Unveiling the Utilization of Grape and Winery By-Products in Cosmetics with Health Promoting Properties

Unveiling the Utilization of Grape and Winery By-Products in Cosmetics with Health Promoting Properties

Winemaking by-products, such as grape pomace and grape seed oil, provide sustainable and eco-friendly resources for cosmetics and are rich in bioactive compounds like phenolic bioactives, proteins, and lipids (i.e., unsaturated fatty acids, bioactive polar lipids, and carotenoids). These compounds,...

Full description

Saved in:

Bibliographic Details
Main Authors:	Olga I. Tsiapali, Efthymia Ayfantopoulou, Athanasia Tzourouni, Anna Ofrydopoulou, Sophia Letsiou, Alexandros Tsoupras
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Applied Sciences
Subjects:	grapeseed grape pomace bioactive compounds winery by-products cosmetics skin health
Online Access:	https://www.mdpi.com/2076-3417/15/3/1007
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Proteolytic Enzyme Activities of Bromelain, Ficin, and Papain from Fruit By-Products and Potential Applications in Sustainable and Functional Cosmetics for Skincare
by: Maria Venetikidou, et al.
Published: (2025-02-01)

Olive pomace bioactives for functional foods and cosmetics
by: Alexandros Tsoupras, et al.
Published: (2024-06-01)

Sensory characteristics of fat-and-oil products obtained from different grape cultivars
by: Ye. Kotliar, et al.
Published: (2024-10-01)

A Comprehensive Review on the Beneficial Roles of Vitamin D in Skin Health as a Bio-Functional Ingredient in Nutricosmetic, Cosmeceutical, and Cosmetic Applications
by: Sofia Neonilli A. Papadopoulou, et al.
Published: (2025-01-01)

Enhanced Extraction of Bioactive Compounds from Red Grape Pomace: Optimizing Ultrasound-Assisted Extraction with Ethanol and NaDES as Solvents
by: Nicoleta Balan, et al.
Published: (2025-04-01)

Valorization of Grape Pomace Extract Through Dextran–Grape Conjugates: A Sustainable Approach for Cosmetic and Dermatological Applications
by: Marisa Francesca Motta, et al.
Published: (2025-03-01)

Upcycling Wine Industry Waste: Dealcoholized Grape Pomace as a Platform for Bio-Based Material Innovation
by: Jorge Miguel Matias, et al.
Published: (2025-06-01)

Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits
by: Victoria Olt, et al.
Published: (2025-08-01)

Valorization Pathway for Grape Pruning and Pomace Waste from the Wine Industry: Energy and Non-Energy Applications
by: José R. Ayala, et al.
Published: (2025-05-01)

Opportunities and threats for agrifood firms. The case of wineries applying Rasch analysis
by: Vanessa Yanes-Estévez, et al.
Published: (2024-05-01)

The high-value and sustainable utilization of grape pomace: A review
by: Changsen Wang, et al.
Published: (2024-12-01)

The influence of size on winery performance: Evidence from Italy
by: Ricardo Sellers, et al.
Published: (2016-06-01)

Wineries communication strategies. A text mining analysis
by: Filippo F. Fagioli, et al.
Published: (2022-02-01)

Grape Pomace Seed and Skin Powder as a Source of Dietary Fibre
by: Danijel Milinčić, et al.
Published: (2024-02-01)

Winery Names of Northern Greece and Their Contribution to Wine Communication Strategies
by: Theodosios Tsiakis, et al.
Published: (2025-05-01)

The Use of Grape Pomace in Feeding Common Carp (Cyprinus carpio L.)
by: Mălina-Andreea Dănciug (Rotaru), et al.
Published: (2025-06-01)

VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT
by: ELENA-MIRELA SUCEVEANU, et al.
Published: (2020-06-01)

The Impact of Climate Change on Wine Tourism from the Perspective of Hungarian Organic Wineries
by: Borbély Noémi Viktória, et al.
Published: (2025-06-01)

Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks
by: Z. N. Khatko, et al.
Published: (2024-01-01)

Grape pomace supplementation reduced methane emissions and improved milk quality in lactating dairy cows
by: A. Akter, et al.
Published: (2025-03-01)

Zein Nanoparticles Loaded with <i>Vitis vinifera</i> L. Grape Pomace Extract: Synthesis and Characterization
by: Ana Guadalupe Luque-Alcaraz, et al.
Published: (2025-04-01)

Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds
by: Anna Karastergiou, et al.
Published: (2025-05-01)

Stable and Functional Cosmetic Creams Enriched with Grape Stem Extract: A Sustainable Skincare Strategy
by: Mónica Serra, et al.
Published: (2025-06-01)

Reshaping the built heritage of historical wineries and wine cellars: New programs and types of interventions
by: Stanojević Ana, et al.
Published: (2024-01-01)

Wine tourism experience vis-à-vis wine tourism development: A netnographic analysis of namibian wineries
by: Elsie Vezemburuka Hindjou, et al.
Published: (2025-03-01)

Using Chemical Composition and Antioxidant Activity in Evaluation of Enological By-Products According to Type, Vinification Style, Season, and Grape Variety
by: Ana Belén Mora-Garrido, et al.
Published: (2025-07-01)

Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption
by: Gaetano Cardone, et al.
Published: (2025-06-01)

The Effect of Grape Pomace Fiber Addition on Quality Parameters of Yogurt
by: Ahmet Ayar, et al.
Published: (2024-08-01)

Research on the strategy of high-quality development of winery tourism in Xinjiang
by: BAI Xiang, WANG Kaihao
Published: (2024-12-01)

Beneficial Effects of White Grape Pomace in Experimental Dexamethasone-Induced Hypertension
by: Raluca Maria Pop, et al.
Published: (2025-04-01)

Alternative Biosorbents Based on Grape Pomace: Reducing Heavy Metals and Pesticides
by: Georgiana-Diana Gabur, et al.
Published: (2025-05-01)

Characterization of Benitaka Grape Pomace (<i>Vitis vinifera</i> L.): An Analysis of Its Properties for Future Biorefinery Applications
by: Luiz Eduardo Nochi Castro, et al.
Published: (2025-01-01)

Modulating Effects of Grape Pomace on the Intestinal Antioxidative and Inflammatory Status in Fattening Pigs
by: Loredana Horodincu, et al.
Published: (2025-03-01)

The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines
by: Rocío Gil-Muñoz, et al.
Published: (2025-03-01)

The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil
by: Miluska Cisneros, et al.
Published: (2024-11-01)

Optimization strategy of tourism products in Xinjiang winery based on IPA theory
by: BAI Xiang, LIU Cong, WANG Kaihao
Published: (2024-04-01)

The competitiveness of Romagna wineries. An exploratory analysis of the impact of different strategic approaches on business performance
by: Lorenzo Bandieri, et al.
Published: (2023-12-01)

Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications
by: Rui Dias-Costa, et al.
Published: (2024-11-01)

Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds
by: Josipa Martinović, et al.
Published: (2025-02-01)

In Vitro Antioxidant, Antithrombotic and Anti-Inflammatory Activities of Bioactive Metabolites Extracted from Kiwi and Its By-Products
by: Anastasia Maria Moysidou, et al.
Published: (2025-06-01)