从酒副产品中通过冷度过程回收生物活性化合物
Maiara Arbigaus Bredun1, Amanda Alves Prestes2, Carolina Pretto Panceri3
1Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
使用酸优化葡萄葡萄汁提取用于酸的安托西亚宁. 重力结度显著增加了和酸盐含量,增强了葡萄酒行业价值化的抗氧化活性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 葡萄是一种葡萄酒行业的副产品,富含有价值的化合物.
- 这些生物活性化合物的有效提取和度对于价值化至关重要.
- 目前的方法往往缺乏效率或使用强化学品.
研究的目的:
- 优化一个提取程序,从葡萄末中最大限度地回收安东素.
- 为了评估重力阻冷度的有效性,用于缩葡萄果汁提取物.
- 评估冷度对提取物物理化学性质和抗氧化活性的影响.
主要方法:
- 优化溶剂体积,时间和pH值用于使用响应表面方法提取安托西亚尼.
- 在优化的提取物中应用重力阻结度 (多个循环).
- 对物理化学性质,总化合物,单体氨酸和抗氧化活性进行分析.
主要成果:
- 最佳提取条件以10毫升溶剂在pH值1.8.8确定.
- 三个循环后,重力阻断结度增加了约4倍的总和约5倍的单体安氨酸.
- 对于醇,工艺效率达到了93%;对于氨酸,工艺效率达到91%.
- 缩的提取物显示出明显更高的生物活性化合物水平和抗氧化活性.
结论:
- 一种安全的,低成本的,以水为基础的提取方法与冷缩相结合,可以有效地从葡萄末中恢复和缩有价值的化合物.
- 这种综合方法为葡萄末的价值化提供了一个可持续的战略,并与葡萄酒行业的循环经济原则保持一致.
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