Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Automated summary

The study evaluated the chemical composition and functional properties of industrial winemaking by-products, finding that skins, stems, and lees are rich in fiber with different beneficial characteristics. Stem fiber showed high levels of non-extractable polyphenols attached to polysaccharides, while lee fiber had the highest water and oil retention capacity. The results suggest that winemaking by-products could be utilized as a source of functional dietary fiber in food applications.