Grape pomace - advances in its bioactivity, health benefits, and food applications

Angélica Almanza-Oliveros, Israel Bautista-Hernández, Cecilia Castro-López, Pedro Aguilar-Zárate, Zahidd Meza-Carranco, Romeo Rojas, Mariela R. Michel, Guillermo Cristian G. Martínez-Ávila*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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Abstract

From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.

Original languageEnglish
Article number580
Number of pages21
JournalFoods
Volume13
Issue number4
DOIs
Publication statusPublished - 14 Feb 2024

Keywords

  • Food product
  • Grape by-product
  • Health benefit
  • Polyphenols
  • Vitisspp

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