Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces

Montibeller, Maria Jara; Monteiro, Patric de Lima; Stoll, Liana; Tupuna‐Yerovi, Diego Santiago; Rodrigues, Eliseu; Rodrigues, Rafael C.; Manfroi, Vítor

doi:10.1007/s12161-019-01548-x

Cited by 20 publications

(7 citation statements)

References 39 publications

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“…Total polyphenols, anthocyanin and tannnin in grape pomaces were extracted five times (Montibeller et al ., 2019) using 30 mL of acidified 60% ethanol (1% HCl; Mylonaki et al ., 2008). Determination of TPC, anthocyanin and tannin content are as follows.…”

Section: Methodsmentioning

confidence: 99%

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

Yana

Tran

Brennan

et al. 2020

Int J of Food Sci Tech

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Section: Methodsmentioning

confidence: 99%

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

Yana

Tran

Brennan

et al. 2020

Int J of Food Sci Tech

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“…The latter can achieve high yields of bioactive compounds with the use of food-grade and non-toxic solvents [121,122]. Degrading enzyme mixtures of the grapes cell wall polysaccharide can also be used, leading to the recovery of compounds with bioactive properties [123,124].…”

Section: Ways Of Extracting Nutraceutical Compounds From Grapes and G...mentioning

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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“…In the last 20 years, several discoveries esteeming GP extracts through enzymatic treatment encourage the continuous investigation of this research field. Anthocyanins from grape skins can be extracted, for example, from the application of pectinases (Montibeller et al, 2019) or a mixture of pectinase and cellulase (Muñoz et al, 2004), presenting significant results even without the use of solvents or other combined methods. The choice of the appropriate enzyme, as well as the optimization of the process, is essential to obtain satisfactory results.…”

Section: Recovery Of Phenoli C Comp Ounds From G R Ape Re S Idue By Enz Ymati C Tre Atmentmentioning

confidence: 99%

“…Also, it is relevant considering that different enzymatic responses are dependent on the waste generation process and the countless existing grape varieties. When studying enzymatic extraction in grape skins of different varieties, from the production of wines and juices, Montibeller et al (2019), observed that the use of enzymes did not influence the extraction of anthocyanins for the Petit Verdot grape. This may happen because, in some cases, the grape has already undergone an enzymatic treatment, usually with pectinases, during processing.…”

Section: Recovery Of Phenoli C Comp Ounds From G R Ape Re S Idue By Enz Ymati C Tre Atmentmentioning

confidence: 99%

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New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

et al. 2021

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Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. Practical applicationsPhenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.

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Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces

Cited by 20 publications

References 39 publications

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

Grape Infusions: Between Nutraceutical and Green Chemistry

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

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