The article "The high-value and sustainable utilization of grape pomace: A review" by Changsen Wang, Yilin You, Weidong Huang, and Jicheng Zhan, published in the Journal of Food Science and Technology, discusses the importance of sustainable and high-value utilization of grape pomace, a byproduct of wine production. The authors highlight the environmental and economic challenges posed by the disposal of grape pomace and emphasize the need for circular economy practices to address these issues. Key points covered in the article include: 1. **Main Components and Utilization**: The article summarizes the main components of grape pomace, such as dietary fiber, bioactive substances, and other valuable components like soluble sugars, tartaric acid, and mineral elements. These components have potential applications in various industries, including food, cosmetics, and pharmaceuticals. 2. **Sustainable Utilization**: The authors explore various sustainable utilization methods for grape pomace, including its use as animal feed, soil amendments, energy sources, and in the production of bioactive ingredients. Each method is evaluated for its environmental impact, economic feasibility, and potential health benefits. 3. **Green Extraction Technologies**: The article reviews emerging green extraction technologies, such as supercritical fluid extraction (SFE) and natural deep eutectic solvent (NADES) extraction, which are designed to recover valuable components from grape pomace with minimal environmental impact. These technologies offer advantages over traditional methods in terms of efficiency, purity, and sustainability. 4. **Consumer Acceptance and Societal Barriers**: The authors discuss the challenges of consumer acceptance and societal barriers to the widespread adoption of upcycled products derived from grape pomace. Factors influencing consumer perception, such as personal, contextual, and product factors, are identified, and strategies to improve consumer acceptance are proposed. Overall, the article provides a comprehensive overview of the current state of grape pomace utilization, highlighting the potential for sustainable and high-value applications while addressing the technical and societal challenges that need to be overcome.The article "The high-value and sustainable utilization of grape pomace: A review" by Changsen Wang, Yilin You, Weidong Huang, and Jicheng Zhan, published in the Journal of Food Science and Technology, discusses the importance of sustainable and high-value utilization of grape pomace, a byproduct of wine production. The authors highlight the environmental and economic challenges posed by the disposal of grape pomace and emphasize the need for circular economy practices to address these issues. Key points covered in the article include: 1. **Main Components and Utilization**: The article summarizes the main components of grape pomace, such as dietary fiber, bioactive substances, and other valuable components like soluble sugars, tartaric acid, and mineral elements. These components have potential applications in various industries, including food, cosmetics, and pharmaceuticals. 2. **Sustainable Utilization**: The authors explore various sustainable utilization methods for grape pomace, including its use as animal feed, soil amendments, energy sources, and in the production of bioactive ingredients. Each method is evaluated for its environmental impact, economic feasibility, and potential health benefits. 3. **Green Extraction Technologies**: The article reviews emerging green extraction technologies, such as supercritical fluid extraction (SFE) and natural deep eutectic solvent (NADES) extraction, which are designed to recover valuable components from grape pomace with minimal environmental impact. These technologies offer advantages over traditional methods in terms of efficiency, purity, and sustainability. 4. **Consumer Acceptance and Societal Barriers**: The authors discuss the challenges of consumer acceptance and societal barriers to the widespread adoption of upcycled products derived from grape pomace. Factors influencing consumer perception, such as personal, contextual, and product factors, are identified, and strategies to improve consumer acceptance are proposed. Overall, the article provides a comprehensive overview of the current state of grape pomace utilization, highlighting the potential for sustainable and high-value applications while addressing the technical and societal challenges that need to be overcome.