The Wine Industry By-Products: Applications for Food Industry and Health Benefits
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/11/10/2025 |
| _version_ | 1797475764927463424 |
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| author | Raúl Ferrer-Gallego Paula Silva |
| author_facet | Raúl Ferrer-Gallego Paula Silva |
| author_sort | Raúl Ferrer-Gallego |
| collection | DOAJ |
| description | Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases. |
| first_indexed | 2024-03-09T20:48:28Z |
| format | Article |
| id | doaj.art-439d0ffae15c4f6d9fba313cc8811605 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T20:48:28Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-439d0ffae15c4f6d9fba313cc88116052023-11-23T22:39:33ZengMDPI AGAntioxidants2076-39212022-10-011110202510.3390/antiox11102025The Wine Industry By-Products: Applications for Food Industry and Health BenefitsRaúl Ferrer-Gallego0Paula Silva1Centro Tecnológico del Vino (VITEC), Ctra. Porrera Km. 1, 43730 Falset, Tarragona, SpainLaboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n° 228, 4050-313 Porto, PortugalEach year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.https://www.mdpi.com/2076-3921/11/10/2025grape pomacecircular economyMediterranean dietwine by-productspolyphenols antioxidants |
| spellingShingle | Raúl Ferrer-Gallego Paula Silva The Wine Industry By-Products: Applications for Food Industry and Health Benefits Antioxidants grape pomace circular economy Mediterranean diet wine by-products polyphenols antioxidants |
| title | The Wine Industry By-Products: Applications for Food Industry and Health Benefits |
| title_full | The Wine Industry By-Products: Applications for Food Industry and Health Benefits |
| title_fullStr | The Wine Industry By-Products: Applications for Food Industry and Health Benefits |
| title_full_unstemmed | The Wine Industry By-Products: Applications for Food Industry and Health Benefits |
| title_short | The Wine Industry By-Products: Applications for Food Industry and Health Benefits |
| title_sort | wine industry by products applications for food industry and health benefits |
| topic | grape pomace circular economy Mediterranean diet wine by-products polyphenols antioxidants |
| url | https://www.mdpi.com/2076-3921/11/10/2025 |
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