ReviewFoods (Basel, Switzerland)2021
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
44 citing papers in PubMed.
- New Insights Into the Phytochemical Composition and Biological Potential of Leaf Extracts From Algerian AutochthonousFood science & nutrition · 2026Article
- Valorization of Vine Shoot Waste into Phenolic-Rich Liquors for Laccase-Mediated Functionalization of Starch.Foods (Basel, Switzerland) · 2026Article
- Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.Molecules (Basel, Switzerland) · 2026Article
- From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients.ACS food science & technology · 2025Review
- Wine Industry Waste as a Source of Bioactive Compounds for Drug Use.International journal of molecular sciences · 2025Review
- Targeted Recovery of Phenolic Antioxidants from Grape Stems: A Sequential Approach.Molecules (Basel, Switzerland) · 2025Article
- Stilbenes from Vine Extracts: Therapeutic Potential and Mechanisms.International journal of molecular sciences · 2025Review
- Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food SolutionsFood technology and biotechnology · 2025Review
- Applications of Natural Polymers in the Grapevine Industry: Plant Protection and Value-Added Utilization of Waste.Polymers · 2024Review
- Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications.Molecules (Basel, Switzerland) · 2024Article
- Fractionation of Winemaking Grape Stalks by Subcritical Water Extraction to Obtain Added-Value Products.Foods (Basel, Switzerland) · 2024Article
- The Antitumor Potential of Sicilian Grape Pomace Extract: A Balance between ROS-Mediated Autophagy and Apoptosis.Biomolecules · 2024Article
- Article
- Bioactive Compounds from Organic Waste.Molecules (Basel, Switzerland) · 2024Review
- Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.Foods (Basel, Switzerland) · 2024Article
- Gut Microbiota Modulators Based on Polyphenols Extracted from Winery By-Products and Their Applications in the Nutraceutical Industry.Life (Basel, Switzerland) · 2024Review
- Evaluation of the activity of antimicrobial peptides against bacterial vaginosis.Open life sciences · 2024Article
- Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction.Molecules (Basel, Switzerland) · 2023Article
- Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics.International journal of molecular sciences · 2023Review
- Quercetin 3-Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.