Research Progress on Extraction and Stability of Anthocyanins in Grape Pomace
TAN Mengnan
DU Wenyu
ZHENG Xiaodong
HAN Qiyue
SONG Ye
GAO Ling
ZHAO Huijuan
ZHANG Pengtai
ZHAO Xinyu
YAN Xinhuan
Abstract：Grape pomace,the major by-product of wine and grape juice processing,is rich in natural antioxidants anthocyanins.However,grape pomace currently suffers from not only a low utilization rate but also a tendency to cause environmental pollution.Meanwhile,the inherent drawbacks of anthocyanins themselves,including low extraction efficiency and poor stability,have also severely restricted their development and utilization.This review systematically summarized the extraction methods and optimized processes of anthocyanins from grape pomace,as well as the factors influencing the stability of anthocyanins in grape pomace,and confirmed that low-temperature and light-shielding conditions could effectively retard the degradation of anthocyanins.This review provided theoretical support for the resource utilization of grape pomace.By optimizing extraction processes and developing stability enhancement strategies,it could promote the green development of grape pomace anthocyanins in fields including natural colorants and functional foods,and help to reduce resource waste and environmental pollution.
Keywords：Grape pomaceanthocyaninsextractionstability
Publication Date：2026-06-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 22-28 )