Comparative Evaluation and Characterization of Grape Pomace from Different Varieties for Functional Food Application

Abstract

Agro-industrial by-products are gaining greater importance in recent times; one such by-product is the grape pomace, produced abundant quantities from wineries. It possesses a higher bio active profile, which can be greatly useful for valorization of various food products. With an objective to harness its potential, present study compared the physicochemical, functional, and compositional properties of pomace derived from three grape (Vitis vinifera L.) varieties, ‘Pusa Navrang,’ ‘Bangalore Purple,’ and ‘Red Globe.’ Varieties found to have significant differences (p < 0.05) in the parameters assessed. Tapped density and Hausner ratio differed, indicating variations in powder compaction and flow behavior, bulk density did not differ considerably between the samples (0.35–0.38 g/mL). Due to its substantially greater dietary fiber content (53.06%), ‘Pusa Navrang’ pomace showed the highest water absorption ability (3.64 g/g) and oil absorption capacity (2.13 g/g). ‘Red Globe’ pomace had the highest pH (4.24) and reducing sugar content (8.46 g/100 g), whereas ‘Bangalore Purple’ pomace had the lowest pH (3.56) and maximum titratable acidity (1.17%). Ash content ranged from 4.92 to 5.11%, whereas protein content ranged from 11.76 to 13.15%. ‘Pusa Navrang’ pomace had more redness (a* 9.52) and was darker (L* 22.12), indicating higher pigment intensity, according to colour analysis. Overall, the results show that the properties of grape pomace vary depending on the variety, and careful grape pomace selection can improve its use in functional foods and food items with added value.