Development of a Green Process for the Preparation of Antioxidant and Pigment-Enriched Extracts from Winery Solid Wastes Using Response Surface Methodology and Kinetics |
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| Authors: | Despena Trasanidou Alexandros Apostolakis |
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| Affiliation: | 1. School of Environment, University of the Aegean, Lemnos, Greece;2. Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M. A. I. Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Chania, Greece |
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| Abstract: | Red grape pomace (RGP), an abundant wine industry solid waste, was used for the recovery of polyphenols and anthocyanin pigments, using ultrasound-assisted extraction and water/glycerol mixtures as the solvent. Glycerol concentration (Cgl) and liquid-to-solid ratio (RL/S) were first optimized by implementing Box?Behnken experimental design and the process was further studied through kinetics. The optimal conditions were found to be Cgl = 90% (w/v) and RL/S = 90 mL g?1, and under these conditions the extraction of total polyphenols (TP) and total pigments (TPm) obeyed first-order kinetics. Maximum diffusivity (De) values were 4.22 × 10?12 and 12.59 × 10?12 m2 s?1, for TP and TPm, respectively, and the corresponding activation energies were (Ea) 13.94 and 8.22 kJ mol?1. |
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| Keywords: | Box–Behnken design Kinetics Pigments Polyphenols Red grape pomace Winery waste |
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