Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Pinelo, Manuel; Arnous, Anis; Meyer, Anne S.

doi:10.1016/j.tifs.2006.05.003

Cited by 495 publications

(352 citation statements)

References 76 publications

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“…In addition, according to our previous study, an excess decrease or increase of reaction temperature partly inhibited enzyme activity, thereby decreasing the TPC values. The similar results were reported by Landbo and Meyer (2001) and Pinelo et al(2006), who found that a proper given temperature may mobilize certain antioxidants and promote possible concurrent decomposition of antioxidants, while too high or low temperature had a significantly negative effect on the polyphenol extraction. The pH of the reaction solution also plays an important role in cell wall hydrolysis and polyphenol extraction in plant (Weinberg et al, 1999;Ahn et al, 2005;Zheng et al, 2008).…”

Section: Effects Of Variables On Polyphenol Extractionsupporting

confidence: 87%

“…In general, the efficiency of the enzyme-aided extraction for polyphenol is influenced by several variables, such as enzymes, reaction temperature, time, and pH (Landbo and Meyer, 2001;Sørensen et al, 2005;Pinelo et al, 2006). Therefore, the effects of some important variables on TPC were investigated for determining the best condition for the polyphenol extraction from unripe apples.…”

Section: Effects Of Variables On Polyphenol Extractionmentioning

confidence: 99%

“…In order to improve plant polyphenol extraction efficiency, the use of carbohydrate-hydrolyzing enzymes, such as pectinase, cellulase, hemicellulase, and glucanase has been recently introduced to release cell wall complex polyphenol (Meyer et al, 1998;Landbo and Meyer, 2001;Sørensen et al, 2005), as well as the extraction technology such as ultrasound-assisted extraction (Liyana-Pathirana and Shahidi, 2005;Wang et al, 2008). These enzymes might play a role in disintegrating the plant cell wall matrix and facilitating the polyphenol extraction (Renard et al, 2001;Pinelo et al, 2006;Stalikas, 2007;Le Bourvellec et al, 2009). Dozens of processing variables, such as enzymes, substrates, solvents, temperature, etc.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Zheng

Hwang

Chung

2009

J. Zhejiang Univ. Sci. B

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Abstract:The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7, 50 °C for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3, 1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8, 4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.

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Section: Effects Of Variables On Polyphenol Extractionsupporting

confidence: 87%

Section: Effects Of Variables On Polyphenol Extractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Zheng

Hwang

Chung

2009

J. Zhejiang Univ. Sci. B

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“…Enzyme assisted extraction is based on the ability of enzymes to hydrolyze cell wall components and disrupt the structural integrity of the plant cell wall (As was shown in Fig.1. ), under mild process conditions, thereby allowing the efficient extraction and release of the bioactive compounds [18,19] . When enzymes and substrates bind together, the shape of the enzyme molecule changes into an optimum fit for the interaction between enzyme and substrate.…”

Section: The Types and Characteristics Of Enzymementioning

confidence: 99%

Advances in Enzyme Assisted Extraction of Natural Products

Cheng¹,

Bi²,

Zhao³

et al. 2015

Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering

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“…Some commercial enzyme preparations exhibit secondary enzymatic activities that can change the profile of phenolic compounds (Pinelo et al, 2006). These enzymes may also be present in the experimental extract, but in smaller amounts once these enzymes were not concentrated.…”

Section: Parametersmentioning

confidence: 99%

Application of enzymatic preparations to produce araçá pulp and juice

Sandri¹,

Piemolini-Barreto²,

Fontana³

et al. 2014

Food Sci. Technol (Campinas)

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In the present study, the effect of pectinases on the production of pulp and juice of araçá and the presence of bioactive compounds were evaluated. An enzyme extract (EE) produced by Aspergillus niger LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym  AFP-L were used in this study. After enzyme treatment with the EE preparation, the extraction yield increased by 23.1% and viscosity decreased by 42.8%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and a decrease of 72.87% in turbidity. Higher values of these parameters, 47.7, 69.0, 80.7, and 79.7%, respectively, were obtained using the Ultrazym  AFP-L, which also led to a significant increase in the polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the EE was applied (10 and 21%, respectively). The anthocyanins content in the araçá pulp increased after treatment with the commercial preparation (23%), and there was no significant increase with the use of EE. The use of Ultrazym  AFP-L increased the b-carotene content by 29.4% in the fruit pulp, while the treatment with EE did not result in significant changes compared with those of the juice and pulp controls.

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Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Cited by 495 publications

References 76 publications

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Advances in Enzyme Assisted Extraction of Natural Products

Application of enzymatic preparations to produce araçá pulp and juice

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