The winery and distillery industry generates an increasing amount of wastes, whose management and disposal constitute an environmental concern due to their seasonal character and some polluting characteristics. The main solid by-products and residues generated are grape stalk, grape pomace or marc, wine lee, exhausted grape marc and winery sludge, while the main effluents are winery wastewater ...

Today, researches have shown that the best and most effective way to reduce the incidence of disorders related to pesticides and prevent their transfer to the milk and other animal products is the application of adsorbents or bonding compounds. This study aimed to investigate the effects of different toxin adsorbents (Mycofix-Plus, Bio-Tox, Bio-Acid) on the amount of diazinon residues in grape ...

Grape pomace represents 60%, by weight, of the solid side-streams wine-making process. The quantities produced, seasonality, and presence polyphenols pose economic environmental issues that require proper management approaches based on principles sustainability circular economy. present work focuses combined application solid–liquid extraction from ground grape using a hydroethanolic mixture co...

Sustainable food production is one of the main goals of the modern world. Nowadays, there is a growing interest in the exploitation of the by-products generated from agriculture and food production as raw materials for obtaining high-value products, which can be used for various purposes in the pharmaceutical, cosmetics and food industries. During the winemaking process, about 20 % of the grape...

Grape products have been known to exert greater antioxidant and anti-obesity than anti-hyperglycemic effects in animals and humans. Omija is used as an ingredient in traditional medicine, and it is known to have an anti-hyperglycemic effect. We investigated whether the combined extracts of grape pomace and omija fruit (GE+OE) could reduce fat accumulation in adipose and hepatic tissues and prov...

Fruits, such as grapes, are essential food of the Mediterranean diet. Grape extracts have potent antioxidant and chemopreventive properties in vitro. Numerous studies have examined the effects of plant extract administration on redox status at rest in animals and humans but their results are controversial. However, there are no studies comparing the in vitro and in vivo effects of plant extract...

Degradation of nutraceuticals in low- and intermediate-moisture foods heated at high temperature (>100 degrees C) is difficult to model because of the nonisothermal condition. Isothermal experiments above 100 degrees C are difficult to design because they require high pressure and small sample size in sealed containers. Therefore, a nonisothermal method was developed to estimate the thermal deg...

BACKGROUND In northeastern Brazil, grape pomace has become a potential alternative byproduct because of the recover phenolic compounds from the vinification process. Comparative analyses were performed between lyophilized extract of grape skins from pomace, described as fermented (FGS), and fresh, unfermented (UGS) grape skins to show the relevant brand's composition upon the first maceration i...

in this experiment, physical and chemical characteristics and estimation of effective fiber and digestibility of some agricultural by-products such as lerd, pulp and date kernel, grape pomace, pistachio hulls, lime and rice straw were determined by using in vitro technique. experimental data were analyzed as a complete randomized design, with three replicates. physical and chemical characterist...

background and objectives: sodium nitrite and potassium nitrite have been traditionally used for inhibition of clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. nowadays, application of natural preservatives in order to reduce the n...