Abstract
This work aims to establish a novel zero-waste-based assessment for the winemaking-derived by-products grape stalks (GS), grape marc (GM), and exhausted grape marc (EGM). To this end, the application of sustainable, intensified technologies as pulsed electric fields (PEF) (3 kV/cm, 100 kJ/kg, 2 Hz, 100 ms) was firstly evaluated to recover biologically active compounds (BACs). In this regard, results from EGM should be mentioned, with an increased efficiency to up to 68 % above the conventional soaking. In addition, it was supposed the first PEF processing to this matrix, to the best of our knowledge. In parallel, with view to the desirable conditions of zero-waste, alternative valorization routes were proposed considering the in-depth characterization carried out. For instance, the exploitation of EGM towards bioenergy was firmly suggested according to its proximate and ultimate analyses, and higher heating value (HHV). Further, it was also noteworthy the amount of holocellulose and lignin present in all GS, GM, and EGM (28–35 % and 28–45 %, respectively), relevant to develop a wide range of fine chemicals as levulinic acid or furfural. Finally, the lipidic fraction, useful as food ingredient or for biodiesel production, was isolated and characterized by NMR, being remarkable the detected amount for GM (7 %).
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