What is it about?
This book chapter focuses on the environmental issues linked with the wine industry, mainly the amount of waste it generates. However, studies have shown that the by-products of this waste, including grapes, skins, seeds, and leaves, contain essential biocompounds and nutrients like phenolic compounds, flavonoids, procyanidins, and vitamin C that are beneficial to human health. These by-products have been found to possess antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer properties. However, due to their perishable nature, they need preservation methods. This chapter recommends using edible films and coatings, a novel and eco-friendly post-harvest preservation technique. This method helps maintain the quality of lightly processed foods, preserve essential nutrients, protect against microorganisms, and maintain their original appearance. Therefore, this review aims to explore different techniques and types of edible coatings like chitosan, agar-agar, gelatin, alginate, guar gum, soy lecithin, maltodextrin, inulin, and propolis for the preparation of grape by-products in foods and drinks. More research is required to optimize coating formulations for the best quality.
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Why is it important?
Is important for the circular vine economy research.
Perspectives
Writing this article was a great pleasure as it has co-authors with whom I have had long-standing collaborations. This article also leads to other groups contacting me and ultimately to greater involvement in circular vine economy research.
Teresa Pinto
University of Trás-os-Montes e Alto Douro
Read the Original
This page is a summary of: Edible Coatings and Films in Grapevine By-Product Infusions and Freshly Processed Products, March 2024, Sciencedomain International,
DOI: 10.9734/bpi/rpmab/v1/2250g.
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