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Effect of the Operating Parameters of the Ultrasound-Assisted Extraction on the Obtention of Grape Polyphenols: A Review

Efecto de los parámetros de operación de la extracción asistida por ultrasonido en la obtención de polifenoles de uva: una revisión

dc.creatorRamón , Carolina
dc.creatorGil-Garzón, Maritza Andrea
dc.date2021-06-18
dc.date.accessioned2021-08-19T16:21:46Z
dc.date.available2021-08-19T16:21:46Z
dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1822
dc.identifier10.22430/22565337.1822
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/12074
dc.descriptionPhenolic compounds have been of great relevance thanks to their application in the pharmaceutical and foods industries, among others. As a result, efficient extraction methods have been studied in terms of performance, antioxidant capacity, and operating costs. Ultrasound-assisted extraction has achieved better results than conventional extraction methods, and it is environmentally friendly. This article evaluates the effect of the operating parameters reported in the literature for ultrasound-assisted extraction that offer the best results in the obtention of polyphenols from various grape varieties. This review was carried out using indexed databases (ScienceDirect, Scopus, Scielo, PubMed, and Taylor & Francis) filtered to publications between 2013 and 2020. The analysis of the results revealed the most critical parameters, such as the variation in frequency, power, and time, in addition to the optimal operating ranges evaluated in each study that led to a higher yield of total polyphenols present in different grape matrices. Similarly, it was found that temperature affects the concentration of the main phenolic compounds that are characteristic of grapes. Each transformation and result in the selected publications was discussed in the light of the physical and chemical principles favored by the method used in each case. Finally, this paper discusses the thermosensitivity characteristics of the main phenolic compounds in grapes; for example, anthocyanins and flavanols, which affect their antioxidant capacity and are of great interest for food and pharmaceutical applications on an industrial scale.en-US
dc.descriptionLos compuestos fenólicos han sido de gran relevancia para su aplicación en industrias como la farmacéutica y la alimentaria. Esto ha llevado al estudio de métodos de extracción eficientes en cuanto a rendimiento, capacidad antioxidante y costos de operación. La extracción asistida por ultrasonido ha reportado resultados superiores en comparación con los métodos de extracción convencionales, además de ser amigable con el medio ambiente. En este sentido, este artículo tiene como objetivo evaluar el efecto de los parámetros operativos reportados con mejores resultados de extracción asistida por ultrasonido para la obtención de polifenoles en diversas variedades de uva. La revisión fue realizada en bases de datos indexadas filtrada a publicaciones en el período comprendido entre 2013 y 2020. El análisis de los resultados reportados permitió identificar los parámetros más críticos como la variación de frecuencia, potencia y tiempo, además de los rangos óptimos de operación evaluados en cada estudio que conllevaron a alcanzar un mayor rendimiento de los polifenoles totales presentes en las diferentes matrices de la uva. De igual manera, fue posible evidenciar la afectación de la temperatura sobre la concentración de los principales compuestos fenólicos característicos de la uva. Finalmente, cada transformación y resultado evaluado fue discutido a la luz de los principios físicos y químicos favorecidos por el método empleado, así como las características de termosensibilidad de los principales compuestos fenólicos como las antocianinas y flavonoles que afectan su propiedad funcional de capacidad antioxidante, de mayor interés en aplicaciones alimentarias y farmacéuticas a escala industrial.es-ES
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dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1822/2048
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dc.rightsCopyright (c) 2021 TecnoLógicasen-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceTecnoLógicas; Vol. 24 No. 51 (2021); e1822en-US
dc.sourceTecnoLógicas; Vol. 24 Núm. 51 (2021); e1822es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectPhenolics compoundsen-US
dc.subjectultrasound extractionen-US
dc.subjectVitis viniferaen-US
dc.subjectantioxidant capacityen-US
dc.subjectCompuestos fenólicoses-ES
dc.subjectextracción por ultrasonidoes-ES
dc.subjectVitis viniferaes-ES
dc.subjectcapacidad antioxidantees-ES
dc.titleEffect of the Operating Parameters of the Ultrasound-Assisted Extraction on the Obtention of Grape Polyphenols: A Reviewen-US
dc.titleEfecto de los parámetros de operación de la extracción asistida por ultrasonido en la obtención de polifenoles de uva: una revisiónes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeReview Articleen-US
dc.typeArtículos de revisiónes-ES


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