| Title | Semi-industrial ultrasound-assisted extraction of grape-seed proteins |
|---|---|
| ID_Doc | 26742 |
| Authors | Chaji, S; Capaldi, G; Gallina, L; Grillo, G; Boffa, L; Cravotto, G |
| Title | Semi-industrial ultrasound-assisted extraction of grape-seed proteins |
| Year | 2024 |
| Published | Journal Of The Science Of Food And Agriculture, 104, 10 |
| Abstract | BACKGROUNDTo manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by-product of the wine-making process. This study presents a process based on ultrasound technology for the extraction of grape-seed proteins, due to their nutritional and techno-functional properties. The protein content of extracts obtained under silent and lab-scale conditions was compared with that obtained under semi-industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up-scaled downstream extracts were characterized.RESULTSThis work found that the maximum amount of protein in the final product was 378.31 g.kg-1 of the extract. Chemical characterization revealed that each 1 kg of extract had an average content of 326.19 g gallic acid equivalent as total phenols, 162.57 g glucose equivalent as carbohydrates, and 382.76 g of lipophilic compounds. Furthermore, when the extract was checked for hazardous elements, none were found in levels that could be considered a risk for human health.CONCLUSIONThe proposed semi-industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein-rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. (c) 2024 Society of Chemical Industry. |
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