Abstract
The aim of this study was to evaluate the effect of enzyme-assisted extraction (EAE) and high hydrostatic pressure (HHP) on the recovery of phenolic compounds from grape pomace (GP). For this, GP was subjected to four conditions: (E1) EAE without HHP, (E2) EAE with the enzyme previously submitted to HHP, (E3) EAE simultaneously with HHP, (H4) HHP (without adding enzymes) at different pressures (50, 100 and 200 MPa) and times (0–30 min). HHP increased by up to 16 times the activity of the enzymes used in the extraction. Treatments with HHP were more efficient than the enzyme-assisted extraction, and the treatments E3 and E1 showed high inhibitory α-amylase activity. Results suggest that the application of HHP can be efficient and economical in the phenolic compounds recovery from GP when compared to other more complex processes that require longer processing time, adding value to a low-value industrial waste.
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