Assessment of the polyphenol recovery from white wine lees via non-ionic polymeric resins

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-21 DOI:10.1016/j.jfoodeng.2025.112576

Martina Gaglianò , Antonio D. Rodriguez-Lopez , Carmela Conidi , Alfredo Cassano , Giuseppina De Luca , Esperanza M. Garcia-Castello

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Abstract

Wine lees, a significant by-product of the wine industry, are an underutilized but valuable resource for nutraceutical recovery, as they are rich in bioactive compounds, particularly polyphenols. This study introduces a novel and eco-friendly method for extracting and purifying polyphenols from white grape wine lees. Solid-liquid extraction was conducted using water and a 25 % w/w ethanol-water hydroalcoholic solution, resulting in aqueous (Aq) and hydroalcoholic (HA) extracts. Five food-grade, non-ionic polymeric resins (XAD7HP, XAD16HP, MN202, PAD900, and PAD950) were evaluated for polyphenol purification. Resin MN202 emerged as the most effective for this purpose.

Under static conditions with the Aqueous extract, the MN202 resin achieved an adsorption ratio (AR) of up to 60.5 % and a desorption ratio of 97.9 %, yielding a total adsorption-desorption efficiency (TADY) of 59.2 %. In contrast, the TADY for glucose and fructose was minimal at just 0.36 % and 11.25 %, respectively, highlighting the resin's high selectivity for separating polyphenols from sugars. Adsorption isotherms (Langmuir, Freundlich, Sips, and Redlich-Peterson) followed the Langmuir isotherm model, indicating monolayer adsorption. Both adsorption and desorption conformed to pseudo-second-order kinetics, dominated by multilayer intraparticle diffusion. Under dynamic conditions, polyphenol recovery decreased to 44 %, though the purified polyphenols remained suitable for high-value applications. Overall, this process potentially provides a promising and sustainable approach for recovering polyphenols from wine lees, with strong potential for scaling and use in nutraceutical and antioxidant products.

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非离子聚合树脂回收白葡萄酒酒糟中多酚的研究

酒渣是葡萄酒工业的重要副产品，是一种未被充分利用但有价值的营养回收资源，因为它们富含生物活性化合物，特别是多酚。介绍了一种从白葡萄酒糟中提取和纯化多酚的环保新方法。采用水和25% w/w的乙醇-水加氢醇溶液进行固液萃取，得到水溶液（Aq）和加氢醇（HA）提取物。研究了5种食品级非离子型聚合物树脂（XAD7HP、XAD16HP、MN202、PAD900和PAD950）对多酚的净化效果。树脂MN202在这方面是最有效的。在静态条件下，MN202树脂的吸附比（AR）为60.5%，解吸比为97.9%，总吸附解吸效率（TADY）为59.2%。相比之下，葡萄糖和果糖的TADY最低，分别为0.36%和11.25%，突出了树脂从糖中分离多酚的高选择性。吸附等温线（Langmuir, Freundlich， Sips和Redlich-Peterson）遵循Langmuir等温线模型，表明单层吸附。吸附和脱附均符合准二级动力学，以多层颗粒内扩散为主。在动态条件下，多酚的回收率下降到44%，尽管纯化的多酚仍然适合高价值应用。总的来说，这一过程为从酒糟中回收多酚提供了一种有前途和可持续的方法，在营养保健和抗氧化产品中具有强大的扩展和使用潜力。

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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.