Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition.
Grape pomace (GP) is a low-value by-product that contains a significant amount of high value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins, leaves and, stems) produced by wine industries causes’ environmental pollution, management issues as well as economic loss. Studies over the past 15-20 years revealed that GP could serve as a potential source for valuable bioactive compounds like antioxidants, bioactive, nutraceuticals, single-cell protein, and volatile organic compounds with an increasing scientific interest in their beneficial effects on human and animal health. However, the selection of appropriate techniques for the extraction of these compounds without compromising the stability of the extracted products is still a challenging task for the researcher. Based on the current scenario, the review mainly summarizes the novel applications of winery wastes in many sectors such as agriculture, pharmaceuticals, cosmetics, livestock fields, and also the bio-energy recovery system. We also summarize the existing information/knowledge on several green technologies for the recovery of value-added by-products. For the promotion of many emerging technologies, the entrepreneur should be aware of the opportunities/techniques for the development of high-quality value-added products. Thus, this review presents systematic information on value-added by-products that are used for societal benefits concerning the potential for human health and a sustainable environment.
El orujo de uva es un subproducto formado durante el proceso de elaboración del vino que contiene una importante cantidad de compuestos bioactivos, los cuales han mostrado tener propiedades útiles en el mantenimiento de la salud humana.
El orujo contiene polifenoles que a nivel experimental se han relacionado con efectos antiinflamatorios, antioxidantes, vasodilatadores, antitrombóticos, antimicrobianos y antivirales, y que podrían ser candidatos en el desarrollo de nuevos nutracéuticos y aditivos alimentarios, aromatizantes, fármacos y cosméticos.