Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A syst...

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Bibliographic Details
Main Authors: Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Antioxidants
Subjects:
grape marc
lactic acid bacteria
fermentation
phenolic compounds
Caco2 cells
Online Access:https://www.mdpi.com/2076-3921/12/8/1521

Internet

https://www.mdpi.com/2076-3921/12/8/1521

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