Advanced search
Publication Cover
Food Reviews International Volume 39, 2023 - Issue 1
Submit an article Journal homepage
664
Views
4
CrossRef citations to date
0
Altmetric
Research Article

Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity

Qi Ana Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China;c Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, ChinaView further author information
,
Xuxiao Gonga Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
,
Liqing Lea Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
,
Dazhou Zhub School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China;c Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, ChinaView further author information
,
Dabing Xianga Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
,
Fang Genga Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
,
Hong Zhuc Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, ChinaView further author information
,
Lianxin Penga Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
,
Liang Zoua Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
,
Gang Zhaoa Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaView further author information
&
Yan Wana Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China;b School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, ChinaCorrespondence[email protected]
View further author information
 show all
Pages 349-368 | Published online: 02 Apr 2021
 
Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

ABSTRACT

Grape seed extract is a highly efficient natural antioxidant, mainly due to proanthocyanidin. Grape seed proanthocyanidin (GSP) confers antitumor, antiradiation, antibacterial and anti-inflammatory activities, protection of cardiovascular and cerebrovascular systems, and visual function improvement, among other biological activities. However, GSP is sensitive to light and heat, and is easily affected by pH, oxygen levels, etc., complicating its extraction and application. This article analyzes the advantages and disadvantages of different extraction processes, summarizes the applicable extraction methods under different conditions, and provides a theoretical basis for GSP processing, while emphasizing GSP’s excellent biological activity and the current status of its development and utilization in food industry.

Abbreviated table

Table

Additional information

Funding

This work was supported by the Ministry of Science and Technology of the People’s Republic of China [2018YFC1602101]; Science & Technology Department of Sichuan Province [2019YFS0526]; Special Fund for Agro-scientific Research in the Public Interest [201303069].

Log in via your institution

Access through your institution

Log in to Taylor & Francis Online

Restore content access

Restore content access for purchases made as guest
Purchase options * Save for later

PDF download + Online access

  • 48 hours access to article PDF & online version
  • Article PDF can be downloaded
  • Article PDF can be printed
USD 61.00 Add to cart

Issue Purchase

  • 30 days online access to complete issue
  • Article PDFs can be downloaded
  • Article PDFs can be printed
USD 1,043.00 Add to cart

* Local tax will be added as applicable

Related Research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.