Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds

Laikhuram Sarda  Devi; Pooja  Yadav; Jibanjyoti Panda; Sridhar Kandi; Minaxi Sharma; Baskaran Stephen Inbaraj; Prakash Kumar Nayak; Pinku Chandra Nath

doi:10.1007/978-1-0716-4490-4_8

Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds

Laikhuram Sarda Devi
, Pooja Yadav
, Jibanjyoti Panda
, Sridhar Kandi
, Minaxi Sharma
, Baskaran Stephen Inbaraj
, Prakash Kumar Nayak
, Pinku Chandra Nath

CBI Life Science and Healthcare Centre

Research output: Chapter in Book/Conference proceeding › Book Chapter › peer-review

Abstract

Grape by-products, known as grape pomace (GP), contain significant levels of phenolics due to insufficient extraction during winemaking. These phenolics are secondary plant metabolites that may benefit human health due to their antioxidant activity and antibacterial, antiviral, and anti-inflammatory characteristics. Recently, the food and pharmaceutical industries have been prompted to improve general well-being due to the rising demand for biologically active compounds. As a result, effective extraction techniques and selective analytical techniques are required to achieve good compound recoveries. Thus, this chapter outlines accurate techniques for obtaining prospective polyphenolic compounds for use in the food and pharmaceutical industries.

Original language	English
Title of host publication	Fruit and Vegetable Waste Valorization
Editors	Kandi Sridhar, Sunitha Venkata Seshamamba Burla, Minaxi Sharma, Baskaran Stephen Inbaraj
Publisher	Springer Nature
Pages	91-99
ISBN (Electronic)	9781071644904
ISBN (Print)	9781071644898
DOIs	https://doi.org/10.1007/978-1-0716-4490-4_8
Publication status	Published - 26 Apr 2025

Publication series

Name	Methods and Protocols in Food Science ((MPFS))
Publisher	Springer Nature

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Access to Document

10.1007/978-1-0716-4490-4_8

Cite this

Devi, L. S., Yadav, P., Panda, J., Kandi, S., Sharma, M., Inbaraj, B. S., Nayak, P. K., & Nath, P. C. (2025). Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds. In K. Sridhar, S. V. S. Burla, M. Sharma, & B. S. Inbaraj (Eds.), Fruit and Vegetable Waste Valorization (pp. 91-99). (Methods and Protocols in Food Science ((MPFS))). Springer Nature. https://doi.org/10.1007/978-1-0716-4490-4_8

Devi, Laikhuram Sarda ; Yadav, Pooja ; Panda, Jibanjyoti et al. / Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds. Fruit and Vegetable Waste Valorization . editor / Kandi Sridhar ; Sunitha Venkata Seshamamba Burla ; Minaxi Sharma ; Baskaran Stephen Inbaraj. Springer Nature, 2025. pp. 91-99 (Methods and Protocols in Food Science ((MPFS))).

@inbook{b7c652a05ee543b9a236512256cbc92f,

title = "Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds",

abstract = "Grape by-products, known as grape pomace (GP), contain significant levels of phenolics due to insufficient extraction during winemaking. These phenolics are secondary plant metabolites that may benefit human health due to their antioxidant activity and antibacterial, antiviral, and anti-inflammatory characteristics. Recently, the food and pharmaceutical industries have been prompted to improve general well-being due to the rising demand for biologically active compounds. As a result, effective extraction techniques and selective analytical techniques are required to achieve good compound recoveries. Thus, this chapter outlines accurate techniques for obtaining prospective polyphenolic compounds for use in the food and pharmaceutical industries.",

author = "Devi, \{Laikhuram Sarda\} and Pooja Yadav and Jibanjyoti Panda and Sridhar Kandi and Minaxi Sharma and Inbaraj, \{Baskaran Stephen\} and Nayak, \{Prakash Kumar\} and Nath, \{Pinku Chandra\}",

year = "2025",

month = apr,

day = "26",

doi = "10.1007/978-1-0716-4490-4\_8",

language = "English",

isbn = "9781071644898",

series = "Methods and Protocols in Food Science ((MPFS))",

publisher = "Springer Nature",

pages = "91--99",

editor = "Kandi Sridhar and Burla, \{Sunitha Venkata Seshamamba\} and Minaxi Sharma and Inbaraj, \{Baskaran Stephen\}",

booktitle = "Fruit and Vegetable Waste Valorization",

address = "United States",

}

Devi, LS, Yadav, P, Panda, J, Kandi, S, Sharma, M, Inbaraj, BS, Nayak, PK & Nath, PC 2025, Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds. in K Sridhar, SVS Burla, M Sharma & BS Inbaraj (eds), Fruit and Vegetable Waste Valorization . Methods and Protocols in Food Science ((MPFS)), Springer Nature, pp. 91-99. https://doi.org/10.1007/978-1-0716-4490-4_8

Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds. / Devi, Laikhuram Sarda ; Yadav, Pooja ; Panda, Jibanjyoti et al.
Fruit and Vegetable Waste Valorization . ed. / Kandi Sridhar; Sunitha Venkata Seshamamba Burla; Minaxi Sharma; Baskaran Stephen Inbaraj. Springer Nature, 2025. p. 91-99 (Methods and Protocols in Food Science ((MPFS))).

Research output: Chapter in Book/Conference proceeding › Book Chapter › peer-review

TY - CHAP

T1 - Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds

AU - Devi, Laikhuram Sarda

AU - Yadav, Pooja

AU - Panda, Jibanjyoti

AU - Kandi, Sridhar

AU - Sharma, Minaxi

AU - Inbaraj, Baskaran Stephen

AU - Nayak, Prakash Kumar

AU - Nath, Pinku Chandra

PY - 2025/4/26

Y1 - 2025/4/26

N2 - Grape by-products, known as grape pomace (GP), contain significant levels of phenolics due to insufficient extraction during winemaking. These phenolics are secondary plant metabolites that may benefit human health due to their antioxidant activity and antibacterial, antiviral, and anti-inflammatory characteristics. Recently, the food and pharmaceutical industries have been prompted to improve general well-being due to the rising demand for biologically active compounds. As a result, effective extraction techniques and selective analytical techniques are required to achieve good compound recoveries. Thus, this chapter outlines accurate techniques for obtaining prospective polyphenolic compounds for use in the food and pharmaceutical industries.

AB - Grape by-products, known as grape pomace (GP), contain significant levels of phenolics due to insufficient extraction during winemaking. These phenolics are secondary plant metabolites that may benefit human health due to their antioxidant activity and antibacterial, antiviral, and anti-inflammatory characteristics. Recently, the food and pharmaceutical industries have been prompted to improve general well-being due to the rising demand for biologically active compounds. As a result, effective extraction techniques and selective analytical techniques are required to achieve good compound recoveries. Thus, this chapter outlines accurate techniques for obtaining prospective polyphenolic compounds for use in the food and pharmaceutical industries.

U2 - 10.1007/978-1-0716-4490-4_8

DO - 10.1007/978-1-0716-4490-4_8

M3 - Book Chapter

SN - 9781071644898

T3 - Methods and Protocols in Food Science ((MPFS))

SP - 91

EP - 99

BT - Fruit and Vegetable Waste Valorization

A2 - Sridhar, Kandi

A2 - Burla, Sunitha Venkata Seshamamba

A2 - Sharma, Minaxi

A2 - Inbaraj, Baskaran Stephen

PB - Springer Nature

ER -

Devi LS, Yadav P, Panda J, Kandi S, Sharma M, Inbaraj BS et al. Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds. In Sridhar K, Burla SVS, Sharma M, Inbaraj BS, editors, Fruit and Vegetable Waste Valorization . Springer Nature. 2025. p. 91-99. (Methods and Protocols in Food Science ((MPFS))). doi: 10.1007/978-1-0716-4490-4_8

Microbial Fermentation of Grape by-Products: A Promising Approach for the Recovery of Phenolic Compounds

Abstract

Publication series

UN SDGs

Access to Document

Fingerprint

Cite this