Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision

White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dry-cured sausages, and to compare its effect when added at 0.5 and 3% with those of synthetic additives (sodium nitrite and ascorbic acid) and no additives (Control) in lipid and protein oxidation, the instrumental color, the sensory characteristics, and the volatile compounds. The pomace (68.7 ± 7.4 mmol Trolox g−1) was as effective as the additives at preventing lipid oxidation, resulting in values 3.2–3.8 times lower than the Control sausages. However, the pomace was not effective at decreasing the microbial counts, improving the instrumental and sensory color and the volatile compound profile, and decreasing the off-odor and off-flavor developed in the Control sausages. The lack of a detrimental effect of the pomace at 0.5% on the volatile compounds and the sensory characteristics and its benefits to delay lipid oxidation suggest that it might be useful to improve the oxidative stability. Conversely, at 3%, with a detrimental effect on some sensory characteristics and no benefits over the lower dosage, is not advisable.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)

Carrapiso,

Martín-Mateos,

D’Arrigo

et al. 2024

“…Its significance extends beyond economic considerations, encompassing social and environmental dimensions, making it an important component of the global primary production and processing industries. This is why the wine sector, recognising the broader implications of its practices, has emerged as one of the pioneers in adopting greener strategies over the last decade [ 1 , 2 ]. Despite these advances, the wine industry continues to generate substantial volumes of waste, particularly grape byproducts, with over fourteen million tonnes produced annually in Europe alone [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

Rico,

Schorn-García,

Aceña

et al. 2024

Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure and harvest on the nutritional and antioxidant properties of these products. This study investigates the control of sunlight and ripening as tools to tailor nutritional and antioxidant properties of grape juices (GJ) and their byproducts (pomace GP). The compositional analysis showed no significant (p ≥ 0.05) differences associated to either harvesting timing or exposure to sunlight for either of the two studied varieties. However, differences (p ≤ 0.05) were observed between varieties of protein and total dietary fibre (TDF). CS protein content ranged from 0.52 to 3.88 (g 100 g−1) in GJ and from 1.0 to 1.32 (g 100 g−1) in GP; meanwhile, GN had higher protein values in GJ (from 2.11 to 4.77 g 100 g−1) and GP (from 5.11 to 6.75 g 100 g−1). The opposite behaviour was observed in TDF; CS grape had higher values for juice (from 11.43 to 19.53 g 100 g−1) and pomace (from 42.20 to 65.80 g 100 g−1) than GN (from 11.43 to 17.22 g 100 g−1 in juice and from 25.90 to 54.0 g 100 g−1 in pomace). The total phenolic content (TP) in GP was 100 times higher than in the juices and showed a much less pronounced evolution compared to the GJ during the harvesting time. GN TP values ranged from 5835 to 8772 mg GAE 100 g−1; meanwhile, CS values ranged from 7637 to 9040 mg GAE 100 g−1. A significant (p ≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market.

“…The grape has been one of the most planted fruits for a long time, consumed in a variety of ways [ 1 , 2 ], and it is classified as a berry produced by the woody vines of the plant genus Vitis [ 2 ]. The grapevine, native to Europe and the Mediterranean region, relates to the species Vitis vinifera , which consists of approximately 10,000 distinct varieties [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Spinei,

Oroian

2023

The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses—7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125–<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200–<300 μm particle size interval of grape pomace extract.