Development of a Green Process for the Preparation of Antioxidant and Pigment-Enriched Extracts from Winery Solid Wastes Using Response Surface Methodology and Kinetics

作者：Trasanidou Despena; Apostolakis Alexandros; Makris Dimitris P^*

来源：Chemical Engineering Communications, 2016, 203(10): 1317-1325.

DOI：10.1080/00986445.2016.1189416

• Box-Behnken design
• Kinetics
• Pigments
• Polyphenols
• Red grape pomace
• Winery waste

Red grape pomace (RGP), an abundant wine industry solid waste, was used for the recovery of polyphenols and anthocyanin pigments, using ultrasound-assisted extraction and water/glycerol mixtures as the solvent. Glycerol concentration (C-gl) and liquid-to-solid ratio (R-L/S) were first optimized by implementing Box-Behnken experimental design and the process was further studied through kinetics. The optimal conditions were found to be C-gl = 90% (w/v) and R-L/S = 90 mL g(-1), and under these conditions the extraction of total polyphenols (TP) and total pigments (TPm) obeyed first-order kinetics. Maximum diffusivity (D-e) values were 4.22 x 10(-12) and 12.59 x 10(-12) m(2) s(-1), for TP and TPm, respectively, and the corresponding activation energies were (E-a) 13.94 and 8.22 kJ mol(-1).

• 出版日期2016