Sustainable repurposing of grape marc: Potential for bio-based innovations

IF 7.1 2区环境科学与生态学 Q1 ENGINEERING, ENVIRONMENTAL

Waste management Pub Date : 2025-05-12 DOI:10.1016/j.wasman.2025.114871

Luziana Hoxha , Mohammad J. Taherzadeh , Matteo Marangon

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Abstract

There is increasing interest in repurposing by-products and residues from agricultural and agri-food industries, supporting environmental, social, and economic sustainability. Wineries and distilleries, an important segment of EU agriculture, generate substantial levels of waste annually with grape marc, a significant by-product of these industries, representing both an environmental challenge and an untapped resource. To achieve the sector’s 2050 zero-waste vision, innovative waste management strategies are crucial. This review aims to explore the potential of grape marc as a natural source of high-value compounds and its conversion into a portfolio of high-value added bio-based products. The review discusses grape marc generation and the associated waste management challenges within the wine and distillery industries. It highlights innovative biological, thermal, and chemical conversion strategies for turning grape marc into high-value products. Additionally, it provides an overview of the main components of grape marc and explores its wide range of alternative applications, with particular emphasis placed on nutraceuticals, functional food and feed, biofuels, biomaterials, and agricultural amendments. In addition, the study highlights the integration of grape marc into a fungal-based biorefinery system, as promising upcycling strategy to drive innovation in the development of bio-based products, enabling a transformative waste-to-resource pathway. The findings support the advancement of innovative and feasible valorization models, contributing to sustainable waste management practices within circular economy framework.

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葡萄马克的可持续再利用：生物基创新的潜力

人们对重新利用农业和农业食品工业的副产品和残留物越来越感兴趣，以支持环境、社会和经济的可持续性。酿酒厂和酿酒厂是欧盟农业的重要组成部分，每年产生大量的葡萄马克废物，这是这些行业的重要副产品，既代表了环境挑战，也代表了未开发的资源。为实现业界2050年零废物的愿景，创新的废物管理策略至关重要。本文旨在探讨葡萄marc作为高价值化合物的天然来源及其转化为高附加值生物基产品组合的潜力。该评论讨论了葡萄马克的产生和相关的废物管理挑战，在葡萄酒和酿酒业。它强调了创新的生物，热和化学转化策略，将葡萄马克转化为高价值的产品。此外，它还概述了葡萄马克的主要成分，并探讨了其广泛的替代应用，特别强调了营养保健品、功能性食品和饲料、生物燃料、生物材料和农业修正案。此外，该研究还强调了将葡萄马克整合到基于真菌的生物精炼系统中，作为一种有希望的升级回收战略，以推动生物基产品开发的创新，实现废物转化为资源的途径。研究结果支持创新和可行的增值模式的发展，有助于在循环经济框架内实现可持续的废物管理实践。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Waste management 环境科学-工程：环境

CiteScore

15.60

自引率

6.20%

发文量

492

审稿时长

39 days

期刊介绍： Waste Management is devoted to the presentation and discussion of information on solid wastes,it covers the entire lifecycle of solid. wastes. Scope: Addresses solid wastes in both industrialized and economically developing countries Covers various types of solid wastes, including: Municipal (e.g., residential, institutional, commercial, light industrial) Agricultural Special (e.g., C and D, healthcare, household hazardous wastes, sewage sludge)