{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T21:59:02Z","timestamp":1789595942599,"version":"build-2803163510"},"reference-count":38,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T00:00:00Z","timestamp":1752537600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Agency for Research and Development (ANID)","award":["11230866"],"award-info":[{"award-number":["11230866"]}]},{"name":"National Agency for Research and Development (ANID)","award":["PR-2253856"],"award-info":[{"award-number":["PR-2253856"]}]},{"name":"National Agency for Research and Development (ANID)","award":["21221853"],"award-info":[{"award-number":["21221853"]}]},{"name":"University of La Serena","award":["11230866"],"award-info":[{"award-number":["11230866"]}]},{"name":"University of La Serena","award":["PR-2253856"],"award-info":[{"award-number":["PR-2253856"]}]},{"name":"University of La Serena","award":["21221853"],"award-info":[{"award-number":["21221853"]}]},{"name":"Folio","award":["11230866"],"award-info":[{"award-number":["11230866"]}]},{"name":"Folio","award":["PR-2253856"],"award-info":[{"award-number":["PR-2253856"]}]},{"name":"Folio","award":["21221853"],"award-info":[{"award-number":["21221853"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) techniques using response surface methodology to optimize phenolic compound yield and antioxidant capacity. Specifically, a D-optimal design was applied for EAE, and a Box\u2013Behnken design was applied for PLE. The optimal extraction conditions for EAE were 0.75 U\/mL of tannase, 40 U\/mL of cellulase, 20 \u00b0C, and 15 min. For PLE, the optimal parameters were 54% ethanol, 113 \u00b0C, and three extraction cycles. These conditions yielded 38.49 mg GAE g\u22121 dw and 50.03 mg GAE g\u22121 dw of total polyphenols and antioxidant capacities of 342.47 \u03bcmol TE g\u22121 dw and 371.00 \u03bcmol TE g\u22121 dw, respectively. The extracts obtained under optimal conditions were further characterized through chromatographic techniques to determine their phenolic profiles. Seven phenolic compounds were identified: gallic acid, catechin, epicatechin, 4-hydroxybenzoic acid, quercetin-3-rutinoside hydrate, quercetin-3-O-rhamnoside, and kaempferol. PLE extracts exhibited the highest concentration of these compounds. These findings demonstrate that recovering antioxidant-rich phenolic compounds from pisco grape pomace using innovative extraction methods is a viable strategy for obtaining functional ingredients and supporting sustainable industrial practices.<\/jats:p>","DOI":"10.3390\/molecules30142977","type":"journal-article","created":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T15:01:05Z","timestamp":1752591665000},"page":"2977","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9789-0323","authenticated-orcid":false,"given":"Jacqueline","family":"Poblete","sequence":"first","affiliation":[{"name":"Food Engineering Department, Universidad de La Serena, Av. Ra\u00fal Bitr\u00e1n 1305, La Serena 1700000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7846-9149","authenticated-orcid":false,"given":"Mario","family":"Aranda","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Pharmacy, Pontificia Universidad Cat\u00f3lica de Chile, Santiago 7810000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9194-8168","authenticated-orcid":false,"given":"Issis","family":"Quispe-Fuentes","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Universidad de La Serena, Av. Ra\u00fal Bitr\u00e1n 1305, La Serena 1700000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.tifs.2020.09.028","article-title":"The Use of Emergent Technologies to Extract Added Value Compounds from Grape By-Products","volume":"106","author":"Coelho","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1883","DOI":"10.1007\/s00217-022-04013-y","article-title":"Microwave-Assisted Extraction of Non-Coloured Phenolic Compounds from Grape Cultivars","volume":"248","author":"Palma","year":"2022","journal-title":"Eur. Food Res. 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