Estrategias para el aprovechamiento de residuos en la industria vitivinícola.

Tesis Materias > Ingeniería
Materias > Alimentación
Universidad Europea del Atlántico > Docencia > Trabajos finales de Grado Cerrado Español Introducción: Se estima que actualmente la industria vitivinícola produce 1.5 toneladas de residuos por hectáreas al año, para 2021 la superficie total de viñedo a nivel mundial es de aproximadamente 7.3 millones de hectáreas. La cantidad de residuos generados por esta industria, supone un problema social, por lo que se debe encontrar la manera adecuada de gestionarlos. Siendo la valorización de residuos una solución óptima, ya que a su vez contribuirá a una economía circular. Los principales residuos generados son las lías y el orujo, que son de sumo provecho debido a las altas concentraciones de compuesto bioactivos que pueden ser extraídos para su reincorporación al sector industrial.Objetivos: Describir que métodos pueden emplearse para la extracción de compuestos bioactivos de los residuos de la industria vitivinícola. Material y métodos: Revisión bibliográfica, en la cual los documentos e información fue obtenida a partir de distintas bases de datos, como ScienceDirect, Google Academic, Research Gate, PubMed y Scientific Research. Se emplearon criterios de inclusión para seleccionar artículos cuyas fechas de publicación fueran desde 2015 hasta 2020.Resultados y discusión: Se contrastaron distintos datos sobre los métodos que presentaban un mayor rendimiento en la extracción de fenoles, polifenoles y antocianinas de orujo de uva y lías de vino. Se logró comprobar que aunque la extracción sólido-líquido es la más empleada se pueden mejorar los rendimientos de extracción al complementarlo con otros métodos como pueden ser las microondas, el ultrasonido o el uso de líquidos iónicos. Conclusiones: Existen variedad de métodos para la extracción los fenoles y las antocianinas presentes en los residuos de la industria vitivinícola. Aunque hay métodos que funcionan adecuadamente como la extracción a través de solventes, también hay métodos emergentes sobre los cuales hacen falta más estudios para asegurar su fiabilidad, como la extracción por ultrasonido y líquido iónico. La disolución etanol: agua probó ser un el solvente que permite un mayor rendimiento de extracción. metadata Aglietti Arcia, Alissa mail alissa.aglietti@alumnos.uneatlantico.es (2021) Estrategias para el aprovechamiento de residuos en la industria vitivinícola. Diploma thesis, Universidad Europea del Atlántico.

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Resumen

Introducción: Se estima que actualmente la industria vitivinícola produce 1.5 toneladas de residuos por hectáreas al año, para 2021 la superficie total de viñedo a nivel mundial es de aproximadamente 7.3 millones de hectáreas. La cantidad de residuos generados por esta industria, supone un problema social, por lo que se debe encontrar la manera adecuada de gestionarlos. Siendo la valorización de residuos una solución óptima, ya que a su vez contribuirá a una economía circular. Los principales residuos generados son las lías y el orujo, que son de sumo provecho debido a las altas concentraciones de compuesto bioactivos que pueden ser extraídos para su reincorporación al sector industrial.Objetivos: Describir que métodos pueden emplearse para la extracción de compuestos bioactivos de los residuos de la industria vitivinícola. Material y métodos: Revisión bibliográfica, en la cual los documentos e información fue obtenida a partir de distintas bases de datos, como ScienceDirect, Google Academic, Research Gate, PubMed y Scientific Research. Se emplearon criterios de inclusión para seleccionar artículos cuyas fechas de publicación fueran desde 2015 hasta 2020.Resultados y discusión: Se contrastaron distintos datos sobre los métodos que presentaban un mayor rendimiento en la extracción de fenoles, polifenoles y antocianinas de orujo de uva y lías de vino. Se logró comprobar que aunque la extracción sólido-líquido es la más empleada se pueden mejorar los rendimientos de extracción al complementarlo con otros métodos como pueden ser las microondas, el ultrasonido o el uso de líquidos iónicos. Conclusiones: Existen variedad de métodos para la extracción los fenoles y las antocianinas presentes en los residuos de la industria vitivinícola. Aunque hay métodos que funcionan adecuadamente como la extracción a través de solventes, también hay métodos emergentes sobre los cuales hacen falta más estudios para asegurar su fiabilidad, como la extracción por ultrasonido y líquido iónico. La disolución etanol: agua probó ser un el solvente que permite un mayor rendimiento de extracción.

Tipo de Documento: Tesis (Diploma)
Palabras Clave: Gestión de residuos, Orujo de vino, Lías, Compuestos fenólicos, Extracción de compuestos bioactivos, Sostenibilidad
Clasificación temática: Materias > Ingeniería
Materias > Alimentación
Divisiones: Universidad Europea del Atlántico > Docencia > Trabajos finales de Grado
Depositado: 07 Oct 2021 23:55
Ultima Modificación: 07 Oct 2021 23:55
URI: https://repositorio.uneatlantico.es/id/eprint/328

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