Characterization of polysaccharide extracts recovered from different grape and winemaking products

One of the most important challenges of the oenological industry is the recovery and valorization of valuable compounds from grapes and grape by-products. Recent studies have focused on the obtention of phenolic compounds, but little attention has been paid to the extraction of grape polysaccharides...

ver descrição completa

Detalhes bibliográficos
Autores: Canalejo, Diego, Guadalupe, Zenaida, Martínez Lapuente, Leticia, Ayestarán, Belén, Pérez-Magariño, Silvia, Doco, Thierry
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/283601
Acesso em linha:http://hdl.handle.net/10261/283601
Access Level:acceso abierto
Palavra-chave:PomaceLees
Cell wallsWines
By-product valorization
Polysaccharides rich in arabinose and galactose (PRAG)
Rhamnogalacturonans type II (RG-II)
Homogalacturonans (HG)
Glucosyl polysaccharides (GP)
Mannoproteins (MP)
id ES_8e6a6237cbb31f1d408ca397c4d49ca0
oai_identifier_str oai:digital.csic.es:10261/283601
network_acronym_str ES
network_name_str España
repository_id_str
spelling Characterization of polysaccharide extracts recovered from different grape and winemaking productsCanalejo, DiegoGuadalupe, ZenaidaMartínez Lapuente, LeticiaAyestarán, BelénPérez-Magariño, SilviaDoco, ThierryPomaceLeesCell wallsWinesBy-product valorizationPolysaccharides rich in arabinose and galactose (PRAG)Rhamnogalacturonans type II (RG-II)Homogalacturonans (HG)Glucosyl polysaccharides (GP)Mannoproteins (MP)One of the most important challenges of the oenological industry is the recovery and valorization of valuable compounds from grapes and grape by-products. Recent studies have focused on the obtention of phenolic compounds, but little attention has been paid to the extraction of grape polysaccharides, which could have a great potential as oenological products but also for their benefits to human health. This study aimed to recover polysaccharides from different grape and winemaking products and provide information about its composition. The results obtained with the white pomace and white lees revealed its potential to be exploited to obtain extracts rich in polysaccharides. White pomace revealed as a good source to obtain polysaccharides rich in arabinose and galactose (PRAG) and glucosyl polysaccharides. White lees showed a potential to be used to recover mannoproteins and glucans. Both extracts showed high polysaccharide purity (55.5% and 51.9%, respectively). Extracts rich in rhamnogalacturonan type II (RG-II) were obtained from a red wine (89.7% polysaccharide purity) and from the wash water used by the distillery after draining the distilled wine pomace (40.6% polysaccharide purity). Our results open new lines to obtain extracts with different polysaccharide composition, non-available in the market. Future studies are needed to evaluate their potential as stabilizing or finning agents and possible alternative solutions to traditional animal-origin protein fining agents.The authors would like to thank the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) and the Ministerio de Ciencia e Innovación for the funding provided for this study through the project RTA2017-00005-C02-02.ElsevierAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2022202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/283601reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI//RTA2017-00005-C02-02The underlying dataset has been published as supplementary material of the article in the publisher platform at 10.1016/j.foodres.2022.111480http://dx.doi.org/10.1016/j.foodres.2022.111480Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2836012026-05-22T06:33:51Z
dc.title.none.fl_str_mv Characterization of polysaccharide extracts recovered from different grape and winemaking products
title Characterization of polysaccharide extracts recovered from different grape and winemaking products
spellingShingle Characterization of polysaccharide extracts recovered from different grape and winemaking products
Canalejo, Diego
PomaceLees
Cell wallsWines
By-product valorization
Polysaccharides rich in arabinose and galactose (PRAG)
Rhamnogalacturonans type II (RG-II)
Homogalacturonans (HG)
Glucosyl polysaccharides (GP)
Mannoproteins (MP)
title_short Characterization of polysaccharide extracts recovered from different grape and winemaking products
title_full Characterization of polysaccharide extracts recovered from different grape and winemaking products
title_fullStr Characterization of polysaccharide extracts recovered from different grape and winemaking products
title_full_unstemmed Characterization of polysaccharide extracts recovered from different grape and winemaking products
title_sort Characterization of polysaccharide extracts recovered from different grape and winemaking products
dc.creator.none.fl_str_mv Canalejo, Diego
Guadalupe, Zenaida
Martínez Lapuente, Leticia
Ayestarán, Belén
Pérez-Magariño, Silvia
Doco, Thierry
author Canalejo, Diego
author_facet Canalejo, Diego
Guadalupe, Zenaida
Martínez Lapuente, Leticia
Ayestarán, Belén
Pérez-Magariño, Silvia
Doco, Thierry
author_role author
author2 Guadalupe, Zenaida
Martínez Lapuente, Leticia
Ayestarán, Belén
Pérez-Magariño, Silvia
Doco, Thierry
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv PomaceLees
Cell wallsWines
By-product valorization
Polysaccharides rich in arabinose and galactose (PRAG)
Rhamnogalacturonans type II (RG-II)
Homogalacturonans (HG)
Glucosyl polysaccharides (GP)
Mannoproteins (MP)
topic PomaceLees
Cell wallsWines
By-product valorization
Polysaccharides rich in arabinose and galactose (PRAG)
Rhamnogalacturonans type II (RG-II)
Homogalacturonans (HG)
Glucosyl polysaccharides (GP)
Mannoproteins (MP)
description One of the most important challenges of the oenological industry is the recovery and valorization of valuable compounds from grapes and grape by-products. Recent studies have focused on the obtention of phenolic compounds, but little attention has been paid to the extraction of grape polysaccharides, which could have a great potential as oenological products but also for their benefits to human health. This study aimed to recover polysaccharides from different grape and winemaking products and provide information about its composition. The results obtained with the white pomace and white lees revealed its potential to be exploited to obtain extracts rich in polysaccharides. White pomace revealed as a good source to obtain polysaccharides rich in arabinose and galactose (PRAG) and glucosyl polysaccharides. White lees showed a potential to be used to recover mannoproteins and glucans. Both extracts showed high polysaccharide purity (55.5% and 51.9%, respectively). Extracts rich in rhamnogalacturonan type II (RG-II) were obtained from a red wine (89.7% polysaccharide purity) and from the wash water used by the distillery after draining the distilled wine pomace (40.6% polysaccharide purity). Our results open new lines to obtain extracts with different polysaccharide composition, non-available in the market. Future studies are needed to evaluate their potential as stabilizing or finning agents and possible alternative solutions to traditional animal-origin protein fining agents.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/283601
url http://hdl.handle.net/10261/283601
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI//RTA2017-00005-C02-02
The underlying dataset has been published as supplementary material of the article in the publisher platform at 10.1016/j.foodres.2022.111480
http://dx.doi.org/10.1016/j.foodres.2022.111480
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869413127079067649
score 15,812429

Registos relacionados