Next Article in Journal
Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau
Next Article in Special Issue
The Iconisation of Yeast Spreads—Love Them or Hate Them
Previous Article in Journal
Polycyclic Aromatic Hydrocarbons in Malt
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Beverages
Volume 7
Issue 3
10.3390/beverages7030059
beverages-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin

by
Aggeliki Alibante
1,
Achillia Lakka
2,
Eleni Bozinou
2,
Arhontoula Chatzilazarou
1,
Stavros Lalas
2 and
Dimitris P. Makris
2,*
1
Department of Wine, Vine & Beverage Sciences, University of West Attica, Ag. Spyridonos Str., Egaleo, 12243 Athens, Greece
2
Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
*
Author to whom correspondence should be addressed.
Beverages 2021, 7(3), 59; https://doi.org/10.3390/beverages7030059
Submission received: 30 June 2021 / Revised: 6 August 2021 / Accepted: 16 August 2021 / Published: 19 August 2021
(This article belongs to the Special Issue Beverage Industry By-Products As Bio-Resources of Functional Compounds)
Browse Figures
Versions Notes

Abstract

Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principally by deploying solid–liquid extraction methods. In this frame, the present investigation had as objective the development of an alternative, green extraction process for polyphenols, through integration of ultrasonication as a pretreatment stage, and subsequent extraction with aqueous β-cyclodextrin. Polyphenol recovery from red grape pomace (RGP) was shown to be significantly enhanced by ultrasonication pretreatment, and the use of β-cyclodextrin effectively boosted the aqueous extraction. Under optimized conditions, established by response surface methodology, the maximum yield in total polyphenols was 57.47 mg GAE g−1 dm, at 80 °C, requiring a barrier of 10.95 kJ mol−1. The extract produced was significantly enriched in catechin and quercetin, compared to the aqueous extract, exhibiting also increased antiradical activity. These findings highlighted the value of the process developed for targeted recovery of certain polyphenols and the preparation of task-specific extracts.
Keywords: antioxidants; β-cyclodextrin; extraction; polyphenols; red grape pomace antioxidants; β-cyclodextrin; extraction; polyphenols; red grape pomace
Graphical Abstract

Share and Cite

MDPI and ACS Style

Alibante, A.; Lakka, A.; Bozinou, E.; Chatzilazarou, A.; Lalas, S.; Makris, D.P. Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin. Beverages 2021, 7, 59. https://doi.org/10.3390/beverages7030059

AMA Style

Alibante A, Lakka A, Bozinou E, Chatzilazarou A, Lalas S, Makris DP. Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin. Beverages. 2021; 7(3):59. https://doi.org/10.3390/beverages7030059

Chicago/Turabian Style

Alibante, Aggeliki, Achillia Lakka, Eleni Bozinou, Arhontoula Chatzilazarou, Stavros Lalas, and Dimitris P. Makris. 2021. "Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin" Beverages 7, no. 3: 59. https://doi.org/10.3390/beverages7030059

APA Style

Alibante, A., Lakka, A., Bozinou, E., Chatzilazarou, A., Lalas, S., & Makris, D. P. (2021). Integrated Green Process for the Extraction of Red Grape Pomace Antioxidant Polyphenols Using Ultrasound-Assisted Pretreatment and β-Cyclodextrin. Beverages, 7(3), 59. https://doi.org/10.3390/beverages7030059

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop