Optimization of the extraction of antioxidants from winery wastes using cloud point extraction and a surfactant of natur
- PDF / 726,649 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 60 Downloads / 196 Views
ORIGINAL PAPER
Optimization of the extraction of antioxidants from winery wastes using cloud point extraction and a surfactant of natural origin (lecithin) Aggeliki Alibade1 · Georgia Batra1 · Eleni Bozinou1 · Chrysanthi Salakidou1 · Stavros Lalas1 Received: 27 February 2020 / Accepted: 23 June 2020 © Institute of Chemistry, Slovak Academy of Sciences 2020
Abstract Cloud Point Extraction (CPE) technique was used to recover phenolic compounds from wine sludge wastes using lecithin as a surfactant. Lecithin is a safe natural product with no toxicity and, therefore, no separation of recovered phenolic substances from the surfactant system is required to use them in food systems. A progressive optimization sequence involving multiple recovery stages (up to three), various surfactant concentrations (2, 5, 10, 15% w/v), different temperatures (35–55 °C) and pH values (2.5–5.0) was followed to optimize the CPE procedure. The efficiency of the CPE procedure after altering the above parameters was determined by the recovery of polyphenols after CPE procedure. According to the results, a surfactant concentration of 5%, the use of multiple CPE steps, a pH value of 3 and a temperature of 40 °C were the optimal conditions for the separation of phenolic compounds from wine sludge using lecithin as a surfactant. In addition, the antioxidant activity of the extracts was determined using various methods, namely D PPH•, Rancimat and Differential Scanning Calorimetry. The surfactant rich phases (which include the polyphenols extracted from the waste) showed high antioxidant activity. Graphic abstract
Keywords Natural antioxidants · Winery wastes · Surfactant · Cloud point extraction (CPE) · Polyphenols · Lecithin
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11696-020-01269-0) contains supplementary material, which is available to authorized users. * Stavros Lalas [email protected] 1
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Winemaking has a great economic value in Mediterranean countries such as Italy, Greece and Spain. It is also considered a significant agricultural activity all over the world. As a result, the winemaking leads to large amounts of wine wastes (by-products) (Da Ros et al. 2014). According to European Regulation (1999) wine sludge is considered any residue (anything set down in wine containers) after fermentation, and/or during storage, and/or after processing, as well
13
Vol.:(0123456789)
as after the filtration and/or centrifugation of wine product (Vasconelos Botelho et al. 2018). Winemaking wastes include fermentation and transfusion residues, plant wastes, equipment and plant flushes, and also bottling wastes. The wine fermentation precipitate consists of various ingredients, such as saccharomyces, grape skin and stalk residues, insoluble proteins, pigments and also salts (especially potassium hydrogen tartrate). As a result, its high organic content (phenols,
Data Loading...
