Aproveitamento de subproduto do processamento de uva

Abstract

The growing demand for functional foods and the increased wine consumption in recent years, especially during the COVID-19 pandemic, have boosted the viticulture sector in Brazil. As a result, the generation of residues from grape processing has intensified, highlighting the need for sustainable alternatives to reuse these by-products. Among the generated residues, grape pomace is the main solid fraction, composed of skins, seeds, and residual pulp, and is a rich source of bioactive compounds such as anthocyanins. This study aimed to evaluate the reuse of a by-product from grape processing for the production of a powder with antioxidant properties and its potential applications in industry, through ultrasound-assisted extraction and quantification by the pH differential method. In addition, the effect of convective foam mat drying was investigated, using Emustab [trade mark] as a foaming agent, along with the influence of drying parameters on powder formation. Extracts obtained with 30% ethanol showed greater efficiency in forming stable foams but lower anthocyanin extraction, whereas those extracted with 50% ethanol resulted in higher anthocyanin concentrations but collapsed structures after drying. It was also observed that moderate concentrations of citric acid favored both the extraction and stability of anthocyanins. Based on the results, a feasible alternative route for grape pomace reuse was identified, promoting the valorization of agroindustrial by products.