The use of emergent technologies to extract added value compounds from grape by-products
The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmental...
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| Veröffentlicht in: | Trends in food science & technology 2020-12, Vol.106, p.182-197 |
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| creator | Coelho, M.C. Pereira, R.N. Rodrigues, A.S. Teixeira, J.A. Pintado, M.E. |
| description | The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse.
Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products.
These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.
•The winemaking process generates a considerable amount of valuable by-products.•Grape by-products can emerge as a potential source of bioactive molecules (phenols, vitamins and dietary fiber).•Green technologies can recover these high added-value compounds.•Green extraction technology has effects on the functionality of bioactive compounds.•The effects may allow its use in the food/pharmaceutical industry. |
| doi_str_mv | 10.1016/j.tifs.2020.09.028 |
| format | Article |
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Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products.
These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.
•The winemaking process generates a considerable amount of valuable by-products.•Grape by-products can emerge as a potential source of bioactive molecules (phenols, vitamins and dietary fiber).•Green technologies can recover these high added-value compounds.•Green extraction technology has effects on the functionality of bioactive compounds.•The effects may allow its use in the food/pharmaceutical industry.</description><identifier>ISSN: 0924-2244</identifier><identifier>EISSN: 1879-3053</identifier><identifier>DOI: 10.1016/j.tifs.2020.09.028</identifier><language>eng</language><publisher>Cambridge: Elsevier Ltd</publisher><subject>Additives ; Agribusiness ; Bioactive compounds ; Biological activity ; By products ; Byproducts ; Cardiovascular diseases ; Clean technology ; Economic conditions ; End of life ; Environmental impact ; Food additives ; Food chains ; Food production ; Green extraction technologies ; Green technologies effects ; Immune system ; Impact analysis ; Nutritional value ; Pulp ; Sustainability ; Vitis vinifera ; Wine ; Wines</subject><ispartof>Trends in food science & technology, 2020-12, Vol.106, p.182-197</ispartof><rights>2020</rights><rights>Copyright Elsevier BV Dec 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-e0817512ff3d03e814fc9807a35dd721e5203df1766ab43342eeb68cdfcfb7c03</citedby><cites>FETCH-LOGICAL-c401t-e0817512ff3d03e814fc9807a35dd721e5203df1766ab43342eeb68cdfcfb7c03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S092422442030618X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids></links><search><creatorcontrib>Coelho, M.C.</creatorcontrib><creatorcontrib>Pereira, R.N.</creatorcontrib><creatorcontrib>Rodrigues, A.S.</creatorcontrib><creatorcontrib>Teixeira, J.A.</creatorcontrib><creatorcontrib>Pintado, M.E.</creatorcontrib><title>The use of emergent technologies to extract added value compounds from grape by-products</title><title>Trends in food science & technology</title><description>The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse.
Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products.
These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.
•The winemaking process generates a considerable amount of valuable by-products.•Grape by-products can emerge as a potential source of bioactive molecules (phenols, vitamins and dietary fiber).•Green technologies can recover these high added-value compounds.•Green extraction technology has effects on the functionality of bioactive compounds.•The effects may allow its use in the food/pharmaceutical industry.</description><subject>Additives</subject><subject>Agribusiness</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>By products</subject><subject>Byproducts</subject><subject>Cardiovascular diseases</subject><subject>Clean technology</subject><subject>Economic conditions</subject><subject>End of life</subject><subject>Environmental impact</subject><subject>Food additives</subject><subject>Food chains</subject><subject>Food production</subject><subject>Green extraction technologies</subject><subject>Green technologies effects</subject><subject>Immune system</subject><subject>Impact analysis</subject><subject>Nutritional value</subject><subject>Pulp</subject><subject>Sustainability</subject><subject>Vitis vinifera</subject><subject>Wine</subject><subject>Wines</subject><issn>0924-2244</issn><issn>1879-3053</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LxDAQhoMouK7-AU8Bz62TpJ_gRRa_YMHLCt5Cmkx2W7ZNTdJF_71d1rOngeF95h0eQm4ZpAxYcd-lsbUh5cAhhToFXp2RBavKOhGQi3OygJpnCedZdkmuQugA5nWeL8jnZod0Ckidpdij3-IQaUS9G9zebVsMNDqK39ErHakyBg09qP2EVLt-dNNgArXe9XTr1Yi0-UlG78ykY7gmF1btA978zSX5eH7arF6T9fvL2-pxnegMWEwQKlbmjFsrDAisWGZ1XUGpRG5MyRnmHISxrCwK1WRCZByxKSptrLZNqUEsyd3p7lz8NWGIsnOTH-ZKybOyrhgTophT_JTS3oXg0crRt73yP5KBPBqUnTwalEeDEmo5G5yhhxOE8_-HFr0MusVBo2k96iiNa__DfwF75Hqe</recordid><startdate>20201201</startdate><enddate>20201201</enddate><creator>Coelho, M.C.</creator><creator>Pereira, R.N.</creator><creator>Rodrigues, A.S.</creator><creator>Teixeira, J.A.</creator><creator>Pintado, M.E.</creator><general>Elsevier Ltd</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20201201</creationdate><title>The use of emergent technologies to extract added value compounds from grape by-products</title><author>Coelho, M.C. ; 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It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse.
Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products.
These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.
•The winemaking process generates a considerable amount of valuable by-products.•Grape by-products can emerge as a potential source of bioactive molecules (phenols, vitamins and dietary fiber).•Green technologies can recover these high added-value compounds.•Green extraction technology has effects on the functionality of bioactive compounds.•The effects may allow its use in the food/pharmaceutical industry.</abstract><cop>Cambridge</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.tifs.2020.09.028</doi><tpages>16</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Additives Agribusiness Bioactive compounds Biological activity By products Byproducts Cardiovascular diseases Clean technology Economic conditions End of life Environmental impact Food additives Food chains Food production Green extraction technologies Green technologies effects Immune system Impact analysis Nutritional value Pulp Sustainability Vitis vinifera Wine Wines |
| title | The use of emergent technologies to extract added value compounds from grape by-products |
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