Abstract
Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs, such as verjuice and sour grape sauces, have been used as seasoning or acidifying agents. The health effects of grape compounds are described as anti-inflammatory, cardioprotective, anticancer and antidiabetic, as often demonstrated by both in vitro and in vivo studies. Recently, UGs have received renewed attention because of the innovative potential applications of their extracts in food and beverages for purposes of preservation and enrichment with healthy compounds, or for direct use in the human diet. The aim of this article is to review the composition and properties of UG products and their traditional and innovative application in food and beverages.
Highlights
The grapevine (Vitis vinifera) is the most cultivated fruit crop in the world, with more than 75 million tonnes of grapes produced every year (Food and Agriculture Organization of the United Nations 2018)
The grape juice and wine industry generates a large amount of organic waste, consisting of industrial waste, mainly pomace and lees, and vine waste, such as stalks, leaves, vine canes and unripe grapes (UGs) (Teixeira et al 2014, Beres et al 2017)
Several reports have indicated that verjuice is characterised by a sour taste, since it is obtained from grapes that are harvested approximately 45 days after flowering, it displays a high amount of organic acids and a low sugar concentration (Nikfardjam 2008, Hayoglu et al 2009, Salah Eddine et al 2020)
Summary
The grapevine (Vitis vinifera) is the most cultivated fruit crop in the world, with more than 75 million tonnes of grapes produced every year (Food and Agriculture Organization of the United Nations 2018). The grape juice and wine industry generates a large amount of organic waste, consisting of industrial waste, mainly pomace and lees, and vine waste, such as stalks, leaves, vine canes and unripe grapes (UGs) (Teixeira et al 2014, Beres et al 2017). The efficient use of these raw materials leads to the reduction of waste, minimising the environmental impact and increasing the profitability of these agro-industrial sectors These waste products can be the source of bioactive compounds with the potential for use as ingredients in the cosmetic, pharmaceutical and nutraceutical industries (Balasundram et al 2006, Salvador et al 2019, Trigo et al 2020). Declaration of conflict of interest: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
