Sustainable Use of Grapes and Grape Processing By-Products in the Development of Functional Foods
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Green Chemistry".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 1556
Special Issue Editor
Interests: functional food; product development; bioactives; modeling; extraction; food powders
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grapes are a truly ancient fruit, cultivated by humans since at least 6500 BC. Their versatility is unmatched, and they are enjoyed fresh, juiced, or fermented into wine. Nutritionally, grapes are mainly comprised of water and carbohydrates, with some protein and fat; however, they excel in fiber, vitamins (C and B6), and minerals (iron, magnesium, and calcium). Importantly, they are rich in polyphenols, known for their health benefits. While delicious, grape production and processing can harm the environment. Significant waste is generated during juice and wine making. The most concerning residue is wine pomace; improper pomace management can lead to serious ecological damage: soil pollution, harm to vegetation, water contamination, pest infestations, and unpleasant odors. Thankfully, wine pomace is a valuable resource; its bioactive compounds hold promise for functional food development. With the growing importance of reuse and recycling in the food industry, this Special Issue explores the potential of grapes and their byproducts in functional foods. We seek research highlighting specific grape-derived compounds and their potential for large-scale functional food production, contributing to a more sustainable and carbon-neutral future.
Dr. Maja Benković
Guest Editor
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Keywords
- grape-derived compounds
- by-products
- polyphenols
- functional foods
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