ArticleFoods (Basel, Switzerland)2021
Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 44 citations in OpenAlex.
- Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (Foods (Basel, Switzerland) · 2026Article
- Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment.Foods (Basel, Switzerland) · 2026Article
- Using Chemical Composition and Antioxidant Activity in Evaluation of Enological By-Products According to Type, Vinification Style, Season, and Grape Variety.Foods (Basel, Switzerland) · 2025Article
- Proteomic-based prediction of functional bioactive peptides in proteins extracted fromFood chemistry: X · 2025Article
- Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes.Foods (Basel, Switzerland) · 2025Article
- Pomegranate seed as a novel source of plant protein: Optimization of protein extraction and evaluation of in vitro digestibility, functional, and thermal properties.Food science & nutrition · 2024Article
- Article
- Exhausted Grape Seed Residues as a Valuable Source of Antioxidant Molecules for the Formulation of Biocompatible Cosmetic Scrubs.Molecules (Basel, Switzerland) · 2023Article
- Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach.Plants (Basel, Switzerland) · 2022Article
- Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for modulating quality features of red wines or as an alternative to the use of other stabilizers, which are also proteins but submitted to legal restrictions. Box-Behnken design and response surface methodology were used to optimize the protein extraction from defatted grape seed meal to maximize the protein purity of the isolate under practical operating conditions of pH, temperature, meal/water ratio and extraction time. The most significant factor was pH, both in the linear and quadratic forms. Additionally, the interaction between pH and temperature exhibited a significant effect on protein content. The removal of phenolic compounds from grapeseed meal, before optimizing protein extraction, led to a significant increase of 7.70% in the protein purity of grape seed protein concentrate. Therefore, grape seeds can be used as a sustainable way for protein production in the oenological sector due to the availability of grape seeds, their low cost as a grape-processing by-product, and the protein purity reached thanks to the described procedure for optimization of protein extraction.
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