4.7 Article

Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes

期刊

LWT-FOOD SCIENCE AND TECHNOLOGY
卷 165, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.lwt.2022.113774

关键词

Circular bioeconomy; Drying technology; Phenolic compounds; UHPLC-QqQ-MS; MS; Winemaking by-products

资金

  1. European FEADER funds
  2. Ministry of Agriculture and Food of Spain
  3. Government of La Rioja
  4. plusPRODUCT: By- products valorisation and development of the Circular Economy of the Agrifood Industry [23M/20]

向作者/读者索取更多资源

The by-products of winemaking can be used to produce high-value ingredients through dehydration processes. The skin is rich in anthocyanins, while the seeds are an important source of hydroxybenzoic acids, procyanidins, and lignans. Regardless of the dehydration method, the stems are a rich source of a wide range of phenolic compounds.
The circular bioeconomy for the production of high-value products has gained attention due to new policies for the reuse and sustainable valorisation of locally available underutilised raw material in several countries. This study is focused to explore the potential of the by-products of winemaking through direct dehydration processes. The phenolic composition (anthocyanins and uncolored phenols) and their quantitative pattern in the skin, seeds and stems were determined by ultra-high performance liquid chromatography with tandem mass spectrometry (UHPLC-QqQ-MS/MS). The results showed that lyophilisation and mainly the Spiral Flash dryer, as the most feasible system for industrial application, could be a promising process for producing high added-value in-gredients with retention of bioactive phenolic compounds. The skin fraction is a rich source of anthocyanins. In a complementary way, the seeds are an important source of hydroxybenzoic acids, procyanidins and lignans, a family of phenolic compounds little studied in grapes and wine. Regardless of the dehydration method, the stems are an important source of a wide range of phenolic compounds, mainly proanthocyanidins. The present study established that the winemaking process provides an excellent source of raw materials for the recovery of in-gredients rich in valuable phenolic compounds, thus contributing to the circular bioeconomy.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据