Evaluation of Cellulase, Pectinase, and Hemicellulase Effectiveness in Extraction of Phenolic Compounds from Grape Pomace
Natalia Stanek-Wandzel,
Alicja Krzyszowska,
Magdalena Zarębska
et al.
Abstract:Grape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge. This study focuses on optimizing the conditions for the enzyme-assisted extraction of polyphenolic compounds from red grape pomace using cellulase, hemicellulase, and pectinase. The key variables investigated in this study were enzyme concentration, extraction time, and solid/liquid ratio. The resu… Show more
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