Semi-industrial ultrasound-assisted extraction of grape-seed proteins.
circular economy
grape seeds
protein
semi‐industrial scale
ultrasound‐assisted extraction
valorization
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
19 Feb 2024
19 Feb 2024
Historique:
revised:
06
02
2024
received:
18
10
2023
accepted:
19
02
2024
pubmed:
19
2
2024
medline:
19
2
2024
entrez:
19
2
2024
Statut:
aheadofprint
Résumé
To manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by-product of the wine-making process. This study presents a process based on ultrasound technology for the extraction of grape-seed proteins, due to their nutritional and techno-functional properties. The protein content of extracts obtained under silent and lab-scale conditions was compared with that obtained under semi-industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up-scaled downstream extracts were characterized. This work found that the maximum amount of protein in the final product was 378.31 g.kg The proposed semi-industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein-rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. © 2024 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
To manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by-product of the wine-making process. This study presents a process based on ultrasound technology for the extraction of grape-seed proteins, due to their nutritional and techno-functional properties. The protein content of extracts obtained under silent and lab-scale conditions was compared with that obtained under semi-industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up-scaled downstream extracts were characterized.
RESULTS
RESULTS
This work found that the maximum amount of protein in the final product was 378.31 g.kg
CONCLUSION
CONCLUSIONS
The proposed semi-industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein-rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. © 2024 Society of Chemical Industry.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : EIT Food project PROSEED
Informations de copyright
© 2024 Society of Chemical Industry.
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