Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products.
Manuela E PintadoRenata Valeriano TononLeda Mf GottschalkManuela Cp de A SantiagoCaroline Mellinger-SilvaLorenzo PastranaMaria M PintadoLourdes Mc CabralPublished in: Journal of the science of food and agriculture (2018)
The present study demonstrated different feasible methods to produce high-added-value molecules, i.e. XOS, from Syrah grape pomace flour, valorizing this major by-product. The use of enzymatic cocktails demonstrated to be an alternative to the conventional methods, allowing to obtain an eco-friendly and sustainable grape pomace extract. © 2018 Society of Chemical Industry.