The high-value and sustainable utilization of grape pomace: A review

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-17 DOI:10.1016/j.fochx.2024.101845

Changsen Wang, Yilin You, Weidong Huang, Jicheng Zhan

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Abstract

A large portion of global grape production has been utilized for wine production, accompanied by tremendous pressure to dispose grape pomace. To achieve circular economy, the high-value recycling of grape pomace must be considered. The social level barriers to circular economy promotion are also important constraints, like the acceptability of upcycled products. The main components of grape pomace and their utilization are summarized, and critical reviews of green extraction methods analyzed the key points of grape pomace recycling process to achieve the goal of sustainability in the production process, culminating in discussions of the factors affecting the acceptability of upcycled products. Grape pomace bioactive substances have higher added value. To realize its green extraction, various emerging technologies need to be made a comprehensive choice. Nevertheless, the acceptability of upcycled products is influenced by personal, context and product factors, optimizing them is essential to remove the constraints of circular economy development.

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葡萄渣的高价值和可持续利用：综述

全球葡萄产量的很大一部分被用于葡萄酒生产，随之而来的是处理葡萄渣的巨大压力。要实现循环经济，必须考虑葡萄渣的高价值回收利用。促进循环经济的社会层面障碍也是重要的制约因素，如升级再造产品的可接受性。本文总结了葡萄渣的主要成分及其利用，并对绿色提取方法进行了评论，分析了葡萄渣循环利用过程中的关键点，以实现生产过程的可持续性目标，最后讨论了影响升级再循环产品可接受性的因素。葡萄渣生物活性物质具有较高的附加值。要实现其绿色提取，需要综合选择各种新兴技术。然而，升级再造产品的可接受性受个人、环境和产品因素的影响，优化这些因素对消除循环经济发展的制约至关重要。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.