Recovery of winemaking by-products for innovative food applications

Giorgia Spigno, V. Lavelli, L. Torri, G. Zeppa, L. Fiori

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

25 Citazioni (Scopus)

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.
Lingua originaleEnglish
pagine (da-a)542-564
Numero di pagine23
RivistaItalian Journal of Food Science
Volume28
Stato di pubblicazionePubblicato - 2016

Keywords

  • By-products
  • Dietary fibre
  • Food Science
  • Grape phenolics
  • Grape seed oil
  • Winemaking

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