terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Abstract

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out. High power ultrasonic assisted extraction is based on the application of mechanical sound waves with frequencies between 20 kHz and 100 kHz inducing acoustic cavitation in a liquid medium, which causes fragmentation and formation of pores in the cells of the cell wall, and leads to increased extraction and diffusion of polysaccharides. While the use of enzymes causes the rupture of the cell walls, hydrolyzing them under optimal experimental conditions and releasing polysaccharides at lower temperatures, avoiding possible changes in the structure and bioactivity of the polysaccharides. Extraction combined with both techniques can increase the extraction yield of polysaccharides and/or reduce the extraction time. In this work, the variables of extractant liquid pH at three levels, US application time at three levels and application of enzymes before or after the US treatment on the polysaccharide extraction yield were studied. All the tests were carried out at 30 kHz, a red pomace/liquid ratio of 1.3 and with a dose of 0.6 ml/Hl of enzymes. In addition, the distribution of the molecular weights of the extracts obtained in the different tests was determined.

Acknowledgments: This research was funded by the Ministry of Science, Innovation and Universities from the Spanish Government and Feder Funds, grant number PID2021-123361OR-C22.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Ekhiñe Garaigordobil1, Samuel Mateo Rogríguez1, Diego Canalejo1, Zhao Feng1, Mikel Landín Ross-Magahy1, Leticia Martínez-Lapuente1, Zenaida Guadalupe1, Silvia Pérez Magariño2, Belén Ayestarán1

1Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Spain
2Instituto Tecnológico Agrario de Castilla y León (ITACyL), Spain

Contact the author*

Keywords

pomace, polysaccharides, ultrasound, enzymes, extraction yield

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption.

Read More

Can yeast cells sense other yeasts beyond competition interactions?

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

Read More

Rootstock effect on Cabernet Sauvignon aromatic and chemical composition

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.

Read More

Induction of polyphenols in seedlings of Vitis vinifera cv. Monastrell by the application of elicitors

Contamination problems arising from the use of pesticides in viticulture have raised concerns. One of the alternatives to reduce contamination is the use of elicitors, molecules capable of stimulating the natural defences of plants, promoting the production of phenolic compounds (PC) that offer protection against biotic and abiotic stress. Previous studies on Cabernet-Sauvignon seedlings demonstrated that foliar application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH) increased proteins and PC involved in grapevine defence mechanisms. However, no trials had been conducted on Monastrell seedlings, a major winegrape variety in Spain.

Read More