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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

2019Journal article Open access
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dc.contributor.authorCosta, Joana R.
dc.contributor.authorTonon, Renata V.
dc.contributor.authorGottschalk, Leda M. F.
dc.contributor.authorSantiago, Manuela C. P. A.
dc.contributor.authorMellinger-Silva, Caroline
dc.contributor.authorPastrana, Lorenzo
dc.contributor.authorPintado, Maria M
dc.contributor.authorCabral, Lourdes M. C.
dc.date.accessioned2018-09-19T15:38:38Z
dc.date.available2018-09-19T15:38:38Z
dc.date.issued2019
dc.description.abstractBACKGROUND: 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 concentration of sodium hydroxide and 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 to 74.6% and 5.2 to 96.3% of total XOS for acid and alkaline processes, respectively. Enzymatic production using xylanase extracted up to 88.68 ± 0.12% of total XOS and up to 84.09 ± 2.40% with Viscozyme®. CONCLUSION: The present study demonstrated different feasible methods to produce high added value molecules, the xylooligosaccharides, 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationCosta, J. R., Tonon, R. V., Gottschalk, L. M. F., Santiago, M. C. P. A., Mellinger-Silva, C., Pastrana, L., … Cabral, L. M. C. (2018). Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by-products. Journal of the Science of Food and Agriculture, 99(3), 1250-1257pt_PT
dc.identifier.doi10.1002/jsfa.9297pt_PT
dc.identifier.eid85053559546
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.pmid30066395
dc.identifier.urihttp://hdl.handle.net/10400.14/25715
dc.identifier.wos000456275900031
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJohn Wiley and Sonspt_PT
dc.relationPOCI-01-0145-FEDER-016403pt_PT
dc.relationPIRSES-GA-2013-611493pt_PT
dc.subjectBiomasspt_PT
dc.subjectGrape pomacept_PT
dc.subjectXylooligosaccharidespt_PT
dc.subjectEnzymatic productionpt_PT
dc.subjectXylanasept_PT
dc.titleEnzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by-productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1257
oaire.citation.issue3
oaire.citation.startPage1250
oaire.citation.titleJournal of the Science of Food and Agriculturept_PT
oaire.citation.volume99
person.familyNameRibeiro Costa
person.familyNameTonon
person.familyNamePastrana
person.familyNamePintado
person.givenNameJoana
person.givenNameRenata
person.givenNameLorenzo
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-0559-0540
person.identifier.orcid0000-0002-2891-2760
person.identifier.orcid0000-0002-6637-3462
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridL-6365-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id15062167600
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4a205c36-2fde-46bd-a494-d5c0de61a1f1
relation.isAuthorOfPublication43cf57e8-00d6-473e-9bea-238dcc39572a
relation.isAuthorOfPublication255aa445-2db7-4a4c-8c9d-b07450e723d1
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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