Research on extraction and formulation intensification processes for natural actives of wine

07/10/2016
by IHI
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11th European Researchers’ Night

Some researchers from the High Pressure Processes group of the University of Valladolid have participated in the European Researchers’ Night which took place in the Museo de la Ciencia of Valladolid last October 30th. The objective of this activity is to bring the society closer to the different researches that are carried out in the University of Valladolid with European funding.

During this session, over 2500 persons could discover two of these financed projects by the European Commission which are being performed in our research group. One of them is WineSense (http://winesense.uva.es/), a project focused on improve the extraction process of the active parts of the polyphenols presents in grapes with greener techniques than in conventional extraction processes to define a suitable formulation for pharmaceutical applications, food, and cosmetics additives, while improving the quantity and quality of the extracts. The other displayed project wasSHYMAN (http://www.shyman.eu/), a project devoted on the sustainable manufacturing of nanoparticles using hydrothermal processes with supercritical water, by a combination of the expertise of universities and several companies.

Figure 1. HPPG at the 11th European Researchers’ Night

Figure 1. HPPG at the 11th European Researchers’ Night

 

Rut Romero

20/09/2016
by IHI
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[New Paper]: Using different natural origin carriers for development of epigallocatechin gallate (EGCG) solid formulations with improved antioxidant activity by PGSS-drying

Epigallocatechin gallate (EGCG) is the catechin with the highest antioxidant activity present in green tea. Nevertheless, due its low bioavailability, it is necessary to develop EGCG formulations capable of improving its stability resulting in increased bioavailability and thus higher biological activity of this catechin (e.g. antioxidant activity). The purpose of this work was the formulation of EGCG using three distinct natural origin carriers, namely OSA-starch, soybean lecithin and β-glucan, by particles from gas saturated solution drying (PGSS-drying). Non-cytotoxic solid formulations of EGCG in the range of micrometers and encapsulation efficiencies up to 80.5% were obtained. An improved antioxidant activity (AA) determined by the oxygen radical absorbance capacity (ORAC) method was obtained for all formulations. Furthermore, lecithin:EGCG and β-glucan:EGCG presented higher cellular antioxidant activity (Caco-2 cells) values than free EGCG at the same concentrations tested (around 1.5-fold higher values). Moreover, the solid formulations presented preservation of the AA over 4 months, and an improved storage stability in comparison with non-encapsulated EGCG over 48 h at 328 K in the absence of light (accelerated storage). These results show that PGSS-drying conditions enabled the preservation of the bioactive properties of catechin, allowing the formulation of solid particles with enhanced features.

V. S. S. Gonçalves,   J. Poejo,  A. A. Matias,  S. Rodríguez-Rojo,  M. J. Cocero  and  C. M. M. Duarte

DOI: 10.1039/C6RA13499H

http://pubs.rsc.org/en/content/articlelanding/2016/ra/c6ra13499h#!divAbstract

11/07/2016
by TMR
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Wine lees valorization: antioxidant activities

Wine lees are the dregs formed during the different fermentation steps in the vinification process.  These wine less constitute a novel source rich in polyphenols and other compound of high added value. Freeze-dried aging wine lees were, for the first time, exhaustively characterized in terms of antioxidant capacity with different assays: ORAC, HORAC, HOSC and FRAP. In order to develop this characterization, several solid-liquid extractions (5 min of stirring and 10 min of sonication) were performed with six different solvents. Furthermore, the terpene and sugar contents of the wine lees were analyzed. Continue Reading →

10/12/2015
by TMR
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[El Mundo de Castilla y León] Complementos alimenticios más eficaces

el mundo

El grupo de Procesos a Alta Presión de la UVA consigue aumentar en más de 100 veces la solubilidad en agua de la quercetina, una sustancia con un importante potencial antioxidante, antiinflamatorio y anticancerígeno.

 

Our research group and the WineSense and DoHip projects have been featured in a local newspaper (published 17/11/2015). The full article can be downloaded here.

09/12/2015
by TMR
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[Norte de Castilla] Simbiosis entre la UVa y Matarromera desarrollando cosméticos bebibles

HPP_NorteCastilla_9_noviembre_2015

El desarrollo del proyecto WINESENSE permitirá la producción de compuestos polifenólicos de alto interés cosmético y para otras aplicaciones alimentarias a partir de residuos de producción de vino.

La noticia ha sido publicada en el Norte de Castilla del día 9 de noviembre de 2015.

20/10/2015
by TMR
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WineSense @ the European Researchers Night 2015

2015-09-25 19.43.22

The European Researchers’ Night is supported by the European Commission as part of the Marie Skłodowska-Curie Actions and takes place every year all over Europe around the last Friday of September. In 2015, these popular science events happened on Friday 25 September in around 300 cities located in 24 European and neighbouring countries. The WineSense project participated in the event organized at the Science Museum in Valladolid, showcasing the research carried out within the project and the collaborations between the partners. The event was a great success, with high attendance numbers and interest shown in the project.

01/06/2015
by TMR
Comments Off on Encapsulation of polyphenols from grape marc extract using different natural carriers

Encapsulation of polyphenols from grape marc extract using different natural carriers

winesense - 1Spain has over 1.2 million hectares of planted vines, making it the most widely planted wine producing nation (over 15% of the world total) and the third largest producer of wine in the world, following France and Italy. The winemaking process generates large amounts of by-products such as grape seeds and skins which are rich in polyphenols with strong antioxidant properties that are interesting from a chemical, pharmaceutical and biological viewpoint. These compounds have been proved to have numerous health benefits as antioxidants, i.e. reducing the incidence of cardiovascular diseases, improving the cognition and neuronal function with aging and neurodegenerative diseases, antitumor, anti-inflammation, and anti-microbial. The incorporation of these natural substances into cosmetics, food, or pharmaceutical products represents an interesting market opportunity for wine producers that could lead to sustainable growth and development of the sector. Continue Reading →