Comprehensive Characterization of Bioactive and Undesirable Compounds in Mezcal-Derived Vinasse for Potential Circular Applications

The mezcal industry in Mexico generates substantial volumes of vinasse, a waste product rich in organic material and bioactive compounds, yet its environmental impact and potential valorization in the food and biotechnological field remain underexplored. This study presents a comprehensive physicochemical and functional characterization of mezcal vinasse derived from mezcal production, including antioxidant activity and cytotoxicity assessment. Proximate analysis revealed high moisture content (96%) and a carbohydrate-rich profile (87.58% dry basis), with notable fiber fractions predominantly composed of insoluble dietary fiber (9.10% dry basis). Low-molecular-weight carbohydrate analysis identified fructose (60.46%) and glucose (10.48%) as the major components, and the hydrolyzed sample showed a monomeric profile with arabinose (31.98%) and glucose (24.14%) as the predominant sugars. Vinasse was found to provide antioxidant activity, as assessed by DPPH (296.3 µmol TE/g) and ABTS (465.3 µmol TE/g) colorimetric assays. Undesirable and antinutritional compounds such as tannins (15.3 mg catechin/g), oxalates (14.6 mg sodium oxalate/g), hydroxymethyl furfural (HMF) (3830.0 mg/L), and furfural (160.0 mg/L) were also quantified, highlighting potential environmental and nutritional concerns due to its mutagenic character at high concentrations. Despite these challenges, vinasse exhibited no cytotoxicity in Caco-2 cells at tested concentrations (25 to 100 mg/mL of phenolic extract), suggesting feasibility for further biotechnological applications.