| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099721 | Trends in Food Science & Technology | 2016 | 14 Pages |
•Alternative methods for antioxidant bioactive's extraction from winery by-products.•Potential to develop energy efficient and environmentally friendly processes.•Matrix, energy consumption and equipment cost influenced the choice of technology.•Non-thermal processes prevent degradation of thermolabile compounds.•PEF ability to extract selectively anthocyanins.
BackgroundWine production represents one of the major agricultural activities worldwide. This production is accompanied with the generation of tremendous amounts of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics). Recovering these molecules constitutes a key point for the valorization of the wine-processed materials, making them on the verge of commercialization. Regarding the health related benefits of these molecules; they could be used as additives for food and cosmetic products.Scope and approachThe current review is revising the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products. Conventional (solid liquid extraction, heating, grinding, etc) and non-conventional (pulsed electric fields, high voltage electrical discharges, pulsed ohmic heating, ultrasounds, microwave-assisted extractions, sub- and supercritical fluid extractions, as well as pressurized liquid extraction) methods have been applied for the extraction of high-added value compounds from winery-processed materials.Key findings and conclusionsNon-conventional technologies represent a promising tool to recover high-added value compounds from winery wastes and by-products. However, several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.
