COLORANTH
Optimized Extraction of Anthocyanins from Distillery Pomace and Enhancement of Their Functionality as Colorants and Antioxidants
Context
Anthocyanins are polyphenolic pigments found in many fruits and vegetables. During winemaking, wineries generate grape pomace rich in anthocyanins; however, their extraction currently requires the use of organic solvents and/or sulfites, necessitating an extraction duration of several days.
Objectives
This project aims to develop an enzymatic extraction process for anthocyanins from grape pomace and to enhance their stability through enzymatic modification, achieving high yields while balancing environmental sustainability, health considerations, preservation of anthocyanin structure and properties, and economic viability.
Expected results
Natural colorants currently account for approximately 5% to 10% of the global colorant market.
Target markets
- Cosmetics
- Food industry
Components involved
- UMR 614 FARE
- UR 50 LBE
- UMR 408 SQPOV (Carnot Qualiment)