Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878630" target="_blank" >RIV/62157124:16270/20:43878630 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/9/11/1627/htm" target="_blank" >https://www.mdpi.com/2304-8158/9/11/1627/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9111627" target="_blank" >10.3390/foods9111627</a>

Result language

angličtina

Original language name

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Original language description

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

9

Issue of the periodical within the volume

11

Country of publishing house

CH - SWITZERLAND

Number of pages

20

Pages from-to

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UT code for WoS article

000594011600001

EID of the result in the Scopus database

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