WineSense. Research on extraction and formulation intensification processes for natural actives of wine

14 Mar WineSense. Research on extraction and formulation intensification processes for natural actives of wine

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Acrónimo: WineSense
Título: Research on extraction and formulation intensification processes for natural actives of wine.
Investigador principal UVa: María José Cocero
Programa I+D: FP7-PEOPLE-2013-IAPP (612208)
Fecha de inicio: 01/10/2013
Duración: 48 meses
Presupuesto: 950.000 €
Descripción: The WineSense project proposes to improve the extraction process to catch most of the active parts of the polyphenols (presents in grapes), to define a suitable formulation for pharmaceutical applications, food, and cosmetics additives based on Solvent Free Microwave Extraction (SMFE), Microwave Assisted Extraction (MAE), and emulsion-Template techniques combining high pressure and antisolvent effects. Those are techniques developed for analytical purposes that are being implemented in production processes. New solutions for conventional extraction processes and new solutions for new products are needed to increase process efficiency and product properties. Intensification is a common objective of the extraction and formulation as it reduces operating time, while improving the quantity and quality of the extracts.
Web: http://winesense.uva.es/
Consorcio: Universidad de Valladolid (coordinador), IBET, FEYECON, Bodegas Matarromera.

Deadline 28th March 2016

Evento de Difusión: Participación en la Jornada “Horizon 2020: Acciones Marie Sklodowska-Curie Convocatorias 2015“. Casos de éxito de Entidades Regionales en Castilla y León (29/04/2015)

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