Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development

Area of Science:

• Food Science
• Nutraceutical Science
• Sustainable Ingredient Utilization

Background:

• Grape pomace (GP) is a sustainable byproduct of winemaking.
• GP is rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds.
• These components offer antioxidant, anti-inflammatory, and gut health benefits.

Purpose of the Study:

• To review the potential of GP in meat products, functional foods, and nutraceuticals.
• To highlight GP's composition, health benefits, and role in enhancing product properties.
• To address challenges and emphasize GP's value in innovative product development.

Main Methods:

• Literature review of GP applications in food and nutraceuticals.
• Analysis of GP's nutritional and functional composition.
• Examination of GP's impact on product quality, health benefits, and sustainability.

Main Results:

• GP incorporation improves texture, shelf life, and nutritional value in meat products.
• GP enhances fiber and polyphenol content in functional foods like baked goods and yogurts.
• GP-derived nutraceuticals support antioxidant, anti-inflammatory, metabolic, and cardiovascular health.

Conclusions:

• GP is a versatile and sustainable ingredient for developing health-oriented food and nutraceutical products.
• Challenges include maintaining sensory properties and optimizing bioavailability.
• GP contributes to health, sustainability, and resource efficiency in the food industry.