Sustainable repurposing of grape marc: Potential for bio-based innovations.

There is increasing interest in repurposing by-products and residues from agricultural and agri-food industries, supporting environmental, social, and economic sustainability. Wineries and distilleries, an important segment of EU agriculture, generate substantial levels of waste annually with grape marc, a significant by-product of these industries, representing both an environmental challenge and an untapped resource. To achieve the sector's 2050 zero-waste vision, innovative waste management strategies are crucial.

UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity.

Background: The unintended co-extraction of chlorophylls during the recovery of polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing the ethanolic extracts of sugar beet leaves using a UV-A treatment (390 nm).

Results: Exposure of the phenolic extracts to 30 UV-A LEDs at 8.