VAL’GRAP
Valorisation of wine industry by‑products into novel bioactive ingredients via fermentation
Context
In a green chemistry approach, LCPO and LGC are developing a proof of concept for a novel valorisation pathway of grape pomace, based on Kombucha-type fermentation. This process yields both a fermented liquid with valuable biological properties and a bacterial cellulose biofilm. These new bio-based molecules offer an innovative perspective for decarbonising the cosmetic industry.
Objectives
This project aims to demonstrate a proof of concept for a novel valorisation pathway of grape pomace through the production of new bioactive compounds for cosmetic applications.
Expected results
The valorisation of the liquid phase will involve obtaining extracts characterised in terms of biological activities and chemical composition. The valorisation of bacterial cellulose will entail producing nanocrystals through hydrolysis, which will be used to encapsulate the liquid-phase extracts in oil-in-water or double emulsions.
target markets
- Bioactive extracts
- Formulation for cosmetic products
Type of transfert planned
Patent licensing or research collaborations with private-sector partners:
- Specialty chemistry industrials
Involved components
- UMR 5503 LGC
- UMR 5629 LCPO