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Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds

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Abstract

Purpose

The pisco produced in Chile is a distillate from pisco grape varieties, which generates a large amount of grape pomace. However, with the growing interest in reducing the environmental impact and converting these residues into novel by-products, the research and their evaluation in each stage can contribute significantly to ensuring their recovery. This study evaluated the kinetics of vacuum and convective drying from grape pomace at different temperatures and the influence on the retention of polyphenolic compounds and antioxidant activity as scalable alternatives for agro-industry.

Methods

The pisco grape pomace was dried by two drying methods at different temperatures: Vacuum drying (50–100 °C; 100 mbar) and convective drying (40–80 °C). Liquid chromatography with diode-array detection and spectrophotometry were used to characterize the polyphenol profile and evaluate the antioxidant activity.

Results

The best drying grape pomace process was vacuum drying at 60 °C with a short drying time (210 min), and diffusivity values were higher (6.64 × 10−10 m2s−1) than those obtained by other drying conditions. The model that best fits the experimental data was the Midilli Kucuk model. Vacuum drying at 60 °C obtained the highest content of polyphenols and flavonoids, and significant antioxidant capacity was obtained. The gallic acid, 4-hydroxybenzoic acid, catechin, epicatechin, and rutin were found in grape pomace.

Conclusions

Vacuum drying at 60 °C is a viable alternative to stabilize pisco grape pomace, achieving good drying times and generating an environmentally friendly solution.

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Data Availability

The data used or analyzed during the current study are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors thank the Department of Food Engineering, University of La Serena. Fondecyt Initiation N° 11230866 and the national doctorate scholarship (Folio: 21221853) the National Agency for Research and Development (ANID) granted. Also, they thank the Company Pisco de Chile S.A. (CCU-Control), Sotaqui Plant, IV region, for the willingness and access to raw materials.

Funding

The authors declare that no funds were received during the preparation of this manuscript.

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Authors and Affiliations

  1. Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile

    Jacqueline Poblete, Issis Quispe-Fuentes & Antonio Vega-Gálvez

  2. Instituto Multidisciplinario de Investigación y Postgrado, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile

    Issis Quispe-Fuentes

  3. Departamento de Química y Farmacia, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile

    Mario Aranda

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  1. Jacqueline Poblete
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  4. Antonio Vega-Gálvez
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Contributions

JP: Methodology, data curation, investigation, writing—original draft, writing—review & editing and formal analysis; IQ-F: Conceptualization, methodology, formal analysis, validation, resources, writing—review & editing, and supervision. MA: Review & Editing, and supervision; AV-G: Review & Editing. All authors read and approved the final manuscript.

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Correspondence to Issis Quispe-Fuentes.

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Poblete, J., Quispe-Fuentes, I., Aranda, M. et al. Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds. Waste Biomass Valor 15, 3093–3107 (2024). https://doi.org/10.1007/s12649-023-02375-2

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