Technological Processes to Produce Novel Ingredients From Agri-Food Sources: Functional Compounds From Enological Wastes

A huge amount of agricultural waste is generated yearly as a consequence of the wine making process all over the world. Grape pomace, the major part of these wastes, is a raw material of great value for its chemical composition and technological properties. The recovery of grape pomace and its valorization through its use as ingredient in novel functional foods proves to be a promising and useful action for a number of reasons: to reduce environmental impact, to promote circular economy, to reduce food waste and to obtain novel ingredients with potential health benefits.