Considering the substantial volume available and the high concentration of antioxidant compounds in wine lees composition, the present work investigated the use of this winemaking by-product as a raw material for the recovery of anthocyanins and other phenolic compounds. This study explores a process that includes an aqueous extraction step of the antioxidant substances from wine lees, followed by microfiltration to remove suspended material, and a nanofiltration step, resulting in a concentrate rich in anthocyanins and other phenolic compounds. The final product consists of an extract concentrated in natural antioxidant compounds with high antioxidant activity and presenting potential to be used in formulations of pharmaceutical, cosmetic and food industries. The process presented is grounded on sustainability, using eco-friendly solvents and clean technologies, aligning with the principles of circular economy and adding value to wine industry by-products.
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