Researchers from Monash University have found that waste that comes from winemaking activities could be a valuable source of ingredients for nutraceuticals, pharmaceuticals and food colouring,
PhD chemical engineering student Xueqing (Rachel) Liu and Associate Professor Victoria Haritos of Monash University’s Department of Chemical and Biological Engineering, found that compounds derived from red wine grape varieties have significant levels of bioactive natural compounds called polyphenols and anthocyanins.
Diets rich in polyphenols, which are found in a range of fruits, vegetables and cereals, have been associated with protection against developing cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases in a number of epidemiological studies.
Anthocyanins, the pigments responsible for the colours red, purple and blue in many fruits and vegetables, have also been associated with antioxidant effects and the prevention of cardiovascular disease, cancer and diabetes among other conditions.
“Bioactive polyphenols and anthocyanins could have a number of commercial applications as functional ingredients, in dietary supplements and as natural food colourings,” Liu explained.
It is estimated that around two million tonnes of wine grapes are crushed annually in Australia, with about 20 per cent remaining as waste after processing, such as skins, seeds and stalks. The majority of winemaking waste is currently returned to the land as compost or for other, low-value uses.
With the discovery, researchers pointed out the potential high value of these bioactives that remains unrealised up to this point.
“Across the Australian wine industry this means there is a massive volume of waste from which these compounds could be recovered and used,” Haritos said. “We see great opportunities and are keen to explore how this waste product can be processed commercially.”
