Novel application and industrial exploitation of winery by-products

• Published in: Bioresources and bioprocessing Vol. 5; no. 1; pp. 1 - 21
• Main Authors: Kalli, Efstathia, Lappa, Iliada, Bouchagier, Pavlos, Tarantilis, Petros A., Skotti, Efstathia
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.12.2018; Springer Nature B.V; SpringerOpen
• Subjects: Bioactive compound; Bioactive compounds; Biochemical Engineering; Biological activity; Byproducts; Chemistry; Chemistry and Materials Science; Cosmetics; Economic conditions; Energy recovery; Energy recovery systems; Environmental Engineering/Biotechnology; Environmental impact; Fermentation; Food industry; Food processing industry; Grape pomace; Grape seed oil; Grapes; Green extraction technologies; Industrial and Production Engineering; Livestock; Review; Valorization; Wine; Wineries & vineyards; Winery by-products; Winery by-products; Grape seed oil; Bioactive compound; Green extraction technologies; Valorization; Grape pomace
• ISSN: 2197-4365; 2197-4365
• DOI: 10.1186/s40643-018-0232-6

Grape is the largest fruit crop worldwide and the grape pomace is an important solid waste generated from pressing and fermentation processes in wine industries. Wine industry residues are rich in bioactive compounds and, in this case, the utilization of grape by-products for alternative uses has been a focus of research. The aim of the present project is to present the primary benefits of winemaking by-products to new products focusing on grape pomace, as well as to discover novel applications in food industry, cosmetics, pharmaceutical, agricultural, livestock fields and in energy recovery systems. Moreover, new green technologies for valuable components recovery will be summarized. Recognizing emerging technologies, researchers would have the opportunity to promote development of value-added products and high-quality applications in different markets and sectors recycling of winery by-products or even side streams. This study presents the main bioactive components of grape pomace, along with new current extraction pathways, targeting the decrease of negative environmental impact in parallel to functional added value applications.