Contents

         

“INDUSTRIE DELLE BEVANDE” is the leading Italian journal addressing all branches of the beverage industry: mineral waters, wines, soft drinks, aperitifs, beer, spirits, fruit juices, etc. Six issues are published yearly since 1971. Technical, scientific and practical articles concerning production, bottling and beverage control are here reported, in addition to several features supplying all the information concerning machinery, products, packaging and law.

 

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IB 18 05 cop

 

INDUSTRIE DELLE BEVANDE Vol. 47 - SEPTEMBER/OCTOBER 2018

 

CONTENTS

 

3 - Extraction process and characterization of the polyphenolic compounds extracted from vine leaves from Aglianico
M. Pizzichini - A. Agnelli - G. Pagano - C. Mucciolo
After the harvest the vine leaves are usually left to drop to the ground instead they could be processed to extract valuable active and healthy polyphenol based ingredients. Conditions are described for extraction of the polyphenols in the water and the process of purification and concentration of bioactive molecules with membrane filtration techniques, respectively ultrafiltration and reverse osmosis. From the extraction process concentrations of total polyphenols are obtained in the final concentrate of osmosis to the sum of 10,286 mg / L, while the anthocyanins have a value of about 800 mg/L. The analytical data shows the presence of active ingredients in interesting concentrations, while the water extraction process safeguards the final product from the contamination of organic solvents. The water obtained from the permeate of OI is reused for the new extraction of the leaves, so the process does not use chemical reagents and does not consume solvent-water, therefore it is absolutely sustainable.

 

DEPARTMENTS

 

10 - Machines & equipment

24 - Containers & closures

32 - Products

40 - Energy & sustainability

48 - Applied research

52 - Marketing

60 - News

72 - Agenda

78 - Books

80 - Advertisers’ list & companies’ address

For more than 30 years Fi Europe & Ni (Natural ingredients) has been the world’s leading food and beverage ingredients sourcing platform. Its unique influence is underlined by the fact that more than 25 per cent of all annual food and beverage manufacturer ingredient procurement budgets are infl...

PET Engineering celebrates its first 20 years of activity even if its history began in 1986 when Moreno Barel, former owner and CEO, started acquiring the technical skills and know-how that have become the sturdy foundations of the company since 1999.  PET Engineering is now one of the most well-kn...

Everyone knows the chocolate bars from RITTER SPORT. Quality, safety and efficiency have top priority in their production. The process starts with the storage of raw materials, for example in the silo building with the six stainless steel silos, three of which are intended for milk powder and three ...

After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...

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Database Articoli

Pasticceria Extra

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