Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings.

ABSTRACT: Grape pomace (GP) has gained attention for its potential to be valorized into functional foods due to its rich composition of bioactive compounds. In this work, GP has been exploited to develop plant-based mayonnaise alternatives and salad dressings. The influence of the water-to-oil ratio, percentage content of GP, lecithin, and vinegar on the viscosity and physical stability of the obtained emulsions have been investigated by the Design of Experiments. Two formulations, one high-oil (70%) and the second high-water (60%), were further studied for their potential applications. The selected samples were subjected to an accelerated stability test (60 °C for 21 days) to verify the influence of GP on oxidation protection. The high-water sample, combined with 8% GP, showed lower primary (peroxi

SUBMITTER: Mangiapelo L 

PROVIDER: S-EPMC11821133 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature