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. 2021 Jan 4;10(1):79.
doi: 10.3390/foods10010079.

Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology

Berta Baca-Bocanegra  1 , Julio Nogales-Bueno  1   2 , José Miguel Hernández-Hierro  1 , Francisco José Heredia  1
Affiliations

Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology

Berta Baca-Bocanegra et al. Foods. .

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.

Keywords: grape seed; optimization; protein extraction; response surface methodology; wine.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effect of the pH on extracted grape seed meal protein precipitation. Each value is the mean of triplicate measurements.
Figure 2
Figure 2
Response surface plot for the protein purity of the grape seed meal: (a) effect of pH and temperature on protein purity with the meal/water ratio of 1:9 and an extraction time of 2 h; (b) effect of pH and the meal/water ratio on protein purity with a temperature of 35 °C and an extraction time of 2 h; (c) effect of pH and extraction time on protein purity with the meal/water ratio of 1:9 and a temperature of 35 °C; (d) effect of temperature and the meal/water ratio on protein purity with a pH of 9.5 and an extraction time of 2 h; (e) effect of the temperature and extraction time on protein purity with a pH of 9.5 and a meal/water ratio of 1:9; (f) effect of the extraction time and the meal/water ratio on protein purity with a temperature of 35 °C and pH 9.5. Protein content is expressed as g protein/100 g CP, time in hours and T in °C.
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