This project focuses on the sustainable valorization of grape pomace (GP), a byproduct of the winemaking industry that is rich in dietary fiber and polyphenols. Approximately 20–30% of the grape’s weight becomes pomace, which retains up to 70% of the grape’s phenolic compounds. These polyphenols contribute to the pomace’s naturally low pH and increase its resistance to biological degradation when improperly discarded, posing significant environmental challenges. Despite its valuable nutritional and functional properties, grape pomace remains largely underutilized and is often discarded as waste, leading to ecological and economic drawbacks.
The primary objective of this study is to incorporate grape pomace flour (GPF) into bread and bakery products to improve their nutritional quality, reduce food waste, and promote sustainable food production. The research explores the effects of varying GPF substitution levels on the chemical, technological, structural, and sensory characteristics of bread.
Using advanced analytical techniques, the study evaluates nutrient bioaccessibility through simulated in vitro digestion and examines microstructural changes in the bread matrix. The experimental protocol involves baking GPF-enriched bread and measuring key quality parameters, including firmness, color, total polyphenol content, and antioxidant activity.
Consumer acceptance is assessed via sensory evaluation using a hedonic scale questionnaire. Furthermore, the bread’s proximate composition is determined using standardized methods. This comprehensive approach aims to demonstrate grape pomace’s potential as a functional ingredient, advancing innovative food development and environmental sustainability.