Development of a Green Process for the Preparation of Antioxidant and Pigment-Enriched Extracts from Winery Solid Wastes Using Response Surface Methodology and Kinetics

摘要

Red grape pomace (RGP), an abundant wine industry solid waste, was used for the recovery of polyphenols and anthocyanin pigments, using ultrasound-assisted extraction and water/glycerol mixtures as the solvent. Glycerol concentration (C-gl) and liquid-to-solid ratio (R-L/S) were first optimized by implementing Box-Behnken experimental design and the process was further studied through kinetics. The optimal conditions were found to be C-gl = 90% (w/v) and R-L/S = 90 mL g(-1), and under these conditions the extraction of total polyphenols (TP) and total pigments (TPm) obeyed first-order kinetics. Maximum diffusivity (D-e) values were 4.22 x 10(-12) and 12.59 x 10(-12) m(2) s(-1), for TP and TPm, respectively, and the corresponding activation energies were (E-a) 13.94 and 8.22 kJ mol(-1).