Grape pomace as a natural source of antimicrobial agents for food preservation

Micaela Galante¹Maria Emilia Brassesco²Carol Maragoni-Santos³Carolina Beres⁴Ana Elizabeth Cavalcante Fai^4*Ignacio Cabezudo^1*

• ¹CONICET Rosario, Rosario, Argentina
• ²Universidade Catolica Portuguesa Centro de Biotecnologia e Quimica Fina, Porto, Portugal
• ³Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro, Brazil
• ⁴Universidade do Estado do Rio de Janeiro, Rio de Janeiro, Brazil

This review explores grape pomace, an agro-industrial by-product, as a valuable source of antimicrobial compounds in the food industry. With increasing concerns about foodborne illness and the growing demand for clean label food products, grape pomace and its extracts are emerging as promising natural additives. Rich in phenolic compounds with antimicrobial properties, grape pomace offers the potential to improve food safety and extend shelf life. A bibliometric approach was used to contextualize the opportunities, challenges and trends of grape pomace as an antimicrobial food additive. This includes identifying the leading authors, countries and institutions conducting most relevant studies, as well as the primary bioactivities and food use models that have been explored. This article provides an overview of extraction techniques and the antimicrobial activity of grape pomace extracts against foodborne pathogens. Key factors such as grape variety, polyphenol profile and extract formulation are highlighted. Overall, results in the literature indicate potent antibacterial and antifungal activity, with inhibitory and bactericidal concentrations varying by extract type and microorganism. This study also examines strategies for incorporating the bioactive components of grape pomace into various food products. These include direct addition to foods such as meat, dairy products and beverages. Also, incorporation into edible films and coatings to improve the shelf life and safety of fresh and perishable foods, and the development of innovative active packaging materials designed to inhibit microbial growth and extend product longevity. It underscores the need for further research on extraction standardization, antimicrobial mechanisms and comprehensive safety and efficacy evaluations in real food systems.