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

*Corresponding author for this work

Research output: Contribution to journalConference articleResearchpeer-review

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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.

Original languageEnglish
Book seriesChemical engineering transactions
Pages (from-to)811-816
Publication statusPublished - 31. May 2019
Event14th International Conference on Chemical and Process Engineering - RoyalCarlton Hotel, Via Montebello 8, Bologna, Italy
Duration: 26. May 201929. May 2019
Conference number: 14


Conference14th International Conference on Chemical and Process Engineering
LocationRoyalCarlton Hotel, Via Montebello 8
Internet address

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