Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative - stato dell’arte.

Translated title of the contribution: [Autom. eng. transl.] Recovery of winemaking by-products for the development of innovative food applications - state of the art.

Giorgia Spigno, V Lavelli, L Torri, G Zeppa, L Fiori

Research output: Contribution to journalArticlepeer-review

Abstract

[Autom. eng. transl.] The vinification by-products are potential raw materials for a second-generation biorefinery, fed to produce products with high added value for the food sector. In fact these residues are excellent sources of oil, phenolic compounds and dietary fiber, thus possessing numerous benefits for human health and multifunctional properties, such as antioxidant and antimicrobial activity, coloring power and texturing effect. This state-of-the-art study presents different strategies for the conversion of wine-making by-products into new food ingredients and for their re-use in innovative foods, focusing on the type of ingredient recovered, the percentage of addition to the food formulation and the optimal transformation process , highlighting how it is possible to increase the biovalent of the wine production chain.
Translated title of the contribution[Autom. eng. transl.] Recovery of winemaking by-products for the development of innovative food applications - state of the art.
Original languageItalian
Pages (from-to)5-18
Number of pages14
JournalINDUSTRIE DELLE BEVANDE
Volume2018
Publication statusPublished - 2018

Keywords

  • sottoprodotti
  • vinificazione

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