Phase II Research and Development of the Manufacturing Systems for Muscadine Grape Extracts and Nutraceutical Products

Muscadine grapes are indigenous to the warm, humid climate of the south. The GA Ag. Experiment Station and the USDA introduced improved varieties of muscadine cultivars which have been grown commercially for about 30 years. Muscadines are harvested from August to October; fresh muscadines are marketed for only 6-8 weeks per year. The predominant markets for muscadines include the fresh fruit market, wine and juice production and preserves, jellies, jams and sauces. Of these, wine is currently the most significant economic product; however, development of additional value added products such as nutraceuticals, functional foods, beverages and food ingredients will greatly expand the muscadine market. Production of high quality juice and secondary products from pomace are viable options for growers. Various factors limit market competitiveness with traditional wine or juice grapes. Many factors influence color and antioxidant retention in grape products, including the presence and concentration of other polyphenolics in solution or by the use of polyphenolic fortificants (extracts) derived from the muscadine grape itself. The purpose of this project is to commercialize the production of the first bulk extracts and nutraceutical powders of muscadine for formulation into various products in the dietary supplements, cosmetics, functional foods, and juice industries. As a byproduct of the current juicing operation, muscadine skins and seeds are traditionally a waste.