NDLI: Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage.

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Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage.

Characterization of nanoporous carbon fibrous materials obtained by chemical activation of plane tree seed under ultrasonic irradiation.

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Ultrasonic assisted arsenate adsorption on solvothermally synthesized calcite modified by goethite, -MnO2 and goethite/ -MnO2.

Ultrasonic enhancement of battery diffusion.

Sonication assisted assemblage of exotic polymer supported nanostructured bio-hybrid system and prospective application.

Releasing polysaccharide and protein from yeast cells by ultrasound: selectivity and effects of processing parameters.

Stabilizing in vitro ultrasound-mediated gene transfection by regulating cavitation.

The influence of air content in water on ultrasonic cavitation field.

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Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Tao, Yang Wu, Di Zhang, Qing-An Sun, Da-Wen
Description	Country affiliation: Ireland Author Affiliation: Tao Y ( FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.)
Abstract	The ultrasound-assisted extraction process of phenolics including anthocyanins from wine lees was modeled and optimized in this research. An ultrasound bath system with the frequency of 40 kHz was used and the acoustic energy density during extraction was identified to 48 W/L. The effects of extraction time, extraction temperature, solvent-to-solid ratio and the solvent composition on the extraction yields of total phenolics and total anthocyanins were taken into account. The extraction process was simulated and optimized by means of artificial neural network (ANN) and genetic algorithm (GA). The constructed ANN models were accurate to predict the extraction yields of both total phenolics and total anthocyanins according to the statistical analysis. Meanwhile, the input space of the ANN models was optimized by GA, so as to maximize the extraction yields. Under the optimal conditions, the experimental yields of total phenolics and total anthocyanins were 58.76 and 6.69 mg/g, respectively, which agreed with the predicted values. Furthermore, more amounts of total phenolics and total anthocyanins were extracted by ultrasound at the optimal conditions than by conventional maceration. On the other hand, the stability of phenolics in the liquid extracts obtained from ultrasound-assisted extraction during storage was evaluated. After 30-day storage, the total phenolic contents in extracts stored at 4 °C and 20 °C decreased by 12.5% and 12.1%, respectively. Moreover, anthocyanins were more stable at 4 °C while tartaric esters and flavonols exhibited a better stability at 20 °C. Overall, the loss of phenolics during storage found in this study could be acceptable.
File Format	HTM / HTML
ISSN	13504177
Issue Number	2
Volume Number	21
e-ISSN	18732828
Journal	Ultrasonics Sonochemistry
Language	English
Publisher	Elsevier
Publisher Date	2014-03-01
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Diagnostic Imaging Chemical Fractionation Methods Neural Networks (computer) Phenols Isolation & Purification Ultrasonics Algorithms Drug Stability Drug Storage Fermentation Temperature Time Factors Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Environmental Chemistry Acoustics and Ultrasonics Radiology, Nuclear Medicine and Imaging Chemical Engineering Inorganic Chemistry

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