Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process.

Autor: Córdova A; School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil; School of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile., Catalán S; School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil; School of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile., Carrasco V; School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil; School of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile., Farias FO; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil., Trentin J; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil., López J; School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil; School of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile., Salazar F; School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, Brazil; School of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile., Mussagy CU; School of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile. Electronic address: cassamo.mussagy@pucv.cl.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Dec 16; Vol. 112, pp. 107201. Date of Electronic Publication: 2024 Dec 16.
DOI: 10.1016/j.ultsonch.2024.107201
Abstrakt: This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100 % v/v) and temperatures (25 °C and 50 °C). Higher ultrasonic intensities (UI) were obtained at 50 °C and 50 % v/v by decreasing solvents viscosities. Under these conditions, anthocyanin extractions were performed with different combinations of solvent to liquid ratio (SLR) at 1:10 and 1:50 g/mL, and UI (3.9 and 13.9 W/cm 2 ). Samples were taken from 0 to 40 min. Ultrasound induced a fast extraction of anthocyanins: a plateau was reached at 5 min and the continuation of the sonication only provoked a marginal increase which is transferred in lower Productivity (Pr) rand higher energy consumptions. The COSMO-SAC model validated solute-solvent interactions, providing robust predictive insights where ethanol showed the highest anthocyanin extraction and productivities (1.094 kg/hL). However, propylene-glycol showed the highest eco-scale scores (∼ 80) within the range defined as "Excellent" and antioxidant capacity (2758.34 ± 6.26 μmol TE/g DM) regardless of the UI, and with very low energy consumption when the extraction was performed at 3.9 W/cm 2 and SLR of 1:10 g/mL. These results show that integration of UAE and bio-based solvents presented a sustainable and efficient method for valorizing wine making by-products, with significant improvements with respect to the conventional extraction, thus promoting eco-friendly practices for the food industry, and supporting the circular economy.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: