Polysaccharides recovery by subcritical water as an additional step for a biorefinery valorisation of grape marc with pressurized fluids

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-29 DOI:10.1016/j.lwt.2025.118573

Andrea Natolino, Luca Manfé, Sabrina Voce, Laura Barp

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引用次数: 0

Abstract

The application of a versatile technology for the sequential extraction of multiple valuable compounds offers a promising and efficient alternative for biorefinery exploitation of food by-products. This study investigated an additional step in the comprehensive valorisation of grape marc, the main winemaking by-product, which has undergone prior defatting and polyphenol extraction phases with pressurized fluids. Specifically, subcritical water (SCW) was employed for the extraction of polysaccharides, considering different temperatures (120 °C, 160 °C, and 200 °C) and the addition of various carboxylic acids (tartaric, citric, and malic acid) at concentrations of 0 %, 5 %, and 10 %. Temperature was the most significant factor on yield and polysaccharide content. Conversely, the type and concentration of carboxylic acid exhibited a comparatively lower impact. The highest yield (13 ± 1 %) and polysaccharide content (1300 ± 23 mg/100 g _d.m.) were achieved with SCW at 120 °C and 10 % (w/v) of tartaric acid, which were 3 times higher than that of conventional method. However, temperature increase or carboxylic acid addition promoted the hydrolysis of polysaccharides, leading to a decrease in their molecular weight, and the formation of monomers and degradation products. SCW allowed a significant increase of the extraction of other valuable components, such as proteins and polyphenols.

查看原文本刊更多论文

通过亚临界水回收多糖，作为加压流体对葡萄marc进行生物精馏增值的附加步骤

连续提取多种有价值化合物的多功能技术的应用为食品副产品的生物精馏开发提供了一个有前途和有效的替代方案。本研究研究了葡萄marc全面增值的另一个步骤，葡萄marc是主要的酿酒副产物，它已经经历了加压流体的脱脂和多酚提取阶段。具体来说，采用亚临界水（SCW）提取多糖，考虑不同的温度（120°C， 160°C和200°C），以及添加浓度为0%，5%和10%的各种羧酸（酒石酸，柠檬酸和苹果酸）。温度是影响产量和多糖含量最显著的因素。相反，羧酸类型和浓度的影响相对较小。在120°C和10% （w/v）酒石酸的条件下，采用SCW法可获得最高得率（13±1%）和多糖含量（1300±23 mg/100 g d.m.），比常规方法提高3倍。然而，温度升高或添加羧酸促进多糖的水解，导致其分子量降低，形成单体和降解产物。SCW可以显著增加其他有价值成分的提取，如蛋白质和多酚。

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

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.