Simulation and development of a digital tool for automating the calculation of organoleptic properties of grape pomace extract depending on the extraction temperature

   Introduction. The development of functional beverages based on grape pomace is a promising area due to the proven effectiveness of preserving a complex of polyphenolic compounds and vitamins in them. At the same time, automation of the selection of various modes and parameters of extraction allows for the maximum preservation of the bioactive components of the pomace, increasing the cost-effectiveness of their utilization.

   The goal of the research is to establish optimal temperature parameters for the extraction of biologically active substances from grape pomace and creating software for predicting their organoleptic characteristics.

   The objects and methods of the study. Biochemical (quantitative determination of acidity, polyphenolic compounds, vitamin C, total and reducing sugars), commodity science (organoleptic assessment based on the parameters of appearance, aroma, taste, color), functional modeling, modular and object-oriented programming.

   The results and discussion. A universal optimum temperature for extraction of 60 °C was established for all types of raw materials, ensuring the maximum quality of extracts (average score 5.0). Deviations from this temperature range resulted in incomplete extraction (30-45 °C) or thermal degradation with the appearance of burnt tones (85-100 °C). At 60 °C, a balance was achieved between the extraction of polyphenols/sugars and the preservation of heat-labile vitamin C. The use of frozen pomace increased the preservation of bioactive components by 25-35 % and reduced energy costs by 15-20 %, making the technology cost-effective without equipment modification. The experimental results served as data for the development of a digital tool for predicting the organoleptic properties of grape pomace extracts depending on temperature parameters, and the results of computer modeling were used to develop an algorithm. The algorithm took into account the initial temperature of the extractant and the processing mode, allowing for process optimization and standardization of finished product quality. Functional requirements for the software package were developed, and its software implementation was implemented.

   Conclusion. The obtained results will enable the creation of a stable functional product with specified organoleptic and physicochemical characteristics. The implementation of the developed digital solution is in line with the global trend of digitalization in the food industry. The tool demonstrates the practical implementation of “smart manufacturing” principles through the use of mathematical models to control process parameters.

1. Technology of wine production using by-products / Sheludko O.N. [et al.] // Advanced research of Kuban : collection of materials of the Annual reporting conference of grant holders of the Kuban Science Foundation. Krasnodar, 2023. P. 119-123. EDN: GDSEMR. [In Russ.]

2. Current state of production of dietary fiber from grape pomace / Tikhonova A.N. [et al.] // Modern scientific research: current theories and concepts : collection of materials of the XIV International scientific and practical conference. Moscow: Olimp, 2016. P. 59-61. EDN: WXXQOL. [In Russ.]

3. Chekmareva, M.G., Egyan, M.A. Technology of complex processing of grape pomace to obtain grape skin extract and a complex of food organic acids // Actual problems of science and technology : materials of the national scientific and practical conference. Rostov n/d, 2020. P. 1672-1673. EDN: STOYLG. [In Russ.]

4. Tikhonova, A., Ageeva, N., Globa, E. Grape pomace as a promising source of biologically valuable components // Biologization of the Intensification Processes in Horticulture and Viticulture : International Scientific Conference (BIOLOGIZATION). 2021. No. 34. P. 6. doi: 10.1051/bioconf/20213406002. [In Russ.]

5. Byproducts as Precious Resource of Natural Antimicrobials: In Vitro Antibacterial and Antibiofilm Activity of Grape Pomace Extracts against Foodborne Pathogens / Sateriale D. [et al.] // Microorganisms. 2024. No. 12 (3). P. 437. doi: 10.3390/microorganisms12030437.

6. Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition / Kato-Schwartz C.G. [et al.] // Food Research International. 2020. No. 137. P. 109462. doi: 10.1016/j.foodres.2020.109462.

7. The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes / Campos F. [et al.] // Nutrients. 2021. No. 13. P. 4495. doi: 10.3390/nu13124495.

8. Antioxidant, anti-inflammatory and antiproliferative effects of the Vitis vinifera L. var. Fetească Neagră and Pinot Noir pomace extracts / Balea S.S. [et al] // Front. Pharmacol. 2020. No. 11. P. 990. doi: 10.3389/fphar.2020.00990.

9. Anti- and Pro-Oxidant Activity of Polyphenols Extracts of Syrah and Chardonnay Grapevine Pomaces on Melanoma Cancer Cells / Spissu Y. [et al.] // Antioxidants. 2023. No. 12. P. 80. doi: 10.3390/antiox12010080.

10. Musifulina, V.M., Omarov, M.M. Comparative characteristics of plant raw material extraction methods // Bulletin of the Innovative University of Eurasia. 2021. Issue 4 (84). P. 107-112. doi: 10.37788/2021-4/107-112. EDN: FDDRXH. [In Russ.]

11. Environmentally friendly swift and perfect extraction procedures for analyzing the phytochemistry and proximate nutritional biochemistry of biomaterial processed from Avicennia marina leaves / Thamizharasan S. [et al.] // Natural Product Research. 2024. P. 1-10. doi: 10.1080/14786419.2024.2349805. [In Russ.]

12. Polyphenolic characterization and antiprotozoal effect of extracts obtained by maceration, ultra-sound, microwave and ultrasound/microwave of Porophyllum ruderale. (Jacq.) / Renovato-Núñez J. [et al.] // Natural Product Research. 2024. P. 1-5. doi: 10.1080/14786419.2023.2265532.

13. Wani K.M., Uppaluri R.V.S. Comparative efficacy of ultrasound-assisted and hot water extraction of papaya leaves // Journal of Herbal Medicine. 2023. No. 42. P. 100809. doi: 10.1016/j.hermed.2023.100809.

14. Recent trends in extraction of plant bioactives using green technologies : A review / Kumar M. [et al.] // Food Chemistry. 2021. No. 353. P. 129431. doi: 10.1016/j.foodchem.2021.129431.

15. Semi-continuous pressurized hot water extraction of black tea / He Ch. [et al.] // Journal of Food Engineering. 2018. No. 227. P. 30-41. doi: 10.1016/j.jfoodeng.2018.02.001.

16. Chua L.S., Wahab N.S.A., Soo J. Water soluble phenolics, flavonoids and anthocyanins extracted from jaboticaba berries using maceration with ultrasonic pretreatment // Food Chemistry Advances. 2023. No. 3. P. 100387. doi: 10.1016/j.focha.2023.100387.

17. Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage / Yuan J.F. [et al.] // LWT. 2024. No. 191. P. 115650. doi: 10.1016/j.lwt.2023.115650.

18. Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization / Sagar N.A. [et al.] // Comprehensive reviews in food science and food safety. 2018. No. 17 (3). P. 512-531. doi: 10.1111/1541-4337.12330.

19. Sharma M., Kaushik P. Vegetable phytochemicals: An update on extraction and analysis techniques // Biocatalysis and Agricultural Biotechnology. 2021. No. 36. P. 102149. doi: 10.1016/j.bcab.2021.102149.

20. Nikolaeva, T.N., Lapshin, P.V., Zagoskina, N.V. Method for determination of total content of phenolic compounds in plant extracts with Folin-Denis reagent and Folin-Ciocalteu reagent: modification and comparison // Chemistry plant raw materials. 2021. Issue 2. P. 291-299. DOI: 10.14258/jcprm.2021028250. [In Russ.]

21. Study of the influence of grape pomace extraction temperature on the organoleptic properties of extracts / Pershakova T.V. [et al.] // Subtropical and ornamental gardening. 2025. Issue 92. P. 42-56. DOI: 10.31360/2225-3068-2025-92-42-57. [In Russ.]