Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits

Machado, Adriana Rodrigues; Voss, Glenise Bierhalz; Machado, Manuela; Paiva, Jorge A.P.; Nunes, João; Pintado, Manuela

doi:10.1016/j.meafoo.2024.100175

Measurement: Food

2024

DOI: 10.1016/j.meafoo.2024.100175

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Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits

Adriana Rodrigues Machado,

Glenise Bierhalz Voss,

Manuela Machado

et al.

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2024

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Cited by 2 publications

References 72 publications

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Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods

Blasi,

Trovarelli,

Mangiapelo

et al. 2024

Foods

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In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals and the impact on derived foods (meat, milk and dairy products, eggs, fish) are discussed along with the major advantages and limits. Emphasis was placed on the phenols and fatty acids of GP, which are considered phytochemicals with health-promoting effects. Phenolic compounds increase the antioxidant potential of animal-based foods even if their content and profile are strongly related to grape cultivar and geographical origin. Unsaturated fatty acids, including linoleic and oleic acids, contributed to extending the shelf life of new products. Few approaches exploited chemometrics tools. Generally, GP showed a promising role in feed fortification, even if, in most cases, GP was key only if used in a correct percentage within a balanced diet and for an adequate administration time. From a multidisciplinary perspective, future research endeavors should prioritize a larger sampling, a deep phenol fraction characterization, and an appropriate chemometric approach.

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Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods

Blasi,

Trovarelli,

Mangiapelo

et al. 2024

Foods

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Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Šelo,

Planinić,

Tišma

et al. 2024

Microorganisms

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Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the extractability of bioactive compounds, in this work, GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase and manganese peroxidase) and hydrolytic (xylanase, cellulase, β-glucosidase, and invertase) enzymes was measured, with the activities of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the complex enzyme system was reflected in the changes in the chemical composition of GP with increasing ash, crude protein, and free fat content: 28%, 10%, and 17% in the laboratory jars, and 29%, 11%, and 7% in the bioreactor, respectively. In addition, the biological treatment improved the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential applications in the food industry and other sectors.

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Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits

Cited by 2 publications

References 72 publications

Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods

Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods

Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

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