葡萄皮渣多酚的功能特性及其在食品工业中的应用研究现状OA
Functional Characteristics of Grape Pomace Polyphenols and the Current Research Status of Their Application in the Food Industry
葡萄皮渣是葡萄酒酿造过程中产生的主要副产物,富含多酚类生物活性物质.深入挖掘葡萄皮渣多酚的功能特性,并推动其高附加值产品开发,对于促进葡萄酒产业的可持续发展、减少资源浪费和减轻环境负担具有重要意义.本文系统梳理了葡萄皮渣多酚的主要组成及其潜在的抗氧化、抗炎、抗癌、降血糖等生理调节功能,重点综述了其在食品工业中作为抗氧化剂、食品保鲜剂、食品配料的综合利用现状,以及多酚在提取方法、生物利用度等方面面临的技术瓶颈与应用前景.本综述旨在为葡萄皮渣多酚的高值化利用提供理论依据与技术路径,助力资源循环利用与功能性食品创新,推动我国葡萄酒产业实现有机固体废弃物零排放与绿色生产目标.
Grape pomace,a major by-product of wine production,is rich in bioactive polyphenolic compounds.Exploring the functional properties of grape pomace polyphenols and promoting their high-value applications are of great significance for advancing the sustainable development of the wine industry,reducing resource wastage,and alleviating environmental burdens.This review systematically summarizes the main components of grape pomace polyphenols and their potential physiological regulatory functions,including their antioxidant,anti-inflammatory,anti-cancer,and hypoglycemic effects.This review provides a thorough overview of their current applications in the food industry,particularly as antioxidants,food preservatives,and functional food ingredients.It also examines the technical challenges and potential applications related to the extraction methods and bioavailability of polyphenols.The aim of this review is to provide a theoretical foundation and technical roadmap for the high-value utilization of grape pomace polyphenols,to support resource recycling and functional food innovation,and to promote the achievement of zero solid waste discharge and green production in China's wine industry.
WANG Jiangxue;XU Jing;YANG Zeyao;TIAN Fang;CAO Songmin
College of Food Science and Engineering,Ningxia University,Yinchuan 750021,ChinaCollege of Food Science and Engineering,Ningxia University,Yinchuan 750021,ChinaCollege of Food Science and Engineering,Ningxia University,Yinchuan 750021,ChinaCollege of Food Science and Engineering,Ningxia University,Yinchuan 750021,ChinaCollege of Food Science and Engineering,Ningxia University,Yinchuan 750021,China
轻工纺织
葡萄皮渣多酚功能特性抗氧化剂食品配料
grape pomacepolyphenolsfunctional characteristicsantioxidantsfunctional food ingredients
《食品工业科技》 2026 (2)
503-514,12
宁夏回族自治区重点研发计划(2024BBF02022)宁夏自然科学基金(优青)项目(2024AAC05035).
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