engleski

The use of grape pomace in food products - an overview

The main byproduct in wine production is grape pomace, which consists of stems, skin, pulp and seeds remaining after grape processing. The wine sector, like others, needs to reduce its impact on the environment, and one of the ways to achieve that is a greater use of by-products and waste reduction. Grape pomace, as a valuable by-product in wine making, is characterized by high water content (55-75 %), which depends on the processing conditions. Pomace primarily consists of 43-75 % dietary fiber, 6-15 % protein, lipids and a wide variety of polyphenolic compounds, the most common of which are anthocyanins and flavanols. Abundancy in bioactive compounds and the ever-growing requests of the consumers for novel, functional food, have led researchers to find new uses for grape pomace. Up till now, several food products have been successfully enriched with polyphenols from grape pomace: biscuits, flour, dairy products and others. This paper presents an overview of the food products where grape pomace has successfully been utilized - from one side in the form of flour (bakery industry) and from the other side as extracts (dairy industry, drinks etc), as well as some new ideas where pomace can be used “as is” in raw food products.

grape pomace ; food, polyphenols ; food waste

This research was financed by the European Regional Development Fund, Operational Programme Competitiveness and Cohesion 2014.-2020. (project KK.01.1.1.07.0007 „Sustainable waste management of winery by-products“)