Investigation of Waste Grape Pulp for Healthy, Functional Beverage Production

Turkey, where different ecologies coexist, has great potential in fruit and vegetable production. Turkey, which has suitable climate and soil conditions, offers wide opportunities, especially in the field of viticulture and is an important center in the world with its rich grape gene potential. Grapes, which are rich in bioactive components, have an important place in the country's economy and social life for reasons such as providing raw materials to the food industry sector, creating employment opportunities, and having a high export potential, as well as being a valuable nutrient. Nowadays, with the developing understanding of conscious nutrition, the demand for fruit juice and similar products is gradually increasing as consumers turn towards natural and health-beneficial products. The grape, rich in various organic acids, vitamins and minerals and bioactive compounds with natural antioxidant properties has taken its place in the food industry for different purposes. Grape juice, must, molasses and grape pulp produced after wine production is an important food waste. The grape pulp contains 10%-30% of the crushed grape mass and other value-added components such as unfermented sugars, polyphenols, colors, alcohol, and tannins. These compounds should be recovered using acceptable, eco-friendly techniques without compromising the stability or quality of the product. The recovery of useful substances from food waste is a new development in the food industry. Thus, it is achieved to obtain high value-added products. This study, it was aimed to investigate the production of a new functional beverage with high phenolic content by drying the waste grape pulp formed after pressing purple grapes.