食品工业科技2026，Vol.47Issue(2)：503-514,12.DOI:10.13386/j.issn1002-0306.2025040372
葡萄皮渣多酚的功能特性及其在食品工业中的应用研究现状
Functional Characteristics of Grape Pomace Polyphenols and the Current Research Status of Their Application in the Food Industry
摘要
Abstract
Grape pomace,a major by-product of wine production,is rich in bioactive polyphenolic compounds.Exploring the functional properties of grape pomace polyphenols and promoting their high-value applications are of great significance for advancing the sustainable development of the wine industry,reducing resource wastage,and alleviating environmental burdens.This review systematically summarizes the main components of grape pomace polyphenols and their potential physiological regulatory functions,including their antioxidant,anti-inflammatory,anti-cancer,and hypoglycemic effects.This review provides a thorough overview of their current applications in the food industry,particularly as antioxidants,food preservatives,and functional food ingredients.It also examines the technical challenges and potential applications related to the extraction methods and bioavailability of polyphenols.The aim of this review is to provide a theoretical foundation and technical roadmap for the high-value utilization of grape pomace polyphenols,to support resource recycling and functional food innovation,and to promote the achievement of zero solid waste discharge and green production in China's wine industry.关键词
葡萄皮渣/多酚/功能特性/抗氧化剂/食品配料Key words
grape pomace/polyphenols/functional characteristics/antioxidants/functional food ingredients分类
轻工纺织引用本文复制引用
WANG Jiangxue,XU Jing,YANG Zeyao,TIAN Fang,CAO Songmin..葡萄皮渣多酚的功能特性及其在食品工业中的应用研究现状[J].食品工业科技,2026,47(2):503-514,12.基金项目
宁夏回族自治区重点研发计划(2024BBF02022) （2024BBF02022）
宁夏自然科学基金(优青)项目(2024AAC05035). （优青）
