Application of Grape Pomace as a Natural Food Preservative and Source of Biofuel

Inhaltsverzeichnis (Table of Contents)

• INTRODUCTION
• 1.1 Grape pomace
• 1.2 Polyphenols
• 1.3 Yoghurt
• 1.4 Biofuel
• EXPERIMENTAL (PART I)
• 2.1 Samples
• 2.2 Extraction of phenolic compounds from samples
• 2.3 Determination of total polyphenols
• 2.4 Determination of total anthocyanins
• 2.5 Concentration of extracts with rotoevaporation
• 2.6 Application of phenolic dry extracts in milk during fermentation
• 2.7 Application of phenolic dry extracts after fermentation i.e. in yoghurt
• 2.8 pH Measurement of the new yoghurt
• RESULTS (PART I)
• 3.1 Spectrophotometric analysis
• 3.2 pH variation of the obtained yoghurt
• 3.3 Sensory analysis of the new product
• 3.4 Microbiological analysis of the new yoghurt products
• EXPERIMENTAL (PART II)
• 4.1. Production of biodiesel from grape winery waste and fruit peels
• RESULTS (PART II)
• DISCUSSION

Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

This study aims to explore the potential of grape pomace, a byproduct of winemaking, as a source of both natural food preservatives and biofuel. The research focuses on the extraction of polyphenolics from grape pomace and their application in developing a novel, antioxidant-enriched yoghurt product. Additionally, the study investigates the production of biodiesel from grape pomace seeds and fruit peels.

• Utilization of grape pomace as a sustainable resource
• Extraction and application of polyphenols for food preservation and enhancement
• Development of an antioxidant-rich yoghurt product with improved nutritional value
• Production of biodiesel from grape pomace seeds and fruit peels
• Exploration of alternative energy sources and environmental sustainability

Zusammenfassung der Kapitel (Chapter Summaries)

The introduction provides a comprehensive background on grape pomace, polyphenols, yoghurt, and biofuel, outlining their relevance to the study.

The first part of the experimental section delves into the detailed procedures for collecting and preparing samples, extracting polyphenolics, and determining their content. It also describes the methods used for concentrating the extracts and applying them to milk during fermentation. The final section of this part outlines the procedure for applying the extracts after fermentation, as well as the methods for measuring the pH of the newly produced yoghurt.

The first part of the results section presents the spectrophotometric analysis findings, focusing on the polyphenol content of various grape pomace samples. It also highlights the impact of polyphenolics on the pH variation of the new yoghurt product. The sensory and microbiological analysis of the yoghurt is presented as well.

The second part of the experimental section describes the process of producing biodiesel from grape winery waste and fruit peels. The results of the biodiesel production, including the extraction yield and characteristics, are presented in the subsequent chapter.

Schlüsselwörter (Keywords)

Grape pomace, polyphenols, antioxidants, yoghurt, biodiesel, food preservation, nutritional value, sustainable resource, energy crisis, environmental sustainability.