Food and Ecological Safety of Grape By-Products

Abstract

The import substitution program contributed to intensive growth of domestic viticulture and winemaking. In the southern regions of Russia, more than 250 thousand tons of grapes are processed into juice and wine every year. More than 50 thousand tons of grape pomace can be used for producing more than 1 thousand tons of grape oil and tens of tons of protein filler, dietary fiber, pectin and organic acids. However, secondary raw materials are usually not immediately sent for processing. Therefore, grape by-product safety issues are relevant. The article suggests methods for processing byproducts of grape varieties grown in the Chechen Republic. It describes a method of gentle drying of grape pomace which preserves maximum valuable components. Technological parameters for extracting valuable components from dry grape seeds and skins using liquid carbon dioxide are suggested. Information for identifying the chemical composition of carbohydrate-protein-lipid meal from grape seeds and recommendations on its use as a food fortifier are given. Technological methods for producing natural food supplements from secondary products of viticulture and winemaking involve using a new class of supplements-CO2-extracts and CO2-meal from seeds and skin of the grape variety grown in Naursky district of the Chechen Republic. Owing to developed comprehensive preventive measures, strict production control of all production stages can be carried out and measures aiming to ensure safety of fortified products and prevent food diseases can be taken. The study confirmed food and ecological safety of products which contribute to human health.

Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

“…including resveratrol, vitamin, dihydrocretin, and trace elements; due to the high content of copper and cobalt salts, they have a positive effect on metabolic processes, and the extract provides antioxidant protection of the cell. Resveratrol is found as well as in blueberries, peanuts, cranberries, and Sakhalin's gorse, with large amountsin black mulberries (Tagirova and Kasyanov, 2015). For the first time, resveratrol was written about in 1939 by Japanese researcher M. Takaoka noting that it is found in the peel of red grapes, and therefore in red wine.…”

“…Studies of secondary raw materials for winemaking began in the 80s of the last century (Kondratiev, 2009). The secondary raw material of wine production is about 40 % of processed grapes (Tagirova and Kasyanov, 2015), and according to A. N. Tikhonova makes 20 % (Tikhonov, 2017), out of which 8.0-17.0 % is fermented pomace (Tikhonova, 2015). For the first time, in 1999 in the Theodosia region juice was removed from dark grapes and a dark dispersion mass was produced from pomace biodust, which contains resveratrol, vitamins A and E, and fiber (Tikhonov, 2015;Sedrakyan, 2017).…”