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Valorization of wine wastes for added-value and/or biological products

机译：用于添加价值和/或生物产品的葡萄酒废物的储存

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Evaluation of wine wastes for isolation of added value products with applications in food and pharmaceutical industries, cosmetology etc was carried out. Samples of different wine wastes from red and white vinification were examined for their content in tartaric acid as well as in total phenolics and sugars. Based on chemical precipitation and separation processes, tartaric acid crystals were recovered at 4.48 and 3.57 g-TA/100g-dry mass of red and white tartar wastes respectively, whereas phenolic compounds extracted from red marc were the highest (25 mg/g) compared to other wine wastes with values of 17 mg/g for white marc, 13 mg/g for white lees, 3 mg/g for white tartar wastes and 15.5 mg/g for red tartar wastes. Red marc sample exhibited the highest (94%) radical scavenging activity as well as significant inhibition of platelet aggregation induced by collagen in vitro experiments. In an attempt to isolate phenolics with high antioxidant activity, we had previous reported on selective adsorption using various sorbents such as aluminum oxide and zeolite. Here, encapsulation with sodium alginate and sodium alginate-PEG mixtures was investigated. It was found that ～89% of the initial phenolics can be entrapped. Release experiments though, extracted ～67% of the initial phenolic compounds possessing the ～56% of the initial radical scavenging activity, supporting the need for continuation of optimization of release studies.
机译：进行了葡萄酒废物的评价，用于将附加价值产品分离在食品和制药行业中的应用，美容等。在酒石酸的含量以及总酚类和糖中检查了从红色和白色葡糖化的不同葡萄酒废物的样品。基于化学沉淀和分离过程，在4.48和3.57g-Ta / 100g - 干燥的红色和白色牙垢废物中回收酒石酸晶体，而从红色Marc提取的酚类化合物比较最高（25 mg / g）对于白色MARC的值为17 mg / g的其他葡萄酒废物，适用于白色李肯的13毫克/克，适用于白色鞑靼废物3毫克/克，为红色鞑靼人的废物15.5毫克/克。 Red Marc样品显示出最高（94％）的激进清除活性，以及​​体外实验中胶原蛋白诱导的血小板聚集的显着抑制。试图将酚类含有高抗氧化活性的试图，我们先前据报道使用各种吸附剂如氧化铝和沸石的选择性吸附。这里，研究了藻酸钠和藻酸钠-PEG混合物的包封。发现〜89％的初始酚类可以捕获。释放实验虽然，提取〜67％的初始酚类化合物的初始酚类化合物，其具有初始自由基清除活性的〜56％，支持继续持续释放研究的优化。

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