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Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorYAMMINE, Sami
dc.contributor.authorBRIANCEAU, Sylène
dc.contributor.authorMANTEAU, Sébastien
dc.contributor.authorTURK, Mohammad
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Remy
IDREF: 077398858
dc.contributor.authorVOROBIEV, Eugène
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON-PEUCHOT, Martine
dc.date.accessioned2020-08-28T14:21:46Z
dc.date.available2020-08-28T14:21:46Z
dc.date.issued2018
dc.identifier.issn1040-8398en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10710
dc.description.abstractEnGrape byproducts are today considered as a cheap source of valuable compounds since existent technologies allow the recovery of target compounds and their recycling. The goal of the current article is to explore the different recovery stages used by both conventional and alternative techniques and processes. Alternative pre-treatments techniques reviewed are: ultrasounds, pulsed electric fields and high voltage discharges. In addition, nonconventional solvent extraction under high pressure, specifically, supercritical fluid extraction and subcritical water extraction are discussed. Finally alternative purification technologies, for example membrane processing were also examined. The intent is to describe the mechanisms involved by these alternative technologies and to summarize the work done on the improvement of the extraction process of phenolic compounds from winery by-products. With a focus on the developmental stage of each technology, highlighting the research need and challenges to be overcome for an industrial implementation of these unitary operations in the overall extraction process. A critical comparison of conventional and alternative techniques will be reviewed for ethe pre-treatment of raw material, the diffusion of polyphenols and the purification of these high added value compounds. This review intends to give the reader some key answers (costs, advantages, drawbacks) to help in the choice of alternative technologies for extraction purposes.
dc.language.isoENen_US
dc.subject.enGrape By-Products
dc.subject.enHigh Added Value Compounds
dc.subject.enNonconventional Technologies
dc.subject.enPurification
dc.subject.enExtraction
dc.title.enExtraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies
dc.title.alternativeCrit. rev. food sci. nutr.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1080/10408398.2016.1259982en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed28001087en_US
bordeaux.journalCritical Reviews in Food Science and Nutritionen_US
bordeaux.page1375-1390en_US
bordeaux.volume58en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue8en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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