Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach

The by-products of the winemaking process can represent chances for development new products. This study focused on “zero waste” strategy generated within from white and red grape varieties cultivated in north Portugal. phytochemical properties were identified characterized. Ohmic heating (OH) as a green extraction method was also applied to pomace due their unknown effects centesimal compositions. Both protein carbohydrates shown be higher bagasse than stems. Additionally, is richer bioactive compounds (BC) bagasse. sugar content 21.91 11.01 g/100 g DW bagasse, respectively. amount 12.46 13.18 white. Regarding methods, two fractions obtained, liquid fraction solid (the remainder after methodology application). OH presented antioxidant capacity conventional (CONV) method. In addition, both extracts similar contents anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside. amounts phenols bound fiber CONV, which allows its use functional ingredient. conclusion, an alternative compared with CONV avoiding non-food grade solvents, thus contributing circular economy implementation.