Articles
Winery by-products are sources of macro- and micronutrients: nutritional identifying new valuable food ingredients
Article number
1387_36
Pages
261 – 268
Language
English
Abstract
In the search for efficiency in the agro-industrial sector in general, and concerning wine-making industries in particular, the identification of new uses and valorization alternatives for by-products is an opportunity to reduce economic inputs in the agro-food companies, turning them into more sustainable and competitive, since these materials are associated with significant management costs and a deleterious environmental impact in the local area.
Based on these premises, in the present work, it was hypothesized that winery by-products (grape stems, grape pomace, and wine lees), beyond their role as sources of bioactive phytochemicals (mainly represented by phenolic compounds), could be a valuable source of nutrients, thus providing a chance for the diversification of the agroindustrial productions towards new ingredients or food products.
In this frame, the by-products derived from the winemaking process offer a good possibility of reuse as a source of macronutrients, mineral nutrients, and trace elements.
In the results on the nutritional composition retrieved upon the assessment of solid (grape stems and grape pomace) and semi-solid (wine lees), the protein content was stressed, which ranged between 4.5 and 18.5 g 100 g-1 dry weight (dw) (for grape stems and wine lees, correspondingly) and the carbohydrates content that ranged between 26.8 and 51.4 g 100 g‑1 dw (for grape stems and grape pomace, respectively). Moreover, according to our results, these materials constitute a valuable source of dietary fibre, especially grape stems that displayed values of 59.8 g 100 g‑1 dw, whilst grape pomace and wine lees contained a 3-fold lower concentration of this nutrient, on average.
Concerning mineral composition, winery by-products provide high amounts of the mineral nutrients calcium, potassium, and magnesium (338.4, 2543.3, and 149.1 mg 100 g‑1, respectively), as well as the trace elements copper, iron, magnesium, molybdenum, selenium, or zinc (9.1, 322.3, 153.6, 13.1, 1.4, or 34.6 mg kg‑1, respectively). According to these results, the winery by-products are featured by valuable nutritional traits including macro- and mineral nutrients that allows envisaging new valorization alternatives for these materials as a nutritional foodstuff or feedstuff contributing to the achievement of the recommended dietary allowance and thereby, balanced nutrition when integrated into manufactured foods and feeds as ingredients.
Based on these premises, in the present work, it was hypothesized that winery by-products (grape stems, grape pomace, and wine lees), beyond their role as sources of bioactive phytochemicals (mainly represented by phenolic compounds), could be a valuable source of nutrients, thus providing a chance for the diversification of the agroindustrial productions towards new ingredients or food products.
In this frame, the by-products derived from the winemaking process offer a good possibility of reuse as a source of macronutrients, mineral nutrients, and trace elements.
In the results on the nutritional composition retrieved upon the assessment of solid (grape stems and grape pomace) and semi-solid (wine lees), the protein content was stressed, which ranged between 4.5 and 18.5 g 100 g-1 dry weight (dw) (for grape stems and wine lees, correspondingly) and the carbohydrates content that ranged between 26.8 and 51.4 g 100 g‑1 dw (for grape stems and grape pomace, respectively). Moreover, according to our results, these materials constitute a valuable source of dietary fibre, especially grape stems that displayed values of 59.8 g 100 g‑1 dw, whilst grape pomace and wine lees contained a 3-fold lower concentration of this nutrient, on average.
Concerning mineral composition, winery by-products provide high amounts of the mineral nutrients calcium, potassium, and magnesium (338.4, 2543.3, and 149.1 mg 100 g‑1, respectively), as well as the trace elements copper, iron, magnesium, molybdenum, selenium, or zinc (9.1, 322.3, 153.6, 13.1, 1.4, or 34.6 mg kg‑1, respectively). According to these results, the winery by-products are featured by valuable nutritional traits including macro- and mineral nutrients that allows envisaging new valorization alternatives for these materials as a nutritional foodstuff or feedstuff contributing to the achievement of the recommended dietary allowance and thereby, balanced nutrition when integrated into manufactured foods and feeds as ingredients.
Publication
Authors
A. Costa-Pérez, S. Medina, P. Sánchez-Bravo, R. Domínguez-Perles, C. García-Viguera
Keywords
winery by-products, macronutrients, mineral nutrients, trace elements, ingredients, nutrition
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