Chapter 4. Valorisation of grape by-products: towards the Circular Economy concept

ROSA RODRÍGUEZ; GERMÁN MAZZA; MARÍA P. FABANI; YANINA BALDAN; MARÍA C. ROMÁN; MATHIAS RIVEROS-GÓMEZ; ISIDE MUT ; ANABEL FERNANDEZ BRIZUELA

Nutraceutics from Agri-Food By-Products

Scrivener Publishing partnering with John Wiley & Sons, Inc.

Lugar: Beverly; Año: 2023; p. 117 - 135

The actual ISBN code of this book will be available soon. The ISBN included here was necessary to be able to upload the chapter as"in press". It will be corrected as soon as the definitive code isavailable.AbstractIn the challenge oftransforming waste into useful products that can be re-used in a circular economyperspective, wine industry can represent a suitable model for the applicationof its principles, including the valorization of the agricultural and food waste.In this work, thepotentiality of a biorefinery system, based on winery waste and aimed atrecovering useful bio-based products, was evaluated. Thus, thestalk transformation into bioenergy vectors, and the grape marc use toobtain a flour to make gluten-free baked were analyzed. The kineticanalysis of stalk pyrolysis was studied by thermogravimetric analysis atdifferent heating rates (5 °C/min, 10 °C/min, and 15 °C/min). This parameterdoes not affect the thermal decomposition behavior and the final value ofweight loss is not influenced either. Additionally,the quality of marc powder changed with drying temperature was evaluated. The dryingtemperature has a negligible influence on the flour techno-functionalproperties. This parameter, in the range considered, does not modify thepresence of the different organic groups present in the flour obtained. Thephysicochemical analysis of the gluten-free baked goods made with the premixesshowed that the addition of marc flour improves the nutritional composition asits content increases.