New food supplement made from grape pomace
Grape pomace is a waste product of the wine industry, representing an abundant resource of around 700,000 tonnes per year in France, yet it is not widely used. It contains 70% of the grape's polyphenols.
Grape polyphenols have a number of health benefits, including anti-diabetic and antioxidant properties.
Kombucha (fermented tea) is a traditional oriental drink with functional properties. The process of fermenting tea develops biological properties that are beneficial to health.
Competitive advantages
- Significant increase in the concentration of certain compounds as a result of the fermentation process
- Generation of a variety of new compounds through the process
Applications
- Food supplements
- Cosmetics
Intellectual property
- Patent
Development stage
Laboratory validation of the technology
Laboratory
LGC INPT ENSIACET
Description
The technology consists of a kombucha-type fermentation process applied to grape pomace with the aim of obtaining new molecules with beneficial health properties: antioxidant to boost the immune system, detoxifying to control cholesterol and high blood pressure.
Technical specifications
- Fermentation of plant extracts modifies plant polyphenols (number and function),
and produces microbial metabolites of interest (organic acids, vitamins, enzymes). - HPLC-DAD and LC-MS analyses of native grape pomace extracts versus fermented grape pomace show that:
- certain compounds are modified by fermentation
- certain compounds appear after fermentation.