Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and […]
Microwave assisted extraction advantages are widely recognised. However, its implementation at an industrial scale is restricted due to microwave limitations. In this work, a microwave pretreatment is proposed as an easy scale-up alternative. The double effect of this pretreatment on extraction yield and on product richness is assessed. Microwaves accelerate the extraction kinetics of most […]
Dr. Gyorgy Levai defended past Monday 28 th November his PhD thesis at the University of Valladolid. The thesis was directed by Dr. Ángel Martín and Dr. Soraya Rodriguez Rojo from the High Pressure Processes Group and it has the mention of International PhD because of his secondment in the Department of Experimental Thermodynamics in Ruhr-University of Bochum, under the […]
The fractionation of grape seeds as a model biomass was studied using a combination of two processes: solvothermal extraction using ethanol and hydrothermal fractionation-autohydrolysis process in a semicontinuous reactor using subcritial water. Around 70% of the polyphenols were extracted in the first step and close to 80% of the sugars in the second step.
Epigallocatechin gallate (EGCG) is the catechin with the highest antioxidant activity present in green tea. Nevertheless, due its low bioavailability, it is necessary to develop EGCG formulations capable of improving its stability resulting in increased bioavailability and thus higher biological activity of this catechin (e.g. antioxidant activity). The purpose of this work was the formulation […]
Ferulic acid (FA) is the most abundant phenolic compound in wheat bran, an abundant and underused subproduct from the milling industry. FA shows potential commercial applications in the food, health and cosmetic industry, which is associated mainly to its antioxidant properties. Therefore, FA extraction from wheat bran constitutes a great alternative to add value to […]
Wine lees are the dregs formed during the different fermentation steps in the vinification process. These wine less constitute a novel source rich in polyphenols and other compound of high added value. Freeze-dried aging wine lees were, for the first time, exhaustively characterized in terms of antioxidant capacity with different assays: ORAC, HORAC, HOSC and […]
El desarrollo del proyecto WINESENSE permitirá la producción de compuestos polifenólicos de alto interés cosmético y para otras aplicaciones alimentarias a partir de residuos de producción de vino. La noticia ha sido publicada en el Norte de Castilla del día 9 de noviembre de 2015.
Spain has over 1.2 million hectares of planted vines, making it the most widely planted wine producing nation (over 15% of the world total) and the third largest producer of wine in the world, following France and Italy. The winemaking process generates large amounts of by-products such as grape seeds and skins which are rich […]