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Recovery of polysaccharides from marc and pomace through sequential extractions assisted by ultrasound, enzymes and acid maceration.

Leticia Martínez-Lapuente·Ekhiñe Garaigordobil·Eva López-Rituerto·Zenaida Guadalupe·Ricardo Jurado·Silvia Pérez-Magariño·Belén Ayestarán
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Abstract

This study evaluated the pilot-scale recovery of polysaccharides from Vitis vinifera pomace/marc using sequential extraction strategies combining high-power ultrasound (UAE), enzymes (EAE), and acid maceration (AAE). Laboratory-scale trials identified optimal conditions for enzyme dosage and liquid/solid ratio (L/S). Pilot-scale trials demonstrated that the extraction sequence and the processing byproducts influenced extraction efficiency, total soluble polysaccharide in the extract (TSP), and polysaccharide composition. Post-maceration at pH 3.2, with/without the maximum enzyme dose after UAE in a L/S of 1.3/1, improved structural polysaccharide extraction from Viura pomace, while Tempranillo marc showed better recovery of pectic families and TSP with UAE + EAE. Separating grape pomace extract (UAE) from the post-maceration stage at pH 3.2 produced two extracts: E1, with higher yield (19.9%), enriched in structural polysaccharides and oligosaccharides, and E2, enriched in high and medium molecular weight pectic polysaccharides (58.03%), a low degree of esterification (17.1%) and more complex rhamnogalacturan structures.

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PolysaccharidesVitisPlant ExtractsChemical FractionationFruitUltrasonicsWaste ProductsAcid-assisted macerationEnzyme-assisted extractionGrape by-productsUltrasound-assisted extractionValorizationJournal ArticleEvaluation Study

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Leticia Martínez-Lapuente, Ekhiñe Garaigordobil, Eva López-Rituerto, Zenaida Guadalupe, Ricardo Jurado, Silvia Pérez-Magariño, Belén Ayestarán. 2026-07-12. Recovery of polysaccharides from marc and pomace through sequential extractions assisted by ultrasound, enzymes and acid maceration.. https://doi.org/10.1016/j.foodchem.2026.150385

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