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The berry pomace could be a potential source for food applications due to its high content of polyphenols, but also dietary fiber, PUFAs and pectin. This is the first study that aims to compare the total dietary fiber (TDF), protein, fat, mineral, pectin and fatty acid content of the following 16 different pomace samples of Sorbus aucuparia L. cultivars (cvs): ‘Likernaja’, ‘Burka’, ‘Alaja Krupnaja’, ‘Granatnaja’, ‘Rubinovaja’, ‘Bussinka’, ‘Vefed’, ‘Angri’, ‘Krasnaja’, ‘Solnechnaja’, ‘Sahharnaja’, ‘Oranzevaja’, ‘Kubovaja’, ‘Moravica’, ‘Rosina’ and ‘Rossica’, in order to find new natural materials for valorization. The contents of pectin and dietary fibers were analyzed using the respective Megazyme enzymatic kits. The TDF content was the highest in the pomace samples of hybrid cvs ‘Granatnaja’ (63.04% dry mass DM), ‘Burka’ (64.52% DM), ‘Rubinovaja’ (65.66% DM) and ‘Likernaja’ (67.17% DM). The pomace of hybrid cv ‘Rubinovaja’ was distinguished from other samples by its high protein content, cv ‘Alaja Krupnaja’ by its high pectin content and cv ‘Oranzevaja’ by its high fat content, which were 7.58% DM, 8.39% DM and 7.47% DM, respectively. The pomace of cv ‘Sahharnaja’ possessed the highest average macro-element content (1.56 g/kg DM). The average fatty acids profile was characterized by a high content of linoleic acid (51.94%), oleic acid (20.55%) and palmitic acid (12.96%). The lowest n6/n3 ratio was found in the hybrid cv ‘Alaja Krupnaja’ (6.70%). The data obtained demonstrate that the pomaces of certain cultivars of rowanberry contain significant amounts of valuable components, which can be used in functional food and cosmetic applications. Full article

This paper presents the basic assumptions of the concept of a new technology for the valorisation of chromium tannery waste. It assumes the use of an integrated system of the thermal pressure hydrolysis process and membrane filtration techniques for the recovery of chromium compounds and the use of a separated organic matter during anaerobic fermentation. According to the assumptions of the developed technological concept, at the first stage, the crushed mixture of chromium tannery waste is decomposed in the process of thermal pressure hydrolysis using appropriate process conditions in an alkaline environment. Then, the liquid product of this process (the so-called hydrolysate) is processed using centrifugal force separation and ultrafiltration. Such activities enable the recovery of chromium compounds for rawhide currying and concentration of organic matter (fats, proteins) with energy potential. Research carried out under conditions similar to real operating conditions proved that chromium compounds recovered from waste can be successfully used in the processing of cowhides intended for the production of footwear. The industrial implementation of the developed technology for valorising chromium tannery waste would enable the transition from a linear to a circular economy. Full article

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers. Full article

Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active substances from a diverse array of plant byproducts. This paper comprehensively reviews the use of supercritical fluid extraction (SFE) in obtaining bioactive compounds from various plant residues, including pomace, seeds, skins, and other agricultural byproducts. The main purpose of supercritical fluid extraction (SFE) is the selective isolation and recovery of compounds, such as polyphenols, essential oils, vitamins, and antioxidants, that have significant health-promoting properties. Using supercritical carbon dioxide as the solvent, supercritical fluid extraction (SFE) not only eliminates the need for hazardous organic solvents, e.g., ethanol, and methanol, but also protects heat-sensitive bioactive compounds. Moreover, this green extraction technique contributes to waste valorisation by converting plant byproducts into value-added extracts with potential applications in the food, pharmaceutical, and cosmetic industries. This review highlights the advantages of SFE, including its efficiency, eco-friendliness, and production of residue-free extracts, while discussing potential challenges and future prospects for the utilisation of SFE in obtaining biologically active substances from plant byproducts. Full article

Agricultural waste is a renewable source of lignocellulosic components, which can be processed in a variety of ways to yield added-value materials for various applications, e.g., polymer composites. However, most lignocellulosic biomass is incinerated for energy. Typically, agricultural waste is left to decompose in the fields, causing problems such as greenhouse gas release, attracting insects and rodents, and impacting soil fertility. This study aims to valorise nonedible tomato waste with no commercial value in Additive Manufacturing (AM) to create sustainable, cost-effective and added-value PLA composites. Fused Filament Fabrication (FFF) filaments with 5 and 10 wt.% tomato stem powder (TSP) were developed, and 3D-printed specimens were tested. Mechanical testing showed consistent tensile properties with 5% TSP addition, while flexural strength decreased, possibly due to void formation. Dynamic mechanical analysis (DMA) indicated changes in storage modulus and damping factor with TSP addition. Notably, the composites exhibited antioxidant activity, increasing with higher TSP content. These findings underscore the potential of agricultural waste utilization in FFF, offering insights into greener waste management practices and addressing challenges in mechanical performance and material compatibility. This research highlights the viability of integrating agricultural waste into filament-based AM, contributing to sustainable agricultural practices and promoting circular economy initiatives. Full article