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

Joana R. Costa; Renata V. Tonon; Leda M. F. Gottschalk; Manuela C. P. de A. Santiago; Caroline Mellinger-Silva; Lorenzo Pastrana; Maria M. Pintado; Lourdes M. C. Cabral

doi:10.1002/jsfa.9297

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

Joana R. Costa^*, Renata V. Tonon, Leda M. F. Gottschalk, Manuela C. P. de A. Santiago, Caroline Mellinger-Silva, Lorenzo Pastrana, Maria M. Pintado, Lourdes M. C. Cabral

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

19 Citations (Scopus)

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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.

Original language	English
Pages (from-to)	1250-1257
Number of pages	8
Journal	Journal of the Science of Food and Agriculture
Volume	99
Issue number	3
DOIs	https://doi.org/10.1002/jsfa.9297
Publication status	Published - Feb 2019

Keywords

Biomass
Enzymatic production
Grape pomace
Xylanase
Xylooligosaccharides

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1002/jsfa.9297

19717891Accepted author manuscript, 879 KBLicence: Unspecified

http://hdl.handle.net/10400.14/25715Licence: Unspecified

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Costa, J. R., Tonon, R. V., Gottschalk, L. M. F., Santiago, M. C. P. D. A., Mellinger-Silva, C., Pastrana, L., Pintado, M. M., & Cabral, L. M. C. (2019). 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), 1250-1257. https://doi.org/10.1002/jsfa.9297

@article{a801c06893bf460ebc20694ad685a889,

title = "Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products",

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{\textregistered} 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{\textregistered}. 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.",

keywords = "Biomass, Enzymatic production, Grape pomace, Xylanase, Xylooligosaccharides",

author = "Costa, {Joana R.} and Tonon, {Renata V.} and Gottschalk, {Leda M. F.} and Santiago, {Manuela C. P. de A.} and Caroline Mellinger-Silva and Lorenzo Pastrana and Pintado, {Maria M.} and Cabral, {Lourdes M. C.}",

note = "Funding Information: The authors would like to thank Empresa Brasileira de Pesquisa Agropecu{\'a}ria (EMBRAPA) for technical and financial support, and Ouro Verde winery for supplying the pomace. JRC acknowledges People Marie Curie Program for her PhD fellowship (Ref. PIRSES-GA-2013-611493) in the project {\textquoteleft}BiValBi – Biotechnologies to valorize the regional biodiversity in Latin America{\textquoteright}. This project was also supported by Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia (Portugal) through project Multibiorefinery (POCI-01-0145-FEDER-016403). Funding Information: The authors would like to thank Empresa Brasileira de Pesquisa Agropecu?ria (EMBRAPA) for technical and financial support, and Ouro Verde winery for supplying the pomace. JRC acknowledges People Marie Curie Program for her PhD fellowship (Ref. PIRSES-GA-2013-611493) in the project ?BiValBi ? Biotechnologies to valorize the regional biodiversity in Latin America?. This project was also supported by Funda??o para a Ci?ncia e Tecnologia (Portugal) through project Multibiorefinery (POCI-01-0145-FEDER-016403). Publisher Copyright: {\textcopyright} 2018 Society of Chemical Industry",

year = "2019",

month = feb,

doi = "10.1002/jsfa.9297",

language = "English",

volume = "99",

pages = "1250--1257",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "Wiley-Blackwell",

number = "3",

}

Costa, JR, Tonon, RV, Gottschalk, LMF, Santiago, MCPDA, Mellinger-Silva, C, Pastrana, L, Pintado, MM & Cabral, LMC 2019, '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, vol. 99, no. 3, pp. 1250-1257. https://doi.org/10.1002/jsfa.9297

Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products. / Costa, Joana R.; Tonon, Renata V.; Gottschalk, Leda M. F. et al.
In: Journal of the Science of Food and Agriculture, Vol. 99, No. 3, 02.2019, p. 1250-1257.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour

T2 - a green alternative to conventional methods for adding value to agricultural by- products

AU - Costa, Joana R.

AU - Tonon, Renata V.

AU - Gottschalk, Leda M. F.

AU - Santiago, Manuela C. P. de A.

AU - Mellinger-Silva, Caroline

AU - Pastrana, Lorenzo

AU - Pintado, Maria M.

AU - Cabral, Lourdes M. C.

N1 - Funding Information: The authors would like to thank Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) for technical and financial support, and Ouro Verde winery for supplying the pomace. JRC acknowledges People Marie Curie Program for her PhD fellowship (Ref. PIRSES-GA-2013-611493) in the project ‘BiValBi – Biotechnologies to valorize the regional biodiversity in Latin America’. This project was also supported by Fundação para a Ciência e Tecnologia (Portugal) through project Multibiorefinery (POCI-01-0145-FEDER-016403). Funding Information: The authors would like to thank Empresa Brasileira de Pesquisa Agropecu?ria (EMBRAPA) for technical and financial support, and Ouro Verde winery for supplying the pomace. JRC acknowledges People Marie Curie Program for her PhD fellowship (Ref. PIRSES-GA-2013-611493) in the project ?BiValBi ? Biotechnologies to valorize the regional biodiversity in Latin America?. This project was also supported by Funda??o para a Ci?ncia e Tecnologia (Portugal) through project Multibiorefinery (POCI-01-0145-FEDER-016403). Publisher Copyright: © 2018 Society of Chemical Industry

PY - 2019/2

Y1 - 2019/2

N2 - 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.

AB - 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.

KW - Biomass

KW - Enzymatic production

KW - Grape pomace

KW - Xylanase

KW - Xylooligosaccharides

UR - http://www.scopus.com/inward/record.url?scp=85053559546&partnerID=8YFLogxK

U2 - 10.1002/jsfa.9297

DO - 10.1002/jsfa.9297

M3 - Article

C2 - 30066395

AN - SCOPUS:85053559546

SN - 0022-5142

VL - 99

SP - 1250

EP - 1257

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 3

ER -

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

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

MultiBiorefinery: Multi-purpose strategies for broadband agro-forest and fisheries by-products valorization: a step forward for a truly integrated biorefinery

BiVALBI: Biotechnologies to valorise the regional food biodiversity in Latin America

Cite this

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

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Projects

MultiBiorefinery: Multi-purpose strategies for broadband agro-forest and fisheries by-products valorization: a step forward for a truly integrated biorefinery

BiVALBI: Biotechnologies to valorise the regional food biodiversity in Latin America

Cite this