NEW RESEARCH ARTICLE: Microwave pretreatment to improve extraction efficiency and polyphenol extract richness. Effect on antioxidant bioactivity

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 […]

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[Paper]: Hydrothermal fractionation of grape seeds in subcritical water to produce oil extract, sugars and lignin

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.

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Wine lees valorization: antioxidant activities

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 […]

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[Course] WineSense Spring School 2016

Valladolid, 18-22 April 2016 The WineSense Spring School 2016 held at the University of Valladolid was a big success!  Over 40 students and 20 speakers took part in a whole week of first-class lectures, team work, activities and networking. The WSS was organized by the High Pressure Processes Group as part of the training activities […]

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Adsorption/desorption characteristics and purification of polyphenols from grapes using macroporous resins

Grape fruit contains various nutrient elements, such as vitamins, minerals, carbohydrates, edible fibers and phytochemicals. Polyphenols are the most important phytochemicals in grape because they possess many biological activities and health-promoting benefits. The phenolic compounds mainly include anthocyanins, flavanols, flavonols, stilbenes (resveratrol) and phenolic acids. Anthocyanins are pigments, and mainly exist in grape skins. Flavonoids […]

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Green synthesis of copper nanoparticles

Nowadays nanoparticle technology is very important in a lot of knowledge fields like biomedicine, electronics, catalysis, food industry… In order to prepare this nanoparticles chemical reduction in wet medium is the most used method, this method involves toxic compounds as solvent, reducing and capping agents. To avoid the use of these substances a green method […]

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Development of a novel process for the selective recovery of polyphenolic compounds from winemaking residues for the treatment and prevention of metabolic syndrome

Metabolic syndrome (MS) is one of the most prevalent diseases in the world; around the 24% of the adult population suffer it. The MS is a cluster of dysmetabolic features that can originate issues like central obesity, hyperglycemia, hypertension, hypercholesterolemia and/or diabetes Mellitus (also known as type II). The causes of the MS are unknown […]

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