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Review Article

Strategies for recycling and valorization of grape marc

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Pages 437-450 | Received 09 Mar 2018, Accepted 09 Nov 2018, Published online: 02 Apr 2019
 

Abstract

Grapes are one of the most cultivated fruit crops worldwide. Either for wine or juice production, grape processing generates a large amount of residues that must be treated, disposed of or reused properly to reduce their pollution load before being applied to the soil. In this review, a special focus is given to the treatment and valorization of the winemaking by-product like grape marc via anaerobic digestion, composting and vermicomposting at laboratory, pilot, and industrial scales. The impact of the final products (digestates, composts, and vermicomposts) on soil properties is briefly addressed. Moreover, the role of grape marc and seeds as a valuable source of natural phytochemicals that include polyphenols and other bioactive compounds of interest for pharmaceutical, cosmetic, and food industries is also discussed. This is of paramount importance given the fact that sustainability requires the use of management and valorization strategies that allow the recovery of valuable compounds (e.g. antioxidants) with minimum disposal of waste streams.

Acknowledgements

The authors thank Paul Fraiz for his valuable help in English editing.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This study was supported by grants from the Ministerio de Economía y Competitividad (CTM2013-42540-R and AGL2017-86813-R) and the Xunta de Galicia (ED431B 2016/043, ED431B 2017/04 and ED431F 2018/05). María Gómez-Brandón acknowledges support by the Programa Ramón y Cajal (RYC-2016-21231; Ministerio de Economía y Competitividad).

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