Bioprocessing of Grape Pomace for the Development of a Nutraceutical Formulation: Bridging Winemaking By-Products and Functional Innovation.

ABSTRACT: Grape pomace, the main by-product of winemaking, represents a promising source of anthocyanins for sustainable food applications. This study reports their low-impact aqueous extraction, yielding a two-step isolation of malvidin 3-O-hexoside (94% purity) characterized by spectroscopic and mass spectrometric analyses. The pure molecule was embedded into a jelly candy to develop a nutraceutical prototype, whose colorimetric analysis revealed a stable red hue. The jelly showed time-dependent release of the anthocyanin and strong antiradical capacity. The in vitro digestion confirmed 37% release in the oral phase, 55% in the gastric phase, and complete degradation in the intestinal phase, offering key insights for developing a further advanced strategy to enhance the bioaccessibility thr

SUBMITTER: Piccolella S 

PROVIDER: S-EPMC12652182 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature