Recent Patents on Engineering

Jianjun Yu  
The School of Information Science and Engineering Fudan University
220 Hantan Rd
Shanghai, 200433


Pisco Bagasse as a Potential Source of Bioactive Compounds – A Review

Author(s): Angela M. Farias-Campomanes and M. Angela A. Meireles

Affiliation: LASEFI/DEA/FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80; 13083-862 Campinas, Sao Paulo, Brazil.


Pisco is a traditional beverage from Peru (South America) produced by the fermentation of pisco grapes. This article discusses the by-products of pisco production as a potential source of bioactive compounds; until now, pisco bagasse has had no industrial application. There is a knowledge gap that is the result of the lack of qualitative and quantitative information in the literature about the by-product of pisco production. Thus, we focus on the benefits that may be obtained with pisco by-product recovery, utilizing a literature review – including articles and patents – of the by-product generated in the production of wine and of the differences between the pisco and wine processes. This article analyzes the chemical composition, the biological activity and the major uses of pisco by-product, in addition to the applications for and biological activity of the extracts obtained through different extraction methods.

Keywords: Anthocyanins, grape bagasse, phenolic compounds, pisco-grape, supercritical fluid extraction.

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Article Details

Page: [41 - 50]
Pages: 10
DOI: 10.2174/1872212111307010004