Sustainable valorization of grape pomace (Vitis vinifera L.): Ionic liquids-assisted recovery and purification of biocompounds through subcritical water processing

• Grant number: 24/04678-6
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Effective date (Start): October 06, 2024
• Effective date (End): September 03, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Tânia Forster Carneiro
• Grantee: Luiz Eduardo Nochi de Castro
• Supervisor: Jose Manuel da Silva Simoes Esperanca
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Research place: Universidade Nova de Lisboa, Portugal
• Associated to the scholarship: 21/04096-9 - Integration of the extraction/hydrolysis processes in subcritical water and purification for the valuation of grape bagasse in a biorrefinery concept, BP.DR

Abstract

This project endeavors to achieve the sustainable valorization of grape pomace (Vitis vinifera L.), a byproduct generated during winemaking, employing an innovative methodology that incorporates ionic liquids to assist in the recovery and purification of biocompounds through subcritical water processing. Grape pomace, traditionally considered waste, contains a wealth of bioactive compounds with potential applications in various industries. The inclusion of ionic liquids in the extraction process and the utilization of subcritical water conditions synergistically enhance the efficiency of recovering valuable biocompounds from grape pomace in an environmentally conscious manner. The project's primary objectives include investigating the physicochemical properties of the extracted biocompounds, assessing the efficacy of the recovery process, and exploring potential applications of the resulting purified compounds. By embracing a sustainable approach to valorize grape pomace, this research not only contributes to reducing winemaking waste but also harnesses the latent value of grape pomace as a source of bioactive compounds for applications in food, pharmaceuticals, and other industrial sectors. Through this innovative strategy, the project aligns with the broader goal of promoting eco-friendly practices and sustainable resource utilization within the winemaking industry.