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Valorização do bagaço de castas portuguesas: sustentabilidade e aplicação futura
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Abstract(s)
A indústria vitivinícola é uma das maiores indústrias a nível mundial e nacional e, com isto, ocorre a produção e o desperdício de muitos resíduos e subprodutos alimentares. O estudo da composição destes subprodutos evidencia as suas riquezas em compostos bioativos, os quais estão cientificamente reconhecidos pelos seus efeitos benéficos, incluindo-se atividades como, antioxidantes, antimicrobianas, anti-neoplásicas, anti-envelhecimento, entre outros. Face ao exposto, torna-se legítimo pensar em adotar estratégias seguras e viavelmente económicas das suas reutilizações nas diferentes indústrias como alimentar, farmacêutica e cosmética. O processo enológico utilizado, a escolha da casta, o tipo de solo e os fatores ambientais permitem uma variabilidade de composição entre vinhos, e com isto, uma grande diversidade de compostos bioativos presentes nos seus subprodutos e resíduos. Entre os resíduos comuns obtidos na produção de vinho, o bagaço de uva constitui uma fonte valiosa de compostos polifenólicos (flavonóides, taninos e derivados de ácidos benzóicos), biomoléculas de interesse nutracêutico, uma vez que atuam como antioxidantes em matrizes biológicas, por meio da inibição de radicais de peróxido de hidrogénio e espécies reativas de oxigénio. Este trabalho de revisão bibliográfica pretende, não só apresentar a caracterização destes compostos e as técnicas de extração dos mesmos, como também propor formas de aumentar o rendimento e a sustentabilidade de todo este processo de maneira a diminuir o impacto ambiental desta indústria, nomeadamente em castas nacionais, cujos trabalhos de investigação ainda são escassos.
The wine industry is one of the largest industries worldwide and nationally and, high amount of waste and food by-products. The study of the composition of these by-products shows their richness in bioactive compounds, which are scientifically recognized for their beneficial effects, including activities such as antioxidant, antimicrobial, anti-neoplastic, anti-aging, among others. Given the above, it is legitimate to think about adopting safe and viable economic strategies for their reuse in different industries such as food, pharmaceuticals and cosmetics. The oenological process used, the choice of the variety, the type of soil and the environmental factors allow a variability in wines composition, and with this, a great diversity of bioactive compounds present in their by-products and residues. Among the common residues obtained in wine production, grape pomace constitutes a valuable source of polyphenolic compounds (flavonoids, tannins and derivatives of benzoic acids), biomolecules with nutraceutical interest, once they act as antioxidants in biological matrices, through inhibition of hydrogen peroxide radicals and reactive oxygen species. This bibliographical review work intends not only to present the characterization of these compounds and their extraction techniques, but also to propose ways to increase the yield and sustainability of this entire process to reduce the environmental impact of this industry, particularly in grape varieties national research, whose research work is still scarce.
The wine industry is one of the largest industries worldwide and nationally and, high amount of waste and food by-products. The study of the composition of these by-products shows their richness in bioactive compounds, which are scientifically recognized for their beneficial effects, including activities such as antioxidant, antimicrobial, anti-neoplastic, anti-aging, among others. Given the above, it is legitimate to think about adopting safe and viable economic strategies for their reuse in different industries such as food, pharmaceuticals and cosmetics. The oenological process used, the choice of the variety, the type of soil and the environmental factors allow a variability in wines composition, and with this, a great diversity of bioactive compounds present in their by-products and residues. Among the common residues obtained in wine production, grape pomace constitutes a valuable source of polyphenolic compounds (flavonoids, tannins and derivatives of benzoic acids), biomolecules with nutraceutical interest, once they act as antioxidants in biological matrices, through inhibition of hydrogen peroxide radicals and reactive oxygen species. This bibliographical review work intends not only to present the characterization of these compounds and their extraction techniques, but also to propose ways to increase the yield and sustainability of this entire process to reduce the environmental impact of this industry, particularly in grape varieties national research, whose research work is still scarce.
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Keywords
Indústria vitivinícola Castas nacionais Subprodutos Compostos bioativos Propriedades biológicas Sustentabilidade National varieties By-products Bioactive compounds Biological properties Sustainability