Towards Sustainability in the Wine Industry by Valorization of Waste Products

图书简介

This volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level.Features :Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materialsExplores research which contributes to environmental sustainability and circular economy in the winemaking industryDescribes other ways to reduce the ecological footprint of the wine industry such as using less fertilizer, more benign pesticides and reduction of water footprintProposes options for a potential wine waste biorefining. Reviews alternative uses of agro-industrial wine wastes as sources of additives for the food, cosmetic and pharmaceutical industries.

Chapter 1 The Environmental Issue of the Wine Industry Waste and Its Recovery: An Overview Siby I. Garcés Polo, Oscar L. Ortiz Medina, Patricia Joyce Pamela Zorro Mateus Chapter 2 Collection of Potentially Biologically Active Extracts from Isabella Grape Pomace Using Supercritical Carbon Dioxide Karen Julieth Arce Jiménez, Ana María Cuta Martínez, Patricia Joyce Pamela Zorro Mateus, Siby I. Garcés Polo Chapter 3 Obtaining Potentially Functional Oils from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide Alba Sofía Parra Carvajal, Angie Paola Toro Cardona, Patricia Joyce Pamela Zorro Mateus, Henry Isaac Castro Vargas, Siby I. Garcés Polo Chapter 4 Recovery of Phenolic Antioxidants from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide Added with Ethanol as Co-Solvent Jenny Viviana Bejarano Pérez, Jessica Tatiana Mancera Cifuentes, Patricia Joyce Pamela Zorro Mateus, Henry Isaac Castro Vargas Chapter 5 Obtaining Potentially Biologically Active Extracts from Isabella Grape Pomace Using Pressurized Liquids and Evaluation of Functional Properties María Alejandra Castañeda Muñoz, Liced Alejandra Basto Gómez, Patricia Joyce Pamela Zorro Mateus, Henry Isaac Castro Vargas Chapter 6 Evaluation of Anti-quorum Sensing and Antibacterial Activity in Isabella Grape (Vitis labrusca L.) Pomace Extracts Daniela Méndez Velásquez, Faride Geraldine Jiménez Rodríguez, Patricia Joyce Pamela Zorro Mateus

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Towards Sustainability in the Wine Industry by Valorization of Waste Products（Sustainability: Contributions through Science and Technology） 通过废物的增值实现葡萄酒行业的可持续性：生物活性提取物 食品科学技术基础学科

Towards Sustainability in the Wine Industry by Valorization of Waste Products（Sustainability: Contributions through Science and Technology）

通过废物的增值实现葡萄酒行业的可持续性：生物活性提取物
食品科学技术基础学科