Researchers from Monash University have found that waste from winemaking, including grape skins, seeds, and stalks, could serve as valuable ingredients for nutraceuticals, pharmaceuticals, and even natural food colouring.
The study conducted by PhD student Rachel Liu and associate professor Victoria Haros from the Department of Chemical and Biological Engineering revealed that compounds derived from red wine grape varieties contain bioactive polyphenols and anthocyanins.
“Bioactive polyphenols and anthocyanins could have several commercial applications as functional ingredients, in dietary supplements and as natural food colourings”, explained Liu.
Diets rich in polyphenols have been associated with protection against various diseases, including cancer, cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases.
While anthocyanins, responsible for the red, purple, and blue colours in many fruits and vegetables, have shown antioxidant effects and potential benefits in preventing cardiovascular disease, cancer, and diabetes.
According to the study, an estimated 2 million tonnes of wine grapes are crushed annually in Australia, with about 20 per cent by weight remaining as waste after processing. Most of this waste is returned to the land as compost or other low-value uses, leaving its potential value unrealised.
“Across the Australian wine industry, this means there is a massive volume of waste from which these compounds could be recovered and used,” added Professor Haritos.
“We see great opportunities and are keen to explore how this waste product can be processed commercially.”
