Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

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.

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (<em>Vitis vinifera</em> L.)

“…In this way, Arinto, with its higher extractable phenolics at 25.9 mg GAE/g DW, suggests a robust antioxidant capacity, which can be fundamental in countering oxidative stress and contributing to the prevention of chronic diseases [4]. This high phenolic content may also be indicative of potential anti-inflammatory properties, given the links established between phenolic compounds and inflammation reduction [49].…”

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)

“…The following results (Table 3) provide an insightful look into the polyphenolic content of Arinto and Touriga Nacional GPF, offering a perspective on their potential functional uses. The profile of extractable polyphenolics, namely anthocyanins, proanthocyanidins, and flavonols, in these flours signifies a substantial bioactive potential [49,51]. In this way, Arinto, with its higher extractable polyphenolics at 25.9 mg GAE/g DW, suggests a robust antioxidant capacity, which can be fundamental in countering oxidative stress [4].…”

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

“…Phenolic compounds extracted from grape pomace can act as natural antioxidants and antimicrobial agents, preventing lipid oxidation and extending the shelf life of food products (e.g., meat, dairy products, and baked products), thereby preserving their quality and nutritional value [57,58]. Some studies show that grape pomace contains high levels of phenolic compounds, with different qualitative and quantitative distributions, depending on different factors such as the type of grape variety, the location, and the wine-making process used [16,45,46].…”