Bioactive Compounds of Winery by-products: Extraction Techniques and their Potential Health Benefits

Elsevier, Applied Food Research, Volume 2, Issue 1, 2022, 100058
Ashok Kumar Chakka, Ayenampudi Surendra Babu,

Grape (Vitis vinifera) pomace is a byproduct of the wine and juice industry, including peel, seed, stem, and pulp. They represent a complex matrix of bioactive compounds such as phenolic compounds, flavonoids, procyanidins, anthocyanins etc. Despite their substantial antioxidant content, they are discarded during grape processing, including wine making and juice extraction. The bioactive compounds from winery by-products have revealed potential health promoting properties both in vitro and in vivo conditions. Hence recovery of these compounds would augment the commercial valorization of winery by-products. Nevertheless, novels sustainable techniques for the extracting of bioactive compounds from winery waste are inadequately reported in the literature. Therefore, the present review focuses on the current studies on bioactive compounds of winery by-products, sustainable techniques for their extraction and potential applications of winery by-products in disease prevention and treatment.