Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-09-10 DOI:10.1021/acsfoodscitech.5c00729

Silvia D’Agostino, Mohamad Khatib, Lorenzo Cecchi*, Valentina Canuti, Paola Domizio, Francesco Maioli, Nadia Mulinacci and Bruno Zanoni,

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Abstract

Pomegranate peel is a byproduct of juice production rich in distinctive ellagitannins characterized by the gallagyl group. The resulting extract may be used as an oenological tannin, provided that it meets the minimum polyphenol concentration of 65% w/w set by the International Organization of Vine and Wine (OIV) and contains low levels of pectin. The aim was to improve conventional heat-assisted extraction (HAE) to obtain extracts enriched in polyphenols and lowered in pectic polysaccharides. Therefore, HAE, Low-Temperature Hydroalcoholic Extraction (LTHE) and Solid-State Fermentation with Saccharomyces cerevisiae sp. combined with LTHE (SSF + LTHE) were compared. LTHE yielded the lowest polysaccharide content (0.2–1% w/w), whereas SSF + LTHE allowed for an average 40% increase of polyphenols and a 70% reduction in polysaccharides compared to HAE. Only SSF + LTHE allowed the recovery of total polyphenol percentages above the OIV threshold, highlighting the promising potential of solid-state fermentation-assisted extraction to produce polyphenol-rich extracts from pomegranate peel.

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固态发酵辅助提取法提高石榴皮中富含多酚的提取物的回收率：与OIV标准酒单宁的一致性

石榴皮是果汁生产的副产品，富含独特的鞣花单宁，其特征是gallagyl组。所得到的提取物可以用作酿酒单宁，前提是它符合国际葡萄和葡萄酒组织（OIV）规定的65% w/w的最低多酚浓度，并且含有低水平的果胶。目的是改进传统的热辅助提取（HAE），以获得富含多酚和降低果胶多糖的提取物。因此，我们比较了HAE、低温氢醇提取（LTHE）和酵母固态发酵（SSF + LTHE）。LTHE的多糖含量最低（0.2-1% w/w），而与HAE相比，SSF + LTHE的多酚含量平均增加40%，多糖含量平均减少70%。只有SSF + LTHE允许总多酚百分比的回收率超过OIV阈值，突出了固态发酵辅助提取生产富含多酚的石榴皮提取物的潜力。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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