Vitis Products: Composition, Health Benefits and Economic Valorization

$230.00

Renato Vasconcelos Botelho (Editor) – Department of Agronomy, State Universtity of MidWestern, Guarapuava, Paraná, Brazil
António Manuel Jordão (Editor) – Department of Food Industries, Agrarian Higher School, Polytechnic Institute of Viseu, Viseu, Portugal; Chemistry Research Centre of Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, Vila Real, Portugal

Series: Plant Science Research and Practices

BISAC: NAT026000

Grapevines and their clusters are very rich in components with different and interesting healthy effects, which also extend to grape derivatives such as must, wines and all other products (extracts, flour, leaves, seeds, pomace, etc.). Bioactive constituents present in grapes and vines, mainly polyphenols, are attracting increasing interest from consumers demanding polyphenol-rich foods as a result of epidemiological evidence suggesting the protective potential of polyphenols against chronic diseases directly associated with oxidative damage, such as Alzheimer’s, cancers, diabetes, and hypertension, amongst others. In this regard, besides the traditional products from grapes, such as wine and juice, grape Vitis by-products are increasingly being re-utilized and transformed into high-value products for the food, cosmetics, and pharmaceutical industries. In this context, this book deeply discusses many aspects of the products derived from grapevines, including the diversity and potential of a wide range of economical possibilities, factors involved in their composition, varietal differences, and industrial process, showing a wide range of possibilities.

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Description

Preface

Chapter 1. Chemical And Technological Features of Native Grape Cultivars of Crimea
(Elena Ostroukhova, Svetlana Levchenko, Vladimir Volynkin, Irina Peskova, Vladimir Likhovskoy, Polina Probeygolova, Irina Vasylyk and Alla Polulyakh – Russian National Research Institute of Viticulture and Winemaking “Magarach,” Yalta, Crimea, Russian Federation)

Chapter 2. Quantification Of Phenolics and Usability as Authenticity Markers: The Case Study of Red Wines from the Canary Islands
(J. Heras-Roger, C. Díaz-Romero and J. Darias-Martín – Laboratorio Inslar de Tenerife, Cabildo de Tenerife, Tenerife, Spain 2Universidad de La Laguna, Departamento de Ingeniería Química y Tecnología Farmacéutica Química, Tenerife, Spain)

Chapter 3. Potential Health Benefits of Grape-Derived Products
(Pilar Muñiz, Mónica Cavia-Saiz, M. Dolores Rivero-Pérez and M. Luisa González-San José – Department of Biotechnology and Food Science, Universidad de Burgos. Burgos, Spain)

Chapter 4. Overview of the Recent Innovations in Vitis Products
(Teresa Pinto, Alice Vilela and Fernanda Cosme – University of Trás-os-Montes and Alto Douro, School of Life Science and Environment, Biology and Environmental Department, Chemistry Research Centre of Vila Real, Vila Real, Portugal, et al.)

Chapter 5. Valorization of Grape and Wine By-Products
(Isabel C.S. Haas, Nayla E. Ferreira-Lima, Vívian M. Burin, Maria M.C. Feltes and Renata D.M.C. Amboni – Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil)

Chapter 6. Production of Grape Juice – A Brief Review
(Alessandro Jefferson Sato, Lilian Yukari Yamamoto, Sergio Ruffo Roberto and Renato V. Botelho – Federal University of Paraná, Palotina, Paraná State, Brazil, et al.)

Chapter 7. Valorization of Vine Leaves for Infusions Production: Chemical Composition and Sensory Profile
(Ana C. Correia, Fernanda Cosme, María Esperanza Valdés and António M. Jordão – Department of Food Industries, Agrarian Higher School, Polytechnic Institute of Viseu, Viseu, Portugal, et al.)

Chapter 8. Fatty Acids, Vitamin E and Thermal Degradation of Grape Seed Oils from Different Cultivars
(Gabriela D. Bennemann, Bruno Onorevoli, Rosangela A. Jacques, Diego Henrique da Silva, Yohandra R. Torres and Renato V. Botelho – Department of Nutrition, State University of MidWestern, Paraná, Brazil, et al.)

Chapter 9. A Review of Polyphenols Extraction Technologies from Grapes and By-Products
(Youssef El Rayess, Nathalie Barakat and Samar Azzi-Achkouty – Department of Agriculture and Food Engineering, School of Engineering Holy-Spirit University of Kaslik, Lebanon, et al.)

Chapter 10. Economical Characterization of Small Wine Producers from Three Wine Regions from Chile: Challenges for the Future
(Ignacio Serra, Raúl Cerda, Susan Aguilera and Natalia Díaz – Departmento de Producción Vegetal, Universidad de Concepción, Chillán, Chile, et al.)

Chapter 11. Contemporary Wine Consumption: Role of Intrinsic and Extrinsic Attributes in Shaping Consumers’ Preferences and Behaviour
(Sonja P. Veljović, Marija P. Petrović and Jelena D. Krstić – Institute of General and Physical Chemistry, Belgrade, Serbia, et al.)

Index


Reviews

“The book, Vitis Products: Composition, Health Benefits and Economic Valorization, highlights the nutraceutical value of juice and wine and brings new perspectives to the sustainable use of the byproducts of grape processing. The raw materials generated from the grape processing, including seeds, skins, and leaves have, in addition to many nutrients, bioactive compounds that can be used in the food, cosmetics, and pharmaceutical industries – and thus provide important income sources as well as contribute to the reduction of processing wastes.” – Luís António Biasi, Full Professor, Federal University of Paraná, Curitiba, Brazil

“This important book presents an overview about the chemical and sensory composition, health beneficial aspects and economic implications of the several Vitis products throughout a considerable number of chapters. This book is focused on recent scientific and technical advances of a wide group of grape derived products and by-products, all of them performed by important international researchers. This book will be quite useful for academic staff, but also for different students, as well as for specialized professionals from the grape and wine sector.” – Jorge M. Ricardo-da-Silva, Full Professor, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal

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