Valo r isat i o n of t h e by-pro duct o f t he grape seed oi l - - PowerPoint PPT Presentation

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Valo r isat i o n of t h e by-pro duct

• f t he grape seed oi l ext ract i on

C . A l v a r e z - O s s o r i o , M . O r i v e & C . B a l d

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P R OTE IN -B A SE D FO OD IN GRE DIE N T

FAO-WHO. Dietary protein quality evaluation in human

• nutrition. FAO Food and Nutrition paper 2013;92.

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Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets Gidon Eshel, Alon Shepon, Elad Noor, Ron Milo

• Environ. Sci. T
• echnol. 2016 50, 15, 8164-8168

P R OTE IN -B A SE D FO OD IN GRE DIE N T V E GE TA B LE O R IGI N

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VEGETABLE PROTEIN-BASED SUSTAINABLE FOOD INGREDIENTS

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VINEYARD

74 million tonnes

• f grape

harvested in 2017 worldwide

I m p r o v e d w i n e - m a k i n g b i o r e fj n e r y s c h e m e

This project

NEW PROTEIN-BASED FOOD INGREDIENT

WINE INDUSTRY

By-product: Grape Pomace Grape seeds and skins (10 million tonnes per year) Processes the 75% of the grape harvested

GRAPE SEED OIL

By-product: Defatted grape seed meal Most relevant alternative to valorise grape seed

Substrate for combustion 96,000 tonnes just in Spain per year

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Defatted Grape Seed Flour

10-12% protein content

T wo step extraction Soluble Protein Acid recovery Solvent Filtration Solids Centrifugation Pellet Lyophilisation Grape seed protein extract

THE PROJECT

• Assessment of the efgect of

independent factors of extraction process

• Optimization of the alkaline

extraction process for maximizing protein extraction yield

• Characterize grape seed protein

extract obtained

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Box-Behnken experimental design for surface response method Independent variable Coded factor

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1 T emperature (ºC) X1 30 40 50 Solvent/meal ratio (1: x) X2 4.0 9.5 15.0 pH X3 10.0 10.5 11.0 Time (minutes) X4 90 120 150 27 Combination T ests Protein extraction yield

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Optimizing extraction conditions for maximizing protein extraction yield

Conditions Protein extraction yield T emperature 50 ºC Predicted Observed Solvent/meal ratio 1:15 57.37±1.93 % (w/w) 59.12 %(w/w) pH 11.0 Time 150 min

1 T

70 kg

Defatted grape seed meal Grape seed extract Protein 198 kg

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Proximal composition of grape seed extract obtained in optimized conditions (%(w/w)) Moisture 4.36 Protein (N x 6.25) 33.78 Fat 0.29 Fiber 52.16 Ash 4.05 Polyphenols 5.84

Protein Fibre Fat Ash Polyphenols 10 20 30 40 50 60 70 80 90 Defatted grape seed fmour (DGSF) Grape seed protein extract (GPE) % (w/w) d.b.

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* FAO/WHO score for essential amino-acid composition

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A s p S e r G l u G l y H i s A r g T h r * A l a P r

• C

y s * T y r V a l * M e t * L y s * I l e * L e u * P h e * T r p 5 10 15 20 25 30

Comparing amino-acid profjle

Soy protein concentrate GPE %

* FAO/WHO score for essential amino-acid composition

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Conclusions

 The mathematical model for protein extraction developed allows to predict the extraction yield varying the conditions of temperature, solvent/meal ratio, pH and time.  Protein extraction yield obtained in the

• ptimized conditions is higher than those

previously reported. However, the protein concentration in the extract was lower than expected and will be improved in further studies through a more selective separation step to minimize the fjber fraction.  In order to complete the biorefjnery process, potential uses for the remaining fraction after the alkaline extraction of protein will be proposed. Future studies will evaluate technological

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THANKS FOR YOUR ATTENTION

C O N TA C T c a l v a r e z @ a z t i . e s

DERIO Astondo Bidea, Edifj cio 609 - Parque Tecnológico de Bizkaia 48160 - Derio (Bizkaia, Spain)

+ 3 4 9 4 6 5 7 4 0 0 0 w w w. a z t i . e s

Valo r i sat i o n o f t he by-pro du ct

• f t he gr ape seed o il ex t ract i o n

This work has been supported by the Department of Economic Development and Competitiveness of the Basque Government. Defatted grape seed fmour were kindly provided by Agralco S. Coop. Ltda. (Estella, Spain). Thanks to AZTI Foundation for the PhD grant.