Production of xylooligosaccharides from Brazilian Syrah grape pomace flour

BACKGROUND: The aim of this work was to determine the most favorable conditions for the production of xylooligosaccharides (XOS) from Brazilian Syrah grape pomace. Chemical processes were performed using a rotatable central composite design, where the concentration of sulfuric acid or concentration of sodium hydroxide and grape pomace flour: solvent mass ratio were the dependent variables. Enzymatic production was also evaluated using xylanase produced by Aspergillus niger 3T5B8 and Viscozyme® enzymatic commercial cocktail. RESULTS: Chemical extraction allowed to recover 21.8 to 74.6% and 5.2 to 96.3% of total XOS for acid and alkaline processes, respectively. Enzymatic production using xylanase extracted up to 88.68 ± 0.12% of total XOS and up to 84.09 ± 2.40% with Viscozyme®. CONCLUSION: The present study demonstrated different feasible methods to produce high added value molecules, the xylooligosaccharides, from Syrah grape pomace flour, valorizing this major by‐product. The use of enzymatic cocktails demonstrated to be an alternative to the conventional methods, allowing to obtain an eco‐friendly and sustainable grape pomace extract.info:eu-repo/semantics/acceptedVersio

Cellulose nanocrystals from grape pomace: production, properties and cytotoxicity assessment

Cellulose nanocrystals (CNCs) were obtained from grape pomace through chemical and physical pretreatments. Bleached cellulose pulp was subjected to acid hydrolysis (AH) for 30 or 60min and an ultrasound treatment to obtain CNCs (AH30Sand AH60S). Compositional analyses of untreated (UGP) and pretreated (PGP) grape pomace showed the effectiveness of pretreatment in removing non-cellulosic components, recovering 80.1% cellulose in PGP (compared to 19.3% of UGP). Scanning and transmission electron microscopies were used to evaluate the CNCs morphology. AH in combination with ultrasound treatment led to needle-shaped structures and apparently more dispersed suspensions. Crystallinity index and thermal stability were studied by X-ray diffraction and thermogravimetric analysis, respectively. The AH60S sample presented high aspect ratio, crystallinity and thermal stability. CNCs toxicity was evaluated by exposing Caco-2 cells to CNCs suspension and evaluating their viability. Results showed that CNCs are non-toxic, opening the opportunity for their use on food and pharmaceutical applications.This study was supported by the Coordenacão de Aperfeiçoamento Pessoal de Ensino Superior (CAPES), Embrapa Agroindústria de Alimentos (EMBRAPA), FP7-PEOPLE-2013-IRSES-611493 (BiValBi – Biotechnologies to Valorise the regional food Biodiversity in Latin America) and Portuguese Foundation forScience andTechnology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020–Programa Operacional Regional do Norte. The work was also supported by the Norte Regional Operational Program 2014–2020 (Norte2020) through the European Regional Development Fund (ERDF) Nanotechnology based functional solutions (NORTE-01-0145-FEDER-000019). Michele Michelin is a recipient of a FCT fellowship (SFRH/BPD/100786/2014). The authors thank Paula Pereira for the technical support.info:eu-repo/semantics/publishedVersio

Antioxidant compounds recovery from Juçara residue by thermal assisted extraction

This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (3070% ethanol in water), temperature (3070 °C) and time (3060 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract. Results showed that the extracts with higher antioxidant activity were obtained using 30% ethanol at 70 °C for 60 min; measurements included ABTS and DPPH assays, determination of total phenolic content and total monomeric anthocyanins. Furthermore, the effect of pH in antioxidants recovery was evaluated. For this purpose, the 30% ethanol solution was acidified to pH 1 and 2 with HCl. Principal component analysis showed the formation of three distinct groups: one characterized by high bioactive compounds content (pH 1.0), another with superior antioxidant activity (pH 5.75, non-acidified), and finally the group at pH 2 presenting the worst concentrations in the evaluated responses. HPLC analysis showed the presence of cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside in the extracts. Therefore, the conventional solid-liquid extraction using renewable solvent can be successfully applied to recover bioactive compounds from juçara residue, which can be used by different food industries.The authors gratefully acknowledge the institutions: Coordenação de Aperfeiçoamento Pessoal deEnsinoSuperior (CAPES), Universidade Federal do Rio de Janeiro, Embrapa Agroindústria de Alimentos and University of Minho by the financial support of the research work and Juçaí Alimentos for the juçara residue. Ricardo N. Pereira gratefully acknowledge to Portuguese Foundation for Science and Technology (FCT) the financial grant with reference SFRH/BPD/ 81887/2011.info:eu-repo/semantics/publishedVersio

Valorization of agricultural lignocellulosic plant byproducts through enzymatic and enzyme-assisted extraction of high-value-added compounds: a review

Extraction of bioactive molecules has become a major trend in the valorization of food and agroindustrial byproducts, allowing a sustainable production of novel ingredients with different industrial applications. Enzymatic and enzyme-assisted extraction eco-friendly methods could be used to extract value-added compounds from lignocellulosic plant byproducts with interesting biological properties, namely, polysaccharides and polyphenols. Nevertheless, a deep understanding of their enzymatic hydrolytic properties as well as the interactions with the plant cell material is necessary to obtain better extracts with high yields. Therefore, this review focuses on enzymatic treatment of food lignocellulosic byproducts in order to recover bioactive compounds such as polysaccharides and polyphenols.info:eu-repo/semantics/publishedVersio

Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects

A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages.info:eu-repo/semantics/publishedVersio

Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including gastrointestinal health. The objective of this work was to evaluate the chemical composition and biological activities of an enzymatic GP extract, as well as to investigate how gastrointestinal digestion (GID) modulates these properties. GP extract was previously produced using an enzymatic cocktail with xylanase activity and was then exposed to simulated conditions of GID, characterized for its chemical composition, and screened for antimicrobial, prebiotic, and antioxidant activities. The safety of this ingredient after GID was also assessed. GP extract presented high contents of dietary fiber and other carbohydrates, including xylooligosaccharides, in addition to minerals and phenolic compounds. In vitro simulated GID revealed that xylobiose was resistant to gastric conditions, unlike phenolic compounds. The use of 2% (w/v) of this ingredient proved to be a potential carbon source that could be fermented by Lactobacillus and Bifidobacterium spp, even after digestion. The extract also exhibited strong antioxidant and antimicrobial activities against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa; however, after GID, the antioxidant capacity decreased, and the antimicrobial capacity was strongly reduced or lost. Furthermore, the extract safety was also guaranteed on Caco-2 intestinal cells. This novel and green GP extract proved to be composed of relevant bioactive molecules, including xylooligosaccharides, polyphenols, organic acids, and minerals, which provided different biological properties; it has potential applications in the food industry such that it can be used as an ingredient in the development of new functional foods.info:eu-repo/semantics/acceptedVersio

Towards integral utilization of grape pomace from winemaking process: A review

Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to approach the recent winemaking scenario and the benefits achieved when a waste management policy is implemented, as well as to compare available extractive technologies and a wide alternative of uses for grape pomace.Fil: Beres, Carolina. Universidade Federal do Estado do Rio de Janeiro; BrasilFil: Costa, Gislaine N. S.. Universidade Federal do Estado do Rio de Janeiro; BrasilFil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; ArgentinaFil: da Silva James, Nina K.. Universidade Federal do Estado do Rio de Janeiro; BrasilFil: Teles, Aline S. C.. Universidade Federal do Estado do Rio de Janeiro; BrasilFil: Cruz, Ana P. G.. Universidade Federal do Estado do Rio de Janeiro; BrasilFil: Mellinger Silva, Caroline. Ministerio da Agricultura Pecuaria e Abastecimento de Brasil. Empresa Brasileira de Pesquisa Agropecuaria; BrasilFil: Tonon, Renata V.. Ministerio da Agricultura Pecuaria e Abastecimento de Brasil. Empresa Brasileira de Pesquisa Agropecuaria; BrasilFil: Cabral, Lourdes M. C.. Ministerio da Agricultura Pecuaria e Abastecimento de Brasil. Empresa Brasileira de Pesquisa Agropecuaria; BrasilFil: Freitas, Suely P.. Universidade Federal do Estado do Rio de Janeiro; Brasi