Sustainable food production is one of the main goals of the modern world. Nowadays, there is a growing interest in the exploitation of the by-products generated from agriculture and food production as raw materials for obtaining high-value products, which can be used for various purposes in the pharmaceutical, cosmetics and food industries. During the winemaking process, about 20 % of the grape...

Cabernet Sauvignon grape pomace contains carbohydrates and various amino acids that could be used as substrates for lactic acid (LA) production. In this study, a mutant strain of L. plantarum with deletion the D-lactate synthesis gene was developed to produce optical pure L-LA from pomace. The highest purity produced by 99.61%. direct bioconversion raw substrate showed low LA yield. Several pre...

Abstract Olive pomace (OP) and olive oil (OPO) are low-cost, non-edible, by-products of processing. Converting OPO into biodiesel by (trans-)esterification a heterogeneous acid catalyst sulfonation with sulfuric could promote waste-to-energy actions. has high fatty content 126.39 mgKOH/goil, which does not allow the use base for production. Homogeneous such as be used, however wastewater should...

Lemon is one among the fruits of a highly respectable class known as citrus, well for its nutritious juice and beverage products, rich with range micro macro elements, functional bioactives. After extraction juice, pomace left has great potential sustainable agricultural processing by-product, due to vast application in food, feed pharma industries. powder was prepared from by-product obtained ...

• A detailed description of ash-limestone interactions involving ash from biomass coal. mechanistic infiltration is provided. Comparative quicklime microstructure electrically heated calcination. Quicklime coarsening and reduced Ca-levels for both tested ashes. salt melt was suggested to cause the with olive pomace ash. Net CO 2 emissions production can be by introducing renewable solid fuels o...

As the major byproduct of winemaking industry, grape pomace remains an untapped source valuable bioactive phenolic compounds. This study elucidated optimal aqueous extraction parameters for maximizing extractability, while avoiding use harsh conventional solvents and limiting water usage, from Cabernet Sauvignon in which red was processed white wine. In single-stage process (AEP), concurrent im...