Abstract
Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.
Highlights
Winemaking activities generate huge amount of organic wastes which include byproducts such as grape marc, lees, pomace, stalk and dewatered sludge, all of which require proper treatment before disposal [1]
The tested membranes did not show a preferential rejection of anthocyanins over sugars
Permeate fluxes measured for NFG and NFW membranes resulted in two-fold higher than those measured for the NFX membrane
Summary
Winemaking activities generate huge amount of organic wastes which include byproducts such as grape marc, lees, pomace, stalk and dewatered sludge, all of which require proper treatment before disposal [1]. Grape marc contains high levels of biochemical oxygen demand (BOD) and chemical oxygen demand (COD); if not treated, it can be attacked by microorganisms generating foul odor and contamination problems inside the winery [2]. These environmental problems are a big issue for countries that produce wine. The worldwide production of wine in 2018 was 292 million hl from 44.35 Mton of grapes. The Carménère variety is the emblematic grape of Chile and the production of red wine from this variety has reached about 70 million L/year [3]. Chile is the sixth-largest wine producer in the world producing around 4.4% of the world’s wine
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
