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Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace

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Abstract

A process for enzyme-assisted extraction of polyphenols from grape pomace was developed on laboratory and pilot-plant scale. After resuspending grape pomace in water, the skins were ground and the resulting mash was pasteurized to inactivate the deteriorative enzymes responsible for polyphenol degradation, and then pre-extracted with hot water. Subsequently, cell wall polysaccharides were hydrolyzed. The extract was separated from the solid residue by pressing, and finally spray dried. Before scaling-up, enzymatic hydrolysis was optimized on laboratory scale using a D-optimal design and analyzed by response surface methodology. A mixture of pectinolytic and cellulolytic enzyme preparations (ratio 2:1) yielded the highest amounts of phenolic compounds after 2 h of treatment, applying a dosage of 4,500 mg/kg (based on dry matter) at T = 40 °C and pH 4.0. Aqueous pre-extraction of the pomace followed by enzymatic treatment resulted in significantly improved extraction yields reaching 91.9, 92.4, and 63.6% for phenolic acids, non-anthocyanin flavonoids and anthocyanins, respectively. As the yields obtained were comparable to those from sulfite-assisted extraction, this process can be considered a suitable alternative to the application of sulfite.

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Acknowledgments

The authors thank Felsengartenkellerei Besigheim e.G. for providing grape pomace. We are also grateful to Klaus Mix for excellent technical assistance. This research project was supported by the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), the AiF and the Ministry of Economics and Technology, AiF-Project No.: 14039 BG.

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Authors and Affiliations

  1. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany

    Thorsten Maier, Anne Göppert, Dietmar R. Kammerer, Andreas Schieber & Reinhold Carle

Authors
  1. Thorsten Maier
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  2. Anne Göppert
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  3. Dietmar R. Kammerer
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  4. Andreas Schieber
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  5. Reinhold Carle
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Correspondence to Andreas Schieber.

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Maier, T., Göppert, A., Kammerer, D.R. et al. Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace. Eur Food Res Technol 227, 267–275 (2008). https://doi.org/10.1007/s00217-007-0720-y

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  • DOI: https://doi.org/10.1007/s00217-007-0720-y

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