Development of a Wine By-Product-Based Beverage and Study of Its Potential to Postprandial Glycemia Regulation in Healthy Individuals: A Proof of Concept Study

Aligned with the principles of the circular bioeconomy, this study explores the use of winemaking by-products as a source of bioactive phenolic compounds. Skins and seeds from Tempranillo and Graciano grapevine varieties were conditioned to prepare a phenolic-rich beverage. To study its hypoglycemic properties, a pilot trial was conducted to evaluate postprandial glycemia after the intake of the wine by-product-based beverage (WBB). The postprandial glycemia of 10 healthy adults was measured after the intake of: (i) water + sugar solution, (ii) WBB + sugar solution, and (iii) WBB + water. In parallel to blood glucose measurement, blood samples were also collected using dried blood spot cards to determine the phenolic metabolites by UHPLC-QqQ-MS/MS. Although blood glucose levels tended to decrease after WBB intervention, these changes were not statistically significant related to the interindividual variability. The volunteers showing a reduction in blood glucose were classified as "responders", and those who showed no changes were classified as "non-responders". Wine by-products can be effectively used in functional beverages formulation to increase bioactive compound content and manage postprandial glucose in some individuals.

This work was made possible through the financial support of CONICET for JM's international stage at the ICVV. Partial financial support for the experimental work was provided by the European FEADER funds, the Ministry of Agriculture and Food of Spain and the Government of La Rioja, through the project funded in call PDR “plusPRODUCT: By-product valorization and development of the Circular Economy in the Agrifood Industry” (reference: 23M/20).

Peer reviewed