{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,10]],"date-time":"2026-05-10T09:50:53Z","timestamp":1778406653548,"version":"3.51.4"},"reference-count":37,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,9,5]],"date-time":"2025-09-05T00:00:00Z","timestamp":1757030400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"GeoBioCi\u00eancias, GeoTecnologias e GeoEngenharias the R&amp;D unit MED\u2014Mediterranean Institute for Agriculture, Environment and Development","award":["https:\/\/doi.org\/10.54499\/UIDB\/05183\/2020"],"award-info":[{"award-number":["https:\/\/doi.org\/10.54499\/UIDB\/05183\/2020"]}]},{"name":"GeoBioCi\u00eancias, GeoTecnologias e GeoEngenharias the R&amp;D unit MED\u2014Mediterranean Institute for Agriculture, Environment and Development","award":["https:\/\/doi.org\/10.54499\/UIDP\/05183\/2020"],"award-info":[{"award-number":["https:\/\/doi.org\/10.54499\/UIDP\/05183\/2020"]}]},{"name":"GeoBioCi\u00eancias, GeoTecnologias e GeoEngenharias the R&amp;D unit MED\u2014Mediterranean Institute for Agriculture, Environment and Development","award":["https:\/\/doi.org\/10.54499\/LA\/P\/0121\/2020"],"award-info":[{"award-number":["https:\/\/doi.org\/10.54499\/LA\/P\/0121\/2020"]}]},{"name":"Associate Laboratory CHANGE\u2014Global Change and Sustainability Institute","award":["https:\/\/doi.org\/10.54499\/UIDB\/05183\/2020"],"award-info":[{"award-number":["https:\/\/doi.org\/10.54499\/UIDB\/05183\/2020"]}]},{"name":"Associate Laboratory CHANGE\u2014Global Change and Sustainability Institute","award":["https:\/\/doi.org\/10.54499\/UIDP\/05183\/2020"],"award-info":[{"award-number":["https:\/\/doi.org\/10.54499\/UIDP\/05183\/2020"]}]},{"name":"Associate Laboratory CHANGE\u2014Global Change and Sustainability Institute","award":["https:\/\/doi.org\/10.54499\/LA\/P\/0121\/2020"],"award-info":[{"award-number":["https:\/\/doi.org\/10.54499\/LA\/P\/0121\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sci"],"abstract":"<jats:p>Grape pomace (i.e., the residual skins, seeds, and pulp left after vinification) retains up to 70% of the fruit\u2019s original phenolic compounds and is also rich in dietary fiber. As such, because this by-product is generated in large quantities worldwide and its disposal is both technologically problematic and costly, reusing it as a food ingredient could simultaneously mitigate environmental burdens, lower winery waste-management expenses, and enhance the nutritional profile of fortified foods. In this context, this study investigated the nutritional enrichment of dark chocolate by incorporating flour produced from red (cv. Syrah) and white (cv. Arinto) grape pomace at three levels (5, 10, and 15% w\/w). Formulated chocolates and controls were manufactured under industrial tempering conditions and subsequently analyzed for protein, lipids, sugars, dietary fiber, total phenolic content, antioxidant capacity (DPPH and ORAC), color, texture, and consumer perception (hedonic test). All fortified samples showed higher fiber and antioxidant activity than the control, with \u201cWhite_15\u201d showing higher fiber content (43.1%) and \u201cRed_5\u201d for ORAC (69,483 \u00b5mol TE\/100 g) and DPPH (6587 \u00b5mol TE\/100 g). Dietary fiber showed an increase in content with the increase in grape pomace incorporation, regardless of the type (red or white). Texture softening was observed in all fortified chocolates independently of the incorporation level or type (red or white). Principal Component Analysis (PCA) and hierarchical clustering confirmed clear separation between control and fortified chocolates based on the parameters analyzed. Sensory evaluation with untrained panelists revealed good overall acceptability across all formulations. These findings demonstrate that grape pomace flour can be effectively valorized as a functional ingredient in dark chocolates, supporting circular economy practices in the wine and confectionery sectors while delivering products with enhanced health-promoting attributes (nutritional and antioxidant).<\/jats:p>","DOI":"10.3390\/sci7030125","type":"journal-article","created":{"date-parts":[[2025,9,5]],"date-time":"2025-09-05T09:51:21Z","timestamp":1757065881000},"page":"125","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content"],"prefix":"10.3390","volume":"7","author":[{"given":"Daniela","family":"Freitas","sequence":"first","affiliation":[{"name":"Department of Technologies and Applied Sciences, Polytechnic Institute of Beja, Campus do IPBeja, 7800-295 Beja, Portugal"},{"name":"NOVA School of Sciences and Technology, Earth Sciences Department, Campus de Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3944-7240","authenticated-orcid":false,"given":"Ana Rita F.","family":"Coelho","sequence":"additional","affiliation":[{"name":"NOVA School of Sciences and Technology, Earth Sciences Department, Campus de Caparica, 2829-516 Caparica, Portugal"},{"name":"GeoBioTec Research Center, NOVA University Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5108-0018","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Dias","sequence":"additional","affiliation":[{"name":"Department of Technologies and Applied Sciences, Polytechnic Institute of Beja, Campus do IPBeja, 7800-295 Beja, Portugal"},{"name":"GeoBioTec Research Center, NOVA University Lisbon, 2829-516 Caparica, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, University of \u00c9vora, 7006-554 \u00c9vora, Portugal"},{"name":"CHANGE\u2014Global Change and Sustainability Institute, 7006-554 \u00c9vora, Portugal"}]},{"given":"Miguel","family":"Floro","sequence":"additional","affiliation":[{"name":"Department of Technologies and Applied Sciences, Polytechnic Institute of Beja, Campus do IPBeja, 7800-295 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4210-8867","authenticated-orcid":false,"given":"Ana Coelho","family":"Marques","sequence":"additional","affiliation":[{"name":"NOVA School of Sciences and Technology, Earth Sciences Department, Campus de Caparica, 2829-516 Caparica, Portugal"},{"name":"GeoBioTec Research Center, NOVA University Lisbon, 2829-516 Caparica, Portugal"}]},{"given":"Carlos","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Department of Technologies and Applied Sciences, Polytechnic Institute of Beja, Campus do IPBeja, 7800-295 Beja, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, University of \u00c9vora, 7006-554 \u00c9vora, Portugal"},{"name":"CHANGE\u2014Global Change and Sustainability Institute, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7079-9389","authenticated-orcid":false,"given":"Manuela","family":"Sim\u00f5es","sequence":"additional","affiliation":[{"name":"NOVA School of Sciences and Technology, Earth Sciences Department, Campus de Caparica, 2829-516 Caparica, Portugal"},{"name":"GeoBioTec Research Center, NOVA University Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2125-511X","authenticated-orcid":false,"given":"Olga","family":"Amaral","sequence":"additional","affiliation":[{"name":"Department of Technologies and Applied Sciences, Polytechnic Institute of Beja, Campus do IPBeja, 7800-295 Beja, Portugal"},{"name":"GeoBioTec Research Center, NOVA University Lisbon, 2829-516 Caparica, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, University of \u00c9vora, 7006-554 \u00c9vora, Portugal"},{"name":"CHANGE\u2014Global Change and Sustainability Institute, 7006-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"933","DOI":"10.1111\/ijfs.14118","article-title":"Valorisation of grape pomace: An approach that is increasingly reaching its maturity\u2013a review","volume":"54","author":"Bordiga","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"437","DOI":"10.1080\/07388551.2018.1555514","article-title":"Strategies for recycling and valorization of grape marc","volume":"39","author":"Lores","year":"2019","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/j.wasman.2017.07.017","article-title":"Towards integral utilization of grape pomace from winemaking process: A review","volume":"68","author":"Beres","year":"2017","journal-title":"Waste Manag."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"110787","DOI":"10.1016\/j.fct.2019.110787","article-title":"Polyphenols extract from grape pomace. Characterization and valorisation through encapsulation into mesoporous silica-type matrices","volume":"133","author":"Brezoiu","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.foodres.2018.06.068","article-title":"Preparation and modification of high dietary fiber flour: A review","volume":"113","author":"Zhang","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"659","DOI":"10.1016\/j.foodchem.2006.02.025","article-title":"Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): Pomace and stem","volume":"101","author":"Llobera","year":"2007","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Chiavaroli, A., Balaha, M., Acquaviva, A., Ferrante, C., Cataldi, A., Menghini, L., Rapino, M., Orlando, G., Brunetti, L., and Leone, S. (2021). Phenolic Characterization and Neuroprotective Properties of Grape Pomace Extracts. Molecules, 26.","DOI":"10.3390\/molecules26206216"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Almanza-Oliveros, A., Bautista-Hern\u00e1ndez, I., Castro-Lopez, C., Aguilar-Z\u00e1rate, P., Meza-Carranco, Z., Rojas, R., Michel, M., and Mart\u00ednez-\u00c1vila, G.C.G. (2024). Grape Pomace\u2014Advances in Its Bioactivity, Health Benefits, and Food Applications. Foods, 13.","DOI":"10.3390\/foods13040580"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Tikhonova, A., Ageeva, N., and Globa, E. (2021). Grape pomace as a promising source of biologically valuable components. BIO Web Conf., 34.","DOI":"10.1051\/bioconf\/20213406002"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"952","DOI":"10.1111\/ijfs.13850","article-title":"Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders","volume":"54","author":"Mainente","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1016\/j.foodchem.2012.09.148","article-title":"Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing","volume":"138","author":"Tseng","year":"2013","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"2545","DOI":"10.1002\/jsfa.11596","article-title":"Breadstick fortification with red grape pomace: Effect on nutritional, technological and sensory properties","volume":"102","author":"Rainero","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"980","DOI":"10.1111\/jfpp.12054","article-title":"Effect of Grape (Vitis vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread","volume":"38","author":"Hayta","year":"2014","journal-title":"J. Food Process. Preserv."},{"key":"ref_14","first-page":"251","article-title":"Quality characteristics of wheat flour dough and bread containing grape pomace flour","volume":"3","author":"Avbelj","year":"2018","journal-title":"Food Sci. Technol. Int."},{"key":"ref_15","first-page":"S428","article-title":"Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour","volume":"76","author":"Hoye","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"109950","DOI":"10.1016\/j.lwt.2020.109950","article-title":"Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes","volume":"134","author":"Nakov","year":"2020","journal-title":"LWT Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1737","DOI":"10.1016\/j.wasman.2014.07.006","article-title":"New opportunities in industrial waste management","volume":"34","author":"Aivalioti","year":"2014","journal-title":"Waste Manag."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1111\/j.1541-4337.2010.00110.x","article-title":"Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products","volume":"9","author":"Granato","year":"2010","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"4290","DOI":"10.3390\/ijms10104290","article-title":"Polyphenols from Cocoa and Vascular Health\u2014A Critical Review","volume":"10","author":"Rimbach","year":"2009","journal-title":"Int. J. Mol. Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"289392","DOI":"10.1155\/2013\/289392","article-title":"Review Article: Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?","volume":"2013","author":"Ackar","year":"2013","journal-title":"J. Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"844","DOI":"10.3390\/nu6020844","article-title":"Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease","volume":"6","author":"Khan","year":"2014","journal-title":"Nutrients"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"181","DOI":"10.4260\/BJFT2011140300023","article-title":"Review: Polyphenols in cocoa and derivatives: Factors of variation and health effects","volume":"14","author":"Efraim","year":"2011","journal-title":"Braz. J. Food Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"4821","DOI":"10.1021\/jf990312p","article-title":"Phenol antioxidant quantity and quality in foods: Cocoa, dark chocolate, and milk chocolate","volume":"47","author":"Vinson","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"7292","DOI":"10.1021\/jf0344385","article-title":"Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine","volume":"51","author":"Lee","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"110451","DOI":"10.1016\/j.lwt.2020.110451","article-title":"Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties","volume":"138","author":"Acan","year":"2021","journal-title":"LWT Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1704","DOI":"10.1007\/s13197-021-05180-8","article-title":"Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent","volume":"59","author":"Bursa","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_27","unstructured":"Helrich, K. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, AOAC Inc.. [15th ed.]."},{"key":"ref_28","unstructured":"Instituto Portugu\u00eas da Qualidade (1987). NP 1419:1987-Determina\u00e7\u00e3o dos A\u00e7\u00facares Totais, IPQ."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Coelho, A.R.F., Pessoa, C.C., Marques, A.C., Lu\u00eds, I.C., Daccak, D., Silva, M.M., Sim\u00f5es, M., Reboredo, F.H., Pessoa, M.F., and Legoinha, P. (2021). Natural Mineral Enrichment in Solanumtuberosum L. cv. Agria: Accumulation of Ca and Interaction with Other Nutrients by XRF Analysis. Biol. Life Sci. Forum, 4.","DOI":"10.3390\/IECPS2020-08709"},{"key":"ref_30","unstructured":"(2014). Sensory Analysis\u2014Methodology\u2014General Guidance for Conducting Hedonic Tests with Consumers in a Controlled Area, 1st ed (Standard No. ISO 11136)."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Lopes, J.d.C., Madureira, J., Marga\u00e7a, F.M.A., and Cabo Verde, S. (2025). Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications. Molecules, 30.","DOI":"10.3390\/molecules30020362"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Zanini, M., Silvestre, W.P., Baldasso, C., and Tessaro, I.C. (2024). Valorization of Wastes Generated in Organic Grape Processing. Braz. Arch. Biol. Technol., 67.","DOI":"10.1590\/1678-4324-2024230183"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Jin, Q., O\u2019Hair, J., Stewart, A.C., O\u2019Keefe, S.F., Neilson, A.P., Kim, Y.-T., McGuire, M., Lee, A., Wilder, G., and Huang, H. (2019). Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components. Foods, 8.","DOI":"10.3390\/foods8120667"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"18746","DOI":"10.1021\/acs.jafc.3c04660","article-title":"Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process","volume":"71","author":"Mosele","year":"2023","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"119","DOI":"10.5937\/ffr0-50339","article-title":"Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace","volume":"51","year":"2024","journal-title":"Food Feed. Res."},{"key":"ref_36","first-page":"164","article-title":"Assessment of physical and physicochemical quality of main chocolates traded in Peru","volume":"66","author":"Arrunategui","year":"2017","journal-title":"Acta Agron."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1413","DOI":"10.1111\/ijfs.12791","article-title":"Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate","volume":"50","author":"Rezende","year":"2015","journal-title":"Int. J. Food Sci. Technol."}],"container-title":["Sci"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2413-4155\/7\/3\/125\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:39:57Z","timestamp":1760035197000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2413-4155\/7\/3\/125"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,5]]},"references-count":37,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["sci7030125"],"URL":"https:\/\/doi.org\/10.3390\/sci7030125","relation":{},"ISSN":["2413-4155"],"issn-type":[{"value":"2413-4155","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,5]]}}}