Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Area of Science:

• Food Science
• Nutritional Science
• Waste Management

Background:

• Grape pomace is a significant byproduct of the winemaking industry.
• It contains valuable health-promoting compounds, including polyphenols and dietary fiber.
• Valorizing grape pomace addresses waste management challenges and offers nutritional benefits.

Purpose of the Study:

• To systematically review and analyze the use of grape pomace in fortified food production.
• To evaluate the impact of grape pomace fortification on food quality and nutritional value.
• To assess the feasibility and challenges associated with incorporating grape pomace into various food matrices.

Main Methods:

• Systematic literature review of English articles from Web of Science, Scopus, and Google Scholar (January 2006 - May 2020).
• Conduction of overview tables and meta-analysis to synthesize data.
• Focus on studies investigating grape pomace fortification in plant-based foods, meat, fish, and dairy products.

Main Results:

• Grape pomace fortification was successful across all studied food types, enhancing polyphenol and dietary fiber content.
• Key benefits include improved nutritional quality and oxidative stability of fortified products.
• Adverse effects noted were changes in color and undesirable texture alterations at higher fortification levels.

Conclusions:

• Grape pomace is a viable ingredient for fortifying foods, offering significant nutritional advantages.
• The incorporation of grape pomace improves the health profile and shelf-life of food products.
• Further research may be needed to mitigate sensory changes like color and texture.