2023
DOI: 10.3390/antiox12122074
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Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

Marcelo A. Umsza-Guez,
Mercedes Vázquez-Espinosa,
Nuria Chinchilla
et al.

Abstract: Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid–liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box–Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exh… Show more

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