葡萄茎中多酚成分及其相关生物活性研究综述

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-07-22 DOI:10.1007/s00217-025-04841-8

Rui Dias-Costa, Marta Coelho, Raúl Domínguez-Perles, Irene Gouvinhas, Ana Novo Barros

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引用次数: 0

摘要

葡萄茎是脱毛过程中去除的木质纤维素副产品，用于减少葡萄酒生产中的涩味。这些副产品是矿物质和多酚类化合物的重要来源，如酚酸、二苯乙烯、原花青素和儿茶素衍生物、黄酮醇、黄酮和花青素。这些生物活性化合物对人体健康具有多种有益作用，包括促进伤口愈合和抗菌、抗炎、抗衰老、抗癌和抗氧化活性。尽管有这种潜力，葡萄茎仍未得到充分利用，通常通过堆肥、垃圾填埋、土地耕作或转移到动物饲料中处理。本文综述了葡萄茎中多酚成分和生物活性的最新进展，并强调了它们在创新产品中的应用潜力。它们的使用可以通过循环经济战略和工业共生促进可持续实践的发展。

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Overview of polyphenolic composition and related biological activities of grape stems

Grape stems, or stalks, are lignocellulosic by-products removed during the destemming process to reduce astringency in wine production. These by-products are a notable source of minerals and polyphenolic compounds, such as phenolic acids, stilbenes, proanthocyanidins and catechin derivatives, flavonols, flavones, and anthocyanins. These bioactive compounds have been associated with several beneficial effects on human health, including the promotion of wound healing and antimicrobial, anti-inflammatory, anti-aging, anti-cancer, and antioxidant activities. Despite this potential, grape stems are still underutilised and are commonly disposed of through composting, landfilling, landfarming, or diverted to animal feed. This review offers an updated and detailed overview of the polyphenolic composition and biological activities of grape stems, highlighting their potential for application in innovative products. Their use could contribute to the advancement of sustainable practices through circular economy strategies and industrial symbiosis.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.