Table 3.

Applications of grapevine wastes-derived products in food and beverage industry.

Type of Wastes	Application	Effect	Ref.
Grape pomace	Added into animals’ diets	Increasing the nutritional value of meat	[75]
	Pasta and pastry products as secondary flours	Growing functional ingredients in food industry	[87]
Grape stems/stalks	Disinfectants in cases of leafy fresh vegetables: lettuce and spinach	Inhibition of pathogens Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium and Escherichia coli	[82]
	Substitute for bentonite in wine	Removing unstable proteins	[81]
	Food packaging as foams	Increased mechanical properties, high resistance to moisture, biodegradable characteristics	[89]
Grapevine canes	Food packaging formula (polylactic acid loaded with grapevine cane ex-tract)	Prevent food contamination during transport and storage; increases the breaking strength of the packaging films	[90]
Grape stems and wine lees	Feed additives in broilers’ diets	Improvement of meat quality	[77]
Vine shoots	Preservative of wine	Increased quality of oenological parameters and higher values of purity and color intensity	[79]
	Replacement of SO2 in wine	High antimicrobial activity against Brettanomyces bruxellensis and Zygosaccharomyces bailli; increased wine stilbene content	[80]
Wine lees	Wine industry	Reversing wine foam and stabilizing proteins in heat-sensitive wine	[78]
	Development of fortified cereal bars	Improving protein content	[83]
	Alternative to synthetic additives	Enhancement of antioxidant and antimicrobial activity in burgers	[84]
	Production of high added-value ice cream	Superior structure, high antioxidant effect, oxidation inhibition on human erythrocyte membranes	[85]
	Production of high added-value ice cream	Enhanced physical, chemical and sensory properties, protection against Lactobacillus acidophilus during storage	[86]