Silvia D’Agostino, Mohamad Khatib, Lorenzo Cecchi*, Valentina Canuti, Paola Domizio, Francesco Maioli, Nadia Mulinacci and Bruno Zanoni,
{"title":"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","authors":"Silvia D’Agostino, Mohamad Khatib, Lorenzo Cecchi*, Valentina Canuti, Paola Domizio, Francesco Maioli, Nadia Mulinacci and Bruno Zanoni, ","doi":"10.1021/acsfoodscitech.5c00729","DOIUrl":null,"url":null,"abstract":"<p >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% <i>w/w</i> 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 <i>Saccharomyces cerevisiae</i> 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.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3613–3624"},"PeriodicalIF":2.8000,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00729","citationCount":"0","resultStr":"{\"title\":\"Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins\",\"authors\":\"Silvia D’Agostino, Mohamad Khatib, Lorenzo Cecchi*, Valentina Canuti, Paola Domizio, Francesco Maioli, Nadia Mulinacci and Bruno Zanoni, \",\"doi\":\"10.1021/acsfoodscitech.5c00729\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >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% <i>w/w</i> 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 <i>Saccharomyces cerevisiae</i> 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.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 9\",\"pages\":\"3613–3624\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-09-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00729\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00729\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00729","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins
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.