Wine has been tied to a range of health benefits, including reduced cancer and heart disease risks linked to the compound resveratrol in grape skins. Now grape skin and seeds generated from winemaking – discarded as waste – have also been found to be a good source of antioxidant dietary fiber that could be used to fortify other foods.
In a new study published in the Journal of Food Science, Oregon State University scientists report they have found the wine waste – known as pomace – can boost the nutritional value of various food products such as yogurts and salad dressings, and be used to extend shelf-life.
SPECIAL: These 4 Things Happen Right Before a Heart Attack — Read More.
The researchers analyzed pomace from Pinot Noir and Merlot wines to determine the best ways to convert the rich source of antioxidants into compounds that can be used to fortify foods.
They found air- and oven-drying pomace proved to be inexpensive methods that can easily be used in large-scale industrial applications for food processing purposes.