DEVELOPMENT OF A POTENTIALLY FUNCTIONAL BEVERAGE FROM GRAPE POMACE EXTRACT

The increasing generation of agro-industrial residues has driven the search for sustainable alternatives for their reuse in the development of new food products. In this context, grape pomace stands out as a promising raw material due to its high content of bioactive compounds, such as phenolics, flavonoids, and anthocyanins, which are associated with antioxidant activity. This study aimed to develop and characterize a potentially functional beverage formulated with grape pomace extract, evaluating its bioactive compound content and antioxidant capacity. The extract was obtained from grape residues dehydrated at 50 °C for 48 hours, followed by aqueous extraction at a 1:10 (w/v) ratio at 60 °C for 45 minutes. Three formulations were developed containing 25% (F1), 50% (F2), and 75% (F3) of the extract, incorporated into a base composed of whole milk powder, whey protein isolate, sucralose, flavoring, xanthan gum, soy lecithin, and water. The beverages were pasteurized at 65 °C for 30 minutes, cooled, homogenized, and stored under refrigeration until analysis. The results showed a progressive and significant increase in bioactive compounds with higher extract concentrations. Total phenolic compounds ranged from 56.76 mg GAE/g (F1) to 153.64 mg GAE/g (F3), representing an increase of approximately 170%. Anthocyanin content varied from 22.38 to 59.51 mg C3G/g, while flavonoids ranged from 43.39 to 92.18 mg QE/g. Antioxidant activity followed the same trend, with DPPH values ranging from 1020.96 to 1643.44 mg TE/g, ABTS from 1163.13 to 1607.13 mg TE/g, and FRAP from 1192.46 to 1742.85 mg TE/g. The isolated extract showed even higher values, with 816.04 mg GAE/g of total phenolics and high antioxidant activity. These findings demonstrate a direct relationship between extract concentration and the functional potential of the beverage, confirming that grape pomace is an effective source of bioactive compounds. Therefore, its application in beverage formulation represents a promising strategy for developing antioxidant-rich products, adding value to agro-industrial byproducts and contributing to more sustainable practices in the food industry.