VALORISATION OF GRAPE BY-PRODUCTS: TOWARDS THE CIRCULAR ECONOMY CONCEPT

RODRÍGUEZ, ROSA ANA ; MAZZA, GERMAN; FABANI, MARÍA PAULA; BALDÁN, YANINA; ROMÁN, MARÍA CELIA; RIVEROS, MATHIAS; MUT, ISIDE; FERNANDEZ, ANABEL

Nutraceutics from Agri-food by-products

Scrivener Publishing Partnering with John Wiley & Sons, Inc.

Año: 2023; p. 1 - 23

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, wine industry can represent a suitable model for the application of its principles, including the valorization of the agricultural and food waste. In this work, the potentiality of a biorefinery system, based on winery waste and aimed at recovering useful bio-based products, was evaluated. Thus, the stalk transformation into bioenergy vectors, and the grape marc use to obtain a flour to make gluten-free baked were analyzed. The kinetic analysis of stalk pyrolysis was studied by thermogravimetric analysis at different heating rates (5 °C/min, 10 °C/min, and 15 °C/min). This parameter does not affect the thermal decomposition behavior and the final value of weight loss is not influenced either. Additionally, the quality of marc powder changed with drying temperature was evaluated. The drying temperature has a negligible influence on the flour techno-functional properties. This parameter, in the range considered, does not modify the presence of the different organic groups present in the flour obtained. The physicochemical analysis of the gluten-free baked goods made with the premixes showed that the addition of marc flour improves the nutritional composition as its content increases.