Novel application and industrial exploitation of winery by-products

Kalli, Efstathia; Lappa, Iliada; Bouchagier, Pavlos; Tarantilis, Petros A.; Skotti, Efstathia

doi:10.1186/s40643-018-0232-6

Bioresources and Bioprocessing

Table 2 Functions of grape pomace in food beverages

From: Novel application and industrial exploitation of winery by-products

Food product	Recovered ingredients	Practical application	References
Wheat bread	White grape skin antioxidant dietary fibre	Inhibition of mammalian α-glucosidase and α-amylase	Lavelli et al. (2015a)
Bread	Grape seed flour	Fortification with fatty acids and minerals. Enhancement of physical and sensory properties	Munteanu et al. (2013)
Brownies	White grape skin antioxidant dietary fibre	Decrease in firmness and chewiness and increase in springiness	Walker et al. (2014)
Biscuits	Red grape pomace extract	Increase in TP and antioxidant activity Increase in compounds derived from the Maillard reaction, except pyrazines, and lipid oxidation	Pasqualone et al. (2013)
Muffins	Grape peel and seed flour	Fortification with phenols/fibers. Enhancement of physical and sensory properties	Oliveira et al. (2013)
Pasta	Red grape pomace	Increase in TP and antioxidant activity. Decrease in cooking loss	Marinelli et al. (2015)
Tomato puree	White grape skin antioxidant dietary fibre	Increase in Bostwick consistency, storage (G) and loss (G) moduli, and complex viscosity	Lavelli et al. (2015b)
Orange and apple juices	Red and white pomace extracts	Antifungal activity towards Zygosaccharomyces rouxii and Z. bailii with variety-dependent efficacy	Sagdic et al. (2011)
Beef sausage	Grape seed extract powder	Decrease in TBARS content during processing and storage in polyvinyl chloride bags. Higher efficacy than ascorbate	Kulkarni et al. (2011)
Chicken hamburger	Red grape pomace antioxidant dietary fibre	Decrease in TBARS content during processing and storage in polyvinyl chloride bags. High antioxidant activity and fibre content	Sáyago-Ayerdi et al. (2009)
Chicken meatballs	Red and white grape pomace extract	Decrease in TBARS content during processing and storage at − 18 °C under vacuum	Selani et al. (2011)
Cheese	Red and white grape pomace antioxidant dietary fibre before and after distillation	Highest radical scavenging activity and TP content, yielding 16 g/kg of grape powder after distillation. No effect on lactic bacteria or proteolysis	Marchiani et al. (2015)
Yogurt	Red and white grape skin antioxidant dietary fibre	Increase in acidity, total phenolic content and antioxidant activity with respect to control, but lower pH, syneresis and fat. Lactic acid bacteria, phenolic content and antioxidant activity were stable during 3 weeks of storage	Marchiani et al. (2016)
Yogurt and salad dressing	Red grape pomace antioxidant dietary fibre	Increase in TDF, TP and radical scavenging activity (but slight decrease in TP during storage at 4 °C). Decrease in peroxide values for both yogurt and salad dressing. Stable value for lactic acid percentage and syneresis during 3 weeks of storage at 4 °C for yogurt	Tseng and Zhao (2013b)
Ice cream	Grape seeds extract	Fortification of phenols. Enhancement of sensory properties	Sagdic et al. (2012)
Milk	White pomace extract	Fortification of phenols. Enhancement of sensory properties	Aliakbarian et al. (2015)

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