Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits

Abstract

Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.

Keywords: Chardonnay; byproducts; cardiometabolic health; computational modeling; flavanols; flavor; microbiota; oligosaccharides; phenolics; upcycle.

Figure 1

Production of Chardonnay grape berry phenolic acids and flavonoids from the metabolism of phenylalanine in the phenylpropanoid pathway.^,

Figure 2

Quantification can be conducted using peak heights or areas (label-free quantification) or by isotopic labeling strategies. Through analysis of tandem-MS data and comparison with authentic and high-purity analytical standards, specific oligosaccharide structures present in a sample can be deduced.

Figure 3

Structures and odor descriptors of odorants identified and quantitated in Chardonnay marc skins with OAVs > 1.

Figure 4

A few selected examples of tastants and chemosensory-active compounds identified in Chardonnay. Tartaric acid is a sour tasting organic acid. The monomeric flavan-3-ols, (+)catechin and (−)epicatechin, and the oligomeric procyanidins are bitter and astringency eliciting compounds. Quercetin-3-O-α-d-glucopyranoside elicits a velvety astringent sensory sensation.