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Grape pomace as a renewable natural biosource of value-added compounds with potential food industrial applications

2024-06-17Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
dc.contributor.authorAbreu, Teresa
dc.contributor.authorSousa, Patrícia
dc.contributor.authorGonçalves, Jéssica
dc.contributor.authorHontman, Nance
dc.contributor.authorTeixeira, Juan
dc.contributor.authorCâmara, José S.
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorDe Abreu Abreu, Maria Teresa
dc.contributor.authorGonçalves, Jéssica
dc.contributor.authorCâmara, José
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorHontman, Nance
dc.date.accessioned2025-08-29T13:41:50Z
dc.date.available2025-08-29T13:41:50Z
dc.date.issued2024-06-17
dc.description.abstract<jats:p>Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.</jats:p>eng
dc.identifier.citationAbreu, T.; Sousa, P.; Gonçalves, J.; Hontman, N.; Teixeira, J.; Câmara, J.S.; Perestrelo, R. Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications. Beverages 2024, 10, 45. https://doi.org/ 10.3390/beverages10020045
dc.identifier.doi10.3390/beverages10020045
dc.identifier.issn2306-5710
dc.identifier.urihttp://hdl.handle.net/10400.13/7356
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofBeverages
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectGrape pomace
dc.subjectValue-added compounds
dc.subjectAdvanced and emerging extraction techniques
dc.subjectValorization
dc.subjectFood industrial applications
dc.subject.
dc.subjectCentro de Química da Madeira
dc.titleGrape pomace as a renewable natural biosource of value-added compounds with potential food industrial applicationseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue2
oaire.citation.titleBeverages
oaire.citation.volume10
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameDe Abreu Abreu
person.familyNameGonçalves
person.familyNameCâmara
person.familyNamePerestrelo
person.familyNameHontman
person.givenNameMaria Teresa
person.givenNameJéssica
person.givenNameJosé
person.givenNameRosa
person.givenNameNance
person.identifierhttps://scholar.google.com/citations?hl=pt-BR&user=YT8V7XQAAAAJ
person.identifierG-3003-2013
person.identifier1441319
person.identifier.ciencia-id8717-BA60-E569
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.orcid0000-0003-4964-597X
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-4125-6312
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id16686828800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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