A two-step biocatalytic process to extract and to acylate anthocyanins

A two-step biocatalytic process to extract and to acylate anthocyanins

In the framework of the ColorAnth project associating 3 research units, FARE Reims, LBE Narbonne and SQPOV Avignon, we explored the development of an innovative biocatalytic approach for the extraction of polyphenols and anthocyanins from distillery pomace.

The strategy, based on the use of low amount of targeted cell-wall degrading enzymes, allowed to recover three fractions enriched in polyphenols, anthocyanins or sugars that could be used respectively as anti-oxidant, as natural colored-ingredient for food and for fermentation. We also studied a biocatalytic functionalization route that could enhance the stability and functional properties of anthocyanins for inclusion in food matrix. These approaches offer new perspectives for grape pomace biorefining.

The ColorAnth project was funded by the Carnot Institutes 3BCAR and Qualiment.

Read: Jolly E, Goupy P, Claisse-Gainvors A, Dangles O, Garcia-Bernet D, Dufour C, Rémond C. A two-step biocatalytic process to extract and to acylate anthocyanins: a sustainable approach for red grape pomace biorefining. Applied Food Research 2025. DOI

Contact: Pr Caroline Rémond, caroline.remond@univ-reims.fr

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