to improve MCCA production using waste GP from the winery industry as a substrate. The electron donor (ethanol) and electron acceptor (acetate) were directly generated from the GP and consecutively used to produce MCCA. The treatment with high concentration, temperature, and nutrient addition promotes caproic acid's maximal yield and concentration (0.11 ± 0.02 g MCCA/g TS). Nutrients' presence and temperature significantly affected electron acceptor production. The addition of nutrients and 30 °C leads to elevated acetate production. However, at 37 °C, butyrate and MCCA were mainly produced without adding nutrients, and high ethanol consumption was observed. A higher metabolic diversification was observed at 37 °C than at 30 °C. Temperature and nutrient availability significantly affected the metabolic pathway and the type of carboxylic acid produced.
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Affiliation(s)
- Eduardo Hernández-Correa
- Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, 3001 Blvd. Juriquilla, Queretaro 76230, Mexico E-mail: ;
| | - Germán Buitrón
- Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, 3001 Blvd. Juriquilla, Queretaro 76230, Mexico E-mail: ;
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10
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Mastella L, Senatore V, Beltrani T, Branduardi P. Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B 9 production. Microb Biotechnol 2022; 16:392-403. [PMID: 36527241 PMCID: PMC9871510 DOI: 10.1111/1751-7915.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 11/11/2022] [Indexed: 12/23/2022] Open
Abstract
Sugar beet pulp (SBP), sugar beet molasses (SBM) and unfermented grape marcs (UGM) represent important waste in the agro-food sector. If suitably pre-treated, hexose and pentose sugars can be released in high quantities and can subsequently be used by appropriate cell factories as growth media and for the production of (complex) biomolecules, accomplishing the growing demand for products obtained from sustainable resources. One example is vitamin B9 or folate, a B-complex vitamin currently produced by chemical synthesis, almost exclusively in the oxidized form of folic acid (FA). It is therefore desirable to develop novel competitive strategies for replacing its current fossil-based production with a sustainable bio-based process. In this study, we assessed the production of natural folate by the yeast Scheffersomyces stipitis, investigating SBM, SBP and UGM as potential growth media. Pre-treatment of SBM and SBP had previously been optimized in our laboratory; thus, here we focused only on UGM pre-treatment and hydrolysis strategies for the release of fermentable sugars. Then, we optimized the growth of S. stipitis on the three media formulated from those biomasses, working on inoculum pre-adaptation, oxygen availability and supplementation of necessary nutrients to support the microorganism. Folate production, measured with a microbiological assay, reached 188.2 ± 24.86 μg/L on SBM, 130.6 ± 1.34 μg/L on SBP and 101.9 ± 6.62 μg/L on UGM. Here, we demonstrate the flexibility of S. stipitis in utilizing different residual biomasses as growth media. Moreover, we assessed the production of folate from waste, and to the best of our knowledge, we obtained the highest production of folate from residual biomasses ever reported, providing the first indications for the future development of this microbial production process.
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Affiliation(s)
- Luca Mastella
- Department of Biotechnology and BiosciencesUniversity of Milano BicoccaMilanItaly
| | - Vittorio Senatore
- Department of Biotechnology and BiosciencesUniversity of Milano BicoccaMilanItaly
| | - Tiziana Beltrani
- Laboratory for Resources Valorization (RISE), Department for SustainabilityENEA‐ Italian National Agency for New Technologies, Energy and Sustainable Economic DevelopmentRomeItaly
| | - Paola Branduardi
- Department of Biotechnology and BiosciencesUniversity of Milano BicoccaMilanItaly
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11
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Potential Use of Grape Stems and Pomaces from Two Red Grapevine Cultivars as Source of Oligosaccharides. Processes (Basel) 2022. [DOI: 10.3390/pr10091896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Grape pomace (grape skin and seeds) and stems are major by-products of winemaking, of lignocellulosic nature. The aim of this study was to value grape pomace and stems to produce prebiotic oligosaccharides (OS). Grapes from Touriga Nacional and Marselan cultivars (Vitis vinifera L.) were used for conventional red winemaking. The total of extractives, obtained by sequential extraction with dichloromethane, ethanol, and water, was approx. 64.0% (d.w.) for both pomaces, and 46.2% and 59.5% for Marselan and Touriga Nacional stems, respectively. Lignin contents in Marselan stems (26.4%) and pomace (20.4%) were higher than in Touriga Nacional pomace (19.3%) or stems (17.3%). Polysaccharides (hemicelluloses and cellulose) represented 9 and 8.2% of Marselan and Touriga pomaces, and 22.3 and 18.7% of respective stems. After extractives removal, the pomaces and stems were submitted to a hydrothermal treatment (autohydrolysis) to release oligosaccharides from the hemicellulose fraction. Autohydrolysis was carried out following a central composite rotatable design (CCRD) as a function of temperature (142–198 °C) and time (48–132 min). For all materials of both varieties, the production of sugars by autohydrolysis could be described by second-order models. Highest sugar productions were: 81.2 g/kg (d.w.) extracted Marselan pomace; 76.3 g/kg (d.w.) extracted Touriga Nacional pomace; 116.3 g/kg (d.w.) extracted Marselan stems; and 168.4 g/kg (d.w.) extracted Touriga Nacional stems. Yields of 99% OS were obtained by autohydrolysis at 170 °C/90 min.
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Rodrigues RP, Gando-Ferreira LM, Quina MJ. Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review. Molecules 2022; 27:molecules27154709. [PMID: 35897883 PMCID: PMC9331683 DOI: 10.3390/molecules27154709] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/04/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
The wine industry is one of the most relevant socio-economic activities in Europe. However, this industry represents a growing problem with negative effects on the environment since it produces large quantities of residues that need appropriate valorization or management. From the perspective of biorefinery and circular economy, the winery residues show high potential to be used for the formulation of new products. Due to the substantial quantities of phenolic compounds, flavonoids, and anthocyanins with high antioxidant potential in their matrix, these residues can be exploited by extracting bioactive compounds before using the remaining biomass for energy purposes or for producing fertilizers. Currently, there is an emphasis on the use of new and greener technologies in order to recover bioactive molecules from solid and liquid winery residues. Once the bio compounds are recovered, the remaining residues can be used for the production of energy through bioprocesses (biogas, bioethanol, bio-oil), thermal processes (pyrolysis, gasification combustion), or biofertilizers (compost), according to the biorefinery concept. This review mainly focuses on the discussion of the feasibility of the application of the biorefinery concept for winery residues. The transition from the lab-scale to the industrial-scale of the different technologies is still lacking and urgent in this sector.
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Guo Y, Liu Y, Guan M, Tang H, Wang Z, Lin L, Pang H. Production of butanol from lignocellulosic biomass: recent advances, challenges, and prospects. RSC Adv 2022; 12:18848-18863. [PMID: 35873330 PMCID: PMC9240921 DOI: 10.1039/d1ra09396g] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Accepted: 05/27/2022] [Indexed: 11/21/2022] Open
Abstract
Due to energy and environmental concerns, biobutanol is gaining increasing attention as an alternative renewable fuel owing to its desirable fuel properties. Biobutanol production from lignocellulosic biomass through acetone-butanol-ethanol (ABE) fermentation has gained much interest globally due to its sustainable supply and non-competitiveness with food, but large-scale fermentative production suffers from low product titres and poor selectivity. This review presents recent developments in lignocellulosic butanol production, including pretreatment and hydrolysis of hemicellulose and cellulose during ABE fermentation. Challenges are discussed, including low concentrations of fermentation sugars, inhibitors, detoxification, and carbon catabolite repression. Some key process improvements are also summarised to guide further research and development towards more profitable and commercially viable butanol fermentation.
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Affiliation(s)
- Yuan Guo
- National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences 98 Daling Road Nanning 530007 China +86-771-2503940 +86-771-2503973
| | - Yi Liu
- National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences 98 Daling Road Nanning 530007 China +86-771-2503940 +86-771-2503973
| | - Mingdong Guan
- College of Life Science and Technology, Guangxi University Nanning 530004 China
| | - Hongchi Tang
- National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences 98 Daling Road Nanning 530007 China +86-771-2503940 +86-771-2503973
| | - Zilong Wang
- National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences 98 Daling Road Nanning 530007 China +86-771-2503940 +86-771-2503973
| | - Lihua Lin
- National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences 98 Daling Road Nanning 530007 China +86-771-2503940 +86-771-2503973
| | - Hao Pang
- National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Guangxi Academy of Sciences 98 Daling Road Nanning 530007 China +86-771-2503940 +86-771-2503973
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Production of antioxidant pectin fractions, drying pretreatment methods and physicochemical properties: towards pisco grape pomace revalue. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01482-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Areeshi MY. Microbial cellulase production using fruit wastes and its applications in biofuels production. Int J Food Microbiol 2022; 378:109814. [DOI: 10.1016/j.ijfoodmicro.2022.109814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/06/2022] [Accepted: 06/14/2022] [Indexed: 11/30/2022]
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del Mar Contreras M, Romero-García JM, López-Linares JC, Romero I, Castro E. Residues from grapevine and wine production as feedstock for a biorefinery. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
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Cohn Z, Latty T, Abbas A. Understanding dietary carbohydrates in black soldier fly larvae treatment of organic waste in the circular economy. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 137:9-19. [PMID: 34700286 DOI: 10.1016/j.wasman.2021.10.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/27/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
Black soldier fly larvae (BSFL) treatment is promising for organic waste valorisation in the circular economy; however, waste variability impacts the process performance and quality of produced larvae. Specifically, variation in the carbohydrate profile of treated wastes has been suggested to have a significant impact on BSFL treatment performance and quality of produced larvae, with particular carbohydrates either positively or negatively influencing these variables. This study examines the hypothesis that the types of carbohydrates within the substrate can have significant influence on larval survival, waste reduction, bioconversion, and waste conversion efficiency, as well as the crude lipid content and fatty acid profiles of the produced larvae. The carbohydrates explored were D glucose, sucrose, D (-) fructose, corn and wheat starch, D (+) galactose, D (+) mannose, D (+) xylose, D (-) arabinose and xylan from beechwood. Young larvae were grown for 9 days on chicken feed-based diets containing various carbohydrate additives each at 20 dry mass %. Treatments containing hemicellulose constituents galactose and arabinose produced the most adverse effects on process performance relative to the benchmark. Xylan was significantly detrimental to bioconversion (-14.7 ± 3.8%) and waste conversion efficiencies (-19.0 ± 4.4%). There were minimal significant effects on performance from mono- and di-saccharides and starch additives. Larvae crude lipid contents were significantly increased by wheat starch (+12.6 ± 3.0%) and decreased by galactose (-15.0 ± 1.4%) and xylan additives (-27.5 ± 3.4%), however fatty acid profiles were largely unaffected and were dominated by lauric acid. These results indicate that despite an otherwise balanced and nutritious substrate, the carbohydrate profile of organic waste should be an important consideration in BSFL treatment when ensuring process performance and larval lipid contents. The consequences of these results for BSFL treatment of real wastes are discussed. Large scale treatment facilities should formulate substrates accordingly and identify methods to mitigate the anti-nutritional effects of poor carbohydrate profiles, particularly those high in hemicelluloses and their constituents.
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Affiliation(s)
- Zachary Cohn
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, Australia
| | - Tanya Latty
- School of Life and Environmental Sciences, The University of Sydney, Sydney, Australia
| | - Ali Abbas
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, Australia.
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Srivastava N, Srivastava M, Alhazmi A, Kausar T, Haque S, Singh R, Ramteke PW, Mishra PK, Tuohy M, Leitgeb M, Gupta VK. Technological advances for improving fungal cellulase production from fruit wastes for bioenergy application: A review. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 287:117370. [PMID: 34020262 DOI: 10.1016/j.envpol.2021.117370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/12/2021] [Accepted: 05/08/2021] [Indexed: 06/12/2023]
Abstract
Fruit wastes can be imperative to elevate economical biomass to biofuels production process at pilot scale. Because of the renewable features, huge availability, having low lignin content organic nature and low cost; these wastes can be of much interest for cellulase enzyme production. This review provides recent advances on the fungal cellulase production using fruit wastes as a potential substrate. Also, the availability of fruit wastes, generation and processing data and their potential applications for cellulase enzyme production have been discussed. Several aspects, including cellulase and its function, solid-state fermentation, process parameters, microbial source, and the application of enzyme in biofuels industries have also been discussed. Further, emphasis has been made on various bottlenecks and feasible approaches such as use of nanomaterials, co-culture, molecular techniques, genetic engineering, and cost economy analysis to develop a low-cost based comprehensive technology for viable production of cellulase and its application in biofuels production technology.
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Affiliation(s)
- Neha Srivastava
- Department of Chemical Engineering and Technology, Indian Institute of Technology (BHU), Varanasi, 221005, India.
| | - Manish Srivastava
- Department of Chemical Engineering and Technology, Indian Institute of Technology (BHU), Varanasi, 221005, India
| | - Alaa Alhazmi
- Medical Laboratory Technology Department, Jazan University, Jazan, Saudi Arabia; SMIRES for Consultation in Specialized Medical Laboratories, Jazan University, Jazan, Saudi Arabia
| | - Tahreem Kausar
- Department of Food Technology, School of Interdisciplinary Science and Technology, Jamia Hamdard, Hamdard Nagar, New Delhi, 110062, India
| | - Shafiul Haque
- Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan, 45142, Saudi Arabia
| | - Rajeev Singh
- Department of Environmental Studies, Satyawati College, University of Delhi, Delhi, 110052, India
| | - Pramod W Ramteke
- Department of Biological Sciences, Sam Higginbottom University of Agriculture Technology & Sciences (Formerly Allahabad Agricultural Institute) Allahabad, 221007, Uttar Pradesh, India; Department of Life Sciences, Mandsaur University, Mandsaur, 458001, India
| | - Pradeep Kumar Mishra
- Department of Chemical Engineering and Technology, Indian Institute of Technology (BHU), Varanasi, 221005, India
| | - Maria Tuohy
- Molecular Glycobiotechnology Group, Department of Biochemistry, National University of Ireland Galway, Galway, Ireland
| | - Maja Leitgeb
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanovaulica 17, 2000, Maribor, Slovenija
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, UK; Center for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, UK.
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Negro C, Aprile A, Luvisi A, De Bellis L, Miceli A. Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy). Antioxidants (Basel) 2021; 10:1406. [PMID: 34573038 PMCID: PMC8465212 DOI: 10.3390/antiox10091406] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/24/2022] Open
Abstract
The wine industry annually produces millions of tons of by-products rich in polyphenolic compounds that can be reused as secondary raw material in the food, cosmetic and pharmaceutical industries. The purpose of this work was to describe the presence of nutraceutical compounds and to evaluate the antioxidant activity of pomaces from three Apulian (South Italy, Italy) grape varieties (Negroamaro, Malvasia di Lecce and Primitivo) and to compare them with one of the most cultivated wines in Europe (Cabernet Sauvignon). The main classes of polyphenolic substances were characterized via high performance liquid chromatography/diode array detector/mass spectrometer time of flight (HPLC/DAD/TOF) and the antioxidant activity was evaluated with three different methods. The four investigated grape marcs have shown different polyphenols and antioxidant activities. Primitivo marc showed the higher antioxidant activity due to the excellent level of polyphenols, followed by the Negroamaro cultivar. In addition, marcs from traditional Apulian vines showed higher antioxidant activities than Cabernet Sauvignon because of an elevated level of active polyphenolic substances such as catechin, epicatechin, quercetin and its derivatives.
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Affiliation(s)
- Carmine Negro
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, 73100 Lecce, Italy; (A.A.); (A.L.); (L.D.B.); (A.M.)
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21
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Harvey DJ. ANALYSIS OF CARBOHYDRATES AND GLYCOCONJUGATES BY MATRIX-ASSISTED LASER DESORPTION/IONIZATION MASS SPECTROMETRY: AN UPDATE FOR 2015-2016. MASS SPECTROMETRY REVIEWS 2021; 40:408-565. [PMID: 33725404 DOI: 10.1002/mas.21651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Accepted: 07/24/2020] [Indexed: 06/12/2023]
Abstract
This review is the ninth update of the original article published in 1999 on the application of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2016. Also included are papers that describe methods appropriate to analysis by MALDI, such as sample preparation techniques, even though the ionization method is not MALDI. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly-saccharides, glycoproteins, glycolipids, glycosides and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions and applications to chemical synthesis. The reported work shows increasing use of combined new techniques such as ion mobility and the enormous impact that MALDI imaging is having. MALDI, although invented over 30 years ago is still an ideal technique for carbohydrate analysis and advancements in the technique and range of applications show no sign of deminishing. © 2020 Wiley Periodicals, Inc.
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Affiliation(s)
- David J Harvey
- Nuffield Department of Medicine, Target Discovery Institute, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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Ncube A, Fiorentino G, Colella M, Ulgiati S. Upgrading wineries to biorefineries within a Circular Economy perspective: An Italian case study. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 775:145809. [PMID: 33631583 DOI: 10.1016/j.scitotenv.2021.145809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 01/25/2021] [Accepted: 02/07/2021] [Indexed: 05/21/2023]
Abstract
In the challenge of transforming waste into useful products that can be re-used in a circular perspective, Italian wine industry can represent a suitable model for the application of the bioeconomy principles, including the valorisation of the agricultural and food waste. In the present study, a comprehensive environmental assessment of the traditional production of wine was performed and the potentiality of a biorefinery system, based on winery waste and aimed at recovering useful bio-based products, such as grapeseed oil and calcium tartrate, was examined through Life Cycle Assessment (LCA). The wine company "I Borboni", producing Asprinio wine in the Campania Region (Italy), was proposed as a case study. The hotspots of the linear production system were identified and the bottling phase, in particular the production of packaging glass, resulted to contribute to the generation of impacts at 63%, on average, versus 14.3% of the agricultural phase and 22.7% of the vinification phase. The LCA results indicated human carcinogenic toxicity, freshwater eutrophication and fossil resource scarcity impact categories as the most affected ones, with normalized impacts amounting to 9.22E-03, 3.89E-04 and 2.64E-04, respectively. Two side production chains (grapeseed oil and tartrate production) were included and circular patterns were designed and introduced in the traditional production chain with the aim of valorising the winery residues and improving the overall environmental performance. By implementing the circular approach, environmental impacts in the global warming, freshwater eutrophication and mineral resource scarcity impact categories, in particular, resulted three times lower than in the linear system. The results achieved demonstrated that closing the loops in the wine industry, through the reuse of bio-based residues alternatively to fossil-based inputs within the production process, and integrating the traditional production system with new side production chains led to an upgrade of the wineries to biorefineries, towards more sustainable production patterns.
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Affiliation(s)
- A Ncube
- International PhD Programme "Environment, Resources and Sustainable Development, Department of Science and Technology, Parthenope University of Naples, Centro Direzionale - Isola C4, 80143 Naples, Italy
| | - G Fiorentino
- ENEA (Italian National Agency for New Technologies, Energy and Sustainable Economic Development), Department for Sustainability, Division Resource Efficiency, Research Centre of Portici, P.le E. Fermi 1, Portici, 80055, Naples, Italy.
| | - M Colella
- Parthenope University of Naples, Department of Science and Technology, Centro Direzionale - Isola C4, 80143 Naples, Italy
| | - S Ulgiati
- Parthenope University of Naples, Department of Science and Technology, Centro Direzionale - Isola C4, 80143 Naples, Italy; Beijing Normal University, School of Environment, 19 Xinjiekouwai St., Haidian District, 100875 Beijing, China
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Chebbi A, Tazzari M, Rizzi C, Gomez Tovar FH, Villa S, Sbaffoni S, Vaccari M, Franzetti A. Burkholderia thailandensis E264 as a promising safe rhamnolipids' producer towards a sustainable valorization of grape marcs and olive mill pomace. Appl Microbiol Biotechnol 2021; 105:3825-3842. [PMID: 33880598 PMCID: PMC8102290 DOI: 10.1007/s00253-021-11292-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 03/30/2021] [Accepted: 04/12/2021] [Indexed: 11/23/2022]
Abstract
Within the circular economy framework, our study aims to assess the rhamnolipid production from winery and olive oil residues as low-cost carbon sources by nonpathogenic strains. After evaluating various agricultural residues from those two sectors, Burkholderia thailandensis E264 was found to use the raw soluble fraction of nonfermented (white) grape marcs (NF), as the sole carbon and energy source, and simultaneously, reducing the surface tension to around 35 mN/m. Interestingly, this strain showed a rhamnolipid production up to 1070 mg/L (13.37 mg/g of NF), with a higher purity, on those grape marcs, predominately Rha-Rha C14-C14, in MSM medium. On olive oil residues, the rhamnolipid yield of using olive mill pomace (OMP) at 2% (w/v) was around 300 mg/L (15 mg/g of OMP) with a similar CMC of 500 mg/L. To the best of our knowledge, our study indicated for the first time that a nonpathogenic bacterium is able to produce long-chain rhamnolipids in MSM medium supplemented with winery residues, as sole carbon and energy source. KEY POINTS: • Winery and olive oil residues are used for producing long-chain rhamnolipids (RLs). • Both higher RL yields and purity were obtained on nonfermented grape marcs as substrates. • Long-chain RLs revealed stabilities over a wide range of pH, temperatures, and salinities.
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Affiliation(s)
- Alif Chebbi
- Department of Earth and Environmental Sciences -DISAT, University of Milano-Bicocca, Piazza della Scienza 1 -, 20126, Milano, Italy
| | - Massimiliano Tazzari
- Department of Earth and Environmental Sciences -DISAT, University of Milano-Bicocca, Piazza della Scienza 1 -, 20126, Milano, Italy
| | - Cristiana Rizzi
- Department of Earth and Environmental Sciences -DISAT, University of Milano-Bicocca, Piazza della Scienza 1 -, 20126, Milano, Italy
| | - Franco Hernan Gomez Tovar
- Department of Civil, Environmental, Architectural Engineering, and Mathematics, University of Brescia, Via Branze 43, 25123, Brescia, Italy
| | - Sara Villa
- Department of Earth and Environmental Sciences -DISAT, University of Milano-Bicocca, Piazza della Scienza 1 -, 20126, Milano, Italy
| | - Silvia Sbaffoni
- Sustainability Department, Resource Valorisation Lab, Casaccia Research Center, ENEA, Via Anguillarese 301, 00123, Rome, Italy
| | - Mentore Vaccari
- Department of Civil, Environmental, Architectural Engineering, and Mathematics, University of Brescia, Via Branze 43, 25123, Brescia, Italy
| | - Andrea Franzetti
- Department of Earth and Environmental Sciences -DISAT, University of Milano-Bicocca, Piazza della Scienza 1 -, 20126, Milano, Italy.
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Muñoz P, Pérez K, Cassano A, Ruby-Figueroa R. Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes. Molecules 2021; 26:molecules26072003. [PMID: 33916021 PMCID: PMC8036690 DOI: 10.3390/molecules26072003] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/25/2021] [Accepted: 03/29/2021] [Indexed: 11/25/2022] Open
Abstract
Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.
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Affiliation(s)
- Paul Muñoz
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las palmeras 3360, 7800003 Santiago, Chile;
| | - Karla Pérez
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación (PIDi), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, 8940577 Santiago, Chile;
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, via P. Bucci, 17/C, I-87036 Rende, Italy
- Correspondence: (A.C.); (R.R.-F.); Tel.: +39-0984-492067 (A.C.); +56-2-2787-7907 (R.R.-F.)
| | - René Ruby-Figueroa
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación (PIDi), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, 8940577 Santiago, Chile;
- Correspondence: (A.C.); (R.R.-F.); Tel.: +39-0984-492067 (A.C.); +56-2-2787-7907 (R.R.-F.)
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25
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Kassongo J, Shahsavari E, Ball AS. Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation. Molecules 2020; 25:molecules25235754. [PMID: 33291289 PMCID: PMC7731040 DOI: 10.3390/molecules25235754] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/29/2020] [Accepted: 12/04/2020] [Indexed: 11/16/2022] Open
Abstract
At the end of fermentation, wine contains approximately 20% (w/v) of solid material, known as grape marc (GM), produced at a yield of 2 t/ha. Cheese manufacture produces cheese whey (CW), which is over 80% of the processed milk, per unit volume. Both waste types represent an important fraction of the organic waste being disposed of by the wine and dairy industries. The objective of this study was to investigate the bioenergy potential through anaerobic codigestion of these waste streams. The best bioenergy profile was obtained from the digestion setups of mixing ratio 3/1 GM/CW (wet weight/wet weight). At this ratio, the inhibitory salinity of CW was sufficiently diluted, resulting in 23.73% conversion of the organic material to methane. On average, 64 days of steady bioenergy productivity was achieved, reaching a maximum of 85 ± 0.4% CH4 purity with a maximum cumulative methane yield of 24.4 ± 0.11 L CH4 kg−1 VS. During the fermentation there was 18.63% CODt removal, 21.18% reduction of conductivity whilst salinity rose by 36.19%. It can be concluded that wine and dairy industries could utilise these waste streams for enhanced treatment and energy recovery, thereby developing a circular economy.
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26
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Jelley RE, Deed RC, Barker D, Parish-Virtue K, Fedrizzi B. Fermentation of Sauvignon blanc grape marc extract yields important wine aroma 3-sulfanylhexan-1-ol (3SH). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109653] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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28
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Dhanya BS, Mishra A, Chandel AK, Verma ML. Development of sustainable approaches for converting the organic waste to bioenergy. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 723:138109. [PMID: 32229385 DOI: 10.1016/j.scitotenv.2020.138109] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 03/09/2020] [Accepted: 03/20/2020] [Indexed: 05/22/2023]
Abstract
Dependence on fossil fuels such as oil, coal and natural gas are on alarming increase, thereby causing such resources to be in a depletion mode and a novel sustainable approach for bioenergy production are in demand. Successful implementation of zero waste discharge policy is one such way to attain a sustainable development of bioenergy. Zero waste discharge can be induced only through the conversion of organic wastes into bioenergy. Waste management is pivotal and considering its importance of minimizing the issue and menace of wastes, conversion strategy of organic waste is effectively recommended. Present review is concentrated on providing a keen view on the potential organic waste sources and the way in which the bioenergy is produced through efficient conversion processes. Biogas, bioethanol, biocoal, biohydrogen and biodiesel are the principal renewable energy sources. Different types of organic wastes used for bioenergy generation and its sources, anaerobic digestion-biogas production and its related process affecting parameters including fermentation, photosynthetic process and novel nano-inspired techniques are discussed. Bioenergy production from organic waste is associated with mitigation of lump waste generation and its dumping into land, specifically reducing all hazards and negativities in all sectors during waste disposal. A sustainable bioenergy sector with upgraded security for fuels, tackles the challenging climatic change problem also. Thus, intensification of organic waste conversion strategies to bioenergy, specially, biogas and biohydrogen production is elaborated and analyzed in the present article. Predominantly, persistent drawbacks of the existing organic waste conversion methods have been noted, providing consideration to economic, environmental and social development.
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Affiliation(s)
- B S Dhanya
- Department of Biotechnology, Udaya School of Engineering, Udaya Nagar, Kanyakumari, Tamil Nadu 629 204, India
| | - Archana Mishra
- Sustainable Agriculture Division, The Energy and Resources Institute, New Delhi, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Brazil
| | - Madan L Verma
- Department of Biotechnology, School of Basic Sciences, Indian Institute of Information Technology, Una, Himachal Pradesh, India.
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29
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Gómez-Brandón M, Aira M, Santana N, Pérez-Losada M, Domínguez J. Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc. Microorganisms 2020; 8:microorganisms8050642. [PMID: 32354197 PMCID: PMC7284424 DOI: 10.3390/microorganisms8050642] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 01/23/2023] Open
Abstract
Vermicomposting has been found as a profitable approach to dispose of and treat large quantities of raw grape marc. However, less information is available with regard to its efficiency for treating distillery winery byproducts, even though distillation has been widely used as a way to economically valorize grape marc. As such, we sought to characterize the compositional and functional changes in bacterial communities during vermicomposting of distilled grape marc by using 16S rRNA high-throughput sequencing. Samples were collected at the initiation of vermicomposting and at days 14, 21, 28, 35 and 42. There were significant changes (p < 0.0001) in the bacterial community composition of distilled grape marc after 14 days of vermicomposting that were accompanied by twofold increases in bacterial richness and diversity from a taxonomic and phylogenetic perspective. This was followed by significant increases in functional diversity of the bacterial community, including metabolic capacity, lignin and cellulose metabolism, and salicylic acid synthesis. These findings indicate that the most striking compositional and functional bacterial community changes took place during the active phase of the process. They also pinpoint functional attributes that may be related to the potential beneficial effects of distilled grape marc vermicompost when applied on soil and plants.
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Affiliation(s)
- María Gómez-Brandón
- Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
- Correspondence:
| | - Manuel Aira
- Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
| | - Natielo Santana
- Department of Soil Science, Federal University of Santa Maria, 97119-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Marcos Pérez-Losada
- Computational Biology Institute, Department of Biostatistics and Bioinformatics, Milken Institute School of Public Health, George Washington University, Washington, DC 20052, USA
- CIBIO-InBIO, Centro de Investigação em Biodiversidade e Recursos Genéticos, Universidade do Porto, Campus Agrário de Vairão, 4485-661 Vairão, Portugal
| | - Jorge Domínguez
- Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
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Marcotuli I, Colasuonno P, Hsieh YSY, Fincher GB, Gadaleta A. Non-Starch Polysaccharides in Durum Wheat: A Review. Int J Mol Sci 2020; 21:ijms21082933. [PMID: 32331292 PMCID: PMC7215680 DOI: 10.3390/ijms21082933] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/16/2020] [Accepted: 04/17/2020] [Indexed: 02/06/2023] Open
Abstract
Durum wheat is one of most important cereal crops that serves as a staple dietary component for humans and domestic animals. It provides antioxidants, proteins, minerals and dietary fibre, which have beneficial properties for humans, especially as related to the health of gut microbiota. Dietary fibre is defined as carbohydrate polymers that are non-digestible in the small intestine. However, this dietary component can be digested by microorganisms in the large intestine and imparts physiological benefits at daily intake levels of 30–35 g. Dietary fibre in cereal grains largely comprises cell wall polymers and includes insoluble (cellulose, part of the hemicellulose component and lignin) and soluble (arabinoxylans and (1,3;1,4)-β-glucans) fibre. More specifically, certain components provide immunomodulatory and cholesterol lowering activity, faecal bulking effects, enhanced absorption of certain minerals, prebiotic effects and, through these effects, reduce the risk of type II diabetes, cardiovascular disease and colorectal cancer. Thus, dietary fibre is attracting increasing interest from cereal processors, producers and consumers. Compared with other components of the durum wheat grain, fibre components have not been studied extensively. Here, we have summarised the current status of knowledge on the genetic control of arabinoxylan and (1,3;1,4)-β-glucan synthesis and accumulation in durum wheat grain. Indeed, the recent results obtained in durum wheat open the way for the improvement of these important cereal quality parameters.
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Affiliation(s)
- Ilaria Marcotuli
- Department of Agricultural and Environmental Science, University of Bari ‘Aldo Moro’, Via G. Amendola 165/A, 70126 Bari, Italy;
- Correspondence: (I.M.); (A.G.)
| | - Pasqualina Colasuonno
- Department of Agricultural and Environmental Science, University of Bari ‘Aldo Moro’, Via G. Amendola 165/A, 70126 Bari, Italy;
| | - Yves S. Y. Hsieh
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), SE106 91 Stockholm, Sweden;
| | - Geoffrey B. Fincher
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia;
| | - Agata Gadaleta
- Department of Agricultural and Environmental Science, University of Bari ‘Aldo Moro’, Via G. Amendola 165/A, 70126 Bari, Italy;
- Correspondence: (I.M.); (A.G.)
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31
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Dual Extraction of Crustacean and Fungal Chitosan from a Single Mucor circinelloides Fermentation. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020040] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Mucor circinelloides is a fungus that has been reported to produce ethanol, oil, protein, phosphate and glucosamine, depending on the available nutrients and cultivation conditions. Due to its ability to produce extracellular proteases, it is able to ferment polypeptides and amino acids broken down from various protein sources. In this study, we attempted to culture the Mucor circinelloides on waste substrates to deproteinize prawn shells for the extraction of chitin and subsequently extract chitosan from its fungal cell wall in a concurrent fermentation. The physio-chemical properties of the extracted crustacean chitin and fungal chitosan were determined by Fourier Transform Infrared Spectroscopy (FTIR) and Elemental Analysis (EA). We found that Mucor circinelloides grown on okara and coffee waste behaved as an excellent protease producer and successfully extracted chitin from prawn shells with a degree of deacetylation of 69.94% and 68.82%, respectively, comparable to commercial chitin (70.46%). The fungal chitosan extracted from the fermentation of Mucor circinelloides on red grape pomace substrate showed a degree of deacetylation of 61.05%, comparable to commercial chitosan (64.00%). Our results suggested feasibility of extracting chitosan from seafood waste-streams using cost-effective microbial fermentation.
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32
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Natolino A, Da Porto C. Kinetic models for conventional and ultrasound assistant extraction of polyphenols from defatted fresh and distilled grape marc and its main components skins and seeds. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.01.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Gowman A, Rodriguez‐Uribe A, Defersha F, Mohanty AK, Misra M. Statistical design of sustainable composites from poly(lactic acid) and grape pomace. J Appl Polym Sci 2020. [DOI: 10.1002/app.49061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Alison Gowman
- School of EngineeringUniversity of Guelph Guelph Ontario Canada
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
| | - Arturo Rodriguez‐Uribe
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
| | | | - Amar K. Mohanty
- School of EngineeringUniversity of Guelph Guelph Ontario Canada
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
| | - Manjusri Misra
- School of EngineeringUniversity of Guelph Guelph Ontario Canada
- Department of Plant Agriculture, Bioproducts Discovery and Development CentreUniversity of Guelph Guelph Ontario Canada
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34
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Jin Q, O’Hair J, Stewart AC, O’Keefe SF, Neilson AP, Kim YT, McGuire M, Lee A, Wilder G, Huang H. Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components. Foods 2019; 8:E667. [PMID: 31835812 PMCID: PMC6963261 DOI: 10.3390/foods8120667] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/08/2019] [Accepted: 12/10/2019] [Indexed: 11/16/2022] Open
Abstract
To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtained from different wineries in Virginia, USA were used. For extractives, GPs contained 2.89%-4.66% titratable acids, 4.32%-6.60% ash, 4.62%-12.5% lipids with linoleic acid being the predominant (59.0%-70.9%) fatty acid, 10.4-64.8 g total phenolic content (gallic acid equivalents)/kg GP, 2.09-53.3 g glucose/kg GP, 3.79-52.9 g fructose/kg GP, and trace sucrose. As for non-extractives, GPs contained 25.2%-44.5% lignin, 8.04%-12.7% glucan, 4.42%-7.05% xylan, and trace amounts of galactan, arabinan, and mannan (less than 3% in total). Potential usages of these components were further examined to provide information on better valorization of GP. Considering the valuable extractives (e.g., polyphenols and oil) and non-extractives (e.g., lignin), designing a biorefinery process aiming at fully recover and/or utilize these components is of future significance.
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Affiliation(s)
- Qing Jin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Joshua O’Hair
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Sean F. O’Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Andrew P. Neilson
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA;
| | - Young-Teck Kim
- Department of Sustainable Biomaterials, Virginia Polytechnic Institute and State University, 230 Cheatham Hall, Blacksburg, VA 24061, USA;
| | - Megan McGuire
- White Hall Vineyards, 5282 Sugar Ridge Road, Crozet, VA 22932, USA;
| | - Andrew Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Geoffrey Wilder
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
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35
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Sousa RMOF, Amaral C, Fernandes JMC, Fraga I, Semitela S, Braga F, Coimbra AM, Dias AA, Bezerra RM, Sampaio A. Hazardous impact of vinasse from distilled winemaking by-products in terrestrial plants and aquatic organisms. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2019; 183:109493. [PMID: 31376802 DOI: 10.1016/j.ecoenv.2019.109493] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 06/21/2019] [Accepted: 07/28/2019] [Indexed: 06/10/2023]
Abstract
Vinasses obtained from the distillation of winemaking by-products (WDV) are complex effluents with variable physicochemical properties. Frequently, WDVs are used to irrigate agricultural soil, and/or discharged into aquatic bodies, which may result in serious environmental pollution, due to the presence of organic acids and recalcitrant compounds (polyphenols, tannins and metals). The present study aimed to evaluate the toxicity impact of an untreated WDV on terrestrial and aquatic organisms, at different levels of biological organization. The effluent was collected at the distillation column exit and characterized according to several physicochemical properties. The WDV potential phytotoxicity was assessed by germination inhibition assays on six agricultural crops, and its acute toxicity was assessed on Aliivibrio fisheri (microtox assay), Daphnia magna neonates (freshwater crustacean), and zebrafish Danio rerio (fish embryo toxicity test, FET). The WDV presented a low pH (3.88), high levels of electrical conductivity, ECond (6.36 dS m-1) and salinity (3.3 ppt), besides high level of potassium (2.1 g L-1) and organic compounds (TOC = 17.7 g L-1), namely polyphenols (1.7 g L-1). The diluted WDV displayed variable inhibitory effects on the plant endpoints (percentage of inhibition of germination and radicle elongation and germination index). Overall, plants' susceptibility to increasing concentrations of WDV were differential (onion ≈ garden cress ≥ tomato > lettuce > maize > green beans) and the germination index EC50 varied from 10.9 to 64.4% v/v. Also, the acute negative effects toward aquatic organisms were determined, decreasing from the more complex organism to the simpler one: zebrafish embryos (96 h-LC50 = 0.34% v/v)>D. magna (48 h-LC50 = 4.8% v/v)>A. fisheri (30min-EC50 = 7.0% v/v). In conclusion, the findings suggest that WDVs might have a high toxicological impact on both terrestrial plants and aquatic organisms, even at high dilution levels, reinforcing the need for appropriate treatments before considering its discharge or reuse.
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Affiliation(s)
- Rose Marie O F Sousa
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Carla Amaral
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Joana M C Fernandes
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Irene Fraga
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Sabrina Semitela
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Fernando Braga
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Ana Maria Coimbra
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Albino A Dias
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Rui M Bezerra
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal
| | - Ana Sampaio
- Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), Universidade de Trás-Os-Montes e Alto Douro, Quinta de Prados, 5001- 801, Vila Real, Portugal.
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36
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Mora F, Pérez K, Quezada C, Herrera C, Cassano A, Ruby-Figueroa R. Impact of Membrane Pore Size on the Clarification Performance of Grape Marc Extract by Microfiltration. MEMBRANES 2019; 9:membranes9110146. [PMID: 31698840 PMCID: PMC6918468 DOI: 10.3390/membranes9110146] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 10/31/2019] [Accepted: 11/04/2019] [Indexed: 01/11/2023]
Abstract
The influence of membrane pore size on the permeate flux, fouling mechanism, and rejection of soluble and suspended solids, as well as of phenolics and anthocyanins, in the clarification of grape marc extract by microfiltration (MF) was studied. MF was operated by using three monotubular ceramic membranes with a pore size of 0.14, 0.2, and 0.8 µm, respectively, according to a batch concentration configuration in selected operating conditions (2.25 bar as operating pressure, 4.93 L/min as feed flow rate, and 25 °C as operating temperature). No significant differences in the permeate flux values were appreciated despite the difference in pore size. The mathematical analyses of the flux behavior revealed that intermediate pore blocking is the predominant mechanism for 0.14 and 0.2 µm membranes, whereas complete pore blocking prevails for the 0.8 µm membrane. Differences in the fouling mechanism were associated with differences in the total phenols rejection: the highest rejection was observed for the 0.8 µm membrane followed by 0.2 and 0.14 µm membranes. All selected membranes showed low rejection of sugars, with values lower than 10%, and no retention towards anthocyanins. All the clarified extracts showed a turbidity lower than 4.87 NTU. Based on the experimental results, the 0.14 µm membrane appeared as the best option for the clarification of grape marc extract.
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Affiliation(s)
- Francisca Mora
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Karla Pérez
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile; (K.P.); (C.Q.); (C.H.)
| | - Carolina Quezada
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile; (K.P.); (C.Q.); (C.H.)
| | - Carla Herrera
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile; (K.P.); (C.Q.); (C.H.)
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, via P. Bucci, 17/C, I-87030 Rende, Italy;
| | - René Ruby-Figueroa
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile; (K.P.); (C.Q.); (C.H.)
- Correspondence: ; Tel.: +56-2-2787-7907
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37
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Jahanbakhshi A, Salehi R. Processing watermelon waste using
Saccharomyces cerevisiae
yeast and the fermentation method for bioethanol production. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13283] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ahmad Jahanbakhshi
- Department of Biosystems EngineeringUniversity of Mohaghegh Ardabili Ardabil Iran
| | - Rouhollah Salehi
- Department of Biosystems EngineeringUniversity of Gorgan Gorgan Iran
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Costa JR, Amorim M, Vilas-Boas A, Tonon RV, Cabral LMC, Pastrana L, Pintado M. Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract. Food Funct 2019; 10:1856-1869. [PMID: 30950465 DOI: 10.1039/c8fo02534g] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including gastrointestinal health. The objective of this work was to evaluate the chemical composition and biological activities of an enzymatic GP extract, as well as to investigate how gastrointestinal digestion (GID) modulates these properties. GP extract was previously produced using an enzymatic cocktail with xylanase activity and was then exposed to simulated conditions of GID, characterized for its chemical composition, and screened for antimicrobial, prebiotic, and antioxidant activities. The safety of this ingredient after GID was also assessed. GP extract presented high contents of dietary fiber and other carbohydrates, including xylooligosaccharides, in addition to minerals and phenolic compounds. In vitro simulated GID revealed that xylobiose was resistant to gastric conditions, unlike phenolic compounds. The use of 2% (w/v) of this ingredient proved to be a potential carbon source that could be fermented by Lactobacillus and Bifidobacterium spp, even after digestion. The extract also exhibited strong antioxidant and antimicrobial activities against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa; however, after GID, the antioxidant capacity decreased, and the antimicrobial capacity was strongly reduced or lost. Furthermore, the extract safety was also guaranteed on Caco-2 intestinal cells. This novel and green GP extract proved to be composed of relevant bioactive molecules, including xylooligosaccharides, polyphenols, organic acids, and minerals, which provided different biological properties; it has potential applications in the food industry such that it can be used as an ingredient in the development of new functional foods.
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Affiliation(s)
- Joana R Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
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Papadaki A, Kachrimanidou V, Papanikolaou S, Philippoussis A, Diamantopoulou P. Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies. Microorganisms 2019; 7:microorganisms7070207. [PMID: 31330906 PMCID: PMC6680548 DOI: 10.3390/microorganisms7070207] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/18/2019] [Accepted: 07/19/2019] [Indexed: 12/28/2022] Open
Abstract
Grape pomace, a by-product derived from winery industries, was used as fermentation media for the production of added-value products through the cultivation of two Pleurotus species. Solid-state (SSF), semiliquid (SLF), and submerged (SmF) fermentations were carried out using grape pomace as substrate. The effect of the different fermentations on the consumption of phenolic compounds, the production of mycelial mass and enzymes was evaluated using P. ostreatus and P. pulmonarius. The production of fungal biomass and enzymes was influenced by the fermentation mode. The maximum biomass values of ~0.5 g/g were obtained for both P. pulmonarius and P. ostreatus in SmF. Laccase production was induced in SSF and a maximum activity of 26.247 U/g was determined for P. ostreatus, whereas the highest endoglucanase activity (0.93 U/g) was obtained in the SmF of the same fungi. Analysis of phenolic compounds showed that both strains were able to degrade up to 79% of total phenolic content, regardless the culture conditions. Grape pomace was also evaluated as substrate for mushroom production. P. pulmonarius recorded the highest yield and biological efficiency of 14.4% and 31.4%, respectively. This study showed that mushroom cultivation could upgrade winery by-products towards the production of valuable food products.
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Affiliation(s)
- Aikaterini Papadaki
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products (ITAP), Hellenic Agricultural Organization-Demeter, 1 Sofokli Venizelou Street, 14123 -Lykovryssi, 14123 Attiki, Greece.
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia, Greece
| | - Seraphim Papanikolaou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Antonios Philippoussis
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products (ITAP), Hellenic Agricultural Organization-Demeter, 1 Sofokli Venizelou Street, 14123 -Lykovryssi, 14123 Attiki, Greece
| | - Panagiota Diamantopoulou
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products (ITAP), Hellenic Agricultural Organization-Demeter, 1 Sofokli Venizelou Street, 14123 -Lykovryssi, 14123 Attiki, Greece.
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Abo BO, Gao M, Wang Y, Wu C, Wang Q, Ma H. Production of butanol from biomass: recent advances and future prospects. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:20164-20182. [PMID: 31115808 DOI: 10.1007/s11356-019-05437-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Accepted: 05/09/2019] [Indexed: 05/24/2023]
Abstract
At present, diminishing oil resources and increasing environmental concerns have led to a shift toward the production of alternative biofuels. In the last few decades, butanol, as liquid biofuel, has received considerable research attention due to its advantages over ethanol. Several studies have focused on the production of butanol through the fermentation from raw renewable biomass, such as lignocellulosic materials. However, the low concentration and productivity of butanol production and the price of raw materials are limitations for butanol fermentation. Moreover, these limitations are the main causes of industrial decline in butanol production. This study reviews butanol fermentation, including the metabolism and characteristics of acetone-butanol-ethanol (ABE) producing clostridia. Furthermore, types of butanol production from biomass feedstock are detailed in this study. Specifically, this study introduces the recent progress on the efficient butanol production of "designed" and modified biomass. Additionally, the recent advances in the butanol fermentation process, such as multistage continuous fermentation, metabolic flow change of the electron carrier supplement, continuous fermentation with immobilization and recycling of cell, and the recent technical separation of the products from the fermentation broth, are described in this study.
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Affiliation(s)
- Bodjui Olivier Abo
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
| | - Ming Gao
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, 100083, China
| | - Yonglin Wang
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
| | - Chuanfu Wu
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, 100083, China
| | - Qunhui Wang
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, 100083, China
| | - Hongzhi Ma
- Department of Environmental Engineering, School of Energy and Environmental Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China.
- Beijing Key Laboratory on Disposal and Resource Recovery of Industry Typical Pollutants, University of Science and Technology Beijing, Beijing, 100083, China.
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Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds. Food Res Int 2019; 120:441-448. [DOI: 10.1016/j.foodres.2018.10.083] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 01/30/2023]
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Sayğılı H. Hydrothermal synthesis of magnetic nanocomposite from biowaste matrix by a green and one-step route: Characterization and pollutant removal ability. BIORESOURCE TECHNOLOGY 2019; 278:242-247. [PMID: 30708326 DOI: 10.1016/j.biortech.2019.01.103] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to produce an industrial waste-based novel magnetic nanocomposite (Fe@GPHC) by a facile and one-step hydrothermal carbonization (HTC) method. In order to characterize of Fe@GPHC, X-ray fluorescence spectroscopy (XRF), Scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDX), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), Brunauer-Emmett-Teller (BET), Vibrating-sample magnetometer (VSM), and elemental (ultimate) analyses were applied. Characterization results showed that during the HTC process, the Fe nanoparticles (FeNPs) were successfully incorporated on biowaste matrix. In addition, the Fe@GPHC was used to test its adsorptive property. For this, methylene blue (MB) and methyl orange (MO) were selected as a simulated pollutant. A batch method was used to perform the adsorption experiments. The maximum adsorption capacity of Fe@GPHC was 11 mg g-1 and 8.9 mg g-1 for MB and MO, respectively. This study provides a feasible and simple approach to design and synthesis of high-performance functional magnetic material in a cost-effective way.
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Affiliation(s)
- Hasan Sayğılı
- Department of Petroleum and Natural Gas Engineering, Faculty of Engineering and Architecture, Batman University, 72100 Batman, Turkey.
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Effects of chemical treatments on the bioethanol yield and composition of Isoberlinia doka waste. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-0223-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Costa JR, Tonon RV, Gottschalk LM, Santiago MCDA, Mellinger-Silva C, Pastrana L, Pintado MM, Cabral LM. Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1250-1257. [PMID: 30066395 DOI: 10.1002/jsfa.9297] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 07/27/2018] [Accepted: 07/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this work was to determine the most favorable conditions for the production of xylooligosaccharides (XOS) from Brazilian Syrah grape pomace. Chemical processes were performed using a rotatable central composite design where the concentration of sulfuric acid or sodium hydroxide and the grape pomace flour/solvent mass ratio were the dependent variables. Enzymatic production was also evaluated using xylanase produced by Aspergillus niger 3T5B8 and Viscozyme® enzymatic commercial cocktail. RESULTS Chemical extraction allowed to recover 21.8-74.6% and 5.2-96.3% of total XOS for acidic and alkaline processes respectively. Enzymatic production extracted up to 88.68 ± 0.12% of total XOS using xylanase and up to 84.09 ± 2.40% with Viscozyme® . CONCLUSION The present study demonstrated different feasible methods to produce high-added-value molecules, i.e. XOS, from Syrah grape pomace flour, valorizing this major by-product. The use of enzymatic cocktails demonstrated to be an alternative to the conventional methods, allowing to obtain an eco-friendly and sustainable grape pomace extract. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Joana R Costa
- CBQF - Center for Biotechnology and Fine Chemistry, School of Biotechnology, Catholic University of Portugal, Porto, Portugal
| | - Renata V Tonon
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
| | | | | | | | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory (INL), Braga, Portugal
| | - Maria M Pintado
- CBQF - Center for Biotechnology and Fine Chemistry, School of Biotechnology, Catholic University of Portugal, Porto, Portugal
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Rodrigues PR, Araújo MF, Rocha TL, Veloso RVS, Pantoja LA, Santos AS. Evaluation of buriti endocarp as lignocellulosic substrate for second generation ethanol production. PeerJ 2018; 6:e5275. [PMID: 30083442 PMCID: PMC6076983 DOI: 10.7717/peerj.5275] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Accepted: 06/27/2018] [Indexed: 11/24/2022] Open
Abstract
The production of lignocellulosic ethanol is one of the most promising alternatives to fossil fuels; however, this technology still faces many challenges related to the viability of the lignocellulosic alcohol in the market. In this paper the endocarp of buriti fruit was assessed for ethanol production. The fruit endocarp was characterized physically and chemically. Acid and alkaline pre-treatments were optimized by surface response methodology for removal of hemicellulose and lignin from the biomass. Hemicellulose content was reduced by 88% after acid pretreatment. Alkaline pre-treatment reduced the lignin content in the recovered biomass from 11.8% to 4.2% and increased the concentration of the cellulosic fraction to 88.5%. The pre-treated biomass was saccharified by the action of cellulolytic enzymes and, under optimized conditions, was able to produce 110 g of glucose per L of hydrolyzate. Alcoholic fermentation of the enzymatic hydrolyzate performed by Saccharomyces cerevisiae resulted in a fermented medium with 4.3% ethanol and a yield of product per substrate (YP/S) of 0.33.
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Affiliation(s)
- Plínio R. Rodrigues
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Mateus F.L. Araújo
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Tamarah L. Rocha
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Ronnie Von S. Veloso
- Graduate Program in Biofuels, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Lílian A. Pantoja
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Alexandre S. Santos
- Department of Basic Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
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In Deep Analysis on the Behavior of Grape Marc Constituents during Hydrothermal Carbonization. ENERGIES 2018. [DOI: 10.3390/en11061379] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Muhlack RA, Potumarthi R, Jeffery DW. Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 72:99-118. [PMID: 29132780 DOI: 10.1016/j.wasman.2017.11.011] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 10/31/2017] [Accepted: 11/04/2017] [Indexed: 06/07/2023]
Abstract
Grapes are one of the most cultivated fruits worldwide, with one third of total production used in winemaking. Both red and white winemaking processes result in substantial quantities of solid organic waste, such as grape marc (pomace) and stalks, which requires suitable disposal. Grape marc accounts for approximately 10-30% of the mass of grapes crushed and contains unfermented sugars, alcohol, polyphenols, tannins, pigments, and other valuable products. Being a natural plant product rich in lignocellulosic compounds, grape marc is also a promising feedstock for renewable energy production. However, despite grape marc having such potential, advanced technologies to exploit this have not been widely adopted in wineries and allied industries. This review covers opportunities beyond traditional composting and animal feed, and examines value-added uses via the extraction of useful components from grape marc, as well as thermochemical and biological treatments for energy recovery, fuel or beverage alcohol production, and specialty novel products and applications such as biosurfactants and environmental remediation. New advances in relevant technology for each of these processes are discussed, and future directions proposed at both individual producer and regional facility scales, including advanced processing techniques for integrated ethanol production followed by bioenergy generation from the spent marc.
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Affiliation(s)
- Richard A Muhlack
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Ravichandra Potumarthi
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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Dias AA, Fernandes JMC, Sousa RMOF, Pinto PA, Amaral C, Sampaio A, Bezerra RMF. Fungal Conversion and Valorization of Winery Wastes. Fungal Biol 2018. [DOI: 10.1007/978-3-319-77386-5_9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Beres C, Costa GNS, Cabezudo I, da Silva-James NK, Teles ASC, Cruz APG, Mellinger-Silva C, Tonon RV, Cabral LMC, Freitas SP. Towards integral utilization of grape pomace from winemaking process: A review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 68:581-594. [PMID: 28734610 DOI: 10.1016/j.wasman.2017.07.017] [Citation(s) in RCA: 224] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 06/27/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to approach the recent winemaking scenario and the benefits achieved when a waste management policy is implemented, as well as to compare available extractive technologies and a wide alternative of uses for grape pomace.
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Affiliation(s)
- Carolina Beres
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Gislaine N S Costa
- Chemical School, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ignacio Cabezudo
- Biotechnological and Chemical Process Institute, Faculty of Biochemical and Pharmaceutical Science, National University of Rosario, Rosario, SF, Argentina
| | | | - Aline S C Teles
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ana P G Cruz
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | | | - Renata V Tonon
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| | | | - Suely P Freitas
- Chemical School, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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