Sustainable applications of grape pomace for the production of functional foods

Grape pomace (GP) represents a by-product of the wine industry rich in bioactive compounds, including dietary fibre and polyphenols. With millions of tons of grapes produced annually, a considerable portion is directed towards winemaking, generating substantial amounts of grape pomace as solid waste. This review paper investigates the application of grape pomace as a functional food ingredient, used to fortify a wide range of foods, such as bakery products, meat, fish, dairy products, snacks, and beverages. It discusses the health benefits associated with these fortified products, emphasizing the potential for improved nutrition and enhanced functional properties. Additionally, the review highlights the sustainability aspects of utilising GP, including waste reduction and efficient waste disposal practices. Several challenges and limitations are identified, such as the variability in composition, consumer acceptance, and processing complexities. Strategies to overcome these challenges are also presented, focusing on innovative approaches and technologies. The comprehensive analysis presented in this review underlines the potential of grape pomace as a valuable functional food ingredient, contributing to human health and sustainable waste management.