Sustainable Use of Grapes and Grape Processing By-Products in the Development of Functional Foods
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Green Chemistry".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 707
Special Issue Editor
Interests: functional food; product development; bioactives; modeling; extraction; food powders
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grapes are a truly ancient fruit, cultivated by humans since at least 6500 BC. Their versatility is unmatched, and they are enjoyed fresh, juiced, or fermented into wine. Nutritionally, grapes are mainly comprised of water and carbohydrates, with some protein and fat; however, they excel in fiber, vitamins (C and B6), and minerals (iron, magnesium, and calcium). Importantly, they are rich in polyphenols, known for their health benefits. While delicious, grape production and processing can harm the environment. Significant waste is generated during juice and wine making. The most concerning residue is wine pomace; improper pomace management can lead to serious ecological damage: soil pollution, harm to vegetation, water contamination, pest infestations, and unpleasant odors. Thankfully, wine pomace is a valuable resource; its bioactive compounds hold promise for functional food development. With the growing importance of reuse and recycling in the food industry, this Special Issue explores the potential of grapes and their byproducts in functional foods. We seek research highlighting specific grape-derived compounds and their potential for large-scale functional food production, contributing to a more sustainable and carbon-neutral future.
Dr. Maja Benković
Guest Editor
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Keywords
- grape-derived compounds
- by-products
- polyphenols
- functional foods
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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Nutritional and functional values of grape seed flour and extract for the production of antioxidative dietary supplements and functional foods
Authors: Yavor Ivanov; Milka Atanasova; Tzonka Godjevargova
Affiliation: Department Biotechnology, University “Prof. Dr. A. Zlatarov”, 8010 Burgas, Bulgaria
Abstract: Grape seed flours and extracts (Vitis Vinifera L.) are a good sources of phytochemicals and are suitable raw materials for the production of antioxidative dietary supplements and functional foods. The present study was carried out to assess the proximate composition, polyphenolic contents and antioxidant activity of grape seed flours and extracts of two red cultivars – Pinot Noir and Marselan. Proximate composition analysis of seed flours and extracts (ash, crude protein, crude fat, total carbohydrate and total dietary fiber contents) were determined using AOAC methods. The total phenolic compounds, total flavonoids and total procyanidins were also studied. The antioxidant activity was measured by DPPH and ABTS method. It was found that the extracts were more nutritious and functional ingredient compared to the flours. For this reason, the extracts were used for the subsequent analyzes to study their biological activity by simulated digestion method. Simulated digestion method includes oral, gastric and small intestinal phases. The inhibitory effect on α-amylase, α-glucosidase, pepsin, trypsin and pancreatic lipase in digestion conditions were studied and compared with the results obtained in standard conditions. Тhe obtained results showed the potential of grape extracts for production of antioxidative dietary supplements and functional foods.
