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Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by‐ products

Author:
Costa, Joana R, Tonon, Renata V, Gottschalk, Leda MF, Santiago, Manuela CP de A, Mellinger‐Silva, Caroline, Pastrana, Lorenzo, Pintado, Maria M, Cabral, Lourdes MC
Source:
Journal of the science of food and agriculture 2019 v.99 no.3 pp. 1250-1257
ISSN:
0022-5142
Subject:
Aspergillus niger, byproducts, flour, grape pomace, grape pomace extracts, sodium hydroxide, solvents, sulfuric acid, xylanases, xylooligosaccharides
Abstract:
BACKGROUND: The aim of this work was to determine the most favorable conditions for the production of xylooligosaccharides (XOS) from Brazilian Syrah grape pomace. Chemical processes were performed using a rotatable central composite design where the concentration of sulfuric acid or sodium hydroxide and the grape pomace flour/solvent mass ratio were the dependent variables. Enzymatic production was also evaluated using xylanase produced by Aspergillus niger 3T5B8 and Viscozyme® enzymatic commercial cocktail. RESULTS: Chemical extraction allowed to recover 21.8–74.6% and 5.2–96.3% of total XOS for acidic and alkaline processes respectively. Enzymatic production extracted up to 88.68 ± 0.12% of total XOS using xylanase and up to 84.09 ± 2.40% with Viscozyme®. CONCLUSION: The present study demonstrated different feasible methods to produce high‐added‐value molecules, i.e. XOS, from Syrah grape pomace flour, valorizing this major by‐product. The use of enzymatic cocktails demonstrated to be an alternative to the conventional methods, allowing to obtain an eco‐friendly and sustainable grape pomace extract. © 2018 Society of Chemical Industry