BIOCOMPOSITES FROM RED GRAPE BY-PRODUCTS: A SOIL FERTILIZATION APPROACH

Authors

  • Mihaela Cotârleț „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Georgiana Gisman „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Oana-Emilia Constantin „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Aida-Mihaela Vasile „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Viorica Gisman „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Nicoleta Stănciuc „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Gabriela Râpeanu „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Laura-Daniela Buruiană „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author
  • Gabriela-Elena Bahrim „Dunărea de Jos” University of Galați, Faculty of Food Science and Engineering, 111 Domnească, Street, 800201 Galați „Dunărea de Jos” University of Galați, Faculty of Engineering, 111 Domnească, Street, 800201 Galați The Academy of Agricultural and Forestry Sciences, Section of Food Industry, 61 Mărăști Boulevard, 011464 București Author

DOI:

https://doi.org/10.1199/h0h4xy21

Keywords:

Băbească neagră, red grapes, pomace, wine lees, postbiotics, parabiotics, biotication, biocomposites, new

Abstract

The study aims to valorize the nutritive and bioactive compounds found in by-products resulting from red winemaking (pomace and wine lees from the Băbească neagră grape variety) for the formulation of a new biofertilizer with enhanced nutritional and functional properties. Red grape pomace is rich in organic and mineral compounds that serve as nutrients and bioactive compounds, positively influencing plants and soil microorganisms. To increase biotic potential, the wine lees biomass was processed through different treatments (ultrasound and thermal treatments), resulting in the release of bioactive compounds (proteins, polyphenols, named postbiotics) and parabiotics (dead cells), positively impacting the soil's microbiome. The results confirm that pomace and the treated wine lees biomass are valuable natural ingredients for formulating a new composite biofertilizer by combining them with slag, dolomite, and cement kiln dust (CKD), in proportions that provide standardized final product characteristics. Rezumat Studiul vizează valorificarea compușilor bioactivi din suprodusele (tescovină și drojdie reziduală), rezultate la vinificarea strugurilor roșii (soiul Băbească neagră) pentru formularea unui nou biofertilizator cu proprietăți nutritive și funcționale îmbunătățite. Tescovina din struguri roșii este bogată în compuși organici și minerali, cu rol de nutrienți și compuși bioactivi, cu influență benefică asupra microorganismelor din sol. În vederea creșterii potențialului biotic, biomasa de drojdie a fost procesată prin diferite tratamente (ultrasunete, tratament termic), obținându-se eliberarea compușilor bioactivi (proteine, polifenoli, denumiți și postbiotice) și paraprobiotice (celule moarte) cu impact pozitiv asupra microbiomului din sol. Aceste rezultate confirmă că tescovina și drojdia reziduală tratată sunt ingrediente naturale valoroase pentru formularea unui nou biofertilizator compozit prin combinarea acestora cu zgură, dolomit și praf de electrofiltru (CKD), în proporții care conferă caracteristici standardizate produsului final.

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Published

2025-08-01

Issue

Vol. 7 No. 2 (2025): Horticulture

Section

Articles