Naslov
ULTRASONIC - ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM WASTE IN PRODUCTION OF RED WINE

Autori
Dujmić, Filip ; Karlović, Sven ; Bosiljkov, Tomislav ; Troha, Ferdinand ; Škegro, Marko ; Marelja, Marko ; Ježek, Damir ; Vidrih, Rajko ; Brnčić, Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of Abstracts of 3rd International conference on bioscience and biotechnology / Smales, Mark ; Hettiarachchi, Chamari - Sri Jayawardenapura Kotte, 2018, 45-45

ISBN
978-955-4903-95-1

Skup
The 3rd International conference on bioscience and biotechnology

Mjesto i datum
Colombo, Šri Lanka, 08.03.2018. - 09.03.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Ultrasound, wine lees, extraction parameters, HPLC, antioxidants

Sažetak
Grapes as the fruit are produced more than 60 million tons per year and are processed into wine and other grape products, and consequently are source of large quantities of organic waste. Wine lees are one of the by-products of the wine production. Wine lees mainly refer to remaining sediment in vessels containing wine after fermentation and during the maturing of the wine. grape skins and seeds contain large quantities of bioactive compounds, such as anthocyanins. These compounds can be extracted using conventional techniques such as maceration, or novel nonthermal extraction technologies that include high hydrostatic pressure, high-intensity ultrasound, as well as pulsed electric fields. In this research, are investigated influence of ultrasonic parameters - on yield of extracted polyphenolic compounds from wine lees of Blatina cultivar. Effect of process parameters such as extraction time (five different times from 60 s to 2700 s), amplitude (five different values from 20 % to 100 %) of 400 W ultrasonic processor and probe diameter (7 mm, and 40 mm) at starting extraction temperature at 25 °C on quantity and composition of extracted bioactive compounds was investigated. Optimization of ultrasound-assisted extraction of anthocyanins from Blatina cultivar wine lees is carried out using Design Expert software. Results show increases extraction yield from 20 % to 70 %. Optimal process time of ultrasonic extraction was up to 80 times shorter compared to conventional extraction. Calculation of optimal UAE process parameters based on the obtained data shows that the best results occur using 90 % of maximal amplitude, during 1800 s using 40 mm ultrasonic probe.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA