A Perspective of Applications of Wine Pomace in Flour-Containing Foods: A Mini-Review

Wine pomace, also mentioned as grape pomace (GP), is a byproduct of the wine industry, containing about 50% grape skins, 25% grape seeds and 25% stems. These wastes are of great value and great potential as a source of biologically active compounds. This opens up new prospects for the rational use of GP in the food industry. It is no coincidence that numerous new technologies for processing these byproducts have recently emerged to create a wide range of diverse new food products by enriching traditional foods with antioxidants, dietary fiber and mineral compounds. The most popular GP processing products are extracts and powders. Powders do not require special storage conditions, and they are highly adaptable, mixing well with other types of food raw materials, especially loose ones. Therefore, they are widely used in such products as bread, cookies, pasta, muffins, etc. Grape powders improve the structure of the dough, slow down the oxidation of fats, for example, in cookies, and increase the nutritional value of flour products. Finally, we will discuss these perspectives on the use of grape pomace as an ingredient in the formulation of flour-containing food products.