Events The 7th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session B. Nutritional & Functional Foods of the event The 7th International Electronic Conference on Foods

Published date

23 Oct, 2026

Academic Editor

Manuel Viuda-Martos

Citation

Katalin Szabo, Bernadette-Emőke Teleky, Matteo Marangon, Alberto De Iseppi, Rodica-Anita Varvara, Madalina Lorena Medeleanu, Silvia-Amalia Nemeş, Călina Ciont, Dimitris G. Mintis, Adrian G. Martau, Adrian M. Macri, Dan C. Vodnar, Drying Technology and Thermal Pre-Treatment Shape the Nutritional,Phytochemical, and Safety Profile of Wine Lees Powders from Different Grape Varieties, in Proceedings of The 7th International Electronic Conference on Foods, 28 October–30 October 2026, MDPI: Basel, Switzerland

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$Drying Technology and Thermal Pre-Treatment Shape the Nutritional, Phytochemical, and Safety Profile of Wine Lees Powders from Different Grape Varieties$

Katalin Szabo ¹

Bernadette-Emőke Teleky ¹

Matteo Marangon ^2,3

Alberto De Iseppi ^2,3

Rodica-Anita Varvara ¹

Madalina Lorena Medeleanu ¹

Silvia-Amalia Nemeş ¹

Călina Ciont ^1,4

Dimitris G. Mintis ^5,6

Adrian G. Martau ^1,4

Adrian M. Macri ⁷

Dan C. Vodnar ^1,4

1. Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania

2. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy

3. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy

4. Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania

5. NovaMechanics Ltd, Nicosia 1070, Cyprus

6. Entelos Institute, Nicosia 2102, Cyprus

7. Department of Animal Nutrition, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania

Abstract

Wine lees, the sediment remaining after fermentation, are the second most abundant winemaking by-product and a rich, underexploited source of proteins, phenolic compounds, B-group vitamins, and yeast-derived polysaccharides. Converting this residue into stable functional powders supports circular-economy goals in the wine sector, however the choice of dehydration technology and pre-treatment may strongly influence nutritional and bioactive quality. Methods Fresh lees from three white grape varieties (Muscat Ottonel, Roze cupaj, Sauvignon Blanc) were divided into autoclaved and untreated subsets, then dehydrated by freeze-, spray-, and oven- drying. Resulting powders were characterized for proximate composition, B vitamins, amino acids, phenolic compounds, and polysaccharide molecular-weight distribution (HPLC/HR- SEC), antioxidant capacity (DPPH, FRAP, CUPRAC, TPC), and mycotoxin safety, with two-way ANOVA used to assess processing and varietal effects. Drying method was the dominant factor governing antioxidant retention: oven-drying consistently depressed DPPH, FRAP, and CUPRAC values relative to freeze- and spray- drying, which performed comparably. Autoclaving raised FRAP and CUPRAC by mobilizing bound phenolics, while reducing thermolabile B vitamins (B1, B6, B9) and free lysine via Maillard reactivity. Protein and carbohydrate content were governed primarily by grape variety rather than processing, with Sauvignon Blanc lees richest in protein and phenolics. Mycotoxin screening confirmed safety for aflatoxin B1, though zearalenone levels warrant monitoring. Conclusions Spray-drying offers a scalable alternative to freeze-drying for preserving bioactive quality, while autoclaving trades vitamin and amino acid integrity for enhanced phenolic extractability. These findings support tailored processing strategies for valorizing wine lees as functional food ingredients.

Keywords

agro-industry

by-products

circular-economy

green-transition

waste-management

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