Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan

Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine

This study aimed to investigate the effects of three different cold maceration times on the color, volatiles, and sensory of Syrah wine. The results showed that the physicochemical parameters were not influenced by maceration time. Extending the maceration time significantly increased the color intensity and decreased the hue of the wines. The content of monomeric anthocyanins and monomeric phenols increased gradually with the prolongation of immersion time, however, there was no significant difference between 72 and 120 h. Malvidin-3-O-glucoside was the most abundant monomer in anthocyanins, accounting for 67 % of the total content. Moreover, the highest flavanol content (95.42 ± 0.66 mg/L) was found in 120-h sample. The aroma contents of wines macerated for 72 and 120 h were significantly higher than that of 24 h (p < 0.05). Sensory evaluations showed that extended maceration enhanced the color intensity and floral-fruity aromas of the Syrah wines, while increasing astringency.

Anti-Listeria activity of postbiotics of Lactiplantibacillus sakei in beef fillet using aerosolization technique

In recent years, the use of probiotics and their metabolites, known as postbiotics as natural preservatives has received increasing attention in the food industry. This study aimed to prepare and characterize postbiotics of Lactiplantibacillus sakei and to investigate its application as an anti-Listeria solution on beef fillets using an aerosolization technique. The functional groups, including organic acids, polysaccharides and other minor metabolites, were identified by Fourier transform infrared (FTIR) in the postbiotics. The 2, 2'-diphenyl-1-picrylhydrazyl radical scavenging activity of the postbiotics was reported as 0.82 mg mL-1. The antimicrobial test using the agar well diffusion method revealed a zone of inhibition of 27.00 ± 1.20 mm. Application of an aerosolized postbiotics solution resulted in a significant reduction in Listeria monocytogenes counts on beef fillets, reaching 3.30 log10 CFU g-1 over a 15-day storage period at 4.00 ± 1.00 ˚C. The results of this study revealed that the postbiotics of L. sakei was an effective antimicrobial additive for controlling foodborne pathogens in beef fillets and aerosolization is a promising method for developing an antimicrobial coating on meat to enhance meat safety.

Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.

Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters

The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log10) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 ± 0.14 mg TEAC/L; FRAP: 1.30 ± 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.

Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis

Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H₂ into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H₂ into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.

Saccharification of unripe banana flour using microwave assisted starch degrading enzyme hydrolysis for development of wine and vinegar fermentations

Unripe banana flour (UBF) from Musa (ABB) ‘Kluai Namwa’ was used as the substrate for sugar syrup production by microwave assisted starch degrading enzyme hydrolysis. Results showed that a concentration of 300 g/L of UBF subjected to 800 W microwave power for 2.0 min, with subsequent hydrolysis by a low temperature amylase (iKnowZyme® LTAA) and glucoamylase (iKnowZyme® GA) at 50°C for 9 h yielded highest sugar syrup production at 20 ± 0.89 °Brix of total soluble solids (TSS). The major hydrolysis product from UBF determined by thin-layer chromatography (TLC) was glucose, with reduced amounts of maltose and maltotriose. Fermentation by mixed strains of Saccharomyces cerevisiae produced alcohol content at 13.2 ± 0.07% (w/v) after 10 d at room temperature. Acetic acid fermentation achieved using Acetobacter aceti TISTR 354 by surface culture fermentation (SCF) in a stainless-steel tray chamber yielded 5.10 ± 0.12% (v/v) after cultivation at room temperature for 9 d, corresponding to standard commercial vinegar products at over 4.0%. This is the first report detailing production of sugar syrup, wine, and vinegar from UBF, using microwave assisted starch degrading enzyme hydrolysis at 50°C. Results showed that producing an alternative healthy products from natural material could be feasible with added value through biotechnological processes.

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 °C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 ± 1.5 mg/L TEAC and 2336.11 ± 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log₁₀ CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolysis

Broken Riceberry rice was used as a substrate for sugar syrup production by the hydrolysis of raw starch-degrading enzyme as a low-temperature amylase (iKnowZyme^® LTAA, Thailand). Response surface methodology (RSM) with a central composite design (CCD) showed that an optimized substrate concentration of 250 g/L yielded 13°Brix of total soluble solid (TSS) content when incubated at 50 °C for 12 h. The major product from the broken Riceberry rice hydrolysis was glucose with lesser amounts of maltose and maltotriose. Maximum alcohol content (16% w/v) for broken Riceberry rice wine was obtained after fermentation with two mixed strains of Saccharomyces cerevisiae for 10 days. Scanning electron micrographs showed that yeast strains could grow on the solid residue of broken Riceberry rice that supported yeast cell survival under stress conditions. Broken Riceberry rice wine was used as the substrate for vinegar fermentation by Acetobacter aceti TISTR 354. Maximum acetic acid concentration was achieved at 5.4% when incubated at room temperature for 6 days, containing 10.92 mg/L and 965.53 ± 7.74 mL sample/g DPPH of anthocyanin content and antioxidant assay, respectively. Our finding revealed the feasibility of broken Riceberry rice substrate for sugar syrup, wine and vinegar production by raw starch-degrading enzyme hydrolysis which increased the value of low-cost agricultural crops through biotechnological processes.

Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer

Studies have revealed conflicting results regarding the risk of cancer from alcohol consumption. Furthermore, some studies have suggested that wine may have benefits that separate it from other alcoholic beverages. As wine contains a significant amount of chemicals, specifically polyphenols like anthocyanins and proanthocyanidins (PA), that can affect cellular function and promote health, this hypothesis is reasonably supported by recent research. Polyphenols promote several anticancer cellular pathways, including xenobiotic metabolism, support of innate antioxidant production, and stimulation of phase I and II detoxification of carcinogens. However, the multitude of growing and production conditions of grapes, including temperature, water availability, soil type, maceration, and aging can result in a remarkably varying final product based on the available literature. Thus, we hypothesize that wines produced from grapes cultivated between steady daily temperatures at 15–25°C with moderate sun exposure from flowering to harvest, lower vine-water status, resulting either from lower precipitation, and irrigation practices or more permeable soil types, limitation of fertilizers, extended maceration, and aging in oak will impact the concentration of anthocyanins and PA in the finished wine and may have a differential impact on cancer. This higher concentration of polyphenols would, in theory, create a healthier wine, thus explaining the conflicting reports on the benefits or harms of wine.

Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines

With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition were performed to produce different enrichment of phenolics from seeds, hence different copigmentation/polymerization ratios. The determination of the phenolic composition showed different global increases in OS-macerates wines (catechin, epicatechin, gallic acid and procyanidins B1 and B2). The double post-maceration (DW) was more effective than the simple post-maceration addition to improve the phenolic structure of wines. The application of Differential Tristimulus Colorimetry could assess the effects of this practice on the color characteristics and stability of wines. Results highlighted that both simple and double assays underwent colorimetric improvements against the control wines (CW, no seeds addition). DW led to the highest chromatic stability, showing lower lightness, higher chroma values and bluish hues than CW. This color difference was visually detectable.

Influence of the growth phenophases on the phenolic composition and anti-oxidant properties of Roscoea procera Wall. in western Himalaya

Roscoea procera Wall. is one of the important Himalayan medicinal plant used in traditional as well as in modern health care system. The present study aimed to find out the influence of different phenophases on the phenolic compounds and anti-oxidant properties by analysing after every week for over 4 months from shoot bud initiation to the preparation of senescence. Concentration of total phenolic content were found to be about 1.5 times higher in preparation of senescence phase (6.10 mg GAE/g dry weight or dw) as compared to vegetative growth phase. Similarly, total flavonoid concentration ranged from 4.36 to 5.65 mg querectin equivalents/g dw. The concentration of selected phenolic compounds, i.e., gallic acid, catechin and p-coumaric acid was quantified by reverse phase-high performance liquid chromatography and varied significantly among the different phenophases. While, anti-oxidant activity was found 2-3 times higher in preparation of senescence phase as compared to vegetative phase. Thus, these results concluded that in R. procera, November month (preparation of senescence phase) could be recommended for extracting optimum level of total phenolics, flavonoids and anti-oxidant activity. These results will be further helpful for obtaining maximum benefits from the species and to reduce pressure on reproductive phase while ensuring its conservation.