Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector. In fact, winemaking by-products are outstanding sources of oil, phenolic compounds and dietary fibre and possess numerous health benefits and multifunctional characteristics, such as antioxidant, colouring, antimicrobial and texturizing properties. The present review highlights promising developments for the conversion of winemaking by-products into novel food ingredients, as well as their use in innovative foods, focusing on the type of recovered ingredients, dosage, formulation and processing. In addition, the primary benefits of winemaking by-products to new foods are described.

Lavelli, V., Torri, L., Zeppa, G., Fiori, L., Spigno, G., Recovery of winemaking by-products for innovative food applications, <<ITALIAN JOURNAL OF FOOD SCIENCE>>, 2016; 28 (4): 542-564 [http://hdl.handle.net/10807/93860]

Recovery of winemaking by-products for innovative food applications

L.; Spigno
Ultimo
2016

Abstract

Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector. In fact, winemaking by-products are outstanding sources of oil, phenolic compounds and dietary fibre and possess numerous health benefits and multifunctional characteristics, such as antioxidant, colouring, antimicrobial and texturizing properties. The present review highlights promising developments for the conversion of winemaking by-products into novel food ingredients, as well as their use in innovative foods, focusing on the type of recovered ingredients, dosage, formulation and processing. In addition, the primary benefits of winemaking by-products to new foods are described.
Inglese
Lavelli, V., Torri, L., Zeppa, G., Fiori, L., Spigno, G., Recovery of winemaking by-products for innovative food applications, <<ITALIAN JOURNAL OF FOOD SCIENCE>>, 2016; 28 (4): 542-564 [http://hdl.handle.net/10807/93860]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/93860
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