Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties

• Published in: International journal of biological macromolecules Vol. 217; pp. 449 - 456
• Main Authors: Etxabide, Alaitz, Kilmartin, Paul A., Guerrero, Pedro, de la Caba, Koro, Hooks, David O., West, Mark, Singh, Tripti
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 30.09.2022
• Subjects: Antioxidant activity; antioxidants; Characterization; color; crystal structure; Extraction; Grape pomace; PHB; polyhydroxybutyrate; Purification; thermal stability; Characterization; Extraction; Purification; PHB; Grape pomace; Antioxidant activity
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2022.07.072

Red grape pomace was used as a source for poly(3-hydroxybutyrate) (PHB) production, which was then subject to a range of purification processes. The different PHB biopolymers were characterized for chemical structure, crystallinity, thermal properties, colour, release of compounds into different foo...