Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes

The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phe...
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Autor*in:	Jaime A. Arboleda Mejia [verfasserIn] Arianna Ricci [verfasserIn] Ana S. Figueiredo [verfasserIn] Andrea Versari [verfasserIn] Alfredo Cassano [verfasserIn] Giuseppina P. Parpinello [verfasserIn] Maria N. De Pinho [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	antioxidants biorefinery process optimization fractionation sustainability winemaking exploitation

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 9(2020), 11, p 1649
Übergeordnetes Werk:	volume:9 ; year:2020 ; number:11, p 1649

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods9111649

Katalog-ID:	DOAJ039619214

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language	English
source	In Foods 9(2020), 11, p 1649 volume:9 year:2020 number:11, p 1649
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callnumber-first	T - Technology
author	Jaime A. Arboleda Mejia
spellingShingle	Jaime A. Arboleda Mejia misc TP1-1185 misc antioxidants misc biorefinery misc process optimization misc fractionation misc sustainability misc winemaking exploitation misc Chemical technology Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
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topic_title	TP1-1185 Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes antioxidants biorefinery process optimization fractionation sustainability winemaking exploitation
topic	misc TP1-1185 misc antioxidants misc biorefinery misc process optimization misc fractionation misc sustainability misc winemaking exploitation misc Chemical technology
topic_unstemmed	misc TP1-1185 misc antioxidants misc biorefinery misc process optimization misc fractionation misc sustainability misc winemaking exploitation misc Chemical technology
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title	Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
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title_full	Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
author_sort	Jaime A. Arboleda Mejia
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author_browse	Jaime A. Arboleda Mejia Arianna Ricci Ana S. Figueiredo Andrea Versari Alfredo Cassano Giuseppina P. Parpinello Maria N. De Pinho
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title_sort	recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes
callnumber	TP1-1185
title_auth	Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
abstract	The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract. Four membranes were compared in this study—three cellulose acetate (CA series: lab-prepared by phase inversion) and one commercial (NF90). All membranes were characterized for their hydraulic permeability and rejection coefficients to reference solutes like saccharose, glucose, raffinose, polyethylene glycol, sodium chloride, and sodium sulfate. Permeation flowrates and rejection coefficients towards total phenolics content, antioxidant activity, proanthocyanidins, glucose and fructose were measured in the nanofiltration of grape pomace extract using selected operating conditions. Among the investigated membranes, the CA400-22 exhibited the highest permeate flux (50.58 L/m<sup<2</sup< h at 20 bar and 25 °C), low fouling index (of about 23%), the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and phenolic compounds. Indeed, the observed rejections for glucose and fructose were 19% and 12%, respectively. On the other hand, total phenolics content and proanthocyanidins were rejected for 73% and 92%, respectively.
abstractGer	The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract. Four membranes were compared in this study—three cellulose acetate (CA series: lab-prepared by phase inversion) and one commercial (NF90). All membranes were characterized for their hydraulic permeability and rejection coefficients to reference solutes like saccharose, glucose, raffinose, polyethylene glycol, sodium chloride, and sodium sulfate. Permeation flowrates and rejection coefficients towards total phenolics content, antioxidant activity, proanthocyanidins, glucose and fructose were measured in the nanofiltration of grape pomace extract using selected operating conditions. Among the investigated membranes, the CA400-22 exhibited the highest permeate flux (50.58 L/m<sup<2</sup< h at 20 bar and 25 °C), low fouling index (of about 23%), the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and phenolic compounds. Indeed, the observed rejections for glucose and fructose were 19% and 12%, respectively. On the other hand, total phenolics content and proanthocyanidins were rejected for 73% and 92%, respectively.
abstract_unstemmed	The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract. Four membranes were compared in this study—three cellulose acetate (CA series: lab-prepared by phase inversion) and one commercial (NF90). All membranes were characterized for their hydraulic permeability and rejection coefficients to reference solutes like saccharose, glucose, raffinose, polyethylene glycol, sodium chloride, and sodium sulfate. Permeation flowrates and rejection coefficients towards total phenolics content, antioxidant activity, proanthocyanidins, glucose and fructose were measured in the nanofiltration of grape pomace extract using selected operating conditions. Among the investigated membranes, the CA400-22 exhibited the highest permeate flux (50.58 L/m<sup<2</sup< h at 20 bar and 25 °C), low fouling index (of about 23%), the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and phenolic compounds. Indeed, the observed rejections for glucose and fructose were 19% and 12%, respectively. On the other hand, total phenolics content and proanthocyanidins were rejected for 73% and 92%, respectively.
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container_issue	11, p 1649
title_short	Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
url	https://doi.org/10.3390/foods9111649 https://doaj.org/article/b306b3e28a3d41ca99e4a41b14368c11 https://www.mdpi.com/2304-8158/9/11/1649 https://doaj.org/toc/2304-8158
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author2	Arianna Ricci Ana S. Figueiredo Andrea Versari Alfredo Cassano Giuseppina P. Parpinello Maria N. De Pinho
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