Selecting optimal parameters for obtaining the extract of red grape pomace
نویسندگان
چکیده
Due to the industrial processing of grapes, large amounts by-products are produced. The main varieties pomace, which is comprised skins, seeds and any other solid remaining after pressing process sediments. It necessary implement new effective ways minimize these residues. This problem relevant for all wine-producing countries, including Georgia. well-known fact that pomace an important source phenolic compounds, characterized by high antioxidant activity possess healing-prophylactic properties. also worth mentioning easily spoiled product, without proper processing, it cannot be stored a long time. Thus, this research aimed obtain optimal parameters extraction, preserving characteristics. range following extraction was determined: temperature drying 45-50 °C, grinding level 1.5 mm, diluent concentration 70% ethanol/water solvent, module 1:20, 50-55 duration 2 h. determination technological done according best physical-chemical measures level. tests were performed European Union standards. These can produce extract with distinct characteristics used in food industry as natural antioxidant. properties obtained,
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ژورنال
عنوان ژورنال: Revista Facultad Nacional de Agronomía
سال: 2022
ISSN: ['2248-7026', '0304-2847']
DOI: https://doi.org/10.15446/rfnam.v75n1.94175