In this review, the potential role of grape pomace (GP) as a tool for improving feed has been critically summarized, considering the findings of the literature of the last five years (2020–2024). The main applications of GP to the nutrition of different animals and the impact on derived foods (meat, milk and dairy products, eggs, fish) are discussed along with the major advantages and limits. Emphasis was placed on the phenols and fatty acids of GP, which are considered phytochemicals with health-promoting effects. Phenolic compounds increase the antioxidant potential of animal-based foods even if their content and profile are strongly related to grape cultivar and geographical origin. Unsaturated fatty acids, including linoleic and oleic acids, contributed to extending the shelf life of new products. Few approaches exploited chemometrics tools. Generally, GP showed a promising role in feed fortification, even if, in most cases, GP was key only if used in a correct percentage within a balanced diet and for an adequate administration time. From a multidisciplinary perspective, future research endeavors should prioritize a larger sampling, a deep phenol fraction characterization, and an appropriate chemometric approach.

Mycotoxin contamination of cereals and cereal-based products is a serious problem for food safety. Antioxidant-rich ingredients such as bilberries (Vaccinium myrtillus L., VM) may mitigate their harmful effects. Firstly, total phenolic content, antioxidant activity, and analytical phytochemical composition (hydroxycinnamic and hydroxybenzoic acids, flavanols, flavonols, and anthocyanins) were assessed in lyophilized wild bilberries from Romania. Secondly, this study evaluated bilberries’ effects on reducing ochratoxin A (OTA) bioaccessibility and cytotoxicity. An in vitro digestion model was developed and applied to four different types of bread: Control, VM (2%), OTA (15.89 ± 0.13 mg/kg), and OTA (16.79 ± 0.55 mg/kg)-VM (2%). The results indicated that VM decreased OTA bioaccessibility by 15% at the intestinal level. OTA-VM digests showed improved Caco-2 cell viability in comparison to OTA digests across different exposure times. Regarding the alterations in Jurkat cell line cell cycle phases and apoptosis/necrosis, significant increases in cell death were observed using OTA digests (11%), while VM addition demonstrated a protective effect (1%). Reactive oxygen species (ROS) analysis confirmed these findings, with OTA-VM digests showing significantly lower ROS levels compared to OTA digests, resulting in a 3.7-fold decrease. Thus, bilberries exhibit high potential as a functional ingredient, demonstrating protection in OTA mitigation effects.

Grape pomace (GP) has gained attention for its potential to be valorized into functional foods due to its rich composition of bioactive compounds. In this work, GP has been exploited to develop plant-based mayonnaise alternatives and salad dressings. The influence of the water-to-oil ratio, percentage content of GP, lecithin, and vinegar on the viscosity and physical stability of the obtained emulsions have been investigated by the Design of Experiments. Two formulations, one high-oil (70%) and the second high-water (60%), were further studied for their potential applications. The selected samples were subjected to an accelerated stability test (60 °C for 21 days) to verify the influence of GP on oxidation protection. The high-water sample, combined with 8% GP, showed lower primary (peroxide value < 20 mEq O₂/kg fat) and secondary oxidation (anisidine value < 55) parameters than the high-oil sample, highlighting the GP antioxidant activity. The phenolic profile of all samples by HPLC was also determined. Lastly, a sensory analysis was conducted, showing the highest overall acceptability for the oil-rich sample. The obtained results contribute to highlighting the potentiality of GP in the formulation of healthy foods, adopting the zero-waste approach for the full exploitation of this underutilized resource.