Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges
-
Published:2022-03-18
Issue:4
Volume:15
Page:933-948
-
ISSN:1935-5130
-
Container-title:Food and Bioprocess Technology
-
language:en
-
Short-container-title:Food Bioprocess Technol
Author:
Mejia Jaime A. Arboleda, Ricci AriannaORCID, Figueiredo Ana Sofia, Versari Andrea, Cassano Alfredo, de Pinho Maria Norberta, Parpinello Giuseppina Paola
Abstract
AbstractThe present work investigated the impact of ultrafiltration (UF) and nanofiltration (NF) membranes on the recovery and fractionation of polyphenolic compounds and polysaccharides from Sangiovese and Cabernet Sauvignon wine lees. A laboratory-made flat-sheet membrane in cellulose acetate (CA400-38) was used in the UF treatment of Sangiovese wine lees; three laboratory-made flat-sheet membranes in cellulose acetate (CA316, CA316-70, CA400-22) and a polyamide commercial membrane (NF90) were used in the NF treatment of Cabernet Sauvignon wine lees. All membranes were characterized in terms of hydraulic permeability and rejection toward references solutes; the performances of the membranes were measured in terms of productivity, fouling index, cleaning efficiency and retention toward target compounds.Experimental results indicated that all UF and NF membranes were effective in separating target compounds rejecting more than 92% of polysaccharides with polyphenols preferentially permeating through the membrane. The UF membrane rejected more than 40% of total polyphenols; rejections toward non-flavonoids and flavonoids were less than 25% and 12.5%, respectively.The laboratory-made NF membranes exhibited higher permeate flux values (of the order of 11–12 L/m2h) in comparison with the commercial NF membrane, despite the observed differences in the retention of specific solutes. Among the prepared membranes the CA316 showed a total rejection toward most part of non-flavonoids and flavonoids.The experimental results support the use of UF and NF processes in a sequential design to fractionate and refine phenolic compounds from winery sludge for the production of concentrated fractions with high antioxidant activities.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference63 articles.
1. Ambrosi, A., Medeiros Cardozo, N. S., & Tessaro, I. C. (2014). Membrane separation processes for the beer industry: A review and state of the art. Food and Bioprocess Technology, 7, 921–936. https://doi.org/10.1007/s11947-014-1275-0 2. Arboleda Mejia, J. A., Parpinello, G. P., Versari, A., Conidi, C., & Cassano, A. (2019). Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees. Food and Bioproducts Processing, 117, 74–83. https://doi.org/10.1016/j.fbp.2019.06.020 3. Arboleda Mejia, J. A., Ricci, A., Figueiredo, A. S., Versari, A., Cassano, A., Parpinello, G. P., & De Pinho, M. N. (2020). Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes. Foods, 9, 1–14. https://doi.org/10.3390/foods9111649 4. Amyrgialaki, E., Makris, D. P., Mauromoustakos, A., & Kefalas, P. (2014). Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology. Industrial Crops and Products, 59, 216–222. https://doi.org/10.1016/j.indcrop.2014.05.011 5. Arsuaga, J. M., López-Muñoz, M. J., & Sotto, A. (2010). Correlation between retention and adsorption of phenolic compounds in nanofiltration membranes. Desalination, 250(2), 829–832. https://doi.org/10.1016/j.desal.2008.11.051
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|