Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development
Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlight...
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| Format: | Article |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/4169 |
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| author | Vladimir S. Kurćubić Nikola Stanišić Slaviša B. Stajić Marko Dmitrić Saša Živković Luka V. Kurćubić Vladimir Živković Vladimir Jakovljević Pavle Z. Mašković Jelena Mašković |
| author_facet | Vladimir S. Kurćubić Nikola Stanišić Slaviša B. Stajić Marko Dmitrić Saša Živković Luka V. Kurćubić Vladimir Živković Vladimir Jakovljević Pavle Z. Mašković Jelena Mašković |
| author_sort | Vladimir S. Kurćubić |
| collection | DOAJ |
| description | Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency. |
| format | Article |
| id | doaj-art-64bc2ff9b7544f62b01e9bd0b54b6637 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-64bc2ff9b7544f62b01e9bd0b54b66372025-08-20T02:00:41ZengMDPI AGFoods2304-81582024-12-011324416910.3390/foods13244169Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food DevelopmentVladimir S. Kurćubić0Nikola Stanišić1Slaviša B. Stajić2Marko Dmitrić3Saša Živković4Luka V. Kurćubić5Vladimir Živković6Vladimir Jakovljević7Pavle Z. Mašković8Jelena Mašković9Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, Autoput Beograd-Zagreb 16, 11000 Belgrade, SerbiaDepartment of Animal Products Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaVeterinary Specialized Institute “Kraljevo”, Žička 34, 36000 Kraljevo, SerbiaVeterinary Specialized Institute “Kraljevo”, Žička 34, 36000 Kraljevo, SerbiaDepartment of Medical Microbiology, University Clinical Center of Serbia, Pasterova 2, 11000 Beograd, SerbiaDepartment of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, SerbiaDepartment of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, SerbiaDepartment of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, SerbiaDepartment of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, SerbiaGrape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.https://www.mdpi.com/2304-8158/13/24/4169grape pomacefunctional foodnutraceuticalsantioxidative effectsantimicrobial activitycircular economy |
| spellingShingle | Vladimir S. Kurćubić Nikola Stanišić Slaviša B. Stajić Marko Dmitrić Saša Živković Luka V. Kurćubić Vladimir Živković Vladimir Jakovljević Pavle Z. Mašković Jelena Mašković Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development Foods grape pomace functional food nutraceuticals antioxidative effects antimicrobial activity circular economy |
| title | Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development |
| title_full | Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development |
| title_fullStr | Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development |
| title_full_unstemmed | Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development |
| title_short | Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development |
| title_sort | valorizing grape pomace a review of applications nutritional benefits and potential in functional food development |
| topic | grape pomace functional food nutraceuticals antioxidative effects antimicrobial activity circular economy |
| url | https://www.mdpi.com/2304-8158/13/24/4169 |
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