Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity

Toaldo, Isabela Maia; Gois, Jefferson Santos de; Fogolari, Odinei; Hamann, Daniele; Borges, Daniel L. G.; Bordignon-Luiz, Marilde T.

doi:10.1007/s11947-014-1288-8

Cited by 21 publications

(15 citation statements)

References 23 publications

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“…The profile of anthocyanins obtained for the grape juices produced with these two cultivars in different conditions of maceration are in accordance with previous works related to the profile of this compound in V. labrusca grape juices (Lima et al, 2014;Natividade et al, 2013). Also the total monomeric anthocyanins content are in accordance with results from the literature for artisanal and commercial Brazilian grape juices, which varied from 25.6 to 450.4 mg L À1 , and commercial Spanish grape juices with values from 129 to 535 mg L À1 (Burin et al, 2010;Lima et al, 2014;Malacrida & Motta, 2005;Moreno-Montoro et al, 2015;Toaldo et al, 2014), but lower than the values mentioned by Iyer et al (2010) for grape juices from ''Concord'' cultivar (850 mg L À1 ) elaborated in industrial condition by HP process in the United States of America, maceration at 60°C Fig. 1.…”

Section: Profile Of Anthocyanins Of Grape Juicessupporting

confidence: 91%

“…Several studies have also shown that the concentration and profile of anthocyanins vary as a function of processing techniques and cultivars used (Dani et al, 2007;Lima et al, 2014;Talcott & Lee, 2002;Toaldo et al, 2014) and steps as pasteurization and treatments of clarification, centrifugation and filtration result in decrease in the concentration of anthocyanins of juices produced in industrial scale (Capanoglu et al, 2012).…”

Section: Profile Of Anthocyanins Of Grape Juicesmentioning

confidence: 99%

“…Chemical modification as monomeric anthocyanins degradation and increase of phenolic acids concentration has been reported in grape derivatives treated with enzymatic pool based on pectinases and cellulase (Arnous & Meyer, 2010;Toaldo et al, 2014). However, the chemical alterations from the grape maceration and their influence on grape juices processed in industrial scale are not yet known.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

et al. 2015

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The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.

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Section: Profile Of Anthocyanins Of Grape Juicessupporting

confidence: 91%

Section: Profile Of Anthocyanins Of Grape Juicesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

et al. 2015

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“…The hydrolysis of polysaccharides and other grape cell wall macromolecules allows the release of phenolic compounds. This biotechnological resource is already widely used by the industry to guarantee a better extraction of compounds responsible for the color and aroma of wines and grape juices (Samoticha et al, 2017;Sun et al, 2018;Toaldo et al, 2014). In recent years, the use of enzymes has been seen as a sustainable and promising alternative in the extraction of phenolics from the byproduct of viniculture, replacing partially or totally solvents, and generating extracts with high bioactive potential (Ferri et al, 2017;Martins et al, 2016;Muñoz et al, 2004).…”

Section: Recovery Of Phenoli C Comp Ounds From G R Ape Re S Idue By Enz Ymati C Tre Atmentmentioning

confidence: 99%

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

et al. 2021

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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 databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. Practical applicationsPhenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.

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“…In the processing of grape juices, a solid residue is generated, contributing to increase the by‐products from viticulture that contain antioxidants compounds. Grape juices and grape residue represent natural sources of polyphenols with high antioxidant capacity (Rockenbach et al, ; Toaldo et al, ). During processing of grape juice, the grape marc consisting of skins and seeds is separated by pressing, with the removal of the grape juice.…”

Section: Introductionmentioning

confidence: 99%

Modeling of drying kinetics of the non‐pomace residue of red grape (V. labrusca L.) juices: Effect on the microstructure and bioactive anthocyanins

Haas

Toaldo

Müller

et al. 2017

J Food Process Engineering

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The clarification of grape juices produces a colored non‐pomace residue that is continuously discarded. This study evaluated the drying kinetics of the non‐pomace residue of organic and conventional grape juices (V. labrusca L.) and assessed the effect of drying process on the anthocyanins content and microstructure of this residue. Residue samples were subject to convective drying and the process kinetics was modeled using four semi‐empirical models. The Page model was selected as the best‐fit model obtaining the lowest chi‐square values (χ2 < 0.000733). The effective diffusivity values ranged from 9.08 × 10−4 to 1.52 × 10−3 m2/s and the activation energies values were 23.06 and 20.89 kJ/mol for organic and conventional residues, respectively. The drying rate was augmented by increasing temperature with maximum values at 65 °C, for which the micrographs revealed the formation of smaller particles in samples when compared with drying at 45 and 55 °C. The conventional residue showed the highest levels of anthocyanins, which were consistently decreased with temperature as function of time, indicating that those are critical parameters for technological applications of this polyphenol‐rich matrix. Practical applications The clarification process is an important technological stage for processing of fruit juices. Grape juices are widely appreciated worldwide and the accumulation of viticulture by‐products is a current concern in many producing regions. There is a global demand for reducing organic waste in food industries and alternatives for reutilization of plant materials emerge as a rewarding alternative to produce food ingredients. The non‐pomace residue of grape juices is a solid and highly‐colored material rich in polyphenols that is continuously discarded and currently unexplored. The study of its chemical properties as well as the use of drying processes to allow its technological application provides an important solution in order to achieve waste reduction in viticulture and discovering new matrices as sources of bioactive polyphenols.

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Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity

Cited by 21 publications

References 23 publications

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

Modeling of drying kinetics of the non‐pomace residue of red grape (V. labrusca L.) juices: Effect on the microstructure and bioactive anthocyanins

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