Physicochemical analysis and application of grape seeds and pomace in functional foods

Abstract

The issue of the reuse of by-products of viticulture remains relevant for researchers in the Republic of Moldova. The by-product of the vinification process is grape pomace, which presents a mixture of skins, pulp residues, and about 18-25 % of seeds. The seeds are rich in biologically active substances, such as tannins, organic acids, flavonoids, tocopherols, vitamins A, C, D, P, B-complex vitamins, minerals, fiber, and oil. Grape seed is known for its benefits in preventing cardiovascular diseases due to the presence of flavonoids and regulating intestinal transit due to its fiber content. Thus, grape seeds represent a promising source of new functional food products. This study aimed at a physicochemical analysis of seeds and pomace obtained from grape seeds after oil extraction. The results showed that the mass fraction of oil in grape seeds is 10.09%, in pomace - 8.42%, mineral content in seeds 1-2%, in pomace 4.49%, mass fraction of moisture in seeds 8-10%, in pomace 6.31%. The analysis of the obtained results shows that grape seeds and grape pomace are valuable sources of biologically active compounds. Due to its texture, grape pomace can be used in finer food systems and increases the nutritional value of the finished product. In baking technology, grape seed the skin added during bread baking instead of wheat flour improves the composition of the finished product, providing significant nutritional benefits. It has a positive effect on physicochemical parameters and sensory characteristics. The results of this study indicate the need for further research on the valorization of grape seeds and pomace, to find new uses and formulations for the development of functional food products. Grape seeds and pomace obtained from them are promising sources for innovative food products that contribute to the health of consumers and the reduction of waste in the wine industry.