INNOVATIVE EXTRACTION METHODS FOR BIOACTIVE COMPOUNDS FROM GRAPE POMACE

Abstract

The main byproduct of winemaking is grape pomace, formed after pressing in white wine and fermentation in red wine. Grape pomace is rich in phenolic chemicals, which have pharmacological, technical, antioxidant, and antibacterial properties. This review seeks ecologically friendly grape pomace bioactive phenolic component extraction strategies. This review discusses green chemistry-based grape pomace extractive technologies like supercritical fluid extraction (SFE), microwave-assisted extraction (MAE), microwave hydro diffusion and gravity (MHG), ultrasound-assisted extraction (UAE), pulsed electric field (PEF), ohmic heating (OH), natural deep eutectic solvents (NADES), and enzyme-assisted extraction. The food sector benefits from these ecologically friendly, economically feasible, and creative technologies. These methods reduce extraction time, unit operations, energy consumption, environmental impacts, economic costs, solvent usage, and waste generation to ensure safe and high-quality functional foods extracts. Subsequently, research could be concentrated on optimizing conditions to reduce limitations and enhance yield while extracting new bioactive compounds.