New trends in the use of enzymes for the recovery of polyphenols in grape byproducts
| Autor: | Tatiane de Oliveira Xavier Machado, Isabella Batista Martins Portugal, Francine Ferreira Padilha, Carla Valéria da Silva Padilha, Marcos dos Santos Lima |
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| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Green Chemistry Technology 030309 nutrition & dietetics medicine.medical_treatment Biophysics Cellulase Anthocyanins 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Vitis Food science Gallic acid Pharmacology chemistry.chemical_classification Wine 0303 health sciences biology Plant Extracts Pomace Polyphenols 04 agricultural and veterinary sciences Cell Biology 040401 food science Enzyme chemistry Polyphenol Fruit biology.protein Food Science |
| Zdroj: | Journal of food biochemistryREFERENCES. 45(5) |
| ISSN: | 1745-4514 |
| Popis: | 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 APPLICATIONS: Phenolic 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. |
| Databáze: | OpenAIRE |
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