Pressurized liquid extraction as an innovative high-yield greener technique for phenolic compounds recovery from grape pomace

Wine's leftovers are hiding a treasure trove of health-boosting compounds—and a pressurized, greener technique is finally unlocking them.

After the grapes are crushed for wine or juice, what's left—skins, seeds, and pulp residue—is often discarded. But this so-called grape pomace is far from worthless. It's packed with phenolic compounds, nature's multitaskers with antioxidant, anti-inflammatory, and even anti-aging properties. No wonder the pharmaceutical and food industries are eyeing this underused by-product.

Enter pressurized liquid extraction (PLE), a technique that uses green solvents under high pressure to pull out these valuable compounds with impressive efficiency. Unlike traditional methods, PLE offers higher yields, better selectivity, and a high level of automation—making it a standout among emerging extraction technologies.

This review highlights the latest advances in PLE for recovering phenolics from grape pomace. Researchers have optimized various PLE methods, refining the apparatus and automation to make the process even more effective. The result? A cleaner, smarter way to turn waste into wellness.

Key Points

• Grape pomace is rich in phenolic compounds.
• PLE uses green solvents for higher yields.
• PLE offers automation and selectivity advantages.