Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

Grapes, particularly the species Vitis vinifera L., are one of most widely grown crops in world. Winemaking processes generate a high amount residues, which currently pose an environmental and economic sustainability problem for companies sector. For this reason, solutions being explored development new products with high-added value derived from valorization these residues. One wastes produced by winemaking is grape pomace, chemical composition promising because it rich compounds antioxidant activity, such as polyphenols (anthocyanins, flavonols, flavan-3-ols, procyanidins), phenolic acids, resveratrol, fiber. Commonly pomace used to produce distillates extract tartaric acid coloring substances enocyanin. Recently, alternative uses have been adopted, production extracts properties, fermentation substrates, composting biomass energy production, fiber extraction high-value-added enriched bioactive molecules pomace. Here, we discuss how involved various human biological functions their applications agri-food