CIMO - Resumos Indexados à WoS/Scopus
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Browsing CIMO - Resumos Indexados à WoS/Scopus by Sustainable Development Goals (SDG) "04:Educação de Qualidade"
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- Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and FeedPublication . Echave, Javier; González Pereira, Antía; Jorge, Ana O. S.; Barciela, Paula; Nogueira-Marques, Rafael; Yuksek, Ezgi N.; Oliveira, María B. P. P.; Barros, Lillian; Prieto, M. A.Grape (Vitis vinifera L.) is one of the most extensively cultivated crops in temperate climates, with its primary fate being wine production, which is paired with a great generation of grape pomace (GP). GP contains a plethora of antioxidant phenolic compounds, being well-known for its high content of various tannins, liable for the astringency of this fruit. Winemaking produces a great mass of by-products that are rich in tannins. Grape seed (GSd) and pulp waste, as well as leaves and stems (GSt), are rich in condensed tannins (CTs), while its skin (GSk) contains more flavonols and phenolic acids. CTs are polymers of flavan-3-ols, and their antioxidant and anti-inflammatory properties are well-accounted for, being the subject of extensive research for various applications. CTs from the diverse fractions of grapefruit and grapevine share similar structures given their composition but diverge in their degree of polymerization, which can modulate their chemical interactions and may be present at around 30 to 80 mg/g, depending on the grape fraction. Thus, this prominent agroindustrial by-product, which is usually managed as raw animal feed or further fermented for liquor production, can be valorized as a source of tannins with high added value. The present review addresses current knowledge on tannin diversity in grapefruit and grapevine by-products, assessing the differences in composition, quantity, and degree of polymerization. Current knowledge of their reported bioactivities will be discussed, linking them to their current and potential applications in food and feed.
- Progress in Nanofluid Technology: From Conventional to Green Nanofluids for Biomedical, Heat Transfer, and Machining ApplicationsPublication . Cardoso, Beatriz D.; Souza, Andrews; Nobrega, Glauco; Afonso, Inês Santos ; Neves, Lucas Boniatti; Faria, Carlos; Ribeiro, J.E.; Lima, Rui A.Nanofluids (NFs), consisting of nanoparticles (NPs) suspended in base fluids, have attracted growing interest due to their superior physicochemical properties and multifunctional potential. In this review, conventional and green NF technology aspects, including synthesis routes, formulation, and applications, are discussed. Conventional NFs, involving NPs synthesized using physical and chemical approaches, have improved NP morphology control but are likely to cause environmental and safety concerns. In contrast, green NFs that are plant extract, microorganism, and biogenic waste-based represent a sustainable and biocompatible alternative. The effect of key parameters (e.g., NP size, shape, concentration, dispersion stability, and base fluid properties) on the performance of NFs is critically examined. The review also covers potential applications: in biomedical engineering (e.g., drug delivery, imaging, theranostics, and antimicrobial therapies), in heat transfer (e.g., solar collectors, cooling electronics, nuclear reactors), and precision machining (e.g., lubricants and coolants). Comparative insights regarding green versus conventionally prepared NFs are provided concerning their toxicity, environmental impact, scalability, and functional performance across various applications. Overall, this review highlights the new promise of both green and conventional NFs and provides key opportunities and challenges to guide future developments in this field.