Wine lees – characteristcs and potential of valorisation

Abstract

The circular economy's primary goals are reducing and recycling food waste, which are still problems in the agro-industrial sector. Waste reduction is one of the potential strategies that can be used to increase the sustainability of food production. Animals have the ability to convert indigestible by-products and forages into food that humans may consume. So the best method to transform these wastes into useful products that also reduce environmental issues is to feed nutritious by-products to animals. One of the guiding principles of the circular economy and one of the most significant challenges in food engineering, with implications for the strategic fields of bioeconomy, health, and environment, is the identification and establishment of new directions for utilizing the nutritional and functional potential of yeasts produced as a by-product from the wine industry. This paper proposes a review of the specialized literature regarding the valorisation of residual yeast from the wine industries, in the context of the circular economy and the promotion of "green technologies", in order to obtain feed with high nutritional value and antioxidant potential, beneficial in the animal nutrition process. Supplementation of non-conventional feedstuffs in animal diets is now widely used to serve as growth and health promoter and helps to improve the production performance of animal without any harmful side effects.