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Grape by-products, known as grape pomace (GP), contain significant levels of phenolics due to insufficient extraction during winemaking. These phenolics are secondary plant metabolites that may benefit human health due to their antioxidant activity and antibacterial, antiviral, and anti-inflammatory characteristics. Recently, the food and pharmaceutical industries have been prompted to improve general well-being due to the rising demand for biologically active compounds. As a result, effective extraction techniques and selective analytical techniques are required to achieve good compound recoveries. Thus, this chapter outlines accurate techniques for obtaining prospective polyphenolic compounds for use in the food and pharmaceutical industries.

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Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds

  • 章节

  • 发表日期：

    2025年

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  • Laikhuram Sarda Devi,
  • Pooja Yadav,
  • Jibanjyoti Panda,
  • Kandi Sridhar,
  • Minaxi Sharma,
  • Baskaran Stephen Inbaraj,
  • Prakash Kumar Nayak,
  • Pinku Chandra Nath

摘要

Grape by-products, known as grape pomace (GP), contain significant levels of phenolics due to insufficient extraction during winemaking. These phenolics are secondary plant metabolites that may benefit human health due to their antioxidant activity and antibacterial, antiviral, and anti-inflammatory characteristics. Recently, the food and pharmaceutical industries have been prompted to improve general well-being due to the rising demand for biologically active compounds. As a result, effective extraction techniques and selective analytical techniques are required to achieve good compound recoveries. Thus, this chapter outlines accurate techniques for obtaining prospective polyphenolic compounds for use in the food and pharmaceutical industries.