Functional components of grape pomace: their composition, biological properties and potential applications

TLDR

Functional foods, including plant- and animal-derived ingredients, are increasingly recognized for health benefits, and fruit processing by‑products such as grape pomace are rich in bioactive phytochemicals, dietary fibre, and unsaturated fatty acids that could serve as functional food ingredients. The review aims to summarise recent advances in grape pomace research. The review covers grape pomace’s polyphenol profile, its biological, antioxidant, and antimicrobial activities, stability in food systems, interactions with other ingredients, and the functions of grape seed oil and pomace fibre.

Abstract

Summary The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace ( GP ), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.