Sequential extraction of high-value added molecules from grape pomaces using supercritical fluids with water as a co-solvent
G. N. Hayrapetyan, Karen Trchounian, Laurine Buon, Laurence Noret, Benoît Pinel, Jeremy Lagrue, Ali Assifaoui
Abstract
Inspired by the concept of organic waste valorisation and heading towards a sustainable economy, a green chemistry extraction technique involving supercritical CO 2 along with water as a co-solvent was employed for the main winery by-product.
Topics & Concepts
Supercritical fluidWineryValorisationExtraction (chemistry)Solvent extractionSupercritical fluid extractionSolventChemistryOrganic chemistryChromatographyChemical engineeringProcess engineeringWaste managementFood scienceEngineeringWinePhase Equilibria and ThermodynamicsAnalytical Chemistry and ChromatographyIonic liquids properties and applications