Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Abstract

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

Partial Removal of Sugar from Apple Juice by Nanofiltration and Discontinuous Diafiltration

“…For all selected membranes, the retention level was relatively high when compared with the molecular weight of glucose (180.1559 g/mol) and fructose (180.16 g/mol). These results can be explained assuming that other phenomena, in addition to the steric hindrance, affect the retention coefficients including interactions between the solute and membrane material, as well as the association of sugars with phenolic compounds [ 52 ].…”

“…Therefore, the global result indicated the TS40 membrane was the best one to preserve phenolic compounds of apple juice through a combination of diafiltration and batch concentration processes while reducing the content of sugars by an order of 60%. results can be explained assuming that other phenomena, in addition to the steric hindrance, affect the retention coefficients including interactions between the solute and membrane material, as well as the association of sugars with phenolic compounds [52].…”

Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study

“…This residual by-product causes an important handling and storage problem, where it’s discriminated and direct deposition in soils and groundwater leads to a potential phytotoxic. This is due to the release of high amounts of tannins and polyphenols, together with high oxygen consumption, which could have a negative impact on wildlife growth ( 4 , 5 ). In contrast, the high content of bioactive compounds in grape marc, including both flavonoids and non-flavonoids, has shown important antioxidant and antimicrobial effects, being associated with the prevention of numerous diseases, including cardiovascular problems, neurodegenerative disorders such as Alzheimer’s, in addition to various forms of cancer ( 3 , 6 ).…”

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

“…The wine industry produces enormous quantities of waste every year along the production chain [ 5 , 6 ]. In general, the grape marc represents 20–30% of the weight of the grapes used to make wine [ 7 ]. It is estimated that about 5% of the total volume of wine produced in Tuscany (an Italian wine region) in a year constitutes wine lees residues (i.e., more than 100,000 hl) [ 8 ].…”