Grape pomace in health and disease prevention /Veronica Sanda Chedea, DR.ING. MSC., Senior Scientist (CSI), Research Station for Viticulture and Enology, Blaj (SCDVV Blaj), Blaj România, editor.

Includes bibliographies and index.

"Vitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct -grape pomace (GP)- is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valorization of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up to date information on grape pomace (GP) and its valorization through medicinal applications. From the point of view of GP generation the stages of grapes' crushing and pressing are the most important ones. Pressing in winemaking is the process of juice extraction from the grapes with the aid of a wine press, by hand, or even by the weight of the grape berries and clusters. There is a difference between white vinification and red vinification, resulting in fresh GP or fermented GP respectively. In order to extend the shelf life of GP for off-season use of its bioactive compounds (in medicine, cosmetics and food applications) the dehydration, as opposed to fermentation (ensiling), is by far the most common method used. From the chemical point of view GP contains organic acids and polyphenols, residual sugars, pectins, cellulose and some quantities of alcohol (ethanol) in case of red GP. Chapter 1 of the book aims to review some aspects of GP generation by winemaking, the processes of pressing and drying, as well as its biochemical composition. In the last few years, the non-conventional technology known as "green technology", Pulsed Electric Field (PEF), has been developed, in order to reuse agricultural residues and this technique has been currently proposed for extracting the bioactive compound. The mechanism and optimal parameters of this technology are described in the first part of the chapter two. In addition, an innovative PEF device developed to promote the extraction of phenols and pigments from red grapes is presented. Most often, this technology has been used in the wine industry in order to obtain a product (usually, wine) with a pronounced color intensity and a high content of phenols and anthocyanin pigments. In recent years, the literature has shown that the PEF technique is effective in extracting phenolic compounds from various raw materials, especially from grape pomace. The nutraceutical role of grape pomace's polyphenols is conditioned by the absorption and bioavailability of these compounds. In order to study these processes chapter three presents research results in rats, pigs and humans related to GP. The studies show that during the last few years, an increasing interest has been paid to the metabolism and microbial biotransformation of dietary polyphenols and bioactivity of their metabolites vs. parent compounds because these metabolites elicit significant intrinsic bioactivities that could explain the effects observed for the parent compounds The actual research has also emphasised the need for a new generation of intervention studies designed to show the variation at individual level in response to the consumption of the plant food bioactive compounds, regarding their bioavailability and bioefficacy. Furthermore the nutraceuticals impact the composition of the intestinal microbiota and its relationship to various pharmacological effects. Many studies have examined the effect of GP and its active compounds on the intestinal microbiota and found that they can modulate the intestinal microbiota and thus prevent or treat various diseases and this is presented in chapter four. However, further studies are needed to better understand the complex relationship between GP, its pharmacological effects and the microbiota"--

COPYRIGHT NOT covered - Click this link to request copyright permission:

https://lib.ciu.edu/copyright-request-form