TITLE

Optimization of a process for enzyme-assisted pigment extraction from grape ( Vitis vinifera L.) pomace

AUTHOR(S)
Thorsten Maier; Anne Göppert; Dietmar Kammerer; Andreas Schieber; Reinhold Carle
PUB. DATE
May 2008
SOURCE
European Food Research & Technology;May2008, Vol. 227 Issue 1, p267
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Abstract  A process for enzyme-assisted extraction of polyphenols from grape pomace was developed on laboratory and pilot-plant scale. After resuspending grape pomace in water, the skins were ground and the resulting mash was pasteurized to inactivate the deteriorative enzymes responsible for polyphenol degradation, and then pre-extracted with hot water. Subsequently, cell wall polysaccharides were hydrolyzed. The extract was separated from the solid residue by pressing, and finally spray dried. Before scaling-up, enzymatic hydrolysis was optimized on laboratory scale using a D-optimal design and analyzed by response surface methodology. A mixture of pectinolytic and cellulolytic enzyme preparations (ratio 2:1) yielded the highest amounts of phenolic compounds after 2 h of treatment, applying a dosage of 4,500 mg/kg (based on dry matter) at T = 40 °C and pH 4.0. Aqueous pre-extraction of the pomace followed by enzymatic treatment resulted in significantly improved extraction yields reaching 91.9, 92.4, and 63.6% for phenolic acids, non-anthocyanin flavonoids and anthocyanins, respectively. As the yields obtained were comparable to those from sulfite-assisted extraction, this process can be considered a suitable alternative to the application of sulfite.
ACCESSION #
32620809

 

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