Liu, Z. orcid.org/0000-0002-5332-6333, de Souza, T.S.P., Wu, H. et al. (4 more authors) (2023) Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review. Food Reviews International. ISSN 8755-9129
Abstract
Grape marc is a waste product produced during the winemaking process. The enormous volume of wine production worldwide creates a significant amount of grape marc each year. It is rich in nutrients and has excellent antioxidant properties. Lactic acid fermentation is a popular food preparation method, and by using grape marc as a substrate for fermentation, the pomace is preserved and the health benefits are improved, thus being a potentially valuable method that allows efficient management of pomace. This review describes the nutritional value of grape marc, the conditions necessary to ferment grape marc using lactic acid bacteria, and the characteristic chemical changes that occur during fermentation. Furthermore, it describes the research prospects for producing novel functional foods or products by interacting strains with phytochemicals in grape marc. More research is needed to optimize the use of starter cultures, improve fermentation efficiency, and develop sustainable processes.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Author(s). This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (CC-BY-NC-ND 4.0). |
Keywords: | Grape marc; lactic acid fermentation; functional food; food waste; bioactive compounds; polyphenols |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Apr 2024 10:20 |
Last Modified: | 25 Apr 2024 10:20 |
Status: | Published online |
Publisher: | Taylor and Francis |
Identification Number: | 10.1080/87559129.2023.2230278 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:211829 |
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