Grape Pomace: A Potential Ingredient for the Human Diet
| Autor: | Patrícia Rijo, Paula Pereira, Anabela Amaral, Carla Palma, Olga Amaral, Lídia Palma, João Gregório, Cíntia Ferreira-Pêgo, Marisa Nicolai |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
030309 nutrition & dietetics Industrial production grape pomace trace metals chemistry.chemical_element Plant Science 010501 environmental sciences Vitis vinifera L. micronutrients lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences Ingredient moisture lcsh:TP1-1185 Food science microorganisms Arsenic 0105 earth and related environmental sciences Winemaking Wine 0303 health sciences Moisture Pomace Human nutrition chemistry Environmental science Food Science |
| Zdroj: | Foods Volume 9 Issue 12 Foods, Vol 9, Iss 1772, p 1772 (2020) |
| ISSN: | 2304-8158 |
| Popis: | The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health. |
| Databáze: | OpenAIRE |
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