biostudies-literatureUnknown14(24)Torreggiani ADue to its appealing composition, grape pomace (GP), the major by-product of the wine industry, could be considered an ideal candidate for innovative functional foods development. In this study, a rice/GP-yogurt alternative, also known as gurt, fermented with selected lactic acid bacteria, was designed. An extensive characterization of the gurts led to the selection of the one fermented with <i>Lactiplantibacillus plantarum</i> T0A10. The strains showed good pro-technological performances (fast acidification and growth up to 9 log cfu/g in the specific plant-based composite substrate), as well as the ability to increase DPPH radical scavenging activity compared to the unfermented control (57% against 40%). Then, an in-depth focus on the effect of fermentation on phenolic compounds and theiFoods (Basel, Switzerland)4294https://www.ebi.ac.uk/biostudies/studies/S-EPMC12732341biostudies-literatureUpcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes.PMC12732341Verni MGomez-Caravaca AMRizzello CGMondadori GVerardo VPinto DCaponio MTorreggiani AfalseUpcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes.Due to its appealing composition, grape pomace (GP), the major by-product of the wine industry, could be considered an ideal candidate for innovative functional foods development. In this study, a rice/GP-yogurt alternative, also known as gurt, fermented with selected lactic acid bacteria, was designed. An extensive characterization of the gurts led to the selection of the one fermented with <i>Lactiplantibacillus plantarum</i> T0A10. The strains showed good pro-technological performances (fast acidification and growth up to 9 log cfu/g in the specific plant-based composite substrate), as well as the ability to increase DPPH radical scavenging activity compared to the unfermented control (57% against 40%). Then, an in-depth focus on the effect of fermentation on phenolic compounds and thei2025-01-01T00:00:00Z2025 Dec2026-05-27T03:17:25.263Z2026-05-27T03:11:40.224ZS-EPMC127323414146500010.3390/foods14244294