Valorization of wine-making by-products for developing innovative fruit jellies

The attention to the environmental impact of industrial by-products, along with the development of new foods containing high levels of fibres, have become growing research topics. In the last years some food applications of grape skins (GS) have been investigated, nevertheless no study has been carried out on food products having a \u2018gel-like\u2019 structure. The aim of this study (which is part of the wider \u2018AGER project 2010-2222\u2019) was to acquire new knowledge on food applications of some wine-making by-products, interesting for their high fibre and antioxidants contents. GS were processed into powders and used for the production of innovative fruit jellies. Four different recipes were studied; for each one, the starting mixture (Mix), the concentrated mixture (Cmix), the fresh fruit jelly (t0) and the fruit jelly after 23h (t23) and 26h (t26) at 50\ub0C were evaluated. The addition of GS determined a significant (P