RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS – A REVIEW

  • Vera Lavelli DeFENS - Department of Food, Environmental and Nutritional Sciences http://orcid.org/0000-0001-8606-757X
  • Luisa Torri University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra, Italy
  • Giuseppe Zeppa DISAFA, Department of Agricultural, Forestry and Food Sciences, Università degli Studi di Torino, L. go P. Braccini 2, 10095 Grugliasco, Italy
  • Luca Fiori Department of Civil, Environmental and Mechanical Engineering, Università degli Studi di Trento, via Mesiano 77, 38123 Trento, Italy
  • Giorgia Spigno Institute of Oenology and Agro-Food Engineering, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy

Abstract

Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector. In fact, winemaking by-products are outstanding sources of oil, phenolic compounds and dietary fibre and possess numerous health benefits and multifunctional characteristics, such as antioxidant, colouring, antimicrobial and texturizing properties. The present review highlights promising developments for the conversion of winemaking by-products into novel food ingredients, as well as their use in innovative foods, focusing on the type of recovered ingredients, dosage, formulation and processing. In addition, the primary benefits of winemaking by-products to new foods are described.

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Published
2016-05-23
How to Cite
LAVELLI, Vera et al. RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS – A REVIEW. Italian Journal of Food Science, [S.l.], v. 28, n. 4, p. 542-564, may 2016. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/507>. Date accessed: 26 may 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v507.

Keywords

by-products, dietary fibre, grape phenolics, grape seed oil, winemaking