Soaking muscadine grape seeds or skins in a solution of
enzymes can boost antioxidants extracted from the fruit, creating possible new
uses for grape leftovers, which are loaded with nutrients, a University of
Florida study shows.
After making wine, a producer typically sends the grape
seeds and skins to a landfill, said Maurice Marshall, a UF/IFAS food science
and human nutrition professor and study co-author. But by using cellulase,
pectinase and glucosidase, scientists found the grape seeds and skin aren’t
just a waste product. The enzymes increase the antioxidant activity, from the
grape seeds and skins. New uses could include food additives or nutritional
supplements.