Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities
The recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid (L/S) ratio in PS extraction...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/2/213 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832587858779570176 |
|---|---|
| author | Ekhiñe Garaigordobil Leticia Martínez-Lapuente Zenaida Guadalupe Silvia Pérez-Magariño Belén Ayestarán |
| author_facet | Ekhiñe Garaigordobil Leticia Martínez-Lapuente Zenaida Guadalupe Silvia Pérez-Magariño Belén Ayestarán |
| author_sort | Ekhiñe Garaigordobil |
| collection | DOAJ |
| description | The recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid (L/S) ratio in PS extraction were studied using four commercial enzymes. Four different doses per enzyme were used, with tartaric acid as solvent and L/S ratios of 1.3/1 and 4/1 for 24 h at 20 °C, compared with a control. The highest dose of enzyme E1, polygalacturonase + pectin lyase + pectin-methyl-esterase (with the highest activity) was the most effective in the degradation of high and medium molecular weight PS. At the lower L/S ratio, the fact that the highest dose of E1 degraded a higher percentage of high and medium molecular weight PS in the marc was explained by the difference in cell wall deconstruction between pomace and marc. The highest total PS purity was achieved in pomace with E1 at the maximum dose in both ratios, and in marc at the 1.3/1 ratio. The extraction efficiency of total PS was low for all enzymes. In the future, extraction with E1 combined with other green extraction techniques will be studied. |
| format | Article |
| id | doaj-art-781b57f467d541f790e587eb8b9e680e |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-781b57f467d541f790e587eb8b9e680e2025-01-24T13:43:08ZengMDPI AGMolecules1420-30492025-01-0130221310.3390/molecules30020213Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different ActivitiesEkhiñe Garaigordobil0Leticia Martínez-Lapuente1Zenaida Guadalupe2Silvia Pérez-Magariño3Belén Ayestarán4Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, SpainInstitute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, SpainInstitute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, SpainAgrarian Technological Institute of Castilla and León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, 47071 Valladolid, SpainInstitute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, SpainThe recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid (L/S) ratio in PS extraction were studied using four commercial enzymes. Four different doses per enzyme were used, with tartaric acid as solvent and L/S ratios of 1.3/1 and 4/1 for 24 h at 20 °C, compared with a control. The highest dose of enzyme E1, polygalacturonase + pectin lyase + pectin-methyl-esterase (with the highest activity) was the most effective in the degradation of high and medium molecular weight PS. At the lower L/S ratio, the fact that the highest dose of E1 degraded a higher percentage of high and medium molecular weight PS in the marc was explained by the difference in cell wall deconstruction between pomace and marc. The highest total PS purity was achieved in pomace with E1 at the maximum dose in both ratios, and in marc at the 1.3/1 ratio. The extraction efficiency of total PS was low for all enzymes. In the future, extraction with E1 combined with other green extraction techniques will be studied.https://www.mdpi.com/1420-3049/30/2/213grape polysaccharides from grapesenzyme-assisted extractionby-productsgrape marc/pomacemolecular weight distribution of polysaccharidespurity |
| spellingShingle | Ekhiñe Garaigordobil Leticia Martínez-Lapuente Zenaida Guadalupe Silvia Pérez-Magariño Belén Ayestarán Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities Molecules grape polysaccharides from grapes enzyme-assisted extraction by-products grape marc/pomace molecular weight distribution of polysaccharides purity |
| title | Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities |
| title_full | Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities |
| title_fullStr | Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities |
| title_full_unstemmed | Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities |
| title_short | Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities |
| title_sort | recovery of polysaccharides from red grape marc and white grape pomace by degradation of cell walls by enzymes with different activities |
| topic | grape polysaccharides from grapes enzyme-assisted extraction by-products grape marc/pomace molecular weight distribution of polysaccharides purity |
| url | https://www.mdpi.com/1420-3049/30/2/213 |
| work_keys_str_mv | AT ekhinegaraigordobil recoveryofpolysaccharidesfromredgrapemarcandwhitegrapepomacebydegradationofcellwallsbyenzymeswithdifferentactivities AT leticiamartinezlapuente recoveryofpolysaccharidesfromredgrapemarcandwhitegrapepomacebydegradationofcellwallsbyenzymeswithdifferentactivities AT zenaidaguadalupe recoveryofpolysaccharidesfromredgrapemarcandwhitegrapepomacebydegradationofcellwallsbyenzymeswithdifferentactivities AT silviaperezmagarino recoveryofpolysaccharidesfromredgrapemarcandwhitegrapepomacebydegradationofcellwallsbyenzymeswithdifferentactivities AT belenayestaran recoveryofpolysaccharidesfromredgrapemarcandwhitegrapepomacebydegradationofcellwallsbyenzymeswithdifferentactivities |