Table 2.
Emerging non-thermal technologies, processing conditions, and effects on the extraction of anthocyanin.
| Emerging Non-Thermal Technology | Processing Mode | Product/Conditions | Effect | Extraction of Anthocyanins | Reference |
|---|---|---|---|---|---|
| HHP | Discontinuous | Grape skins 70 °C, 600 MPa |
↑extraction ↑antioxidant activity |
+23% | [23] |
| Grapes <30 °C, 200–550 MPa, 10 min |
↑extraction Migration of anthocyanins to pulp and seeds |
+80% | [24] | ||
| Grape by-products 70 °C, 600 MPa |
↑extraction Phenols +50% ↑antioxidant activity ×3 |
+41% | [26] | ||
| UHPH | Continuous | Grape juice 300 MPa, 78 °C, <0.2 s |
↑extraction ↑antioxidant activity |
+2.6% | [47] |
| PEF | Continuous | Grapes 3 kV/cm, 50 pulses |
↑extraction ↑juice yield +5% |
×3 | [48] |
| Discontinuous | Grape by-products Exponential decay pulses, 70 °C, 30 kV/cm, 10 kJ/kg, 30 pulses, 2 Hz, 15 s |
↑extraction Phenols +50%↑antioxidant activity ×4 |
+77% | [26] | |
| Discontinuous | Mazuelo grapes Exponential decay pulses, <30 °C, 2, 5 and 10 kV/cm, 0.4, 1.8, and 6.7 kJ/kg, 50 pulses, 1 Hz |
↑extraction Phenols +20−31% |
+20.3, 28.6 and 41.8% after 120 h | [49] | |
| Discontinuous | Pinot noir grapes Square wave bipolar pulses, 1.5 kV/cm, 15 and 70 kJ/kg, 50 Hz, pulse width of 20 μs, pulse numbers of 243 and 1033 |
↑extraction ↑Phenols ↑bioprotective capacity |
+43−74% after 2 days | [50] | |
| Continuous | Cabernet sauvignon grapes Square pulses, width of 3 μs, collinear chamber, 2, 5 and 7 kV/cm; 0.56, 3.67, 6.76 kJ/kg, <23 °C, 50 pulses, 122 Hz Flow 118 kg/h. Average residence time 0.41 s |
↑extraction Phenols +14−36% |
+18−45% after 24 h | [51] | |
| Continuous | Garnacha grapes Square pulses, width of 3 μs, collinear chamber, 4.3 kV/cm, 60 μs Flow 1900 kg/h. Average residence time 0.41 s |
↑extraction Phenols +23% |
+25% after 7 days | [52] | |
| Continuous | Merlot grapes >30 kV/cm, 4.7–49.4 kJ/L Flow 500 kg/h |
↑extraction ↑Phenols +23−162% Shortening of cold macerations |
+17−636% after 24 h | [53] | |
| Continuous | Rondinella grapes Square-wave pulses at 1.5 kV/cm, 1, 5 and 10 μs, 2, 10 and 20 kJ/kg, 400 Hz Flow 250 L/h |
↑extraction ↑Phenols +37% |
+30% color intensity after fermentation | [54] | |
| Continuous | Grenache grapes Pulses of 5 kV/cm, 63.4 kJ/kg. 1800 µS (45 pulses of 40 µS) Average residence time 0.38 s. Temperature < 32 ± 2 Flow 120 kg/h |
↑extraction ↑Phenols ×1.6 |
×2.2 after 24 h | [55] | |
| Ultrasounds | Discontinuous | Tannat grape pomace. US bath: 15−60 °C, 0−100 W, 5−50 min | ↑extraction ↑Phenols +50% |
+50% | [56] |
| Discontinuous | Red grape pomace US bath: 25 °C, 160 W, 40 kHz, 30 min, 0.4 W/mL, 720 J/mL |
↑extraction | +59% after 5 min | [33] | |
| Discontinuous | Monastrell grapes US bath: 18 °C, 40 kHz, 280 W, 90 min |
↑extraction ↑Phenols +9% |
+8% first day of maceration | [57] | |
| Discontinuous | Wine lees Sonifier Cell Disruptor Model 450, high gain horn of ¾″ of diameter. Time of sonication 30–90 s |
≈extraction Lower time |
33% of the control time | [58] | |
| Discontinuous | Grape pomace Moldova variety ultrasonic transducer coupled with a function generator |
↑extraction | +18% from 12.5 to 25 kHz | [59] | |
| β-irradiation | Continuous | Tempranillo grapes 10-MeV, 50-kW Rhodotron accelerator, scan frequency of 100 Hz oses of 0 (control), 0.5, 1 and 10 kGy |
↑extraction | +71% at 10 kGy | [37] |