Abstract
Food and agricultural waste represents a growing problem with negative effects on the economy, environment, and human health. Winemaking produces byproducts with high added value, which can be used for new productions in several application fields. From the perspective of biorefinery and circular economy, grape seeds could be exploited by extracting bioactive compounds with high added value before using biomass for energy purposes. The markets concerned are, in addition to the food, cosmetics, and pharmaceuticals sectors, which use bioactive compounds, the sector of biopolymeric materials and of energy for the production of biohydrogen and biomethane. Generally, bioactive components should be investigated through an integrated and multidisciplinary study approach based on emerging analytical techniques; in this context, attention is addressed towards green and sustainable procedures; an update of extraction techniques, innovative technologies, and chemometrics are described. Nowadays, processes so far tested on a pilot scale for grape waste are developed to enhance the extraction yields. Here, a picture of the Italian experience applied to the byproducts of the wine industry is given.
Highlights
Food and agricultural waste is a growing problem that, if not properly addressed, has negative effects on the economy, environment, and human health
The disposal of waste and byproducts led to strong environmental impact that can be estimated by assessing the carbon footprint that is slowly spreading in the wine sector: the most widely used methodology is the Life Cycle Assessment (LCA) [12,19,20,21,22,23,24,25]; on the Italian level, the calculation of the emission of CO2 equivalents due to the 2016 vinification waste was calculated on the basis of the
The waste generated by the agroindustry should be considered for a biorefinery approach, as
Summary
Food and agricultural waste is a growing problem that, if not properly addressed, has negative effects on the economy, environment, and human health. The disposal of waste and byproducts led to strong environmental impact that can be estimated by assessing the carbon footprint that is slowly spreading in the wine sector: the most widely used methodology is the Life Cycle Assessment (LCA) [12,19,20,21,22,23,24,25]; on the Italian level, the calculation of the emission of CO2 equivalents due to the 2016 vinification waste was calculated on the basis of the “International Wine Carbon Calculator” [26] and was equal to 278,100 tons from lees, 834,300 tons from pomace, and 185,400 tons from stems [27]; in Italy in the 2016 harvest, 1300 tons of CO2 equivalents were produced, which could be reduced by using these byproducts as raw material for other production chains, as underlined by Bevilacqua et al [27]. The creation of an integrated model with a biorefinery approach applied to the oenological sector would allow considering winemaking waste as co-products in a virtuous circular economy process aligned with European waste legislation and meeting or exceeding the Kyoto protocol goals [28]
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