Extraction, Characterization and Utilisation of Bioactive Compounds from Wine Industry Waste

BOTTINI, R.; ANTONIOLLI, A.; FONTANA, A.

UTILISATION OF BIOACTIVE COMPOUNDS FROM AGRICULTURAL AND FOOD WASTE

CRC Press Taylor & Francis Group

Año: 2017; p. 213 - 229

Wine industry wastes are not valued as profitable, being mainly utilized to composting or discarded in open areas, so representing an ecological and economical waste management issue. Therefore, the current demand for greener industrial production along with the challenge of minimizing by-product treatment costs has moved the searching of strategies for utilization of these residues.Several compounds present in winemaking wastes such as polyphenols and dietary fiber have known health-promoting effects and other biological properties mostly related to their antioxidant characteristics. The valorization of these wastes will provide alternatives to reduce the environmental impact of winemaking activities and to add value through the commercialization of extracts rich in bioactive compounds.The effort should be focused in enriching the overall waste chain, optimizing extraction approaches for pilot scale applications. As well, the isolation and characterization of bioactive compounds will be an essential step to increase the value and justify the commercial application in pharmaceutical, cosmetic and food industries.This chapter summarizes the recent developments in the extraction of bioactive compounds from wine industry wastes. Furthermore, the potential use isolated bioactive compounds in biological and food systems are discussed.