Wine waste as a source of non-conventional resources in the food industry

Abstract

The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied in order to apply it to the fortification of bakery products. Recipes are developed for breads with the addition of 3, 7 and 10% grape seed powder.