Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Abstract

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products

“…Glucose levels in tomato and pomegranate skins were significantly higher than those in grape and broccoli stems. This glucose may come from non-pectic polysaccharides or be a remnant of soluble sugars that were not completely removed during the extraction procedure, and other sugars identified in other studies coincide, although in different amounts, with those found in our study [ 14 , 32 , 33 , 34 ].…”

“…Pomegranate peel was described with a lower amount of pectins, between 377 and 755 mg/g uronic acids [ 33 ]. Lower amounts of pectins were also found in grape and broccoli stems, ranging from 31.09 mg/g in grape stems [ 14 ] to 159.5 mg/g in broccoli stems [ 34 ].…”

“…They are also the most structurally complex natural plant polysaccharides [9], and numerous health benefits are attributed to them [10]. They can be obtained from many vegetable sources, primarily citrus peel and apple pomace, but are also present in tomato peel [11,12], pomegranate peel [13], grape skin [14], and broccoli stems [15].…”

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

“…Lees are a residue formed during the ageing process of Cava (Spanish sparkling wine) and consist, mostly, of dead microorganisms (generally Saccharomyces cerevisiae ), tartaric acid, and other adsorbed compounds [ 15 , 16 ]. They are rich in antioxidant compounds [ 16 , 17 ] as well as dietary fiber from the yeast cell wall that is composed of mannoproteins and branched β-glucans [ 18 , 19 ]. Nowadays, Cava lees are produced at an amount of 300 tons per year, representing 25% of the waste generated by the wine industry [ 17 ].…”

“…Nowadays, Cava lees are produced at an amount of 300 tons per year, representing 25% of the waste generated by the wine industry [ 17 ]. Although some studies have reported that wine lees could acquire an added value due to their composition [ 18 , 20 , 21 , 22 , 23 ], they are actually destined for distillation. Moreover, there is an increasing tendency in the food industry towards reducing food waste and re-valorizing by- and co-products to contribute to a circular economy and sustainable food production [ 10 , 13 , 21 , 24 ].…”