Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products

Loarce, Lucía; Oliver-Simancas, Rodrigo; Marchante, Lourdes; Dı́az-Maroto, M.C.; Alañón, María Elena

doi:10.1016/j.foodres.2020.109728

Cited by 35 publications

(21 citation statements)

References 44 publications

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“…The abundance of flavonols is representative in the extract, which is in agreement to Jara-Palacios et al [70], who found the quercetin-3-O-glucoside as the most abundant compound identified in a C 2 H 5 OH:H 2 O RGPE. On the other hand, it has been reported a great amount of catechin in GPE obtained by subcritical water extraction at 100 MPa at different temperature ranges [71]. In this case, although catequin is not the most abundant compound, it has demonstrated the highest affinity both with the supercritical phase and the fibers during impregnation, and it has been successfully loaded in the fibers.…”

Section: Phenolic Composition Of Rgpe and Impregnated Jute Fibermentioning

confidence: 94%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

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Section: Phenolic Composition Of Rgpe and Impregnated Jute Fibermentioning

confidence: 94%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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“…In particular, the total phenolic compounds from peach palm by-products were 2.5-fold higher than the values obtained from conventional extraction [ 155 ] and the concentration of gallic acid in the extract from pistachio hulls was 13.2-fold higher than that in the aqueous methanol extracts [ 45 ]. Moreover, the use of subcritical water combined with 30% of NADEs led to a significant increment of extracted phenolic compounds (catechin and epicatechin 45.05 and 47.98%, respectively) from winery by-products in comparison with the use of subcritical water alone [ 159 ].…”

Section: Green Extraction Process: Synergism Between Solvents and Technologymentioning

confidence: 99%

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

et al. 2021

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Nowadays, the food industry is heavily involved in searching for green sources of valuable compounds, to be employed as potential food ingredients, to cater to the evolving consumers’ requirements for health-beneficial food ingredients. In this frame, agri-food by-products represent a low-cost source of natural bioactive compounds, including antioxidants. However, to effectively recover these intracellular compounds, it is necessary to reduce the mass transfer resistances represented by the cellular envelope, within which they are localized, to enhance their extractability. To this purpose, emerging extraction technologies, have been proposed, including Supercritical Fluid Extraction, Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, High-Pressure Homogenization, Pulsed Electric Fields, High Voltage Electrical Discharges. These technologies demonstrated to be a sustainable alternative to conventional extraction, showing the potential to increase the extraction yield, decrease the extraction time and solvent consumption. Additionally, in green extraction processes, also the contribution of solvent selection, as well as environmental and economic aspects, represent a key factor. Therefore, this review focused on critically analyzing the main findings on the synergistic effect of low environmental impact technologies and green solvents towards the green extraction of antioxidants from food by-products, by discussing the main associated advantages and drawbacks, and the criteria of selection for process sustainability.

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“…Modifier ethanol (20%) with CO 2 , 60 The optimal conditions to maximize the extraction were ChClU at 30% and extraction temperature of 100 • C. [174] Wine lees…”

Section: Winemaking By-productsmentioning

confidence: 99%

“…If the work is mostly carried out at a lab scale, aiming only to characterize the extracts obtained, ultrasound (UAE)-and microwave (MAE)-assisted extraction is usually performed [131,[159][160][161]. However, if there is the interest of conduct the work at the industrial level, then we can choose between Supercritical Fluid Extraction (SFE) and Pressurized Liquid Extraction (PLE) [162][163][164][165][166][167][168][169][170][171][172]; or even greener technologies such as the use of ionic liquid (ILs) solvents, deep eutectic solvents (DESs), and natural eutectic solvents (NADESs) [173][174][175][176][177][178]. Enzyme-assisted extraction (EAE) [155][156][157][158] has also been used, even in the winemaking process [179].…”

Section: Grape Seedsmentioning

confidence: 99%

Grape Infusions: Between Nutraceutical and Green Chemistry

Vilela

Pinto

2021

Sustainable Chemistry

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By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.

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Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products

Cited by 35 publications

References 44 publications

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

Grape Infusions: Between Nutraceutical and Green Chemistry

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