Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery.

Bioactives By-products Grape waste Microbial processes Valorization

Journal

Bioresource technology
ISSN: 1873-2976
Titre abrégé: Bioresour Technol
Pays: England
ID NLM: 9889523

Informations de publication

Date de publication:
Oct 2020
Historique:
received: 31 05 2020
revised: 25 06 2020
accepted: 27 06 2020
pubmed: 13 7 2020
medline: 12 8 2020
entrez: 13 7 2020
Statut: ppublish

Résumé

Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, there is huge emphasis on the isolation of bioactive molecules of grape pomace using green technologies such as microwave, ultrasound, supercritical fluids, high voltage discharge, enzymatic methods and other hybrid techniques. The major applications of these bioactives are contemplatedas nutraceuticals and extension in shelf-life of perishable foodstuffs. Alternatively, the crude form of grape pomace residues can be used for the production of energy, biofertilizers, biochar, biopolymers, composites, feed for ruminants and also, mushroom cultivation through microbial processing. This review discusses value-addition to grape pomace through biotechnological interventions and green processing, providing state-of-art knowledge on current scenario and opportunities for sustainability.

Identifiants

pubmed: 32653247
pii: S0960-8524(20)31043-9
doi: 10.1016/j.biortech.2020.123771
pii:
doi:

Substances chimiques

Anthocyanins 0
Antioxidants 0
Flavonoids 0
Phenols 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

123771

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Ranjna Sirohi (R)

Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India. Electronic address: ranjanabce@gmail.com.

Ayon Tarafdar (A)

Division of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh 243 122, India.

Shikhangi Singh (S)

Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India.

Taru Negi (T)

Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India.

Vivek Kumar Gaur (VK)

Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India.

Edgard Gnansounou (E)

Bioenergy and Energy Planning Research Group, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland.

B Bharathiraja (B)

Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai 600 062, India.

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Classifications MeSH