Enzyme-assisted extraction and ultrafiltration of value-added compounds from sour cherry wine pomace

Maria Cinta Roda-Serrat*, Cecilie Lundsfryd, Simone Rasmussen, Rime El-Houri, Peter Brilner Lund, Knud Villy Christensen

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftKonferenceartikelForskningpeer review

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Resumé

The production of sour cherry wine results in large amounts of biowaste known as press cake or pomace. This pomace contains among others the fruit skin and flesh that have been previously reported to be a rich source of anthocyanins and phenolic acids. These components can be extracted and formulated to be used as natural pigments, nutraceuticals or cosmeceuticals. In the present work, sour cherry wine pomace has been extracted in aqueous buffers and ultrafiltered using ceramic membranes. Two enzyme formulations based on pectinases and cellulases have been added to the extraction media, and their influence on the extraction yield in batch mode, ultrafiltration performance and product degradation has been assessed. Sour cherry wine pomace has been found to contain relatively low amounts of anthocyanins (48.6 ± 0.9 mg kg -1) and phenolic acids (82.1 ± 2.9 mg kg -1) as compared to biowaste from other sour cherry food products. The use of enzyme formulations based on cellulase and pectinase was not shown to improve the total amount of anthocyanin and phenolic acids extracted. However, an increase in ultrafiltration permeate flux was observed when the enzymes were used.

OriginalsprogEngelsk
BogserieChemical engineering transactions
Vol/bind74
Sider (fra-til)811-816
ISSN1974-9791
DOI
StatusUdgivet - 31. maj 2019
Begivenhed14th International Conference on Chemical and Process Engineering - RoyalCarlton Hotel, Via Montebello 8, Bologna, Italien
Varighed: 26. maj 201929. maj 2019
Konferencens nummer: 14
http://www.aidic.it/icheap14/

Konference

Konference14th International Conference on Chemical and Process Engineering
Nummer14
LokationRoyalCarlton Hotel, Via Montebello 8
LandItalien
ByBologna
Periode26/05/201929/05/2019
Internetadresse

Fingeraftryk

Anthocyanins
Wine
Ultrafiltration
Enzymes
Acids
Ceramic membranes
Fruits
Polygalacturonase
Cellulases
Pigments
Cellulase
Skin
Fluxes
Degradation
Buffers
Prunus avium
phenolic acid

Citer dette

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abstract = "The production of sour cherry wine results in large amounts of biowaste known as press cake or pomace. This pomace contains among others the fruit skin and flesh that have been previously reported to be a rich source of anthocyanins and phenolic acids. These components can be extracted and formulated to be used as natural pigments, nutraceuticals or cosmeceuticals. In the present work, sour cherry wine pomace has been extracted in aqueous buffers and ultrafiltered using ceramic membranes. Two enzyme formulations based on pectinases and cellulases have been added to the extraction media, and their influence on the extraction yield in batch mode, ultrafiltration performance and product degradation has been assessed. Sour cherry wine pomace has been found to contain relatively low amounts of anthocyanins (48.6 ± 0.9 mg kg -1) and phenolic acids (82.1 ± 2.9 mg kg -1) as compared to biowaste from other sour cherry food products. The use of enzyme formulations based on cellulase and pectinase was not shown to improve the total amount of anthocyanin and phenolic acids extracted. However, an increase in ultrafiltration permeate flux was observed when the enzymes were used.",
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Enzyme-assisted extraction and ultrafiltration of value-added compounds from sour cherry wine pomace. / Roda-Serrat, Maria Cinta; Lundsfryd, Cecilie ; Rasmussen, Simone ; El-Houri, Rime; Lund, Peter Brilner; Christensen, Knud Villy.

I: Chemical engineering transactions, Bind 74, 31.05.2019, s. 811-816.

Publikation: Bidrag til tidsskriftKonferenceartikelForskningpeer review

TY - GEN

T1 - Enzyme-assisted extraction and ultrafiltration of value-added compounds from sour cherry wine pomace

AU - Roda-Serrat, Maria Cinta

AU - Lundsfryd, Cecilie

AU - Rasmussen, Simone

AU - El-Houri, Rime

AU - Lund, Peter Brilner

AU - Christensen, Knud Villy

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N2 - The production of sour cherry wine results in large amounts of biowaste known as press cake or pomace. This pomace contains among others the fruit skin and flesh that have been previously reported to be a rich source of anthocyanins and phenolic acids. These components can be extracted and formulated to be used as natural pigments, nutraceuticals or cosmeceuticals. In the present work, sour cherry wine pomace has been extracted in aqueous buffers and ultrafiltered using ceramic membranes. Two enzyme formulations based on pectinases and cellulases have been added to the extraction media, and their influence on the extraction yield in batch mode, ultrafiltration performance and product degradation has been assessed. Sour cherry wine pomace has been found to contain relatively low amounts of anthocyanins (48.6 ± 0.9 mg kg -1) and phenolic acids (82.1 ± 2.9 mg kg -1) as compared to biowaste from other sour cherry food products. The use of enzyme formulations based on cellulase and pectinase was not shown to improve the total amount of anthocyanin and phenolic acids extracted. However, an increase in ultrafiltration permeate flux was observed when the enzymes were used.

AB - The production of sour cherry wine results in large amounts of biowaste known as press cake or pomace. This pomace contains among others the fruit skin and flesh that have been previously reported to be a rich source of anthocyanins and phenolic acids. These components can be extracted and formulated to be used as natural pigments, nutraceuticals or cosmeceuticals. In the present work, sour cherry wine pomace has been extracted in aqueous buffers and ultrafiltered using ceramic membranes. Two enzyme formulations based on pectinases and cellulases have been added to the extraction media, and their influence on the extraction yield in batch mode, ultrafiltration performance and product degradation has been assessed. Sour cherry wine pomace has been found to contain relatively low amounts of anthocyanins (48.6 ± 0.9 mg kg -1) and phenolic acids (82.1 ± 2.9 mg kg -1) as compared to biowaste from other sour cherry food products. The use of enzyme formulations based on cellulase and pectinase was not shown to improve the total amount of anthocyanin and phenolic acids extracted. However, an increase in ultrafiltration permeate flux was observed when the enzymes were used.

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