Abstract
This article discusses various methods of extracting valuable components from grape pomace, a byproduct of winemaking. Special attention is given to the effectiveness of traditional and innovative extraction methods, including solvent extraction, as well as new technologies such as solid-liquid extraction, supercritical fluid extraction, ultrasound-assisted extraction, accelerated solvent extraction, and pressurized liquid extraction. For example, supercritical fluid extraction is a relatively new technique for extracting target analytes from solid matrices. Ultrasound-Assisted Extraction is based on the phenomenon of cavitation, where pressure ultrasound waves propagate, and the transfer of extractants is enhanced by high shear forces. Pressurized Liquid Extraction involves using 100% water as the solvent. The research results confirm the high potential of using grape pomace as a raw material for obtaining functional products with antioxidant and anti-inflammatory properties. The process of extracting bioactive compounds, such as polyphenols, proteins, lignin, pectins, and oils, from food waste and by-products of winemaking is becoming an important alternative strategy. The most promising, efficient, sustainable, and environmentally friendly methods are supercritical extraction and ultrasound-assisted extraction.