Potential of red winemaking byproducts as health-promoting food ingredients
| Autor: | Alejandra Medrano-Fernandez, Adriana Maite Fernández-Fernández, Eduardo Dellacassa, María Dolores del Castillo |
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| Přispěvatelé: | Agencia Nacional de Investigación e Innovación (Uruguay), Consejo Superior de Investigaciones Científicas (España), Programa de Desarrollo de las Ciencias Básicas (Uruguay), Universidad de la República (Uruguay) |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname Food Engineering Series ISBN: 9783030618162 |
| Popis: | The reduction of the environmental impact represents an important challenge for the winemaking industry. Red grape by-products are composed of several health-promoting components such as polyphenols and dietary fiber, which may be employed as sustainable food ingredients. Although the bioactive properties of red grape pomace, one of the most abundant byproducts of the winemaking industry worldwide, have been extensively documented by in vitro studies, there is a lack of information on the bioaccessibility, bioavailability and food applications that will subsequently affect the contribution of grape byproduct bioactive compounds to these properties. Therefore, the present chapter aimed to present some of the latest grape byproducts in vitro bioactive properties, as well as novel and updated knowledge related to its bioaccessibility, bioavailability and food applications. Funding is acknowledged to Agencia Nacional de Investigación e Innovación (Fernández-Fernández, A.M. pre-doctoral research fellowship POS_NAC_2016_1_130292), program EMHE-CSIC (Enhancing Mobility between Latin America, Caribbean and the European Union in Health and Environment, Fernández-Fernández, A.M. mobility grant MHE-200003) and Programa de Desarrollo de las Ciencias Básicas (PEDECIBA-UDELAR). |
| Databáze: | OpenAIRE |
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