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Reuse and preservation of grape waste for food purposes

Grant number: 19/10721-3
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2019
Effective date (End): June 30, 2020
Field of knowledge:Interdisciplinary Subjects
Principal Investigator:Maíra Rodrigues Uliana
Grantee:Stephany Gonçalves Duarte
Host Institution: Faculdade de Artes, Ciências, Letras e Educação de Presidente Prudente (FACLEPP). Universidade do Oeste Paulista (UNOESTE). Campus de Presidente Prudente. Presidente Prudente , SP, Brazil


Brazil is one of the countries that most produces fruit residues from agroindustries, which increase organic waste production, resulting in serious problems for environment. In this context, studies have been conducted with the purpose of investigating the residue nutritional values, prizing them and suggesting new use alternatives. Among fruits, grapes are one of the major sources of phenolic compounds, and the grape-derived industry generates a large waste amount, which is often neglected. These residues concentrate significant amounts of bioactive compounds that arouse interest because of their antioxidant properties and their beneficial effects on human health. The present work aims to elaborate a flour using grape residue and to analyze its bioactive properties. Two techniques of drying the grape residue will be used to obtain flours (hot and freeze drying). Both in the residues and in the flours will be carried out physical (hygroscopicity, solubility and water and oil retention degree), chemical (pH, soluble solids, total acidity, reducing sugars and total sugars), nutritional (moisture, ash, lipids, proteins, carbohydrates, energy) and functional (vitamin C, pigments, total phenolic compounds, total flavonoids) analysis. The experimental design will be completely randomized in a 4 x 1 double factorial scheme (hot drying 45, 65, 85 and 105 ° C x cold drying - freeze drying), with 4 replicates. The results of all evaluations will be treated first through analysis of variance (ANOVA) and then (if data with normal distribution), the data will be evaluated from the comparison test of means.

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