葡萄渣在食品中的开发利用研究进展

Research Progress on Development and Utilization of Grape Pomace in Food

葡萄渣是酿酒后的葡萄残留物,富含多种生物活性物质,具有抗炎、抗癌、改善肠道菌群、预防血栓等多重功效。本文综述了近年来葡萄渣中酚类物质、膳食纤维及不饱和油脂等主要生物活性成分与其提取技术的相关研究,以及葡萄渣活性成分在食品加工、功能性食品开发中的应用现状,并对未来葡萄渣的深入研究和科学开发方向进行了展望,为更好地开发利用葡萄渣提供参考。

Grape pomace is the grape residue after winemaking and is rich in various bioactive phytochemicals with multiple effects such as anti-inflammatory, anti-cancer, improving intestinal flora and preventing thrombosis. This paper reviewed the recent research on phenolics, dietary fiber and unsaturated oils and other bioactive ingredients in grape pomace and their extraction techniques, the application status of grape pomace active ingredients in food processing and functional food development, and the outlook for future in-depth research and scientific development of grape pomace, in order to provide reference for better exploitation of grape pomace.