Towards Wine Waste Reduction: Up-Cycling Wine Pomace into Functional Fruit Bars DOI Open Access
Maja Benković,

Filip Cigić,

Davor Valinger

и другие.

Processes, Год журнала: 2024, Номер 12(12), С. 2941 - 2941

Опубликована: Дек. 23, 2024

Due to the beneficial composition of wine pomace, it has found several applications in food industry, mostly form flour or extracts. This study suggests use grape skin separated from pomace as a functional ingredient for fruit bars based on hypothesis that can contribute bar antioxidant potential. Fruit were produced with dried figs/dates, skin, and cocoa/hazelnut mix different proportions (48–70%, 30–50%, 0–2%, respectively). The addition proved total polyphenolic content (TPC) capacity. Furthermore, consumers appeared like newly developed product, up 30% did not have an adverse effect sensory properties. graded A NutriScore value microbiologically compliant safety regulations. These results demonstrate possibility development which be only chemical point view, but also economically feasible environmentally friendly.

Язык: Английский

Biowaste Valorization: The Wine Industry Case DOI
Michaela Dina Stanescu

Advances in biochemical engineering, biotechnology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
From Vineyard to Value: A Circular Economy Approach to Viticulture Waste DOI Creative Commons
Mariagrazia Provenzano, Francesco Pacchera, Cecilia Silvestri

и другие.

Resources, Год журнала: 2024, Номер 13(12), С. 172 - 172

Опубликована: Дек. 17, 2024

Due to its significant environmental impact, the wine industry is one of most analyzed agri-food sectors in terms sustainability. These include waste emission, intensive land use, and high transport-related carbon footprint. The circular economy represents an opportunity mitigate these impacts by promoting valorization waste. Through a systematic literature review, this research provides overview studies from 2018 2024 that deal with transformation waste, particular vinification residues, into resources. covers commodity which reused, such as Food, Agriculture, Energy. analysis sample reveals countries issue studied are Italy, Spain, Portugal. study encourages better integration sector business practices assessing economic impact. From management point view, aim inform companies about effective order promote development more sustainable industry. Future will focus on evaluating effectiveness pathways, also through case good practice implementing model.

Язык: Английский

Процитировано

0
Towards Wine Waste Reduction: Up-Cycling Wine Pomace into Functional Fruit Bars DOI Open Access
Maja Benković,

Filip Cigić,

Davor Valinger

и другие.

Processes, Год журнала: 2024, Номер 12(12), С. 2941 - 2941

Опубликована: Дек. 23, 2024

Due to the beneficial composition of wine pomace, it has found several applications in food industry, mostly form flour or extracts. This study suggests use grape skin separated from pomace as a functional ingredient for fruit bars based on hypothesis that can contribute bar antioxidant potential. Fruit were produced with dried figs/dates, skin, and cocoa/hazelnut mix different proportions (48–70%, 30–50%, 0–2%, respectively). The addition proved total polyphenolic content (TPC) capacity. Furthermore, consumers appeared like newly developed product, up 30% did not have an adverse effect sensory properties. graded A NutriScore value microbiologically compliant safety regulations. These results demonstrate possibility development which be only chemical point view, but also economically feasible environmentally friendly.

Язык: Английский

Процитировано

0