Grape Marc Flour as a Horticulture By-Product for Application in the Meat Industry

Using agro-industrial byproducts as functional ingredients represents a sustainable approach to food development. This study aimed to characterize the physicochemical and techno-functional properties of grape marc flour and evaluate the metabolite content and antioxidant activity of the extract obtained from these residues. Grape marc flour analysis included pH, color, and techno-functional parameter assessment. The metabolite content and antioxidant activity of the extracts were determined in vitro and in a meat system. The grape marc flour exhibited low pH, lightness (L*), and yellowness (b*) index values, as well as increased redness (a*) values. It also showed the ability to retain water and oil, along with notable swelling capacity. The extracts exhibited high levels of phenolic, tannins, flavonoids, and chlorogenic acid, as well as anti-radical activity and reducing power. When incorporated into a cooked meat system, the extracts decreased pH and lipid oxidation levels. These findings suggest that grape marc flour has potential as a functional ingredient in the formulation of meat products.