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This article explores the use of olive pit powder (OPP) as a promising resource for enhancing the thermal insulation properties of epoxy mortars. A comprehensive analysis of the chemical and physical characteristics of OPP was conducted, employing analytical techniques including scanning electron microscopy (SEM), thermogravimetric analysis and emitted gas analysis (TG-MS-EGA), and proximal analysis. Experimental samples of epoxy grout were prepared by using different proportions of a conventional inorganic filler, quartz powder, and OPP within an epoxy mortar matrix. As the percentage of OPP in the formulation increased, the microstructure of the samples gradually became more porous and less compact. Consequently, there was a decrease in density with the increase in OPP content. The 28-day compressive strength decreased from 46 MPa to 12.8 MPa, respectively, in the samples containing only quartz (Sample E) and only OPP (Sample A) as a filler. Similarly, flexural strength decreased from 35.2 to 5.3 MPa. The thermal conductivity decreased from 0.3 W/mK in Sample E to 0.11 in Sample A. Therefore, increasing the %wt of OPP improved insulating properties while reducing the mechanical resistance values. This study highlights the potential of OPP as an environmentally friendly and thermally efficient filler for epoxy mortars, thereby promoting sustainable construction practices. [ABSTRACT FROM AUTHOR]

In this study, we compared the polyphenolic composition of the roasted grapevine wood chips of four Vitis vinifera cultivars—namely, Sorbara, Grasparossa, Malbo Gentile, and Spergola. These waste byproducts have the potential as infusion chips for the aging of alcoholic beverages and vinegars, contributing to an enriched sensory profile. Roasting amplifies aromatic nuances and triggers the depletion of crucial bioactive compounds, including polyphenols. We investigated the extent of polyphenolic loss in the ethanolic extract of roasted grapevine chips to repurpose this waste byproduct and assess its potential. We assessed the levels of trans-resveratrol, trans-ε-viniferin, trans-piceatannol, and the main resveratrol trimer. Our findings indicated a significant decrease in polyphenol content as the roasting temperature increased, from 16.85–21.12 mg GAE/g for grapevine chips roasted at 120 °C to 3.10–7.77 mg GAE/g for those roasted at 240 °C. This study also highlights notable genotypic differences in polyphenolic content. Among the red grape cultivars analyzed, Sorbara exhibited the highest levels (7.77–21.12 mg/GAEg), whereas the white grape cultivar Spergola showed the lowest polyphenolic content (3.10–16.85 mg/GAEg). These findings not only contribute to the scientific understanding of polyphenol stability but also hold practical implications for the enhancement of aged beverages, as well as advancing sustainable practices in the viticulture industries. [ABSTRACT FROM AUTHOR]

This study aimed to compare the aroma profiles of Sorbara and Spergola grapevine prunings roasted at different temperatures (120, 140, 160, 180, 200, and 240 °C). One potential application of grapevine prunings is their use as infusion chips to enhance and improve the aging processes of alcoholic beverages and vinegars. Aromatic compounds impart unique flavors and contribute to the complexity of the final products. Thermogravimetry–mass spectrometry coupled with evolved gas analysis (TGA-MS-EGA) was conducted to identify the thermal steps at which substantial changes occurred in the wood matrix. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) was used for the analysis of volatile compounds. Several key volatile compounds were identified, showing variations in their concentrations as a function of cultivar and roasting temperature. Furan derivatives, such as furfural, and phenolic compounds, such as guaiacol and vanillin, were the two main chemical classes of volatile compounds that predominantly defined the aroma of grapevine chips roasted above 180 °C. At lower roasting temperatures, some aldehydes, such as hexanal and terpenes, defined the aroma profiles of the samples. By repurposing waste materials, this application offers a pathway for environmentally conscious viticulture and sustainable practices within the food industry. [ABSTRACT FROM AUTHOR]

This study aimed to assess the metal content of tannic extracts obtained from grapevine canes, to evaluate their suitability as wood shavings for direct infusion during the aging process of alcoholic beverages or vinegars. Traditional barrel aging is a slow and costly process that can be enhanced through direct infusion of wood chips. Our investigation focused on the pruning materials of two widely cultivated Lambrusco cultivars in the Modena (Italy) area, Ancellotta and Salamino. The grapevine chips underwent preliminary heat treatments at temperatures ranging from 120 °C to 260 °C. Tannic extracts were obtained by ethanol maceration at 80 °C for 2 h. The metal composition was determined using inductively coupled plasma optical emission spectroscopy. Generally, the metal content increased with the roasting temperature of the chips. Two exceptions were noted in the Salamino extracts, where the concentrations of Bi and Ni decreased as the roasting temperature increased. The levels of heavy metal, such as Pb and Cd, were low, posing no toxicity concerns for using infused grapevine chips during the beverage aging process. The Ni concentration slightly exceeded the limits imposed by certain regulations. Its content is likely derived from the type of soil in which the plant has grown. [ABSTRACT FROM AUTHOR]

Apricot (AS), peach (PS), and plum shells (PlS) were examined as sustainable aggregates for non-structural lightweight concrete. The extraction of natural resources has a significant environmental impact and is not in line with the Sustainable Development Goals (SDGs) of Agenda 2030. Recycling agri-food waste, such as fruit shells, fully respects circular economy principles and SDGs. The chemical and physical properties of the shells were investigated using scanning electron microscopy (SEM) for microstructure analysis and TG-MS-EGA for thermal stress behavior. Two binding mixtures were used to prepare the concrete samples, one containing lime only (mixture "a") and one containing both lime and cement (mixture "b"). Lime is a more sustainable building material but it compromises mechanical strength and durability. The performance of lightweight concrete was determined based on the type of aggregate used. PS had a high-water absorption capacity due to numerous micropores, resulting in lower density (1000–1200 kg/m3), compressive strength (1–4 MPa), and thermal conductivity (0.15–0.20 W/mK) of PS concrete. AS concrete showed the opposite trend (1120–1260 kg/m3; 2.8–7.0 MPa; 0.2–0.4 W/mK) due to AS microporosity-free and denser structure. PlS has intermediate characteristics in terms of porosity, density, and water absorption, resulting in concrete with intermediate characteristics (1050–1240 kg/m3; 1.9–5.2 MPa; 0.15–0.3 W/mK). [ABSTRACT FROM AUTHOR]

Pruning canes from grape vines are valuable byproducts that contain resveratrol and other health-boosting stilbenoids. This study aimed to assess the effect of roasting temperature on the stilbenoid content of vine canes by comparing two Vitis vinifera cultivars, Lambrusco Ancellotta and Salamino. Samples were collected during different phases of the vine plant cycle. One set was collected in September after the grape harvest and was air-dried and analyzed. A second set was obtained during vine pruning in February and evaluated immediately after collection. The main stilbenoid identified in each sample was resveratrol (~100–2500 mg/kg), with significant levels of viniferin (~100–600 mg/kg) and piceatannol (~0–400 mg/kg). Their contents decreased with increasing roasting temperature and residence time on the plant. This study provides valuable insights into the use of vine canes in a novel and efficient manner, which could potentially benefit different industries. One potential use involves the roasted cane chips to accelerate the aging of vinegars and alcoholic beverages. This method is more efficient and cost-effective than traditional aging, which is slow and unfavorable from an industrial perspective. Furthermore, incorporating vine canes into maturation processes reduces viticulture waste and enhances the final products with health-promoting molecules, such as resveratrol. [ABSTRACT FROM AUTHOR]

To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative and valuable foodstuffs. In this study, we examined the lycopene-rich whole dietary fiber (WDF) obtained from the watermelon pomace of a peculiar cultivar, Gavina® (Oristano, Italy) a seedless fruit from Sardinia (Italy). The volatile chemical composition of the WDF was investigated using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The aim was to follow the evolution of the Volatile Organic Compounds (VOCs) fraction during storage and verify its stability over time. Since watermelon is an excellent source of carotenoids, their byproducts were the most abundant VOCs of the freshly prepared samples, but their overall abundance decreased significantly during storage. The opposite trend was observed for acids and aldehydes, whose increase over time is related to amino acid degradation. Freshly prepared WDF can be used in the food industry as an antioxidant-rich dietary fiber that imparts a characteristic and pleasant aroma. Over time, its aroma profile and carotenoid content change considerably, reducing its health properties and limiting its potential application as a natural flavor. [ABSTRACT FROM AUTHOR]

Among the waste materials of wine production, grape seeds constitute an important fraction of the pomace, from which the precious edible oil is extracted. The residual mass from oil extraction, the defatted grape seeds (DGS), can be destined for composting or valorized according to the circular economy rules to produce pyrolytic biochar by gasification or pellets for integral energy recovery. Only a small quantity is used for subsequent extraction of polyphenols and tannins. In this study, we performed a chemical characterization of the DGS, by applying spectroscopic techniques (ICP-OES) to determine the metal content, separation techniques (HS-SPME-GC-MS) to evaluate the volatile fraction, and thermal methods of analysis (TGA-MS-EGA) to identify different matrix constituents. Our main goal is to obtain information about the composition of DGS and identify some bioactive compounds constituting the matrix in view of possible future applications. The results suggest that DGS can be further exploited as a dietary supplement, or as an enriching ingredient in foods, for example, in baked goods. Defatted grape seed flour can be used for both human and animal consumption, as it is a source of functional macro- and micronutrients that help in maintaining optimal health and well-being conditions. [ABSTRACT FROM AUTHOR]