The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Abstract

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

“…Dietary fiber comprises cellulose, hemi-cellulose, pectin and others, pectin and galactomannan being proved to have higher water-holding capacity compared to cellulose [48]. Grape peels contain pectin [49] which can explain the increase in water absorption of pasta due to the formation of hydrogen linkages between water and hydroxyl groups of these polysaccharides. Pasta color was significantly influenced (p < 0.05) by grape peel flour incorporation, leading to lower luminosity and yellow nuance and higher red nuance as the level increased, similar findings being reported by Sant'Anna et al [50] for pasta enriched with grape marc.…”

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

“…As the physicochemical characteristics of the macromolecular fraction, such as molecular weight, chemical composition, and related bioactivities, have been shown to be affected by the extraction methodology [21,52,53], alkaline and pressurized hot water extractions were tested to recover polysaccharide-polyphenol complexes. A preliminary evaluation of the extracts allowed to observe some physical differences.…”

Grape Infusions: Between Nutraceutical and Green Chemistry

“…The latter can achieve high yields of bioactive compounds with the use of food-grade and non-toxic solvents [121,122]. Degrading enzyme mixtures of the grapes cell wall polysaccharide can also be used, leading to the recovery of compounds with bioactive properties [123,124].…”