期刊
FOODS
卷 10, 期 4, 页码 -出版社
MDPI
DOI: 10.3390/foods10040867
关键词
grape pomace; grape skin; grape seeds; grape inflorescence architectures; pectin; extraction
资金
- Romania National Council for Higher Education Funding, CNFIS [CNFIS-FDI-2021-0357]
Grape pomace, a by-product of winemaking, contains various useful products such as ethanol and dietary fiber. Understanding the structure and components of grape pomace is essential for efficient pectin extraction. Pectin extraction from grape pomace could offer a new solution for reducing environmental pollution and waste generation.
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
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