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 […]
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.
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 […]
Microwave assisted extraction advantages have been widely proved at bench scale. However, its implementation at an industrial level is yet a task to develop, as this technology still presents some limitations that have to be overcome. The main two problems for the scaling up of a microwave process are the penetration depth and the energy […]
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 […]
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.
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 […]
Polyphenols are considered as high value products by cosmetic and food industry due to, mainly, their great antioxidant power. Therefore, new extraction techniques have been investigated in recent years in order to find how to preserve the extract quality during the process. Microwave assisted extraction has been found to provide good results. It allows to […]
In transfer of knowledge in process and products development on Extraction and formulation intensification processes for natural actives of wine. The position is funded by the European Commission under the Marie Curie Industrial and Academia Partnership and Pathway (IAPP) PIAP-GA-2013-612208, project WineSense. Deadline: April 7th, 2014 – EURAXESS: http://ec.europa.eu/euraxess/index.cfm/jobs/jobDetails/33909687 – OPEUVA: http://funge.uva.es/area-innovacion/winesense/ – HPP: […]
Process intensification is proposed using microwave and ultrasound energy in order to improve organic material liberation from natural cells (wastewater sludge, microalgae and grape marc). Enhanced process kinetics are achieved after a short pre-treatment stage up to the boiling temperature, followed by the conventional procedure. The novel technologies are compared to conventional thermal treatment in […]