ArticleFrontiers in nutrition2023
Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification,
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- From waste to nutrition: valorization strategies for surplus and ugly produce within the Food Use and Waste Hierarchy.Frontiers in nutrition · 2026Review
- Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits.Molecules (Basel, Switzerland) · 2025Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.Journal of food science · 2025Article
- Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions.Antioxidants (Basel, Switzerland) · 2025Review
- Biowaste Valorization: The Wine Industry Case.Advances in biochemical engineering/biotechnology · 2025Review
- Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds.Nutrients · 2024Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10-20% w/w total wet dough) and sweetener sucralose (2-4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS,
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