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Publikasjoner (4 av 4) Visa alla publikasjoner
Monari, S., Ferri, M., Vannini, M., Sisti, L., Marchese, P., Maria, E., . . . Tassoni, A. (2020). Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials. PLOS ONE, 15(9)
Åpne denne publikasjonen i ny fane eller vindu >>Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials
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2020 (engelsk)Inngår i: PLOS ONE, Vol. 15, nr 9Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Agro-waste reduction and reuse are among the current main social challenges. In this perspective, the present research was aimed at the complete valorisation of Garganega grape pomace by recovering bioactive phenol extracts and by testing the solid fibre extract residues in composite formulation for packaging applications. The pomace was derived from white wine production, therefore, respect to red pomace, it was promptly removed from must after pressing, and its exploitation can be particularly interesting and valuable as still rich in active compounds. Phenol extracts were obtained both via solvent-based and pressurised liquid extractions and their phytochemical compositions were compared in terms of total amount of phenols, flavonoids, flavanols, anthocyanins, hydroxycinnamic acids, and reducing sugars. Antioxidant activity and detailed phenol profiles were also achieved. The highest phenol yield was obtained via solvent-based extraction with 75% acetone (v/v), solid/liquid ratio 1:5, 2h incubation at 50°C (77.9 gGAeq/kgDW). The fibrous solid residue of the extraction was characterized via thermogravimetric analysis and used for composite preparation by melt mixing with the renewable and biodegradable PHBV polymer through a green approach (solvent-less process). The composites resulted thermally stable at high temperatures, showing initial degradation processes only at temperatures higher than 250°C. Differential scanning calorimetry analyses were carried out to study melting and crystallization phenomena, while mechanical properties were investigated by tensile tests. The materials finally showed properties similar to those of the matrix. The bio-composites can be considered as an alternative to plain PHBV, since they are less expensive and eco-friendlier thanks to a reduced polymeric content, and they could represent a suitable way for full agro-waste exploitation.

sted, utgiver, år, opplag, sider
Public Library of Science, 2020
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-48903 (URN)10.1371/journal.pone.0239629 (DOI)
Tilgjengelig fra: 2020-09-23 Laget: 2020-09-23 Sist oppdatert: 2021-08-19bibliografisk kontrollert
Ferri, M., Vannini, M., Maria, E., Eliasson, L., Xanthakis, E., Monari, S., . . . Tassoni, A. (2020). From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept. Journal of Advanced Research, 24, 1-11
Åpne denne publikasjonen i ny fane eller vindu >>From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept
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2020 (engelsk)Inngår i: Journal of Advanced Research, ISSN 2090-1232, Vol. 24, s. 1-11Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The paper aims at optimising and validating possible routes toward the full valorisation of grape agrowaste to produce bioactive molecules and new materials. Starting from Merlot red pomace, phenol complex mixtures were successfully extracted by using two different approaches. Extracts obtained by solvent-based (SE) technique contained up to 46.9 gGAeq/kgDW of total phenols. Depending on the used solvent, the prevalence of compounds belonging to different phenol families was achieved. Pressurized liquid extraction (PLE) gave higher total phenol yields (up to 79 gGAeq/kgDW) but a lower range of extracted compounds. All liquid extracts exerted strong antioxidant properties. Moreover, both SE and PLE extraction solid residues were directly exploited (between 5 and 20% w/w) to prepare biocomposite materials by direct mixing via an eco-friendly approach with PHBV polymer. The final composites showed mechanical characteristics similar to PHVB matrix. The use of pomace residues in biocomposites could therefore bring both to the reduction of the cost of the final material, as a lower amount of costly PHBV is used. The present research demonstrated the full valorisation of grape pomace, an agrowaste produced every year in large amounts and having a significant environmental impact.

sted, utgiver, år, opplag, sider
Elsevier B.V., 2020
Emneord
Biocomposites, Biowaste, Grape pomace, Polyphenols, Pressurized liquid extraction, Solvent-based extraction
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-44442 (URN)10.1016/j.jare.2020.02.015 (DOI)2-s2.0-85080998586 (Scopus ID)
Merknad

Funding details: Horizon 2020 Framework Programme, H2020, 688338; Funding text 1: This work was supported by the NoAW project (“Innovative approaches to turn agricultural waste into ecological and economic assets”), founded by the European Union Horizon 2020 research and innovation programme under the grant agreement No 688338 .

Tilgjengelig fra: 2020-03-17 Laget: 2020-03-17 Sist oppdatert: 2021-08-19bibliografisk kontrollert
Eliasson, L., Oliveira, G., Maria, E., Höglund, E. & Alminger, M. (2019). Tailoring bilberry powder functionality through preprocessing and drying.. Food science & nutrition, 7(4), 1379-1386
Åpne denne publikasjonen i ny fane eller vindu >>Tailoring bilberry powder functionality through preprocessing and drying.
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2019 (engelsk)Inngår i: Food science & nutrition, ISSN 2048-7177, Vol. 7, nr 4, s. 1379-1386Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.

Emneord
bilberry, dispersibility, drying, flowability, polyphenols, processing
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-38664 (URN)10.1002/fsn3.972 (DOI)31024711 (PubMedID)2-s2.0-85064843960 (Scopus ID)
Tilgjengelig fra: 2019-05-10 Laget: 2019-05-10 Sist oppdatert: 2023-05-16bibliografisk kontrollert
Oliveira, G., Eliasson, L., Maria, E., Höglund, E., Andlid, T. & Alminger, M. (2019). Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins. Food Science & Nutrition, 7(3), 1017-1026
Åpne denne publikasjonen i ny fane eller vindu >>Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins
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2019 (engelsk)Inngår i: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 7, nr 3, s. 1017-1026Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 +/- 0.06 mg g(-1) DW) and highest anthocyanin content (28.15 +/- 0.47 mg g(-1) DW) were found in the fractions with the smallest particle size (<500 mu m), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 mu m), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.

sted, utgiver, år, opplag, sider
WILEY, 2019
HSV kategori
Identifikatorer
urn:nbn:se:ri:diva-43328 (URN)10.1002/fsn3.972 (DOI)2-s2.0-85064843960 (Scopus ID)
Tilgjengelig fra: 2020-01-20 Laget: 2020-01-20 Sist oppdatert: 2023-05-16bibliografisk kontrollert
Organisasjoner
Identifikatorer
ORCID-id: ORCID iD iconorcid.org/0000-0002-5783-3017
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