Modelación de la extracción de polifenoles de semillas de uva:

Genaro Iván Cerón-Montes; Adriana Lucila Garulo-Fuentes; Naella Sandivel Valencia-Pérez; Aristeo Garrido-Hernández; Jorge Yáñez-Fernández

doi:10.29057/icbi.v9iEspecial2.8041

Genaro Iván Cerón-Montes Universidad Tecnológica de Tecámac https://orcid.org/0000-0002-1111-0307
Adriana Lucila Garulo-Fuentes Universidad Tecnológica de Tecámac https://orcid.org/0000-0003-4712-701X
Naella Sandivel Valencia-Pérez Instituto Politécnico Nacional https://orcid.org/0000-0003-1560-415X
Aristeo Garrido-Hernández Universidad Tecnológica de Tecámac https://orcid.org/0000-0002-3706-7327
Jorge Yáñez-Fernández Instituto Politécnico Nacional https://orcid.org/0000-0001-7467-7485

DOI: https://doi.org/10.29057/icbi.v9iEspecial2.8041

Keywords: Extraction, grape seeds, modeling, polyphenols, Fick's second law.

Abstract

Grape seeds are a plant biomaterial rich in substances of high added value called polyphenols that present different benefits due to their ability to neutralize free radicals, preventing aging and premature deterioration of the human body. In the processing of grapes for the production of red wine and juice, there is a significant generation of waste seeds that can be used to obtain polyphenols for the food, pharmaceutical, and cosmetic industries. For the recovery of polyphenols, solid-liquid extraction (ESL) is the first mass transfer operation in the process train for the recovery of substances and subsequent isolation and purification. Therefore, it is convenient to have models that describe the extraction and predict the results under certain process conditions, for this reason in the present work the ESL modeling was carried out with Simpson's solution of Fick's second law for anomalous diffusion the model described the behavior of the extraction process under operating conditions to optimize and improve the profitability of the process. The results showed an excellent correlation of the experimental data with R²> 98% and the parameters of the microstructure model and temperature showed to describe this bioseparation and from them determine the extraction time.

Downloads

Download data is not yet available.

Author Biography

Naella Sandivel Valencia-Pérez, Instituto Politécnico Nacional

PhD student of science in bioprocesses.

References

Aguilar, R., & Sofía, L. (2014). Efecto de procesamiento sobre la estabilidad de polifenoles en extracto de mango (Mangifera indica L.).

Ameer, K., Shahbaz, H. M., & Kwon, J. H. (2017). Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review. Comprehensive Reviews in Food Science and Food Safety, 16(2), 295–315. https://doi.org/10.1111/1541-4337.12253

Baydar, N. G., Özkan, G., & Çetin, E. S. (2007). Characterization of grape seed and pomace oil extracts. Grasas y Aceites, 58(1), 29–33. https://doi.org/10.3989/gya.2007.v58.i1.5

Bucić-Kojić, A., Planinić, M., Tomas, S., Bilić, M., & Velić, D. (2007). Study of solid-liquid extraction kinetics of total polyphenols from grape seeds. Journal of Food Engineering, 81(1), 236–242. https://doi.org/10.1016/j.jfoodeng.2006.10.027

Busso, C. (2016). Estabilidad De Polifenoles Y Caracterización Físico-Química Y Sensorial En Pulpas De Frutos Rojos En Relación a Los Procesos Tecnológicos Para La Obtención De Alimentos E Ingredientes Alimenticios. 1–216. http://repositoriouba.sisbi.uba.ar/gsdl/collect/posgrauba/index/assoc/HWA_1425.dir/1425.PDF

Castillo, O., Ramírez, F., & Siguenza, P. (2019). Modelación y simulación de procesos de trasferencia de masa en ingeniería química. 288.

Chanioti, S., Liadakis, G., & Tzia, C. (2014). Solid–Liquid Extraction. November 2014, 253–286. https://doi.org/10.1201/b17803-7

Da Porto, C., Porretto, E., & Decorti, D. (2013). Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds. Ultrasonics Sonochemistry, 20(4), 1076–1080. https://doi.org/10.1016/j.ultsonch.2012.12.002

Dias, C. de A., de Andrade, E. T., Lemos, I. À., Borém, F. M., Westerich, D. N., & da Silva, A. C. A. (2020). Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of Arabic coffee. Coffee Science, 15(1), 1–9. https://doi.org/10.25186/.v15i.1670

Eleonora, N., Alina, D., & Valeria, C. (2014). Grape pomace in sheep and dairy cows feeding. Journal of of Horticulture, Forestry and Biotechnology, 18(2), 146–150. www.journal-hfb.usab-tm.ro

Gonzalez, M. E., & Barrett, D. M. (2010). Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality. Journal of Food Science, 75(7). https://doi.org/10.1111/j.1750-3841.2010.01763.x

Guntero, V., Longo, M., Ciparicci, S., Martini, R., & Andreatta, A. (2015). Comparación de métodos de extracción de polifenoles a partir de residuos de la industria vitivinícola. Asociación Argentina de Ingenieros Quimicos, 1, 1–9.

Keller, M. (2010). Developmental Physiology. In The Science of Grapevines: Anatomy and Physiology. Elsevier Inc. https://doi.org/10.1016/b978-0-12-374881-2.00006-4

Kyle Dwyer, Farah Hosseinian, & M. R. (2014). The Market Potential of Grape Waste Alternatives Kyle. 7(2), 1–11. https://doi.org/10.5539/Abstract

Lucas, C. (2009). Estudios de la complejacion del resveratrol por diferentes tipos de ciclodextrinas. Universidad Catolica San Antonio de Murcia. http://repositorio.ucam.edu/bitstream/handle/10952/46/TESIS DOCTORAL PDF.pdf?sequence=1&isAllowed=y

Mirbagheri, V. sadat, Alizadeh, E., Yousef Elahi, M., & Esmaeilzadeh Bahabadi, S. (2018a). Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran. Natural Product Research, 32(4), 425–429. https://doi.org/10.1080/14786419.2017.1306705

Mirbagheri, V. sadat, Alizadeh, E., Yousef Elahi, M., & Esmaeilzadeh Bahabadi, S. (2018b). Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran. Natural Product Research, 32(4), 425–429. https://doi.org/10.1080/14786419.2017.1306705

Page, G. (1949). Factors influencing the maximum rates of air-drying shelled corn in thin layer. MSc. Thesis. West Lafayette, IN, USA: Department of Mechanical En- Gineering, Purdue University., 1–4.

Pastrana-Bonilla, E., Akoh, C. C., Sellappan, S., & Krewer, G. (2003). Phenolic content and antioxidant capacity of muscadine grapes. Journal of Agricultural and Food Chemistry, 51(18), 5497–5503. https://doi.org/10.1021/jf030113c

PELEG, M. (1988). An Empirical Model for the Description of Moisture Sorption Curves. Journal of Food Science, 53(4), 1216–1217. https://doi.org/10.1111/j.1365-2621.1988.tb13565.x

Rodolfo Moya García, C. (2017). UNIVERSIDAD NACIONAL AGRARIA LA MOLINA "EXTRACCIÓN Y CARACTERIZACIÓN DE ACEITE VEGETAL DE LAS SEMILLAS DE UVA BORGOÑA (Vitis vinífera) UTILIZANDO.

S., J., D., V., M., B., A., B.-K., M., P., S, T., Jokic, S., Velic, D., Bilic, M., Ana Bucic-Kojic, Planinic, M., & Tomasa, S. (2010). Modelling of the process of solid-liquid extraction of total polyphenols from soybeans. Czech Journal of Food Sciences, 28(3), 206–212.

Shi, J., Yu, J., Pohorly, J. E., & Kakuda, Y. (2003). Polyphenolics in Grape Seeds - Biochemistry and Functionality. Journal of Medicinal Food, 6(4), 291–299. https://doi.org/10.1089/109662003772519831

Simpson, R., Jaques, A., Nuñez, H., Ramirez, C., & Almonacid, A. (2013). Fractional Calculus as a Mathematical Tool to Improve the Modeling of Mass Transfer Phenomena in Food Processing. Food Engineering Reviews, 5(1), 45–55. https://doi.org/10.1007/s12393-012-9059-7

Simpson, R., Ramírez, C., Birchmeier, V., Almonacid, A., Moreno, J., Nuñez, H., & Jaques, A. (2015). Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field. Journal of Food Engineering, 166, 204–211. https://doi.org/10.1016/j.jfoodeng.2015.05.027

Simpson, Ricardo, Ramírez, C., Nuñez, H., Jaques, A., & Almonacid, S. (2017). Understanding the success of Page’s model and related empirical equations in fitting experimental data of diffusion phenomena in food matrices. Trends in Food Science and Technology, 62, 194–201. https://doi.org/10.1016/j.tifs.2017.01.003

Terefe, N. S., & Versteeg, C. (2011). C hapter IV Texture and Microstructure. Practical Food and Research, 4(March), 4–56.

Tesis, C. A., Codirector, A. F., & Antoniolli, A. (2018). Extracción Y Caracterización De. Valencia-Pérez, N. S., Cerón-Montes, G. I., Garrido-Hernández, A., Carrillo-Sancen, G., Yañez-Fernández, J., & Castro-Muñoz, R. (2020).

Simulación del tiempo de extracción en función de la temperatura de proceso y de la microestructura del material vegetal. Pädi Boletín Científico de Ciencias Básicas e Ingenierías Del ICBI, 8(Especial), 46–53. https://doi.org/10.29057/icbi.v8iespecial.6370

Wkren, L., Smith, M. C., & Harriott, P. (1998). Operaciones Unitarias En La Ingeniería Química.

Xia, E. Q., Deng, G. F., Guo, Y. J., & Li, H. Bin. (2010). Biological activities of polyphenols from grapes. International Journal of Molecular Sciences, 11(2), 622–646. https://doi.org/10.3390/ijms11020622