Valorization of Grape Pomace for Functional Food Applications
Summary
Grape pomace, the solid residue from winemaking encompassing skins, seeds and stems, constitutes a major agro-industrial by-product rich in phenolic compounds, dietary fibre and pectic substances. Its valorization for functional food development addresses both environmental sustainability and consumer demand for nutrient-dense products. Innovative recovery strategies employ green technologies—such as enzyme-assisted extraction, pressurised liquid extraction and membrane separation—to maximise yield and purity of targeted bioactives. Incorporation of grape pomace derivatives into bakery, dairy, cereal and beverage matrices has yielded functional foods with enhanced antioxidant capacity, improved textural attributes and prebiotic potential. These applications not only elevate nutritional profiles but also extend shelf life through natural stabilization. The scalable integration of grape pomace in food formulations exemplifies a circular-economy approach, transforming winery waste into value-added ingredients that support global goals for sustainable consumption and production.
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Valorization of Grape Pomace for Functional Food Applications publication trend
The graph below shows the total number of articles in valorization of grape pomace for functional food applications across all publications each year (not limited to Nature Index journals).
Technical terms
Grape pomace: Residual solid material (skins, seeds, stems) from wine production, rich in bioactive compounds and fibres.
Polyphenols: Diverse class of plant secondary metabolites, including flavonoids and phenolic acids, recognised for antioxidant activity.
Dietary fibre: Indigestible plant components, such as cellulose and pectin, that support gastrointestinal health and regulate glycaemic response.
Pressurised liquid extraction (PLE): Technique using elevated pressure and temperature to enhance solvent penetration and solute diffusion for efficient recovery of target compounds.
Enzyme-assisted extraction (EAE): Application of specific enzymes (e.g., cellulases) to degrade plant cell walls and liberate bound bioactive molecules.
Pectin: Heteropolysaccharide abundant in plant cell walls, employed as a gelling, stabilising and emulsifying agent in food products.
References
- Cellulase-assisted extraction followed by pressurized liquid extraction for enhanced recovery of phenolic compounds from ‘BRS Violeta’ grape pomace. Separation and Purification Technology (2025).
- Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods (2020).
- The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods (2021).
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