Utilização dos resíduos da elaboração de suco de uva orgânico na produção de farinhas e cogumelos comestíveis

Abstract

Although part of the waste generated from the production of grape juice and wine is used for the preparation of liquor, as animal feed or as fertilizer, good portion of these is discarded in nature, and may cause environmental contamination. Some studies have already demonstrated the potential of using such waste for the food industry, in order to nutritionally enhance and improve conservation of a number of food products. Other studies also demonstrated the possibility of using grape pomace as a substrate for growing edible mushrooms, although the influence of this practice in the composition of cultivated fungi is little explored. Thus, this study aimed to compare the waste of varierdades Bordô and Isabel (Vitis labrusca L.), from different organic grape juice producer companies and prepare a flour from the organic grape juice waste sample with the highest antioxidant content. Next, we sought to characterize the flour obtained regarding its total phenolics content and antioxidant capacity, evaluate physicochemical and microbiological aspects of it and the stability of their phenolic compounds when subjected to different times and temperatures. Furthermore, waste (pomace and stems) were used for the production of edible mushroom Pleurotus albidus, in order to compare the cultivation efficiency and the content of phenolic compounds present in these mushrooms cultivated on the residues. The results showed that the waste samples of Bordô variety had higher content of phenolic compounds and better antioxidant capacity when compared to the variety Isabel. From waste of variety Bordô a flour was prepared consisting of 47.21% fiber and 133,05mg GAE/g of total phenolic compounds. This content analysis of phenolic compounds showed not significant losses when the flour was heated for 20 minutes at 150 ° C. The total phenolic compounds comparison among mushrooms grown in wastes and sawdust, showed that when cultivated in grape pomace and grape stalks, mushrooms presented phenolic compounds content until 2.2 times higher, and antioxidant capacity until 3.4 XIV times better than those cultivated on sawdust. It was observed higher values in all productivity parameters evaluated, thus demonstrating that this is a possible way to utilize these wastes. This work demonstrated that the production of flour and mushroom cultivation can be alternatives for organic grape juice production waste recovery. [resumo fornecido pelo autor]