Knowledge Agora

Title	Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications
ID_Doc	29728
Authors	Almanza-Oliveros, A; Bautista-Hernández, I; Castro-López, C; Aguilar-Zárate, P; Meza-Carranco, Z; Rojas, R; Michel, MR; Martínez-Avila, GCG
Title	Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications
Year	2024
Published	Foods, 13.0, 4
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.
PDF	https://www.mdpi.com/2304-8158/13/4/580/pdf?version=1707921322

Similar Articles

ID	Score	Article
20575		Kokkinomagoulos, E; Kandylis, P Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision(2023)Reviews In Environmental Science And Bio-Technology, 22, 3
24086		Perra, M; Bacchetta, G; Muntoni, A; De Gioannis, G; Castangia, I; Rajha, HN; Manca, ML; Manconi, M An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches(2022)
7549		Mainente, F; Menin, A; Alberton, A; Zoccatelli, G; Rizzi, C Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders(2019)International Journal Of Food Science And Technology, 54, 4
27614		Constantin, OE; Stoica, F; Ratu, RN; Stanciuc, N; Bahrim, GE; Rapeanu, G Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review(2024)Antioxidants, 13.0, 1
18125		Frincu, M; Dumitrache, C; Petre, AC; Mot, A; Teodorescu, RI; Barbulescu, DI; Tudor, V; Matei, F Physico-Chemical Characterization Of Some Sources Of Grape Marc From Pietroasa Vineyard(2023)Agrolife Scientific Journal, 12, 1
13421		Coelho, MC; Ghalamara, S; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, ME Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach(2023)Processes, 11, 2
9880		Coelho, MC; Pereira, RN; Rodrigues, AS; Teixeira, JA; Pintado, ME The use of emergent technologies to extract added value compounds from grape by-products(2020)
7740		Silva, A; Silva, V; Igrejas, G; Aires, A; Falco, V; Valentao, P; Poeta, P Phenolic compounds classification and their distribution in winemaking by-products(2023)European Food Research And Technology, 249, 2
23184		Gorrasi, G; Viscusi, G; Gerardi, C; Lamberti, E; Giovinazzo, G Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films(2022)Journal Of Polymers And The Environment, 30, 9
21355		Ferri, M; Vannini, M; Ehrnell, M; Eliasson, L; Xanthakis, E; Monari, S; Sisti, L; Marchese, P; Celli, A; Tassoni, A From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept(2020)