The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry.

The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.

A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry.

Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.