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Abstract(s)
De acordo com a Organização Mundial do Vinho, a indústria vinícola desperdiça cerca de 25% da matéria orgânica, incluindo películas, caules e sementes. Em Portugal, produzem-se anualmente 945.000 toneladas de uvas, das quais apenas 80% são utilizadas para produção de vinho, gerando impactos ambientais e económicos significativos. O bagaço de uva restante é frequentemente destinado à produção de aguardente ou utilizado como corante alimentar, fertilizante ou em cosmética — soluções nem sempre viáveis para pequenos produtores devido a custos e burocracias.
Neste contexto, esta dissertação, associada ao projeto "D’Oiro em Pó", tem como objetivo transformar este subproduto num novo alimento: a Farinha de Bagaço de Uva. Este produto combina farinha de trigo T55 (94%), obtida junto de fornecedores, com farinha de bagaço de uva (6%), proveniente da indústria bagaceira, onde o bagaço já desidratado foi submetido apenas a moagem. Para assegurar a segurança alimentar, realizaram-se análises para deteção de pesticidas, sulfitos e atividade da água.
A Farinha de Bagaço de Uva destaca-se pelo seu elevado teor de fibra, antioxidantes e compostos anti-inflamatórios, proporcionando benefícios ao controlo glicémico, colesterol HDL, saciedade e prevenção de doenças cardiovasculares. A embalagem sustentável, feita de papel reciclado com janela de celofane biodegradável, sublinha o compromisso ambiental e o alinhamento com as tendências de alimentação saudável e responsável.
A dissertação aborda o desenvolvimento do produto, estratégias de mercado e impacto positivo na sustentabilidade, saúde e economia local. Conclui-se pela viabilidade do produto como alternativa nutritiva e sustentável. Além disso, valoriza a identidade cultural da Região Demarcada do Douro, promovendo vendas locais, parcerias turísticas, atração de visitantes, fixação de novos residentes e geração de emprego, reforçando a sustentabilidade económica e cultural da região.
According to the International Organization of Vine and Wine, the wine industry wastes approximately 25% of organic matter, including grape skins, stems, and seeds. In Portugal, 945,000 tons of grapes are produced annually, of which only 80% are used for wine production, generating significant environmental and economic impacts. The remaining grape pomace is often used to produce brandy or as food coloring, fertilizer, or i, in collaboration with the "D’Oiro em Pó" project, this dissertation in cosmetics—solutions that are not always feasible for small producers due to costs and bureaucracy. In this context, this dissertation, in collaboration with the "D’Oiro em Pó" project, aims to transform this byproduct into a novel food product: Grape Pomace Flour. This product combines T55 wheat flour (94%), sourced from suppliers, with grape pomace flour (6%) obtained from the pomace industry. The grape pomace, already dehydrated, underwent only a milling process. To ensure food safety, analyses were conducted to detect pesticides, sulfites, and water activity. Grape Pomace Flour stands out for its high fiber content, antioxidants, and anti-inflammatory compounds. It offers benefits for glycemic control, HDL cholesterol levels, satiety, and the prevention of cardiovascular diseases. Its sustainable packaging, made from recycled paper with a biodegradable cellophane window, emphasizes environmental commitment and aligns with trends in healthy and responsible eating. The dissertation addresses product development, market strategies, and its positive impact on sustainability, health, and the local economy. It concludes that the product is a viable, nutritious, and sustainable alternative. Furthermore, it highlights the cultural identity of the Douro Demarcated Region by promoting local sales, tourism partnerships, visitor attraction, resident retention, and job creation, thereby reinforcing the region's economic and cultural sustainability.
According to the International Organization of Vine and Wine, the wine industry wastes approximately 25% of organic matter, including grape skins, stems, and seeds. In Portugal, 945,000 tons of grapes are produced annually, of which only 80% are used for wine production, generating significant environmental and economic impacts. The remaining grape pomace is often used to produce brandy or as food coloring, fertilizer, or i, in collaboration with the "D’Oiro em Pó" project, this dissertation in cosmetics—solutions that are not always feasible for small producers due to costs and bureaucracy. In this context, this dissertation, in collaboration with the "D’Oiro em Pó" project, aims to transform this byproduct into a novel food product: Grape Pomace Flour. This product combines T55 wheat flour (94%), sourced from suppliers, with grape pomace flour (6%) obtained from the pomace industry. The grape pomace, already dehydrated, underwent only a milling process. To ensure food safety, analyses were conducted to detect pesticides, sulfites, and water activity. Grape Pomace Flour stands out for its high fiber content, antioxidants, and anti-inflammatory compounds. It offers benefits for glycemic control, HDL cholesterol levels, satiety, and the prevention of cardiovascular diseases. Its sustainable packaging, made from recycled paper with a biodegradable cellophane window, emphasizes environmental commitment and aligns with trends in healthy and responsible eating. The dissertation addresses product development, market strategies, and its positive impact on sustainability, health, and the local economy. It concludes that the product is a viable, nutritious, and sustainable alternative. Furthermore, it highlights the cultural identity of the Douro Demarcated Region by promoting local sales, tourism partnerships, visitor attraction, resident retention, and job creation, thereby reinforcing the region's economic and cultural sustainability.
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Keywords
Farinha de bagaço de uva Economia circular Sustentabilidade Produtos regionais inovadores