Utilization of grape pomace in dairy products: A sustainable approach

Abstract

The integration of\r\ngrape pomace into dairy products offers a sustainable and innovative way to\r\nboost both their nutritional value and environmental impact. As a byproduct of\r\nwinemaking, grape pomace is packed with bioactive compounds like phenolic\r\ncompounds, fibers, and antioxidants. These natural components improve the\r\ntexture, flavor, and overall nutritional quality of dairy products, and they\r\nalso support the growth of beneficial probiotic bacteria. Adding grape pomace\r\nto dairy products significantly boosts their antioxidant capacity, which can\r\nhelp reduce oxidative stress and support the prevention of chronic diseases.\r\nFrom an environmental standpoint, using grape pomace helps cut down on waste\r\nand promotes a circular economy, making dairy production more eco-friendly.\r\nThis review focuses on the nutritional composition of grape pomace, potential\r\nhealth benefits of grape pomace, effect on addition of grape pomace in dairy\r\nproducts and applications of grape pomace in dairy products promoting\r\nsustainability.