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]: Microwave-assisted extraction of polyphenols from Clinacanthus nutans Lindau medicinal plant: Energy perspective and kinetics modelling

Microwave-assisted extraction (MAE) of polyphenols from medicinal plant, Clinacanthus nutans (C.nutans) was developed. Affecting parameters on the extraction yield of polyphenols such as ethanol concentration, solvent-to-feed ratio (S/F) and energy absorbed were studied. The variations in the effect of ethanol concentration and S/F were also explained in view of energy absorption. Polyphenols yield was found […]

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11th European Researchers’ Night

Some researchers from the High Pressure Processes group of the University of Valladolid have participated in the European Researchers’ Night which took place in the Museo de la Ciencia of Valladolid last October 30th. The objective of this activity is to bring the society closer to the different researches that are carried out in the […]

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Adding Value to Wheat Bran by Ferulic Acid Extraction

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 […]

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[Award]: Microwave Working Party 3rd award to “Yield vs selectivity in grape pomace polyphenol microwave extraction”

Our PhD student Ana Álvarez was awarded third place in the scholarship competition at the Third Global Congress on Microwave Energy Application, hold in Cartagena (Spain) in July 2016. This prize was sponsored by the Microwave Working Group. A guild dedicated to formulate the path for microwave technology over the next decade. One of its […]

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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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[Paper]: Production of water soluble quercetin formulations by pressurized ethyl acetate-in-water emulsion technique

Quercetin is a strong antioxidant flavonoid with several bioactive properties such as anti-inflammatory and anticarcinogenic activities, becoming an interesting compound to be incorporated into pharmaceutical, cosmetic or food products. However, these applications are limited by the low bioavailability of this flavonoid. Quercetin is poorly soluble in aqueous media, such as gastrointestinal fluids, being also degraded […]

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