Feasibility of immersed hollow fiber membranes for the isolation of phenolic compounds from grape pomace extracts: Preliminary evidence from lab-scale study

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(1)The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. Feasibility of immersed hollow fiber membranes for the isolation of phenolic compounds from grape pomace extracts: Preliminary evidence from lab-scale study. Influence of non-starchy polysaccharide hydrocolloids on the rheological and storage stability of starch pastes and gels. Camille Rouquié1, Layal Dahdouh1, Michèle Delalonde2 and Christelle Wisniewski2. Marek Sikora, Anna Dobosz, Magdalena Krystyjan, Edyta Maja Kutya-Kupidura, Piotr Tomasik, Renata Sabat, Anna Wywrocka-Gurgul. 1. UMR QualiSud, CIRAD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France 2 UMR QualiSud, UFR des Sciences Pharmaceutiques et Biologiques, Université de Montpellier, 15 avenue Charles Flahault, B.P. 14491, F-34093 Montpellier Cedex 5, France. Grapes are the world’s second largest produced fruit crop, with an annual production of 77 million tons in 2013 [1]. Among grapes processing industries, wineries induce approximately 10 million tons of byproducts per year, mostly pomace and lees [2]. Nowadays, the management and the valorization of food industry wastes constitute an economical, environmental and social challenge. It turns out that grape based products such as grape pomace contain a high amount of polyphenols, well known for their biological activities [3]. Thus, the extraction and purification of those high added value compounds from grape pomace are of great interest for cosmetic, nutraceutical and other chemical industries. Membrane technologies, well-known for their several advantages (low environmental impact, no solvent utilization, high selectivity, etc.), can be used to recover different classes of phenolic compounds from pomace extract, according to their molecular weights. In food industries, crossflow filtration is generally performed using tubular mineral membranes under high crossflow velocities [4, 5]. However, immersed organic hollow-fiber membrane process could be interestingly used as an alternative separation technique for such application, notably due to the significant reduction of the energy consumption [6]. In this context, the aim of this work was to provide reliable information to develop a convenient immersed hollow-fiber membranes pilot for the isolation of polyphenols from grape pomace extracts. Therefore, lab-scale experiments were performed using a frontal filtration module in order to identify the main parameters governing the separation efficiency. Three factors known to impact membrane performances were considered and tested: (i) the membrane average pores diameter or molecular weight cut-off (0.1 μm 100 kDa 10 kDa polyethersulfone membrane), (ii) the physiochemical characteristics of pomace extracts (particles size distribution, turbidity, etc.) and (iii) the hydrodynamic conditions, namely shear stress. In order to identify the optimal operating conditions for the pilot-scale filtration, the performances of lab-scale filtration were particularly studied in terms of fouling mechanisms (productivity) and phenolic compounds separation (selectivity).. Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, 122 Balicka St., Poland. An influence of non-starchy polysaccharide hydrocolloids (NPH), such as xanthan, guar and locust bean gums on the rheological stability of the normal (NPS) and waxy (WPS) potato pastes and gels was studied. Rheological properties of the NPS and WPS pastes without and with an addition of NPH were studied in terms of the flow curves and hysteresis loops areas, while thixotropic properties were determined by the in-shear structural recovery as well as by apparent viscosity at constant shear of 50 s-1 (with and without pre-shearing) tests. An influence of the NPH addition on the rheological and storage stability (susceptibility to retrogradation) of two NPS (with various amylose content) and WPS were also studied. For this purpose the viscoelastic and textural properties as well as syneresis of the chilled samples, stored up to 90 days were measured. It was concluded that both the rheological and storage stability of the samples depended on the amylose content and concentration of starch as well as on the quality and quantity of NPH added. In the case of the rheological stability an important factor was also the temperature of the samples` preparation, whereas in the case of the storage stability the time of storage was the main factor. Keywords: starch; non-starchy polysaccharides; retrogradation; Rheology, thixotropy This project was financed from the funds of the National Science Centre of Poland awarded basing on the decision number UMO-2013/11/B/NZ9/01951.. Keywords: winery waste; valorization; membrane filtration; phenolic compounds References [1] FAOSTAT, 2014. [2] Kammerer, Dietmar, Achim Claus, Reinhold Carle, and Andreas Schieber. “Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis Vinifera L.) by HPLC-DAD-MS/MS.” Journal of Agricultural and Food Chemistry 52, no. 14 (July 1, 2004): 4360–67. [3] Gayosso-García Sancho, Laura E., Elhadi M. Yahia, and Gustavo Adolfo González-Aguilar. “Identification and Quantification of Phenols, Carotenoids, and Vitamin C from Papaya (Carica Papaya L., Cv. Maradol) Fruit Determined by HPLC-DAD-MS/MS-ESI.” Food Research International 44, no. 5 (June 2011): 1284–91. [4] F. Vaillant, M. Cisse, M. Chaverri, A. Perez, M. Dornier, F. Viquez, C. Dhuique- Mayer, Innov. Food Sci. Emerging Technol., 2005, 6, 213–220. [5] A. Laorko, S. Tongchitpakdee, W. Youravong, J. Food Eng., 2013, 116, 554–561. [6] G. T. Daigger, B.E. Rittmann, S. Adham and G.Andreottola, Environ. Sci. Technol., 2005, 39 (19), 399A–406A.. 153. 154.

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