Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology

Frontiers in Nutrition

Nutrition

Serena Carpentieri¹  Gianpiero Pataro¹  Giovanna Ferrari² 

[1] Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy;Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy;ProdAl Scarl - University of Salerno, Fisciano, SA, Italy;

关键词: pulsed electric fields (PEF);    green extraction;    red grape by-products;    bioactive compounds;    response surface methodology;    HPLC-PDA;   

DOI  :  10.3389/fnut.2023.1158019

 received in 2023-02-03, accepted in 2023-02-27,  发布年份 2023

来源: Frontiers

【 摘 要 】

BackgroundThe application of Pulsed electric fields as a mild and easily scalable electrotechnology represents an effective approach to selectively intensify the extractability of bioactive compounds from grape pomace, one of the most abundant residues generated during the winemaking process.ObjectiveThis study addressed the optimization of the pulsed electric fields (PEF)-assisted extraction to enhance the extraction yields of bioactive compounds from red grape pomace using response surface methodology (RSM).MethodsThe cell disintegration index (Zp) was identified as response variable to determine the optimal PEF processing conditions in terms of field strength (E = 0.5–5 kV/cm) and energy input (WT = 1–20 kJ/kg). For the solid-liquid extraction (SLE) process the effects of temperature (20–50°C), time (30–300min), and solvent concentration (0–50% ethanol in water) on total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), tannin content (TC), and antioxidant activity (FRAP) of the extracts from untreated and PEF-treated plant tissues were assessed. The phenolic composition of the obtained extracts was determined via HPLC-PDA.ResultsResults demonstrated that the application of PEF at the optimal processing conditions (E = 4.6 kV/cm, WT = 20 kJ/kg) significantly enhanced the permeabilization degree of cell membrane of grape pomace tissues, thus intensifying the subsequent extractability of TPC (15%), FC (60%), TAC (23%), TC (42%), and FRAP values (31%) concerning the control extraction. HPLC-PDA analyses showed that, regardless of the application of PEF, the most abundant phenolic compounds were epicatechin, p-coumaric acid, and peonidin 3-O-glucoside, and no degradation of the specific compounds occurred upon PEF application.ConclusionThe optimization of the PEF-assisted extraction process allowed to significantly enhance the extraction yields of high-value-added compounds from red grape pomace, supporting further investigations of this process at a larger scale.

【 授权许可】

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