GREEN PROCESSING AND VALORIZATION OF ORGANIC BY-PRODUCTS OF DISTILLERIES, AS NOVEL APPROACHES FOR CLIMATE-SMART PROTEIN APPLICATIONS FOR ALTERNATIVE FOOD AND CIRCULAR BIO-ECONOMY

Projektinformationen

BionovFOOD

ID Finanzhilfevereinbarung: 101105437

DOI

10.3030/101105437

Projekt abgeschlossen

EK-Unterschriftsdatum 13 Juli 2023

Startdatum 1 September 2023

Enddatum 31 August 2025

Finanziert unter

• Marie Skłodowska-Curie Actions (MSCA)

Gesamtkosten

Keine Daten

EU-Beitrag

€ 188 590,08

Koordiniert durch

UNIVERSITA DEGLI STUDI DI PADOVA
Italy

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Leistungen

Documents, reports (1)

Communication, Dissemination & Exploitation Plan

The plan describes the planned measures to maximize the impact ofthe project, including the dissemination and exploitation measures that are planned,and the target group(s) addressed. Regarding communication measures and publicengagement strategy, the aim is to inform and reach out to society and show theactivities performed, and the use and the benefits the project will have for citizens.

Data Management Plan (1)

Data Management Plan

The Data Management Plan describes the data management life cyclefor all data sets that will be collected, processed or generated by the action. It is adocument describing what data will be collected, processed or generated andfollowing what methodology and standards, whether and how this data will beshared and/or made open, and how it will be curated and preserved.

Veröffentlichungen

Conference proceedings (11)

Grape Marc as a Source of Natural Antioxidants: Potential for Clean-Label Food Ingredients.

Autoren: Lipe, A., & Hoxha, L.
Veröffentlicht in: International Conference on Agriculture and Life Sciences, 2025
Herausgeber: Agricultural University of Tirana
DOI: 10.5281/ZENODO.17302960

Innovative solutions for wine and distillery by-products valorization into climate-smart protein sources using filamentous fungi

Autoren: Hoxha, Luziana, Lennartsson, Patrik R ., Marangon, Matteo, Taherzadeh, Mohammad
Veröffentlicht in: 2025 Marie Curie Alumni Association (MCAA) Annual Conference and General Assembly, 2025
Herausgeber: MCAA 2025
DOI: 10.5281/ZENODO.16878332

Biotransforming EU Wine and Distillery By-products: Grape Marc Valorization via Edible Filamentous Fungi for Sustainable Protein Production

Autoren: Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Veröffentlicht in: 33rd European Biomass Conference and Exhibition, 2025
Herausgeber: ETA-Florence Renewable Energies
DOI: 10.5071/33RDEUBCE2025-3CV.8.16

Alternative Proteins from Filamentous Fungi: A Pathway to Sustainable Food Systems.

Autoren: Hoxha, L., & Taherzadeh, M.
Veröffentlicht in: International Conference on Agriculture and Life Sciences, 2025
Herausgeber: Agricultural University of Tirana
DOI: 10.5281/ZENODO.17303321

Winery by-products as potential bioresources for green valorization and sustainable biotechnological applications.

Autoren: Hoxha, L., de Iseppi, A., Taherzadeh, M., & Marangon, M.
Veröffentlicht in: Proceedings of the International Scientific Congress GreenWINE 2025, Ausgabe 1, 2025, ISSN 2777-9173
Herausgeber: IVES Conference Series
DOI: 10.5281/ZENODO.16878435

Harnessing Winery and Distillery By-Products with Aspergillus oryzae: Potential for development of innovative fungi-based fermented food and feed

Autoren: Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Veröffentlicht in: 2nd Forum on Fermented Foods, 2025
Herausgeber: Universidad de Málaga
DOI: 10.5281/ZENODO.16905803

A Novel Biorefinery Approach Using Edible Ascomycete and Zygomycete Filamentous Fungi to Valorize Vinasse from the Distillery Industry

Autoren: Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Veröffentlicht in: 33rd European Biomass Conference and Exhibition, 2025
Herausgeber: ETA-Florence Renewable Energies
DOI: 10.5071/33RDEUBCE2025-3CV.8.23

AI-Integrated Fungal Fermentation Platform to Drive Food Innovation.

Autoren: Hoxha, L., & Taherzadeh, M.
Veröffentlicht in: International SensAIfood Conference, 2025
Herausgeber: SensAIfood
DOI: 10.5281/ZENODO.17302803

Optimization of Protein and Polysaccharides Extraction From Post-Distillation Wine Lees (Vinasse) in View of Future Scale-up

Autoren: Alberto De Iseppi, Matteo Marangon, Andrea Curioni, Anna Perbellini, Luziana Hoxha, & Lorenzo Guerrini.
Veröffentlicht in: RETASTE: Rethink Food Resources, Losses, and Waste 2024, 2024
Herausgeber: Hellenic Mediterranean University
DOI: 10.5281/ZENODO.14164556

Mycoprotein from Winery by-products: Assessing In vitro protein digestibility and mineral Bioaccessibility

Autoren: Hoxha, L., Wang, R., Taherzadeh, M., & Undeland, I.
Veröffentlicht in: "39th EFFoST International Conference 2025 ""Fostering the Transition to Sustainable Food Systems: Embracing Novelty and Overcoming Challenges"" (EFFoST2025)", 2025
Herausgeber: EFFoST2025
DOI: 10.5281/ZENODO.16855054

Innovative Approaches for Bioconverting Wine Lees into Protein-Rich Fungal Biomass

Autoren: Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Veröffentlicht in: International Sustainable Resource Recovery Strategies Towards Zero Waste (FULLRECO4US) (FULLRECO4US), 2025
Herausgeber: FHNW campus in Muttenz, Switzerland
DOI: 10.5281/ZENODO.16905782

Peer reviewed articles (3)

In Vitro Protein Digestion and Mineral Accessibility of Edible Filamentous Fungi Cultivated on Winery and Distillery By-Products

Autoren: Luziana Hoxha, Ricky Wang, Mohammad J. Taherzadeh, Ingrid Undeland
Veröffentlicht in: Food Bioscience, 2025, ISSN 2212-4292
Herausgeber: Elsevier BV
DOI: 10.1016/J.FBIO.2025.107711

Grape marc biotransformation to protein-rich food ingredients using fungal fermentation

Autoren: Luziana Hoxha, Patrik R. Lennartsson, Mohammad J. Taherzadeh
Veröffentlicht in: Food Chemistry Advances, Ausgabe 8, 2025, ISSN 2772-753X
Herausgeber: Elsevier BV
DOI: 10.1016/J.FOCHA.2025.101058

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

Autoren: Luziana Hoxha, Mohammad J. Taherzadeh, Matteo Marangon
Veröffentlicht in: Waste Management, Ausgabe 203, 2025, ISSN 0956-053X
Herausgeber: Elsevier BV
DOI: 10.1016/J.WASMAN.2025.114871