The Wine Industry By-Products: Applications for Food Industry and Health Benefits

Ferrer‐Gallego, Raúl; Silva, Paula

doi:10.3390/antiox11102025

Cited by 33 publications

(49 citation statements)

References 135 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The oil industry generates many by-products that, when properly treated, can be used in food formulation. Oil and wine production are two major agri-food economic activities in Southern Europe, generating large amounts of solid and liquid waste (e.g., olive and grape pomace, grape stalks, wine lees), which pose a serious environmental problem but are also a potential source of polyphenols [ 69 , 70 , 77 ]. Worldwide production of olive pomace is estimated to exceed 2.8 million tonnes per year.…”

Section: New Sources Of Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation

Nurzyńska-Wierdak

2023

Molecules

View full text Add to dashboard Cite

Phenolic compounds (PCs) are widespread secondary metabolites with potent biological activity. Their sources are mainly plants from cultivated and natural states, providing valuable protective and health-promoting extracts. The wide biological activity of PCs (antioxidant, anti-inflammatory, antimicrobial, antiatherosclerotic, antidiabetic, antiallergic, prebiotic, antimutagenic) means that new sources of PCs are constantly being sought, as exemplified by extracting these compounds from tissue culture or agricultural by-products. Plant phenols show marked qualitative and quantitative variation not only at different genetic levels (between and within species and clones) but also between different physiological and developmental stages. Assessing genetic and seasonal variations in phenolic content and activity allows for selecting the best time to harvest the plant. Learning about the causes of PCs’ variability and putting this knowledge into practice can significantly increase PCs’ yields and extract the most valuable compounds. The health-promoting properties resulting from consuming products rich in plant PCs are undeniable, so it is worth promoting high-phenolic products as a regular diet. This paper presents an overview of different sources of PCs for use as potential therapeutic alternatives. Additionally, factors of variation in the phenolic complex at the genome and ontogeny levels, relevant in practical terms and as a basis for further scientific research, are presented.

show abstract

Section: New Sources Of Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation

Nurzyńska-Wierdak

2023

Molecules

View full text Add to dashboard Cite

show abstract

“…El orujo de uva se ha establecido como una fuente potencial de compuestos bioactivos, con múltiples actividades biológicas benéficas para el ser humano, y por lo tanto con gran potencial en diversas industrias [8]. En la industria alimentaria, el orujo de uva y sus componentes son propuestos o utilizados para el desarrollo de alimentos fortificados [4], [45], [46]. Un alimento fortificado es un alimento al cual se le ha agregado un componente que mejora o brinda nuevas propiedades benéficas para el consumidor [47].…”

Section: Aplicaciones Potencialesunclassified

“…No obstante, su uso tiene mayor enfoque en la preservación de calidad e inocuidad de los productos, gracias a las propiedades antioxidantes y antimicrobianas de los compuestos presentes en el orujo [51]. Asimismo, se ha incremento el interés de fortificar tanto bebidas alcohólicas (vino) como no alcohólicas, debido a la gran cantidad de compuestos antioxidantes y pigmentos en el orujo de uva [4].…”

Section: Aplicaciones Potencialesunclassified

“…En este sentido, su valorización está fuertemente unido a su uso como fuente potencial para la obtención de compuestos bioactivos (Figura 2), los cuales brindan múltiples beneficios a la salud humana, y por lo tanto cuentan con un gran potencial en la industria alimentaria, cosmética y farmacéutica. Además, se considera una estrategia para la reducción de la contaminación ambiental [4], [8], [11].…”

Section: Introductionunclassified

See 1 more Smart Citation

Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos

López-Astorga¹,

Molina-Domínguez²,

Ovando‐Martínez³

et al. 2023

Epistemus

View full text Add to dashboard Cite

El orujo de uva es el principal subproducto sólido generado durante la elaboración del vino, y es generalmente considerado como un residuo. Sin embargo, la creciente preocupación con respecto al impacto negativo hacia el medio ambiente que supone el mal manejo de los residuos agroindustriales ha incentivado a la búsqueda del manejo y/o aprovechamiento de los subproductos. En este sentido, diversas investigaciones han demostrado el potencial del orujo de uva como una fuente para la obtención de diversos compuestos bioactivos (compuestos con propiedades biológicas benéficas para el ser humano), que podrían ser aprovechados en la industria alimentaria, cosmética y/o farmacéutica para beneficio humano. La presente revisión tiene como objetivo dar a conocer información relevante al respecto, con la finalidad de que el orujo de uva sea considerado como una fuente potencial para la obtención de compuestos con interés biológico aplicables en distintas industrias a nivel nacional.

show abstract

“…Additionally, wine production is mainly located in Mediterranean countries, namely Italy, France, Spain, and Portugal [ 14 ]. Nevertheless, the technological processing of vinified grapes tends to result in different by-products, commonly labelled as waste [ 15 , 16 , 17 , 18 ]. However, these by-products have been widely associated with health benefits, providing compounds with functional properties [ 17 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties

Marcos

Carriço

Sousa

et al. 2023

Foods

View full text Add to dashboard Cite

The wine industry generates large amounts of by-products that are usually destined as waste. Grape pomace is the residue of the winemaking process and is rich in compounds with functional properties, such as dietary fiber and phenolic compounds. The aim of this research was to study the influence of white and red grape pomace flour (GPF) addition in the enhancement of functional properties of savory crackers. Different levels of incorporation were tested (5%, 10% and 15% (w/w)). Analysis of physical properties, nutritional composition and sensory acceptability were conducted to evaluate the effect of GPF incorporation. GPF cracker stability throughout a four-week period was achieved with regard to firmness and color. These products presented distinctive and appealing colors, ranging from a violet (GPF of Touriga Nacional variety) to a brown hue (GPF of Arinto variety). Concerning nutritional composition, both crackers incorporated with 10% GPF of Arinto or Touriga Nacional varieties could be considered “high in fiber”, as per the Regulation (EC) No. 1924/2006, suggesting a functional food. GPF crackers demonstrated an overall great acceptance of this kind of innovative foods, with the majority indicating that they would certainly/probably buy them. Moreover, the cracker with 10% Arinto GPF achieved the most balanced and overall preference.

show abstract

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

Cited by 33 publications

References 135 publications

Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation

Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation

Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties

Contact Info

Product

Resources

About