Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process
This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100 % v/v) and temperatures (25 °C and 50 °C). High...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004504 |
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| author | Andrés Córdova Sebastián Catalán Vinka Carrasco Fabiane O. Farias Julia Trentin Jessica López Fernando Salazar Cassamo U. Mussagy |
| author_facet | Andrés Córdova Sebastián Catalán Vinka Carrasco Fabiane O. Farias Julia Trentin Jessica López Fernando Salazar Cassamo U. Mussagy |
| author_sort | Andrés Córdova |
| collection | DOAJ |
| description | This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100 % v/v) and temperatures (25 °C and 50 °C). Higher ultrasonic intensities (UI) were obtained at 50 °C and 50 % v/v by decreasing solvents viscosities. Under these conditions, anthocyanin extractions were performed with different combinations of solvent to liquid ratio (SLR) at 1:10 and 1:50 g/mL, and UI (3.9 and 13.9 W/cm2). Samples were taken from 0 to 40 min. Ultrasound induced a fast extraction of anthocyanins: a plateau was reached at 5 min and the continuation of the sonication only provoked a marginal increase which is transferred in lower Productivity (Pr) rand higher energy consumptions. The COSMO-SAC model validated solute–solvent interactions, providing robust predictive insights where ethanol showed the highest anthocyanin extraction and productivities (1.094 kg/hL). However, propylene-glycol showed the highest eco-scale scores (∼ 80) within the range defined as “Excellent” and antioxidant capacity (2758.34 ± 6.26 μmol TE/g DM) regardless of the UI, and with very low energy consumption when the extraction was performed at 3.9 W/cm2 and SLR of 1:10 g/mL. These results show that integration of UAE and bio-based solvents presented a sustainable and efficient method for valorizing wine making by-products, with significant improvements with respect to the conventional extraction, thus promoting eco-friendly practices for the food industry, and supporting the circular economy. |
| format | Article |
| id | doaj-art-8868dfb37a604d77928af5de9c98fd9f |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-8868dfb37a604d77928af5de9c98fd9f2025-01-11T06:38:50ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107201Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking processAndrés Córdova0Sebastián Catalán1Vinka Carrasco2Fabiane O. Farias3Julia Trentin4Jessica López5Fernando Salazar6Cassamo U. Mussagy7School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, Chile; Corresponding authors.School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, ChileSchool of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, ChileDepartment of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, BrazilDepartment of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba, BrazilSchool of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, ChileSchool of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso 2360100, ChileSchool of Agronomy, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile; Corresponding authors.This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100 % v/v) and temperatures (25 °C and 50 °C). Higher ultrasonic intensities (UI) were obtained at 50 °C and 50 % v/v by decreasing solvents viscosities. Under these conditions, anthocyanin extractions were performed with different combinations of solvent to liquid ratio (SLR) at 1:10 and 1:50 g/mL, and UI (3.9 and 13.9 W/cm2). Samples were taken from 0 to 40 min. Ultrasound induced a fast extraction of anthocyanins: a plateau was reached at 5 min and the continuation of the sonication only provoked a marginal increase which is transferred in lower Productivity (Pr) rand higher energy consumptions. The COSMO-SAC model validated solute–solvent interactions, providing robust predictive insights where ethanol showed the highest anthocyanin extraction and productivities (1.094 kg/hL). However, propylene-glycol showed the highest eco-scale scores (∼ 80) within the range defined as “Excellent” and antioxidant capacity (2758.34 ± 6.26 μmol TE/g DM) regardless of the UI, and with very low energy consumption when the extraction was performed at 3.9 W/cm2 and SLR of 1:10 g/mL. These results show that integration of UAE and bio-based solvents presented a sustainable and efficient method for valorizing wine making by-products, with significant improvements with respect to the conventional extraction, thus promoting eco-friendly practices for the food industry, and supporting the circular economy.http://www.sciencedirect.com/science/article/pii/S1350417724004504AnthocyaninsUltrasound-assisted extractionGrape pomaceBiobased solventsSustainable assessment |
| spellingShingle | Andrés Córdova Sebastián Catalán Vinka Carrasco Fabiane O. Farias Julia Trentin Jessica López Fernando Salazar Cassamo U. Mussagy Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process Ultrasonics Sonochemistry Anthocyanins Ultrasound-assisted extraction Grape pomace Biobased solvents Sustainable assessment |
| title | Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process |
| title_full | Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process |
| title_fullStr | Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process |
| title_full_unstemmed | Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process |
| title_short | Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process |
| title_sort | sustainable assessment of ultrasound assisted extraction of anthocyanins with bio based solvents for upgrading grape pomace cabernet sauvignon derived from a winemaking process |
| topic | Anthocyanins Ultrasound-assisted extraction Grape pomace Biobased solvents Sustainable assessment |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004504 |
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