Winery solid residue revalorization into oil and antioxidant with nutraceutical properties by an enzyme assisted process

P. Tobar, A. Moure, C. Soto, R. Chamy, M. E. Zúñiga

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

21 Citas (Scopus)

Resumen

Revalorization of the winery industry residue, grape seed is studied for the production of an oil and defatted meal with nutraceutical properties. Conventional grape seed oil extraction process is carried out by pressing at high temperature affecting the product quality. Oil extraction by cold pressing improves product quality, but it gives a low oil yield. Oil extracted is increased at the pressing stage, when an enzymatic pre-treatment is incorporated in to the conventional process. The yield is determined by determining the residual oil in the pressed cake. Using an enzymatic treatment during 9 hours at 45°C and 50% of moisture, with a mixture of two commercial enzymes grape seed oil extraction yield by cold pressing is raised up to 72%, being a 59.4% increment in comparison to the yield obtained by the control, without enzymes. The defatted meal by enzimatic assisted process improves its phenolic compounds between 2 and 4 times, depending on the conditions of phenolics extraction in comparison to the control samples.

Idioma originalInglés
Páginas (desde-hasta)47-52
Número de páginas6
PublicaciónWater Science and Technology
Volumen51
N.º1
DOI
EstadoPublicada - 2005
Publicado de forma externa

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