Valorizing Grape Pomace: Applications and Benefits
Author Information
Author(s): Kurćubić Vladimir S., Stanišić Nikola, Stajić Slaviša B., Dmitrić Marko, Živković Saša, Kurćubić Luka V., Živković Vladimir, Jakovljević Vladimir, Mašković Pavle Z., Mašković Jelena
Primary Institution: Department of Food Technology, Faculty of Agronomy, University of Kragujevac
Hypothesis
Can grape pomace be effectively utilized as a functional ingredient in food products?
Conclusion
Grape pomace is a valuable ingredient that can enhance the nutritional profile and sustainability of various food products.
Supporting Evidence
- Grape pomace is rich in dietary fiber, polyphenols, and bioactive compounds.
- It can improve the nutritional value and shelf life of food products.
- GP has antioxidant and anti-inflammatory properties that may benefit health.
- Utilizing GP aligns with circular economy principles by reducing food waste.
- GP can enhance the sensory qualities of various food products.
Takeaway
Grape pomace is the leftover bits from making wine, and it can be used to make food healthier and help the environment by reducing waste.
Methodology
This review consolidates existing research on the nutritional composition and health benefits of grape pomace, focusing on its applications in various food products.
Potential Biases
Potential bias due to reliance on specific grape varieties and processing methods in existing studies.
Limitations
Most studies rely on in vitro or animal models, limiting direct applicability to human health.
Digital Object Identifier (DOI)
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