Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs...

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Published in:Australian journal of grape and wine research Vol. 28; no. 1; pp. 8 - 26
Main Authors: Fia, G., Bucalossi, G., Proserpio, C., Vincenzi, S.
Format: Journal Article
Language:English
Published: Melbourne John Wiley & Sons Australia, Ltd 01-01-2022
Wiley Subscription Services, Inc
Subjects:
Acidification
antioxidants
Beverages
Composition
Cultivation
Diabetes mellitus
Economic importance
Food
Food industry
Fruit cultivation
Fruits
Grapes
Grapevines
In vivo methods and tests
Inflammation
micronutrients
Organic acids
phenolic compounds
Phenols
Salts
thinning practice
unripe grapes
Vitaceae
Vitamins
Viticulture
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Abstract Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs, such as verjuice and sour grape sauces, have been used as seasoning or acidifying agents. The health effects of grape compounds are described as anti‐inflammatory, cardioprotective, anticancer and antidiabetic, as often demonstrated by both in vitro and in vivo studies. Recently, UGs have received renewed attention because of the innovative potential applications of their extracts in food and beverages for purposes of preservation and enrichment with healthy compounds, or for direct use in the human diet. The aim of this article is to review the composition and properties of UG products and their traditional and innovative application in food and beverages.
AbstractList Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs, such as verjuice and sour grape sauces, have been used as seasoning or acidifying agents. The health effects of grape compounds are described as anti‐inflammatory, cardioprotective, anticancer and antidiabetic, as often demonstrated by both in vitro and in vivo studies. Recently, UGs have received renewed attention because of the innovative potential applications of their extracts in food and beverages for purposes of preservation and enrichment with healthy compounds, or for direct use in the human diet. The aim of this article is to review the composition and properties of UG products and their traditional and innovative application in food and beverages.
Author Proserpio, C.
Vincenzi, S.
Bucalossi, G.
Fia, G.
Author_xml – sequence: 1
  givenname: G.
  orcidid: 0000-0002-9934-166X
  surname: Fia
  fullname: Fia, G.
  email: giovanna.fia@unifi.it
  organization: University of Florence
– sequence: 2
  givenname: G.
  surname: Bucalossi
  fullname: Bucalossi, G.
  organization: University of Florence
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  givenname: C.
  surname: Proserpio
  fullname: Proserpio, C.
  organization: University of Milan
– sequence: 4
  givenname: S.
  surname: Vincenzi
  fullname: Vincenzi, S.
  organization: Centre for Research in Viticulture and Enology (CIRVE)
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Snippet Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds,...
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SubjectTerms Acidification
antioxidants
Beverages
Composition
Cultivation
Diabetes mellitus
Economic importance
Food
Food industry
Fruit cultivation
Fruits
Grapes
Grapevines
In vivo methods and tests
Inflammation
micronutrients
Organic acids
phenolic compounds
Phenols
Salts
thinning practice
unripe grapes
Vitaceae
Vitamins
Viticulture
Title Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture
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