## 1 Introduction  
In the last few decades, the world has been witnessing a growing interest in environmental, safety, and economic issues. This evolution in thinking and approaches within the industry and science has led to the application of innovative techniques that emphasize sustainability and ecological responsibility in sectors such as the food, pharmaceutical, and cosmetic industries. To achieve this transformation, numerous principles and guidelines have been developed, such as the 12 principles of green chemistry and the 12 principles of green engineering, which serve as guidelines for achieving sustainability in these sectors [1, 2]. One of the key aspects of this sustainable revolution is the concept of green extraction. Green extraction represents a new approach to the design of extraction processes aimed at reducing energy consumption, ensuring high-quality products, and promoting the use of alternative solvents and renewable energy sources. Conventional extraction methods, often employing organic solvents, are notorious for their high energy consumption and long extraction times, posing risks to the environment. The central aim of green extraction is not only to obtain the target product but also to create by-products instead of waste. This strategy underlines the essence of the circular economy, where the valorization of by-products promotes resource efficiency and sustainability, transforming what was once considered waste into valuable materials for various industrial applications. This is particularly important in the context of the wine industry, where grape pomace often represents a significant form of waste [3; 4; 5]. Grape pomace is a mixture of grape seeds, skins, and stems rich in biologically active phenolic compounds. These compounds have proven beneficial effects on human health, including their role in preventing chronic diseases and promoting gastrointestinal health [6; 7]. Grasevina, extensively cultivated in Croatia's Slavonija and Podunavlje regions, plays a key role in national wine production. Winemaking generates pomace, about 20-30% of the grapes' weight. Globally, wine production waste amounts to 5-10 million tons annually, as per FAO and WHO. One of the innovative approaches that stands out in the field of green extraction is the application of eutectic solvents, also known as deep eutectic solvents (DESs). A DES is a mixture of hydrogen bond acceptor(s) and donor(s), characterized by properties such as non-flammability, non-volatility, and high viscosity. When natural compounds are used to create a DES, such a solvent is called a natural deep eutectic solvent (NADES). What sets NADES apart from other solvents is their biodegradability and safety for use in various industries, including cosmetics, pharmaceuticals, and the food industry [8; 9; 10]. By replacing inefficient and hazardous solvents, NADESs represent a key strategy for achieving environmentally friendly industrial processes. NADESs can readily dissolve phenolic compounds, enhancing their accessibility, whereby the choice of NADES components, the molar ratios of the latter, and water content allow for the customization of solvent properties. Most NADES-related patents come from academia, with industrial viability yet to be proven [11]. The cosmetics sector, spearheaded by firms such as Naturex and Gattefosse, adopts NADESs as substitutes for conventional solvents like water, which enables the elimination of often-needed hazardous stabilizers. Building on the discussion of commercial applications by companies like Naturex and Gattefosse in utilizing NADES extracts for cosmetic products, it is pertinent to highlight that a core tenet of green processing across food, agriculture, and extraction methodologies centers on minimizing energy use through cutting-edge techniques.