Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage

Pérez-Serradilla, 2011, Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract, Food Chem., 124, 1652, 10.1016/j.foodchem.2010.07.046 Martín, 2013, Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine, Food Chem., 141, 934, 10.1016/j.foodchem.2013.03.081 Y. Tao, J.M., García, D.-W. Sun, Advances in wine aging technologies for enhancing wine quality and accelerating the aging process, Crit. Rev. Food Sci. Nutr. DOI http://dx.doi.org/10.1080/10408398.2011.609949 (2013). Heim, 2002, Flavonoid antioxidants: chemistry, metabolism and structure–activity relationships, J. Nutr. Biochem., 13, 572, 10.1016/S0955-2863(02)00208-5 Krishnaswamy, 2013, Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds (Vitis vinifera), Food Bioprocess Tech., 6, 441, 10.1007/s11947-012-0800-2 Mazza, 1993 Patil, 2009, Extraction, dealcoholization and concentration of anthocyanin from red radish, Chem. Eng. Process., 48, 364, 10.1016/j.cep.2008.05.006 Pap, 2013, Microwave-assisted extraction of anthocyanins from black currant marc, Food Bioprocess Tech., 6, 2666, 10.1007/s11947-012-0964-9 Kalia, 2008, Effects of extraction methods on phenolic contents and antioxidant activity in aerial parts of Potentilla atrosanguinea lodd. and quantification of its phenolic constituents by RP-HPLC, J. Agric. Food Chem., 56, 10129, 10.1021/jf802188b Seabra, 2010, Fractioned high pressure extraction of anthocyanins from elderberry (Sambucus nigra L.) pomace, Food Bioprocess Tech., 3, 674, 10.1007/s11947-008-0134-2 C. Delsart, C. Cholet, R. Ghidossi, N. Grimi, E. Gontier, L. Gény, E. Vorobiev, M. Mietton-Peuchot, Effects of pulsed electric fields on Cabernet Sauvignon grape berries and on the characteristics of wines, Food Bioprocess. Tech. (2013), http://dx.doi.org/10.1007/s11947-012-1039-7. Y. Tao, D.-W. Sun, Enhancement of food processes by ultrasound: a review, Crit. Rev. Food Sci. Nutr. (2013), http://dx.doi.org/10.1080/10408398.2012.667849. Horžić, 2012, Comparison of conventional and ultrasound assisted extraction techniques of yellow tea and bioactive composition of obtained extracts, Food Bioprocess Tech., 5, 2858, 10.1007/s11947-012-0791-z Zheng, 2006, Innovative applications of power ultrasound during food freezing processes - a review, Trends Food Sci. Tech., 17, 16, 10.1016/j.tifs.2005.08.010 Sun, 2003, Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing, J. Food Eng., 57, 337, 10.1016/S0260-8774(02)00354-0 Li, 2002, Effect of power ultrasound on freezing rate during immersion freezing of potatoes, J. Food Eng., 55, 277, 10.1016/S0260-8774(02)00102-4 Delgado, 2009, Influence of ultrasound on freezing rate of immersion-frozen apples, Food Bioprocess Tech., 2, 263, 10.1007/s11947-008-0111-9 Kiani, 2011, Water crystallization and its importance to freezing of foods: A review, Trends Food Sci. Tech., 22, 407, 10.1016/j.tifs.2011.04.011 Kiani, 2012, Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials, Ultrason. Sonochem., 19, 576, 10.1016/j.ultsonch.2011.10.009 Wu, 2009, Extraction of antioxidative compounds from wine lees using supercritical fluids and associated anti-tyrosinase activity, J. Supercrit. Fluids, 50, 33, 10.1016/j.supflu.2009.04.010 Naziri, 2012, Recovery of squalene from wine lees using ultrasound assisted extraction-A feasibility study, J. Agric. Food Chem., 60, 9195, 10.1021/jf301059y Marchitan, 2010, Modeling and optimization of tartaric acid reactive extraction from aqueous solutions: a comparison between response surface methodology and artificial neural network, Sep. Purif. Technol., 75, 273, 10.1016/j.seppur.2010.08.016 Desai, 2008, Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: case study of fermentative production of scleroglucan, Biochem. Eng. J., 3, 266, 10.1016/j.bej.2008.05.009 Mohebbi, 2011, Genetic algorithm-artificial neural network modeling of moisture and oil content of pretreated fried mushroom, Food Bioprocess Tech., 4, 603, 10.1007/s11947-010-0401-x Amendola, 2010, Grape marc phenolics: extraction kinetics, quality and stability of extracts, J. Food Eng., 97, 384, 10.1016/j.jfoodeng.2009.10.033 Jiménez-Aguilar, 2011, Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material, J. Food Compos. Anal., 24, 889, 10.1016/j.jfca.2011.04.012 Viña, 2008, Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.), Int. J. Food Sci. Technol., 43, 44, 10.1111/j.1365-2621.2006.01380.x M.V. Galmarini, C. Maury, E. Mehinagic, V. Sanchez, R.I. Baeza, S. Mignot, M.C. Zamora, J. Chirife, Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder, Food Bioprocess Tech. (2012), http://dx.doi.org/10.1007/s11947-012-1035-y. Mason, 1992, Quantifying sonochemistry: casting some light on a ‘black art’, Ultrasonics, 30, 40, 10.1016/0041-624X(92)90030-P Singleton, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am. J. Enol. Vitic., 16, 144, 10.5344/ajev.1965.16.3.144 Tao, 2012, Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine, Innov. Food Sci. Emerg. Technol., 16, 409, 10.1016/j.ifset.2012.09.005 Ivanova, 2011, Polyphenolic content of vranec wines produced by different vinification conditions, Food Chem., 124, 316, 10.1016/j.foodchem.2010.06.039 Cliff, 2007, Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines, Food Res. Int., 40, 92, 10.1016/j.foodres.2006.08.002 Wu, 2012, Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract, Food Chem., 135, 2147, 10.1016/j.foodchem.2012.07.011 Du, 2006, J. Food Eng., 72, 39, 10.1016/j.jfoodeng.2004.11.017 Wu, 2008, Application of image texture for the sorting of tea categories using multi-spectral imaging technique and support vector machine, J. Food Eng., 88, 474, 10.1016/j.jfoodeng.2008.03.005 Bucić-Kojić, 2013, Temperature-dependent kinetics of grape seed phenolic compounds extraction: experiment and model, Food Chem., 136, 1136, 10.1016/j.foodchem.2012.09.087 Dong, 2010, Investigation on ultrasound-assisted extraction of salvianolic acid B from Salvia miltiorrhiza root, Ultrason. Sonochem., 17, 61, 10.1016/j.ultsonch.2009.05.006 Zhang, 2009, Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder, Food Chem., 116, 513, 10.1016/j.foodchem.2009.02.071 Cissé, 2011, Aqueous extraction of anthocyanins from Hibiscus sabdariffa: experimental kinetics and modeling, J. Food Eng., 109, 16, 10.1016/j.jfoodeng.2011.10.012 Rajković, 2013, Optimization of ultrasound-assisted base-catalyzed methanolysis of sunflower oil using response surface and artifical neural network methodologies, Chem. Eng. J., 215–216, 82, 10.1016/j.cej.2012.10.069 Rivas, 2006, Behaviour and characterisation of the colour during red wine making and maturation, Anal. Chim. Acta, 563, 215, 10.1016/j.aca.2005.11.044 Odriozola-Serrano, 2008, Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments, Eur. Food Res. Technol., 228, 239, 10.1007/s00217-008-0928-5 Gris, 2007, Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems, Food Chem., 100, 1289, 10.1016/j.foodchem.2005.10.014 Bozan, 2008, Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity, Food Chem., 109, 426, 10.1016/j.foodchem.2007.12.056