Revista Egitania Sciencia - Volume 18 | ARTICLE

Title: WINE PRODUCTION BYPRODUCTS AND WASTE IN OBTAINING NUTRACEUTICALS

Author: Carla Sousa (sousasil@ufp.edu.pt), Ana Filipa Pereira (22943@ufp.edu.pt), Ana F. Vinha (acvinha@ufp.edu.pt), Ana Nunes (acbnunes@gmail.com)

Publication: Revista Egitania Sciencia - Volume 18

Abstract:
Currently, the European Union encourages the use of agro-alimentary by-products as a way to obtain nutraceuticals, such as proteins, fibers, polysaccharides, and phytochemicals. Reuse of these byproducts can include the production of functional ingredients, with further applications in food, pharmaceutical and cosmetic industries. The polyphenols have different physiological properties associated with the different groups of bioactive compounds, which can have antioxidant, cardioprotective, anticarcinogenic, anti-inflammatory, and/or antimicrobial properties. The benefits of red wine consumption have already been recognized, generally associated with the presence of certain polyphenolic compounds, such as resveratrol, quercetin and catechin, although these do not suffice to characterize wine as a functional food. For this reason the interest in functional ingredients based on grape wine and grapevine extracts (by-products and waste of the wine production) has recently increased, supporting the concept of sustainability.

Keywords: nutraceuticals, by-products, sustainability, grape, wine and vine extracts, polyphenols, biological activities




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