2021
DOI: 10.1111/jfbc.13712
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New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

Abstract: Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent data… Show more

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Cited by 17 publications
(6 citation statements)
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“…In recent years, the biotechnology industry has grown due to the need for enzymatic and chemical tests for quick and easy detection of clinical cases [236]. Enzymatic methods use enzymes to catalyze chemical reactions of interest [237], which can be used as an extraction or direct technique for quantifying bioactive compounds [238].…”
Section: Enzymatic Methods and Antioxidant Assaysmentioning
confidence: 99%
“…In recent years, the biotechnology industry has grown due to the need for enzymatic and chemical tests for quick and easy detection of clinical cases [236]. Enzymatic methods use enzymes to catalyze chemical reactions of interest [237], which can be used as an extraction or direct technique for quantifying bioactive compounds [238].…”
Section: Enzymatic Methods and Antioxidant Assaysmentioning
confidence: 99%
“…Wine is one of the most commercially available alcoholic beverages worldwide and on average around 44 million tons of grapes are destined for the juice and winemaking industry every season [37]. Approximately 77.8 million tons of grape are produced annually, thus grape is one of the most widely evolved fruit crops [18].…”
Section: Wine Industrymentioning
confidence: 99%
“…On average, 200 kg of grape pomace is produced per 1 ton of wine. Interestingly, the residues from wine and juice processing still contain about 70% of the biophenols found in grapes [37]. Grape pomaces contains substantial quantities of anthocyanins, procyanidins, flavonoids and stilbenes [18,22] that have important biological activities [18].…”
Section: Wine Industrymentioning
confidence: 99%
“…EAE is based on the rupture of cell wall components, making the linked phenolic compounds leak into the media (wine, during the vinification process), or facilitating the recovery of those present in the cell vacuoles. This technique presents many advantages, as it reduces the use of toxic solvents and extraction time, is environmentally friendly, and is extremely specific (acting directly on specific linkages or compounds) [147,148]. Averilla et al [149] combined the use of heat treatment and enzymes to extract resveratrol and its glycosides piceid (a stilbenoid glucoside and a major resveratrol derivative) from the grape skin (Figure 7A,B).…”
Section: Enzyme-assisted Extraction (Eae)mentioning
confidence: 99%