Spinei Mariana, Oroian Mircea
Department of Food Technologies, Food Production and Environment Safety, Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Foods. 2021 Apr 15;10(4):867. doi: 10.3390/foods10040867.
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
葡萄皮渣是酿酒过程中产生的最丰富的固体副产品之一。许多产品，如乙醇、酒石酸盐、柠檬酸、葡萄籽油、水胶体、生物活性化合物和膳食纤维，都可以从葡萄皮渣中回收。葡萄皮渣在纤维提取领域具有重要意义，特别是果胶，作为传统来源（如苹果渣和柑橘皮）的替代来源，通过酸提取和醇沉淀从这些传统来源中获得果胶。了解葡萄皮渣的结构和功能成分将极大地有助于从非传统来源高效提取果胶。近年来，天然可生物降解聚合物，如果胶，因其多功能特性和在食品工业及其他领域的多样应用而引起了广泛关注。因此，从葡萄皮渣中提取果胶可以为减少环境污染和废物产生提供新的理由。本文简要描述了不同品种葡萄皮渣的结构和组成，以便将葡萄皮渣用作食品工业中果胶的来源。
