Abstract
BackgroundGrapes are cultivated all over the world, especially for winemaking, producing high quantities of by-products like grape pomace. These grape processing by-products contain large amounts of compounds with functional characteristics. In recent years, there has been a growing consumers’ interest for functional foods, with dairy products leading in this field. Constituents inherent to grapes, derived from grape-based by-products, have the potential to improve the functional properties of dairy products and to reduce the environmental pollution. Scope and approachIn this review, the recent advances in the field of grapes, their derivatives, and particularly grape pomace added to dairy products are summarized. The main effect on the physicochemical, functional and sensory characteristics of dairy products like yogurt, cheese, fermented milk and ice cream are discussed. In addition, the review highlights the effect of grape compounds on starter and probiotic culture survival and on the intestinal microbiota. Key findings and conclusionsThe large number of possible applications concerning grapes and their derivatives in the dairy industry show their high revalorization potential. Several recent studies are available, describing the incorporation in different dairy products. Particular attention is needed concerning the possible negative effects of their addition on the acidity of the dairy products and their overall sensorial characteristics. Therefore, more studies are needed to isolate the appropriate grape by-product characteristics, to evaluate their interaction with dairy constituents, and to optimize their level of addition. The main positive effect is the substantial increase in total phenolic content and antioxidant activity, which are not present in dairy products. Finally, more studies are required to evaluate the synergetic effect of grape compounds and probiotics in dairy products and to examine the potential health benefits after their consumption.
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