Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

被引:7
|
作者
Abreu, Teresa [1 ]
Sousa, Patricia [1 ]
Goncalves, Jessica [1 ]
Hontman, Nance [1 ]
Teixeira, Juan [2 ]
Camara, Jose S. [1 ,3 ]
Perestrelo, Rosa [1 ]
机构
[1] Univ Madeira, CQM Ctr Quim Madeira, Campus Penteada, P-9020105 Funchal, Portugal
[2] Justinos Madeira Wines SA, Parque Ind Cancela, P-9125042 Santa Cruz, Portugal
[3] Univ Madeira, Fac Ciencias Exatas & Engn, Dept Quim, Campus Penteada, P-9020105 Funchal, Portugal
来源
BEVERAGES | 2024年 / 10卷 / 02期
关键词
grape pomace; value-added compounds; advanced and emerging extraction techniques; valorization; food industrial applications; INTEGRATED APPROACH; WASTE; EXTRACTION;
D O I
10.3390/beverages10020045
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.
引用
收藏
页数:20
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