Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-11-13 DOI:10.1016/j.jfoodeng.2024.112392

Rodolfo de Mattos, Berta Zecchi

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引用次数: 0

Abstract

The seasonal nature of wine production results in the accumulation of significant quantities of grape pomace (GP) during harvest, presenting management challenges for wineries that traditionally regard this solid byproduct as low-value waste. However, extracting phenolic compounds (PCs) from GP offers a promising avenue for creating bioactive extracts for use in the food, pharmaceutical, and cosmetic industries. This study develops a mathematical model for predicting the total phenolic content (TPC) and total dissolved solids (TDS) in liquids obtained from multi-equilibrium-stage extraction processes using a 50% aqueous ethanol solution to recover PCs from Tannat GP. The model is applicable across a wide range of TPC and TDS concentrations in the liquid (0.2–45.4 gGAE/L for TPC and 1–118 g/L for TDS) and extraction temperatures between 30 and 70 °C. It is used to determine the optimal operational conditions of a Shanks extraction system, either to minimize fresh solvent consumption or to maximize selectivity for PCs extraction, achieving a desired extraction yield with a specified number of extraction vessels.

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葡萄渣中酚类化合物多级平衡萃取的建模、模拟和优化

葡萄酒生产的季节性特点导致葡萄采摘期间积累了大量的葡萄渣（GP），这给传统上将这种固体副产品视为低价值废物的酿酒厂带来了管理上的挑战。然而，从葡萄渣中提取酚类化合物（PCs）为制造用于食品、制药和化妆品行业的生物活性提取物提供了一个前景广阔的途径。本研究建立了一个数学模型，用于预测使用 50% 的乙醇水溶液从丹纳特 GP 中回收多酚化合物的多平衡级萃取工艺所获得的液体中的总酚含量（TPC）和总溶解固体（TDS）。该模型适用于液体中广泛的 TPC 和 TDS 浓度范围（TPC 为 0.2-45.4 gGAE/L，TDS 为 1-118 g/L）以及 30 至 70 °C 之间的萃取温度。它可用于确定香克斯萃取系统的最佳操作条件，以最大限度地减少新鲜溶剂的消耗或最大限度地提高多氯联苯萃取的选择性，从而在指定数量的萃取容器中获得理想的萃取率。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.