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

Valo r isat i o n of t h e by-pro duct o 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 1

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. 2

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 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 3

VEGETABLE PROTEIN-BASED SUSTAINABLE FOOD INGREDIENTS 4

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 VINEYARD WINE INDUSTRY 74 million tonnes GRAPE SEED of grape OIL Processes the harvested in 75% of the grape This project 2017 Most relevant harvested worldwide alternative to NEW PROTEIN-BASED valorise grape FOOD INGREDIENT seed By-product: Grape Pomace By-product: Grape seeds and Defatted grape skins seed meal (10 million tonnes per year) Substrate for combustion 96,000 tonnes just 5 in Spain per year

Defatted Grape Seed Flour 10-12% protein content THE PROJECT T wo step extraction  Assessment of the efgect of Filtration independent factors of extraction process Solids Soluble Protein Acid recovery  Optimization of the alkaline extraction process for Centrifugation maximizing protein extraction Solvent Pellet yield Lyophilisation  Characterize grape seed protein Grape seed protein extract obtained 6 extract

Box-Behnken experimental design for surface response method Coded factor Independent variable -1 0 1 X 1 T emperature (ºC) 30 40 50 X 2 Solvent/meal ratio (1: x) 4.0 9.5 15.0 X 3 pH 10.0 10.5 11.0 X 4 Time (minutes) 90 120 150 27 Combination T ests Protein extraction yield 7

1 T 198 kg Defatted grape seed meal 70 Grape seed kg extract Protein 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 % 59.12 %(w/w) (w/w) pH 11.0 Time 150 min 8

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 % (w/w) d.b. 90 80 70 60 50 40 30 20 10 0 Protein Fibre Fat Ash Polyphenols Defatted grape seed fmour (DGSF) 9 Grape seed protein extract (GPE)

* FAO/WHO score for essential amino-acid composition 10

Comparing amino-acid profjle 30 25 * FAO/WHO score for essential amino-acid 20 composition 15 % 10 5 0 p u y s g * a o * * * * * * * p r r e i s y l t s u s l l r r l r e e r G G H T a h A P y e y T S A A l e h V L I C M T L P Soy protein concentrate GPE 11

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 optimized 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. 12 Future studies will evaluate technological

Valo r i sat i o n o f t he by-pro du ct o 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. 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 13