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Review
. 2021 Apr 15;10(4):867.
doi: 10.3390/foods10040867.

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Mariana Spinei  1 , Mircea Oroian  1
Affiliations
Review

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Mariana Spinei et al. Foods. .

Abstract

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.

Keywords: extraction; grape inflorescence architectures; grape pomace; grape seeds; grape skin; pectin.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Composition of grape pomace reported to 1000 kg [1].
Figure 2
Figure 2
Different layers of the grape skin [3].
Figure 3
Figure 3
Structure of grape seeds [94].
Figure 4
Figure 4
Structure of grape inflorescence architectures [128].
See this image and copyright information in PMC

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