ArticleAntioxidants (Basel, Switzerland)2023
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 28 citations in OpenAlex.
- Grape Pomace as a Platform for Secondary Metabolite Recovery: Mechanistic Insights into Bioactivity, Processing, and Functional Valorization.Foods (Basel, Switzerland) · 2026Review
- Effect of fermented grape pomace on growth performance and intestinal health of weaned piglets.Animal microbiome · 2026Article
- Multi-Omics and Chemometric Analysis of Aroma and Shelf Life Dynamics in Raisin Syrup Sourdough and Commercial Yeast Breads.Foods (Basel, Switzerland) · 2026Article
- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread.Molecules (Basel, Switzerland) · 2025Article
- Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines.Antioxidants (Basel, Switzerland) · 2025Article
- Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Antioxidants (Basel, Switzerland) · 2025Article
- Sustainable Approaches in Viticulture: From Wastes and Side Streams to High-Value Products.Advances in biochemical engineering/biotechnology · 2025Review
- Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements.Antioxidants (Basel, Switzerland) · 2024Article
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Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (
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