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 originale | English |
|---|---|
| pagine (da-a) | 542-564 |
| Numero di pagine | 23 |
| Rivista | Italian Journal of Food Science |
| Volume | 28 |
| Stato di pubblicazione | Pubblicato - 2016 |
Keywords
- By-products
- Dietary fibre
- Food Science
- Grape phenolics
- Grape seed oil
- Winemaking