Grape pomace as an innovative functional ingredient to design value-added food products: A review

Cristina Gaita, Mariana-Atena Poiana

Volume 23, Issue 4;
Pages: 223-228; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The purpose of this work was to review several studies about the valorisation of grape pomace as an innovative functional ingredient to develop food products with health benefits. The idea to exploit the potential of this wine industry by-product has been focused on its high content of dietary fiber and polyphenolic compounds. Several food classes have been successfully enriched in polyphenols by incorporating of grape pomace products. Cereal products, mainly bread, cookies, biscuits and pasta are the category with the highest number of applications of wine pomace flours. The dairy products are the second class of foods in which the grape pomace products have been incorporated for a significant increasing in the content of dietary fiber and polyphenols. The wine pomace products have been also used in the meat and fish products industry. Other food products, such as marmalade and candies, tomato puree and seafood sausage have been also improved by addition of grape pomace products. The red skin extracts were incorporated into tea infusions to increase their phenolic profile and antioxidant activity. Also, the grape seed extracts have been used as natural antioxidants in edible oils or to preserve the extruded cereal chips during storage. The reviewed studies prove that it is possible to exploit the grape pomace to design innovative value-added foods.
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