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Sustainable Use of Grapes and Grape Processing By-Products in the Development of Functional Foods

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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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19 pages, 2571 KiB

Open AccessArticle

Nutritional and Functional Values of Grape Seed Flour and Extract for Production of Antioxidative Dietary Supplements and Functional Foods

by Yavor Ivanov, Milka Atanasova and Tzonka Godjevargova

Molecules 2025, 30(9), 2029; https://doi.org/10.3390/molecules30092029 - 2 May 2025

Viewed by 211

Abstract

The potential of the seed flours and extracts of the red grapes Pinot Noir and Marselan for application as food additives and antioxidative dietary supplements was determined. The differences between the quality characteristics of the seeds, flour, and extracts of the two grape varieties were examined. The polyphenol composition and antioxidant potential of the two extracts were compared. The extracts were rich in polyphenols, especially flavonoids (52.01 mg QE/g DW) and procyanidins (152.18 mg CE/g DW). The nutritional composition of the flours and extracts was determined. It was found that the content of ash, crude protein, crude fat, and total dietary fibers in the flour from the studied grape seeds was about 1.5 times higher than that in the extracts. Only the carbohydrate content was 2–2.5 times higher in both extracts compared to that in the flours. The content of macro and microelements in the seed extracts and in the flours was high. The inhibitory potential of the two seed extracts on three key enzymes affecting diabetes and obesity—α-amylase, α-glucosidase, and pancreatic lipase—was studied. The highest degree of extract inhibition against α-glucosidase was determined (IC₅₀—2.53 ± 0.24 µg/mL). A real inhibitory assessment of the extracts was made by implementing an in vitro digestion simulation method. It was found that the percentage of inhibition of the enzymes with the digested extract was higher compared to those with the undigested extract in buffer and salt solution. Our study proves that the high content of flavonoids and procyanidins in the two extracts determines their high inhibitory capacity against the three enzymes and their potential for managing diabetes and obesity. Full article

(This article belongs to the Special Issue Sustainable Use of Grapes and Grape Processing By-Products in the Development of Functional Foods)

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16 pages, 1793 KiB

Open AccessArticle

Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes

by Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Natália Soares Janzantti, Roberto Da Silva, Ellen Silva Lago-Vanzela and Sergio Gómez-Alonso

Molecules 2024, 29(21), 5205; https://doi.org/10.3390/molecules29215205 - 4 Nov 2024

Cited by 1 | Viewed by 1276

Abstract

This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology. The results showed that the FC had physicochemical characteristics similar to other structured fruits that use hydrocolloids. Additionally, they presented a complex composition of PCs, predominantly including anthocyanins derived from malvidin (tri-substituted methoxylated anthocyanins), notably cumarylated ones. Flavonols compounds comprised the 3-glucoside series of myricetin, quercetin, laricitrin, kaempferol, isorhamnetin, and syringetin; the 3-galactoside series of myricetin and quercetin; and the 3-glucuronic acid series of myricetin and quercitin, along with rutin. The presence of caftaric acid, coutaric acid, fertaric acid, and p-coumaroyl-glucose was also detected, alongside caffeic acid-O-glucoside 1, caffeic acid-O-glucoside 2, chlorogenic acid, 4-O-p-coumaroylquinic acid, and dicaffeoylquinic acid. In conclusion, the selection of natural ingredients was technologically suitable for obtaining an FC. Despite using conventional drying at 60 °C, the product showed notable concentrations of PCs and also achieved great sensory acceptance. Full article

(This article belongs to the Special Issue Sustainable Use of Grapes and Grape Processing By-Products in the Development of Functional Foods)

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