Departamento de Biotecnologia Industrial, Universidade Tiradentes, Aracaju, Brazil.
Departamento de Tecnologia em Alimentos, Instituto Federal do Sertão Pernambucano, Petrolina, Brazil.
J Food Biochem. 2021 May;45(5):e13712. doi: 10.1111/jfbc.13712. Epub 2021 Mar 30.
Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. PRACTICAL APPLICATIONS: Phenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.
酿酒和榨汁过程中的残渣仍含有葡萄中约 70%的酚类化合物。这些化合物因其具有多种生物活性特性而备受重视，这些特性在制药和食品领域得到了探索。本文旨在总结最近利用酶技术从葡萄废渣中回收生物活性化合物用于工业应用的最新进展。为此，我们分析了过去 20 年主要索引和专利数据库中科学文章和专利申请。在用于从废物中回收生物活性化合物的最常用酶中，纤维素酶、果胶酶、单宁酶、葡萄糖淀粉酶和蛋白酶（如胰蛋白酶和糜蛋白酶）最为重要。因此，提取物中可以获得更多的化合物，如花色苷、没食子酸、儿茶素、表儿茶素和反式白藜芦醇，并改善着色、抗炎、抗氧化和血管保护特性。尽管利用酶回收酚类化合物是一种古老的策略，但最近关注从获得的提取物的功能特性和工业适用性的研究数量一直在增加。实际应用：酚类化合物具有抗炎、抗氧化、抗癌和抗菌作用，是食品和制药工业中各种产品的添加剂或相关成分。尽管有几种从葡萄渣中提取/回收酚类化合物的技术，但仍没有关于哪种方法是理想的共识。近年来，已经应用了几种提取方法来寻求从葡萄残渣中回收酚类化合物的优化条件。其中，酶的使用因其被认为是一种绿色且有前途的技术而受到关注。本研究旨在进行综述，为通过酶技术从葡萄废渣中回收生物活性化合物提供新的视角，以期达到工业目的。
