kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-2(18)-21kaz44-1683Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)МЕТОДЫ ЭКСТРАКЦИИ ЦЕННЫХ КОМПОНЕНТОВ ИЗ ВИНОГРАДНЫХ ВЫЖИМОКMETHODS OF EXTRACTION OF VALUABLE COMPONENTS FROM GRAPE POMACEhttps://orcid.org/0009-0000-9805-5875БаядиловаА. А.BayadilovaA.

Асыл Аргынгазыевна Баядилова – докторант, исследовательская школа пищевой инженерии, 

071412, г. Семей, ул. Глинки, 20 А

Assyl Bayadilova – PhD student, research school of food engineering,

20 A Glinka St., Semey, 071412

assylzhanai@gmail.comhttps://orcid.org/0000-0002-6647-6314АбдиловаГ. Б.AbdilovaG.

Галия Бекеновна Абдилова – кандидат технических наук, ассоциированный профессор, исследовательская школа пищевой инженерии,

071412, г. Семей, ул. Глинки, 20 А

Galiya Abdilova – candidate of technical sciences, associate professor, research school of food engineering, 

20 A Glinka St., Semey, 071412

abdilova1979@bk.ruhttps://orcid.org/0000-0001-9591-0370БекбаевК. С.BekbayevK.

Кайрат Серикжанович Бекбаев – кандидат технических наук, исследовательская школа пищевой инженерии, 

071412, г. Семей, ул. Глинки, 20 А

Kairat Bekbayev – candidate of technical sciences, science professor, research school of food engineering,

20 A Glinka St., Semey, 071412

k_bekbaev@mail.ruhttps://orcid.org/0000-0002-2061-1699ТөлеуғазықызыА.ToleugazykyzyA.

Ақерке Төлеуғазықызы – PhD, Технический факультет, 

010011, г. Астана, проспект Женис, 62

Akerke Toleugazykyzy – PhD, Technical Faculty, 

010011, Astana, 62 Zhenis Avenue

akerke.0192t@gmail.comhttps://orcid.org/0000-0001-5594-1981АмирхановШ. А.AmirkhanovSh.

Шыңғыс Амиржанұлы Амирханов – PhD, Исследовательская школа пищевой инженерии, 

071412, г. Семей, ул. Глинки, 20 А

Shynggys Amirkhanov – PhD, Department of Food Technology,

20 A Glinka St., Semey, 071412

shyngys_a@inbox.ruШәкәрім университетКазахстанShakarim UniversityKazakhstanКазахский агротехнический исследовательский университет имени С. Сейфуллина»КазахстанS. Seifullin Kazakh Agro Technical Research UniversityKazakhstan20250807202502(18)177185Copyright © Баядилова А.А., Абдилова Г.Б., Бекбаев К.С., Төлеуғазықызы А., Амирханов Ш.А., 20252025Баядилова А.А., Абдилова Г.Б., Бекбаев К.С., Төлеуғазықызы А., Амирханов Ш.А.Bayadilova A., Abdilova G., Bekbayev K., Toleugazykyzy A., Amirkhanov S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1683

В статье рассматриваются различные методы экстракции ценных компонентов из виноградных выжимок, являющихся побочным продуктом виноделия. Особое внимание уделяется эффективности традиционных и инновационных методов экстракции, включая экстракцию с использованием растворителей, а также новым технологиям, таким как твердо-жидкостная экстракция, сверхкритическая флюидная экстракция, экстракция с ультразвуковым усилением, ускоренная экстракция растворителем, экстракция с использованием прессованных жидкостей. Например, экстракция с использованием сверхкритических флюидов является относительно новой техникой для извлечения целевых аналитиков из твердых матриц. Экстракция с ультразвуковым усилением основана на явлении кавитации, при котором происходит распространение ультразвуковых волн давления, а перенос экстрагентов усиливается за счет высоких сил сдвига. Экстракция с использованием прессованных жидкостей заключается в том, что в качестве растворителя используется 100% вода. Результаты исследования подтверждают высокие перспективы использования виноградных выжимок как сырья для получения функциональных продуктов с антиоксидантными и противовоспалительными свойствами. Процесс извлечения биоактивных соединений, таких как полифенолы, белки, лигнин, пектины и масла, из пищевых отходов и побочных продуктов виноделия становится важной альтернативной стратегией. Наиболее перспективными, эффективными, устойчивыми и экологически чистыми методами являются сверхкритическая экстракция и ультразвуковая экстракция.

This article discusses various methods of extracting valuable components from grape pomace, a byproduct of winemaking. Special attention is given to the effectiveness of traditional and innovative extraction methods, including solvent extraction, as well as new technologies such as solid-liquid extraction, supercritical fluid extraction, ultrasound-assisted extraction, accelerated solvent extraction, and pressurized liquid extraction. For example, supercritical fluid extraction is a relatively new technique for extracting target analytes from solid matrices. Ultrasound-Assisted Extraction is based on the phenomenon of cavitation, where pressure ultrasound waves propagate, and the transfer of extractants is enhanced by high shear forces. Pressurized Liquid Extraction involves using 100% water as the solvent. The research results confirm the high potential of using grape pomace as a raw material for obtaining functional products with antioxidant and anti-inflammatory properties. The process of extracting bioactive compounds, such as polyphenols, proteins, lignin, pectins, and oils, from food waste and by-products of winemaking is becoming an important alternative strategy. The most promising, efficient, sustainable, and environmentally friendly methods are supercritical extraction and ultrasound-assisted extraction.

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The authors declare that there are no conflicts of interest present.