Use of grape pomace from the wine industry for the extraction of valuable compounds with potential use in the food industry

Arturo Siller-Sanchez, Karla Luna-Sánchez, Israel Bautista-Hérnandez, Monica L. Chávez-González*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

This review explores the importance of grape cultivation, as well as the generation of waste in the wine production process, the characteristics of the waste material, and the current uses of this agro-industrial waste; the extraction of the compounds of interest is also addressed as well as a review of the patents related to the subject to finally expose the challenges of the use of waste from the wine industry.
Original languageEnglish
Pages (from-to)7-16
Number of pages9
JournalCurrent Food Science and Technology Reports
Volume2
DOIs
Publication statusPublished - 26 Jan 2024
Externally publishedYes

Keywords

  • Grape marc
  • Bioactive compounds
  • By-products
  • Antioxidants

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