Amount Of Grape Pomace Research Articles

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery.

Wineries produce considerable amounts of grape pomace, which is a readily available natural source of bioactive phenolic compounds. In this study, grape pomace was used as a substrate for the cultivation of eleven filamentous fungi (Trametes versicolor TV6, Trametes versicolor TV8, Trametes versicolor AG613, Trametes gibbosa, Phanerochaete chrysosporium, Ceriporiopsis subvermispora, Pleurotus eryngii, Ganoderma lucidum, Ganoderma resinaceum, Humicola grisea, and Rhizopus oryzae) under solid-state conditions (SSF) for 15 days with the aim of improving the recovery of the individual phenolic compounds. Twenty-one phenolic compounds were quantified and the recovery of seventeen of them (gallic acid, ellagic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, 3,4-dihydroxybenzoic acid, ferulic acid, o-coumaric acid, p-coumaric acid, epicatechin gallate, galocatechin gallate, quercetin, kaempferol, procyanidin B1, procyanidin B2, resveratrol, and ε-viniferin) were positively affected by SSF. Ellagic acid is the most recovered compound, whose content increased 8.8-fold after 15 days of biological treatment with Ceriporiopsis subvermispora compared to the untreated initial sample. Among the microorganisms tested, the fungi Pleurotus eryngii and Rhizopus oryzae proved to be the most effective in increasing the recovery of most phenolic compounds (1.1–4.5-fold). In addition, the nutrient composition (proteins, ash, fats) of grape pomace was positively affected by the biological treatments.

Biologically active compounds contained in grape pomace

A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.

Discrimination of Grape Seeds Using Laser-Induced Breakdown Spectroscopy in Combination with Region Selection and Supervised Classification Methods.

The wine-making industry generates a considerable amount of grape pomace. Grape seeds, as an important part of pomace, are rich in bioactive compounds and can be reutilized to produce useful derivatives. The nutritional properties of grape seeds are largely influenced by the cultivar, which calls for effective identification. In the present work, the spectral profiles of grape seeds belonging to three different cultivars were collected by laser-induced breakdown spectroscopy (LIBS). Three conventional supervised classification methods and a deep learning method, a one-dimensional convolutional neural network (CNN), were applied to establish discriminant models to explore the relationship between spectral responses and cultivar information. Interval partial least squares (iPLS) algorithm was successfully used to extract the spectral region (402.74–426.87 nm) relevant for elemental composition in grape seeds. By comparing the discriminant models based on the full spectra and the selected spectral regions, the CNN model based on the full spectra achieved the optimal overall performance, with classification accuracy of 100% and 96.7% for the calibration and prediction sets, respectively. This work demonstrated the reliability of LIBS as a rapid and accurate approach for identifying grape seeds and will assist in the utilization of certain genotypes with desirable nutritional properties essential for production rather than their being discarded as waste.

Valorization of Red Grape Pomace Waste Using Polyethylene Glycol and Fibrolytic Enzymes: Physiological and Meat Quality Responses in Broilers

Simple SummaryRed grape pomace (GP) waste, although rich in beneficial phenolic compounds, is traditionally disposed in landfills and through incineration, resulting in environmental pollution. The revalorization of GP as a source of nutrients and bioactive compounds in chicken diets is an environmentally sustainable and lower-cost alternative to current disposal methods. This approach has the potential to improve food and nutrition security while providing health benefits to consumers of poultry products. Unfortunately, the amount of GP that can be included in broiler diets is limited by fiber and condensed tannins found in this agro-waste. These compounds reduce the digestibility of GP in chickens, resulting in poor bioavailability of the beneficial bioactive compounds. Strategies are, therefore, required to ameliorate the effects of fiber and condensed tannins. This study investigated whether pre-treating GP with polyethylene glycol (PEG) and a cellulolytic enzyme mixture (Viscozyme®) would improve feed intake, physiological parameters, carcass characteristics and meat quality parameters of broilers. It was concluded that PEG treatment successfully ameliorated the anti-nutritional effects of condensed tannins. However, the cellulolytic enzyme treatment was ineffective against GP fiber. The amount of grape pomace (GP) waste that can be included as a functional feed in broiler diets is limited by anti-nutritional compounds such as fiber and condensed tannins. This study evaluated the effect of pre-treating GP with polyethylene glycol (PEG) and a cellulolytic enzyme mixture on physiological and meat quality parameters of broilers. Cobb 500 broilers (249.2 ± 20.31 g live-weight) were reared on five isoenergetic and isonitrogenous diets: 1. Commercial chicken diet (CON); 2. CON containing untreated GP at 100 g/kg (dGP); 3. CON containing 100 g/kg GP pre-treated with PEG (50 g/kg) (dPEG); 4. CON containing 100 g/kg GP pre-treated with enzyme (1 g/kg) (ENZ); and 5. CON containing 100 g/kg GP pre-treated with PEG (50 g/kg) and enzyme (1 g/kg) (PENZ). Overall body weight gains were similar in broilers reared on the CON, dPEG, ENZ and PENZ diets but lower in dGP chickens. The meat of birds reared on dPEG, ENZ, dGP and CON had a similar water-holding capacity, which was lower than in PENZ chickens. Diets influenced the size of duodenum, ileum, jejunum and caeca. Polyethylene glycol treatment promoted similar body weight gains and hot carcass weights as the commercial control diet, suggesting that the anti-nutritional effects of condensed tannins were successfully ameliorated.

Valorisation of grape pomace (cv. Muscat) for development of functional cookies

SummaryFruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient‐rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat‐rich snack.

PSIX-3 Product quality in finishing cattle fed a high amount of grape pomace.

PSIX-3 Product quality in finishing cattle fed a high amount of grape pomace.