Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Abstract

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

Dietary Grape Seed Meal Bioactive Compounds Alleviate Epithelial Dysfunctions and Attenuates Inflammation in Colon of DSS-Treated Piglets

“…The main grape by-products (pomace, seeds, and peels) represent a good source of active compounds, especially polyphenols that make them suitable to be considered as functional ingredients [ 22 ]. An increasing number of studies demonstrated the beneficial effects of grape compounds and grape by-products in various chronic diseases, including IBD [ 23 , 24 ].…”

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

“…These compounds can exert a positive impact on human health, especially for the prevention of diseases associated with oxidative stress such as cancer, stroke and coronary heart disease [ 4 ]. Others main constituents of grape pomace are colorants, minerals and organic acids [ 5 , 6 ]. Moreover, considering that grape pomace is classified as a Generally Recognized As Safe (GRAS) matrix by the U.S. Food and Drug Administration [ 7 ], this by-product possess a high potential to be used as alternative to synthetic antioxidants in food processing such as butylated hydroxytoluene and butylated hydroxyanisole, coinciding with consumers demand for healthy and functional foods with no chemical additives [ 8 ].…”

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

“…Finally, the annotation process based on QCs allowed us to identify an additional 114 compounds ( Table S1 ), also confirming the structural identity of 11 phenolic compounds, namely cyanidin 3- O -glucoside, delphinidin 3- O -galactoside, peonidin 3- O -glucoside, dihydroquercetin, procyanidin dimer B1, epicatechin, genistein, isorhamnetin, quercetin 3- O -galactoside, coumarin and gallic acid. As indicated by Antonić et al [ 2 ], the fortification of bread with GP represents an interesting topic in food fortification aiming to increase the total phenolic content of the final products.…”

“…In particular, GP has been successfully used in bread, biscuits, cereal bars and other cereal-based food products [6,[8][9][10]. In all these studies, the GP inclusion improved the nutritional profile of the final products, thus contributing to formulating value-added foods with certain functional characteristics [2]. In this context, Tolve et al [11] recently reported that the substitution of a part of common wheat flour in bread with GP powder (GPP; up Foods 2021, 10, 507 2 of 12 to 10 g/100 g w/w) contributed to significantly increasing the total dietary fiber and the total polyphenol content, without impairing the acceptability scores with respect to white bread.…”

“…Grape pomace (GP) represents the major residue from the winemaking process, accounting for up to the 30% of the original grape weight [ 1 , 2 ]. Nowadays, GP disposal represents a critical environmental issue.…”