Vol. 6, Issue 12 (2017)

Author(s):
Apoorva Argade, Suman Bishnoi and SS Ahlawat

Abstract:
Grape pomace, also called wine pomace, is a by-product of the fruit processing unit of wine industry composed of cell wall compounds, stems and seeds of the fruit. This by-product has attracted the attention of meat food scientists and the meat processing industry due to its high content in nutrients and bioactive compounds. After washing, drying, and milling, a material high in bioactive compounds and fiber is obtained. More recently, research has focused in the production of phenols and making of flours. The most common functions associated with wine pomace products are their use as antioxidants followed by their use as fiber fortifying and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products to reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of wine pomace and its extracts, however, results in techno-functional interactions that affect physicochemical and sensory properties of meat products. In this article, grape pomace powder and its aqueous and ethanolic extracts along with its application in meat products are discussed.